This one is an excellent question! The Kombucha market is GROWING at an exponential rate. The Coca-Cola Company has recently acquired kombucha maker Organic & Raw Trading Co. and estimations for the Kombucha drinks sector is set to soar… Consumers are being bombarded with shelves full of ‘Kombucha‘ products in cafes, restaurants and supermarkets … […]
We are trying our best to avoid plastic, which means glass and cans were obvious choices. We only use dark amber glass bottles in our brew, for the same reasons medicines typically appear in amber storage bottles, to preserve the delicate vitamins, minerals, enzymes and health-giving organic acids, shielding them from UV light. Glass is […]
OMBucha™ can be kept either refrigerated or at cold room temperature for up to 2 years (however, we recommend you consume within 10 days of opening), and as with most food and drink it tastes better when fresh. Once opened, the kombucha will start to lose its fizz..
OMbucha™ can be kept either refrigerated or at cold room temperature for up to 2 years (consume within 10 days of opening), although watch out for the build up of naturally occurring carbonation if kept at room temperature! *Kombucha will continue to mature and will eventually become Kombucha vinegar which has a multitude of uses of […]
Yes. Our OMBucha Kombucha is raw and unpasteurised. This ensures that the beneficial bacteria, live cultures and organic acids remain healthy and intact. You can read more here – why our OMBucha is unpasteurised.
Yes, OMBucha Kombucha is considered halal because it is non-inebriating and the ethanol serves as a preservative. You can read much more detail about the Halal status of Kombucha here.
During the fermentation process and even after bottling, the bacteria continue to flourish and produces a by-product of the fermentation. This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded. This is what the small SCOBY “floaters” or “jellyfish” are that are seen in Kombucha. A scoby pellicle […]
12 – 20 days is the typical fermentation time for OMBucha kombucha however, numerous factors affect this from batch to batch, such as temperature, pH, taste tests and other factors… As a general rule, the longer the fermentation, the more tart the kombucha will be. Often the bigger the batch, the slightly longer the fermentation […]