Kombucha -

Kombucha

Natural : Mango-Lime : Passion Fruit-Hibiscus :

Blackberry-Ginger : Apricot-Mint

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Characteristics

Hazy-Pale in Color
Alcohol Free
Vegan
Serving: Very cold, 3-5° C, served in a snifter glass
Pro Biotic Super-Food
Gluten Free

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Story

In 2019 we created a new label called Really Good Karma for the production of Kombucha. The logo, is of three lines of a symmetrical curve. The name is self explanatory. Kombucha is a fermented black tea, very sour, that is good for your skin, hair & digestive system.

Kombucha is known to be very good for people with diabetes, high blood pressure, heart disease, constricted arteries. Known to increase your metabolism. People that are Kombucha enthusiasts believe it can heal everything. Although that’s not proven, it is very good for you.

Many Kombuchas taste like vinegar. They do contain acetic acid. But I have education as a Master Chef and am very good at balancing flavors so our Kombucha has a perfect balance of sourness and fruit.

Each bottle is labeled with the batch # near the expiration date. Our kombucha have become extremely popular.

SCOBY. Symbiotic Culture Of Bacteria and Yeast. This is a syntrophic mixed culture, generally associated with kombucha production wherein a ethanol fermentation(by yeast), a anaerobic organic acid fermentation (by bacteria), and a aerobic ethanol oxidation to acetate (by bacteria) all take place concurrently along a oxygen gradient. A gelatinous, cellulose-based bio-film called a pellicle forms at the air-liquid interface and is also sometimes referred to as a SCOBY.

Unpasteurized kombucha is sometimes referred to as a Pro Biotic Super-food because of it’s living bacteria. Kombucha is thought to have originated in Northern China but also has been traditionally consumed in Russia & Eastern Europe for centuries.

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Finding it

Sold in grocery stores & lunch cafes: