FAQ

How much should I drink?

If this is your first time drinking Kombucha, we recommend you start slow and only drink around 100-150ml per day. This is because it may have a transitional effect on your body. As the Kombucha begins to balance your body, you may find yourself going to the toilet a little more often or becoming fatigued. During this period, we recommend you drink plenty of water to help facilitate the elimination of toxins and adjust your consumption to your bodies reaction. Once your body balances out, you will be able to increase your intake to up to 600ml a day.

What are the benefits of drinking Kombucha?

Kombucha aids in balancing your body, by giving it what it needs to help fight some disease and infection. The beneficial effects of Kombucha have been reported to include antibiotic properties, regulation of gastric, intenstinal and glandular activities, gout, haemorrhoids, positive influence on cholesterol levels, toxin excretion and blood cleansing, diabetes, nervousness and more!

How is it low in sugar & why does it differ between batches?

During the fermentation process, the yeast hydrolyse the sugar into glucose and fructose, and produce ethanol. The bacteria then utilise the glucose producing gluconic acid and ethanol to produce acetic acid. This means the longer the fermentation period, the lower the sugar content will be. However, Kombucha is a living drink and each batch differ slightly depending on the ratio and strength of bacteria and yeast in each. We brew our Kombucha between 14-21 days, which is the optimal time to produce a low sugar, high organic acid and probiotic Kombucha.

Why are some bottles fizzier than others?

When we bottle PJ Kombucha, it is naturally flat. It is from the second fermentation's carbon build up inside the bottle that gives Kombucha that natural fizz. When we add our fresh ingredients the yeast feed on the sugars and produce carbon dioxide, which builds up and makes the Kombucha fizz. We never use 'Starter Sugar' for any of our bottles or add more sugar to our Original and Hibiscus flavours. So they will only have a slight fizz to the tongue.

Why are their bits at the bottom of the bottle?

This can be one of two things. In our unflavoured Kombucha, these bits will be expired yeast. But don't worry there is still plenty of live healthy yeast floating inside each bottle. These bits are a sign of a good, healthy batch of Kombucha and are perfectly safe to consume.

In our flavoured drinks, such as Ginger & Lime, these bits will be ginger. We freshly cold press root ginger for every batch of our Ginger & Lime Kombucha. Just gently tip the bottle to mix the ginger again and get that unique opaque look.

Where Did It Come From?

The art of brewing Kombucha is thought to have originated in Asia over two thousand years ago! Known in China as the "Devine Che", it was prized in 220BC during the Tsin Dynasty for its detoxifying and energizing properties.

Kombucha soon travelled to Japan to cure the emperors digestive troubles in 414 AC, then to Russia where it was introduced to soldiers during the first world war to help with headaches and intestinal problems.

Soon after this, Kombucha made its way to Europe & the UK, where today PJ Kombucha shares it with you!