Kombucha is called fungus but is really a yeast and bacterial culture. The Kombuchas mushroom is jelly-like and translucent, reminiscent of a slimy jellyfish. It is full of beneficial substances, enzymes, vitamins, minerals, healthy bacteria and yeast. By fermenting kombucha with a mixture of cooled tea and sugar, you make a vinegar-like drink.
It takes a whole month to make a bottle of Kombucha and each bottle is unique. This is because it contains live bacteria and is free from artificial flavorings, concentrates and preservatives.
Unpasteurized! There was a lump of jelly in your bottle CONGRATULATIONS! It is a piece of kombucha culture, thus a concentrate of useful content! It was formed in the bottle after we sat on the cork, since the carbonic acid is natural, It is thus a sign of a living product.
Refrigerated product, best before date applies to bottles that are stored chilled in max +8 ° Celsius
Nutritional value per 100ml:
Energy 50kj / 12kcal
of which saturated fat <0,1g
-of which sugars 2.6g
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