Remedy is “fizzin’ with excitement” to celebrate World Kombucha Day on 21 February.
For the uninitiated, says the kombucha brand, kombucha is believed to have originated in China more than two thousand years ago. It’s made through a fermentation process involving sweet tea, and a live culture. The result is a sparkling drink full of live cultures, tea polyphenols and organic acids.
“We started brewing kombucha for our family [on our kitchen counter],” says Remedy co-founder Emmet Condon.
“We loved how the traditionally fermented drink tasted and also how it made us feel.
“We looked around and saw so many products on supermarket shelves claiming to be healthy, but they really weren’t. Rather than get frustrated, we saw it as a huge opportunity to make it right.”
While Remedy has moved on from the kitchen bench, Remedy is said to still be made “the old-school way”: in small batches, long-aged brewed for 30 days. This natural process, says the brand, ensures the drinks contain no sugar at the end of fermentation.
The “exponential popularity” of kombucha and Remedy’s commitment to creating the “best tasting, healthiest kombucha around” has led to the brand producing over 20 million litres of fermented beverages in the past year.
“We are really proud to be leading a revolution that is replacing unhealthy soft drinks on the shelves for good,” says Mr Condon.
“We want more people to have the choice to enjoy a real, healthy drink alternative to drinks filled with sugar and fake ingredients, without compromising on taste or process.”
To celebrate World Kombucha Day and Remedy’s success over the past eight years, the brand will be offering 20% off kombucha on www.remedydrinks.com globally. Remedy will also be giving away thousands of free drinks to the Australian public on 21 February.
