FAQ

Kombucha is a sparkling fermented tea beverage produced by a "SCOBY" (symbiotic colony of bacteria and yeast) and sugar tea solution. After transformation occurs, RECOVERY kombucha is naturally rich with Probiotics, and organic acids. Kombucha has been shown to have bacteria beneficial for the digestive system, and also help to increase our immune system.

RECOVERY kombucha is made at Food Lab in Cocos Creek Bee Farms.

It has a tangy taste similar to an apple cider vinegar.

These are strands of a healthy culture. RECOVERY is raw and not pasteurized, so the enzymes and beneficial gut bacteria are still living in the brew. The longer that the product is bottled, the more culture strands form. It shows the bacteria is doing well and living optimally.

Once opened, we recommend 3 days in the fridge. The unopened RECOVERY has a 6-month shelf life. Eventually, kombucha will turn into pure tea vinegar, but it still great as a salad dressing.

Kombucha requires cold storage at all times, to stop it fermenting any further - remember it is a living product!

If you are a first-time consumer, it is best to slowly introduce RECOVERY kombucha to your system; have 120ml before the meal and then gradually increase your intake.

Do not shake the bottle. If shaken, an overflow can occur due to the natural carbonation. To mix the sediment, we recommend tilting the bottle gently back and forth.

Improving digestion and immunity, and aiding in weight loss.

YES.