Just like kombucha, kefir has many benefits. It is particularly well-known for its probiotic and antioxidant content. Kefir is also the result of a fermentation process. The main difference between the two is the basic ingredient used to make them. Whereas kombucha is made from tea, kefir is made from water or milk mixed with kefir grains.

Ambient R-KOMBUCHA should be kept at room temperature until the use-by date (BBD) as long as it is unopened. However, as soon as it is opened, keep it refrigerated and consume it within a maximum of 5 days.

Raw R-KOMBUCHA should be kept in a cool place at 5°C until the best-before date (BBD), as long as it is unopened. Once opened, be sure to keep it refrigerated and enjoy it within 5 days.

Sugar plays an essential role in the creation of kombucha, as it is the food source for the yeasts that initiate fermentation. Without sugar, there is no fermentation, and therefore no kombucha. Most of the sugar is consumed during the fermentation process, resulting in low-sugar final drinks.

At R-KOMBUCHA, we prefer to use only raw ingredients such as ginger and hibiscus flowers. During the infusion between these ingredients and the kombucha, it is possible that small pieces may pass through during filtration. Rest assured that this is completely harmless and natural.