We stock our range of Kombucha products in some shops and regularly attend local food and drink markets across Northern Ireland.

Find your nearest Stockist.

Kombucha is a nutrient dense food teeming with living probiotic organisms, healthy acids and trace amounts of nutrients and ethanol. Just like every other food, the recommend serving size is what feels good for your body.

Some people who may have digestive issues or compromised immune systems find that incorporating small amounts of kombucha works best for them, usually 100-200 ml, 1-3 times a day. Other people find that drinking kombucha helps them “feel good”, keeps their digestive system flowing and provides energy. They may consume 330 ml or more in one serving, 1-3x per day.

As our friends at Kombucha Kamp say, Trust YOUR gut! Listen to your body and drink the amount that feels good for you.

Kombucha is nothing new, in fact it’s very old. The drink purportedly originated in China in 221 BC and while that may simply be a romantic tale, it has been brewed at home for centuries, and commercially during the last twenty years. With less than ⅓ of the sugar commonly found in soft drinks, and numerous healthful properties, health conscious people everywhere are turning to kombucha to satisfy their thirst.

As with any fermentation process, sugar is necessary to feed the yeast. Think about yogurt, the yogurt cultures consume the milk sugar (lactose)  to produce a sweet-tart milk product teaming with probiotics. The process is similar for kombucha. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Very little sugar remains when it is bottled depending on how long the fermentation process lasts. Moreover, the fermentation process cleaves sucrose (polysaccharide) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing the glycemic load. Our Kombucha is analysed at periodic intervals in a certified laboratory for Kombucha Analysis. On average, our sugar levels are around 4 g/100 ml.

Kombucha is one of the safest ferments to make. Due to its low pH and organic acid profile, several studies have shown that kombucha kills several known pathogenic organisms on contact such as E.coli, Salmonella, Listeria and others.

The development of mould in kombucha is relatively rare, although certainly not impossible. It would be highly unlikely to find mould in commercial kombucha, especially because the pH is monitored closely to ensure that the product is always acidified. Our kombucha is analysed daily by pH to ensure we have a completely safe brew in addition to microbiological testing of our batches.

The majority of kombucha sold on the market is raw, and therefore biologically active. Nua Kombucha is raw and active. The fermentation process continues as long as bacteria and yeast have sugars to feed on (on average, Nua is 4 g sugar per 100ml at bottling).  Yeast are temperature sensitive, and cold temperatures keep them less active.

Trace amounts of ethanol are naturally produced by the fermentation process. Keeping kombucha cold is an important means to ensure the quality remains consistent and compliant.

If exposed to warm or hot temperatures, the fermentation continues rapidly and the carbon dioxide will build up quickly. The results could be anywhere from an excess carbonation upon opening to an exploding or broken bottle. It is important to keep commercial kombucha refrigerated at all times to prevent any mishaps.

10-12 days is the typical fermentation time for kombucha brewed at home, although this can vary depending on the brewer’s personal taste, temperature, and other factors.. As a general rule, the longer the fermentation, the more tart the kombucha will be.  Commercially produced kombucha can often take 20-30 days due to the size of the batch.

The time it takes to craft a quality brew is part of why kombucha is priced higher than other beverages.

Kombucha contains trace amounts of alcohol, a natural byproduct of the fermentation process that preserves the brew and protects it from harmful microorganisms. The trace amounts of alcohol are similar to what you’d find in unpasteurized fruit juice. Kombucha is considered halal because it is non-inebriating and the ethanol serves as a preservative.

There are, however, types of kombucha with higher amounts of alcohol which are deemed alcoholic beverages for consumption by an adult 21+ consumer including hybrid drinks like kombucha beer. Nua kombucha Original typically contains around 0.5-1 % ethanol.  Our analysis is carried out in a laboratory that uses certified methods for Kombucha Analysis.