Our Kombucha consists of only the highest quality organic ingredients. We brew green or black tea - and in some cases white - sweeten it with organic raw sugar, and then add SCOBY (symbiotic culture of bacteria and yeast), which makes the magic happen by absorbing the sugar in the tea - over a 10-15 day fermentation process - leaving behind an absolutely delicious, fizzy, refreshing, low-calorie and low-sugar beverage, filled with probiotics that are brilliant for your gut.  

Finally, we infuse our Kombucha with organic fruits and herbs, to produce unique, signature flavours!

Our Kombucha is very low on sugar, handcrafted in smaller batches, and our diverse flavours are the perfect balance between added health benefits and taste.

Gingerale is a centuries-old drink known to calm the stomach and promote a healthy gut. Our Gingerale is brewed with real, cold-pressed ginger juice, and a live culture of beneficial bacteria. The added basil seeds are a powerhouse of nutrition, and bring a welcome texture to the drink. Adding flower-based flavors gives our Gingerales a refreshing and nuanced taste, that sets them apart from the crowd.

Kimchi is a popular Korean staple with a rich historical background spanning centuries. The distinctive spicy-sour taste of Kimchi is formed naturally by fermenting Chinese cabbage with red chilly. The result is a powerful pre and probiotic food that aides in digestion. In addition, kimchi contains high amounts of Vitamin C and B, fortifying immunity and helping meet daily dietary recommendations.

Our apple cider vinegar drinks are made with real apple cider vinegar infused with natural flavours, making them simple, delicious and ready-to-drink. Retaining all the goodness of apple cider vinegar, this is the perfect drink to help wash down a meal as it speeds up metabolism and digestion, providing relief to uncomfortable gut problems. With no added sugar and all natural ingredients, our ACV Drinks are vegan, keto and paleo-friendly.

Sauerkraut is a great accompaniment to any meal. Finely sliced cabbage is 'pickled' with bacteria that produces lactic acid, which gives Sauerkrauts their distinctly sour taste - the process of the bacteria eating up the natural sugars present in these foods. The fermentation process increases the nutritional value of the cabbage, and the fiber and probiotics improve digestion, and protect against diseases of the digestive system.