Kombucha the way the culture intended
Most commercial kombucha in India is pasteurised or force-carbonated to survive months on a shelf. Ours is neither: raw, unfiltered, unflavoured kombucha, wild-fermented in small batches in Bangalore, with its living culture intact in every bottle.
What “raw” actually means
Raw kombucha is never heated after fermentation. The acetic and lactic cultures, the yeasts, the enzymes — everything the ferment produced is still in the bottle, still gently working. That is why ours needs refrigeration and most supermarket kombucha does not: theirs has nothing left alive to protect.
Why unflavoured
Flavour syrups are mostly a way to hide a rushed ferment. A properly matured kombucha needs nothing: bright acidity, green-apple notes, honest tea tannin, natural fizz. Drink it neat, or use it as the world’s best mixer base.
What sets ours apart
- Wild-fermented in small batches by the same team running India’s first dedicated tempeh facility — fermentation is all we do.
- Unpasteurised and unfiltered — the culture arrives alive, with the natural sediment that proves it.
- Naturally carbonated — no CO2 injection; the bubbles are the ferment’s own.
- No added sugar at bottling — the culture eats the brewing sugar; what remains is balance, not sweetness.
Delivery
Bangalore: same-day e-bike delivery for orders before 3 PM. Rest of India: insulated cold-chain courier so the culture arrives active. From single bottles to 9-packs.
FAQs
Why is there sediment in the bottle?
That is the living culture — the surest sign your kombucha was never pasteurised or filtered to death. Swirl gently or leave it, as you prefer.
How should I store it?
Refrigerated, always. Open cold and slowly; the natural carbonation is alive.
Is raw kombucha stronger in taste?
It is more honest — tart, lightly funky, tea-forward. If you have only had pasteurised flavoured versions, this is the real dialect.