Kulture Kombucha, Martha's Vineyard Massachusetts

Because you've got guts!

Our naturally fizzy and delicious kombucha full of probiotic goodness promotes mind and body health and wellness from the inside out, spreads peace on earth, love of neighbor, and unbridled joy, one gut at a time. Join us.


In addition to our regular flavors, we produce specialty flavors throughout the year in season, using ethically sourced, locally farmed and foraged organic ingredients whenever possible. "Raw" (unflavored) kombucha is available as well for your own flavor experiments, though many people drink and enjoy it as is.


Kombucha is believed to have originated in China over 2000 years ago, where it has been called the "Immortal Health Elixir." It is made from sweetened tea that has been fermented by a Symbiotic Colony Of Bacteria and Yeast (SCOBY). It is alive, it eats and grows. The resulting beverage is more tart than sweet, low in sugar and caffeine, and considered non-alcoholic (less than 0.5%, similar to over-ripe fruit), though anyone pregnant, breastfeeding, or sensitive to alcohol or caffeine should imbibe with caution or avoid. As with all fermented food, consult your health care provider if you have questions. Some people occasionally experience a clean and clear "buzz," which many attribute to the probiotics strengthening and detoxifying the system or possibly B vitamins. Fermentation is complete when most of the tea and sugar is consumed, resulting in a naturally effervescent, tart and acidic beverage teeming with beneficial enzymes, ant-oxidants, polyphenols, and probiotics that kombucha drinkers claim aid with digestion and gut health, reduce inflammation, facilitate detoxification, and impart an overall sense of well-being with regular consumption. Complex flavors and natural carbonation are achieved through a second fermentation infusing fresh fruit and herbs. Kulture Kombucha is all natural, with no preservatives or artificial colors or flavors.

Hand crafted artisan Kulture Kombucha is “home brewed” on Martha's Vineyard

About drinking your kombucha - Keep Refrigerated, Do Not Shake!

Kombucha is naturally bubbly, it exhales carbon dioxide just as we do. Chilled kombucha is crisp, tart, lightly sweet, and naturally effervescent, but if you prefer a bolder flavor, a lot of bubbles, and sometimes even a head, let your unopened bottle of kombucha warm to almost room temperature and be cautious with opening. Kombucha will also foam up when shaken or poured over ice, similar to soda, so DON'T SHAKE IT!! Swirling in settled yeast sediment will increase carbonation, and some people believe increases probiotic content, but doesn’t change the flavor significantly. Due to the fresh fruit infusion and variable temperatures in home refrigerators, Kulture Kombucha should be consumed before or within 2 weeks past the "best by" date. The naturally occurring acids in kombucha prevent pathogens that spoil food from growing; too far past the "best by" date and raw kombucha may taste more vinegary or more watery (especially if there is a lot of airspace in your bottle) depending on the rate of fermentation, but should be safe to drink. Some people purposely leave kombucha out of the refrigerator over night if they prefer a more sour, vinegary kombucha, however this practice may lead to explosion in very active brews, so please refrigerate.


Don't be afraid of the floaters!

It's normal to see floating bits of brownish, beige, or clear SCOBY and yeast sediment starting to form in bottled raw kombucha. This is a sign it is alive, and they won't hurt you. If you are concerned about them, use a fine mesh strainer when you pour kombucha from the bottle into a glass. They do not necessarily add to the nutritive value or flavor so no need to shake, though some people say they like to swirl in the yeast to make it taste more like beer, though without the bitterness. I don't notice much difference either way, so I drink it down or leave it at the bottom, whatever I feel like doing at the time. I figure the more probiotics the better for my guts. For kombucha drinkers who purchase half gallon growlers, or if you have a bottle that is less than half full, I’ve found swirling in the yeast helps create more carbonation for the remaining kombucha.


Ingredients

It's tough to say the exact composition of kombucha as the tea and sugar is mostly consumed by the probiotics during fermentation and changed to something else, with kombucha as a by-product. In other words, kombucha is low in sugar and caffeine from tea because these are what feeds the probiotics to build the cellulose SCOBY, that is removed before bottling. Infused fruit and herbs are listed for each flavor on the flavors and products page. That being said, Kulture Kombucha starts with (by weight):
  • Cold brewed organic loose leaf tea
  • Probiotic culture (SCOBY)
  • Fresh fruit (infused)
  • Cane sugar
  • Herbs, fresh or dried (infused)                  
Re. Allergies: None of Kulture Kombucha's fresh fruit or dry ingredients contain wheat, peanuts, soy, tree nuts, eggs, dairy, fish, or shellfish.
 
Trace amounts of culture, caffeine, and alcohol are present in kombucha, about the same amount of alcohol as in overripe fruit at 0.5% or less. It is safe for children to drink. Given its raw nature, and as with all fermented food, pregnant and breastfeeding women, or anyone sensitive may want to consult with their doctors. Most of the cane sugar (sucrose) is consumed by the SCOBY so the mild sweetness is mostly fructose from the fruit. Kombucha contains about a third as much sugar as fruit juice, bottled iced tea, lemonade, or soda (3-4% sugar in kombucha by weight, compared to 11-14% for juice). Some people experience a clear-headed "high," especially if you’re not used to drinking kombucha. They attribute that to the detoxification qualities, B vitamins, and/or the probiotic effects in your gut.
 

Beneficial substances in raw kombucha

Kombucha SCOBY naturalizes to its environment, grabbing yeast from the air, from ingredients, from people preparing the ingredients, and equipment, so there may be different proportions of probiotics in the composition of different kombuchas. Also different bacteria activate during the different phases of fermentation, some are more active at the beginning when the pH is higher, others activate when there is more acid, others prefer a lot of oxygen during first fermentation, and others activate in an anaerobic environment (bottled and conditioning). Some brewers aver that being alive, kombucha reacts differently to the consciousness, energy, and intention of each brewer. That being said, most kombucha can contain the following beneficial compounds:
  • Acetic acid (vinegar)
  • Gluconic, amino, and other organic acids
  • Antioxidants
  • B vitamins
  • Polyphenols
  • Enzymes
  • Soluble fiber
  • Other nutrients, vitamins, and benefits from tea and infused fruit and herbs

Health benefits reported by regular kombucha consumers

Kulture Kombucha makes no health benefit claims and makes no recommendations on amount to consume; however many kombucha drinkers in general attribute these positive effects to their kombucha consumption:
  • Digestive health and regularity
  • Anti-nausea (including from chemo treatments)
  • Anti-inflammatory
  • Improved joint pain from reduced inflammation as well as rebuilding connective tissue
  • Strengthens immune system
  • Energy boost
  • Kidney and liver detox
  • Reduced blood sugar, cholesterol, blood pressure
  • Boosts metabolism, aids in weight loss
  • Improved mood and mental stability 
  • Restored balance and diversity to gut and vaginal microflora
  • Delicious substitute beverage for juice, soda, or alcohol
  • Hangover cure

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