Our guts and the bacteria living inside us are truly amazing. We have evolved together over 300 million years. They are part of us. But today the diversity of microbes in our gut is under threat. Science is finally realising how we need these microbes and their enzymes more than we ever knew. Live fermented food like kefir, kombucha and kimchi are full of the prebiotics, enzymes and postbiotics that can help keep our microbiome diverse and happy.
A diverse healthy gut utilises more nutrients in our fibre and is much better at synthesising vitamins. Our gut bacteria are crucial, playing a major role in regulating our immune system, helping keep it ticking over nicely.
Here at Buddy, we make our kombucha with these things in mind. We use only the very best and simplest of ingredients, always organic. We use organic raw cane sugar and single estate biodynamic teas from Darjeeling, India. Buddy Kombucha is fermented at 26ºC under its ‘SCOBY’ of bacteria and yeast, fermenting slowly until it has just the tangy taste we love. We then second ferment and keep our flavours real, so lemon and ginger means just that, we only use fresh, whole unwaxed organic lemons direct from Spanish organic farms and fresh organic ginger from Peru. Once ready, our booch is bottled by hand in our little home fermentary in Newburgh, Fife, cooled for a few days to condition before we take it to farmer’s markets or our local delis, farmshops and restaurants.
Have a taste of Buddy Kombucha. It might be the start of a wonderful friendship.