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It’s more than just a fizzy drink, but many supermarket versions don’t quite make the cut.
Let’s get straight to it: real kombucha comes from simple ingredients – tea, water, sugar (just enough for the SCOBY to do its thing), and live cultures. You won’t find any pasteurisation, added fizz, or synthetic sweeteners in the real deal.
What Is “Real” Kombucha, Anyway?
Real kombucha is made through traditional fermentation, a process that can’t be rushed in a factory. It’s about letting nature work its magic to create a brew that’s alive and active.
As we like to say around here, “A real kombucha doesn’t need a marketing team. It needs a mother.”
How Many Supermarket Kombucha Brands Make Their Product
Many industrial versions of kombucha go through pasteurisation or filtering, which sadly strips away those live microbes that are so good for you. To mask the acidity, they often add extra sweeteners after fermentation. And instead of waiting for natural bubbles, they force-carbonate it, much like soft drinks.
The focus becomes mass production, not your gut health.
A 2021 study on PubMed showed that pasteurised kombucha has a “significantly lower probiotic diversity”. At Good Brew, our in-house research has found that traditional methods actually yield higher antioxidants, organic acids, and bioavailable polyphenols.
Real Kombucha = Real Fermentation
When kombucha is naturally fermented, the live bacteria and yeasts remain active in the bottle. That stuff at the bottom? The “sediment” or “floaties”? That’s a living colony, not a defect. And the bubbles are softer, almost like champagne, thanks to natural carbonation.
According to research in Frontiers in Nutrition (2023), real fermentation improves microbial diversity, reduces inflammation, and supports digestion.
Why It Matters for Your Health
Real kombucha is fantastic for your gut, supporting the microbiome in a way that shelf-stable versions simply can’t.
A University of Sydney trial even showed that it can help with blood sugar regulation, lowering glucose levels and improving insulin response in prediabetic adults. Plus, those polyphenols and live cultures give your immune system and mood a boost – benefits you just won’t get from sterile versions.
How to Spot a Real Kombucha
Here’s a quick checklist for when you’re out shopping:
Expect soft carbonation.
It should have a slight tartness balanced with natural sweetness.
Avoid anything overwhelmingly sweet or fizzy.
Good Brew’s Take on Real Kombucha
We brew our kombucha right here in Melbourne using traditional SCOBY cultures. It’s hand-bottled and unpasteurised to give you the maximum microbiome benefit. We don’t use any artificial carbonation or flavour masking – what you taste is the real deal. You can even brew it yourself with our kit, or grab a pre-bottled one if you’re short on time. We have a quiet commitment to doing it right, without cutting corners for mass appeal.
Want Real Kombucha? Here’s Where to Start
Don’t settle for a sugary soda in disguise. Drink something alive.