These are the questions that actually arrive in our inbox, so here they are with straight answers.

Should I refrigerate the bottles?

You don't have to. Kombucha keeps for six months and Soduh and Ginger Ale for twelve, at room temperature. But they are all considerably better cold, so put them in a few hours before you plan to drink them.

Why are two bottles of the same flavour different in colour?

Because real fruit changes with the season and the harvest, and its colour goes with it. Nature isn't Ctrl+C, Ctrl+V. Different batch, possibly a different lot of fruit, same taste.

What are these things floating on top?

That's the SCOBY! the Symbiotic Culture of Bacteria and Yeast that does the fermenting. Completely natural and safe to drink. We could filter and treat our way to a perfectly clear liquid, but that clarity is cosmetic and it costs you the living part of the drink. Don't fall for beverage beauty standards: floaties are a sign of real kombucha.

Why does your kombucha have sugar in it?

The sugar isn't for you, it's for the fermentation! It is what the culture eats. Most of it is consumed in the process, which is why the finished drink lands at roughly 4g of added sugar and 13 kcal per 100ml. Naturally fizzy, low-calorie, gut-friendly.

Why is there separation in the liquid?

Fruit pulp settles when a bottle stands still for a while. A gentle shake and it's good to go. Sediment at the base means the fruit was real enough to settle.

Do you ship pan-India? Where can I find you?

Yes. Order from this website, or pick us up wherever you get your groceries — Zepto, Instamart, BigBasket and Amazon among them.

What's the best time to drink them?

Any. Before food, after food, with food, without food. There is no wrong window.

Still have one? Send it over! We're trying to make clean drinking easier, and that includes explaining it.

First shared on our Instagram →