Why doesn’t our raw kombucha need to be refrigerated?Updated 4 days ago

Our kombucha is raw, full of active cultures, and yet it keeps well without refrigeration. How is that possible?

Since our founding in 2019, we’ve conducted extensive research, development, and testing—until we developed our own, proprietary PrioBiotic Complex. This allows you to enjoy the best raw kombucha without needing to refrigerate it. Of course, we can’t reveal the exact secret recipe, but we’d like to explain transparently what’s behind it:

We rely on a multi-stage fermentation process in which we pay close attention to the natural processes. During this process, the sugar is almost completely metabolized, and any alcohol is broken down right away. With less than 2.3 g of sugar per 100 ml, our kombucha contains over 60% less sugar than most others—which not only makes it lighter and healthier but also deprives the microorganisms of the nutrients needed for unwanted further fermentation.

In addition, we fill each bottle on a specialized high-tech production line under exceptionally hygienic conditions—completely free of external contaminants. This is a labor-intensive and rare process, but it ensures that our kombucha remains stable without having to be heated, pasteurized, or preserved.

And nature helps out, too: Thanks to its naturally low pH level and the careful control of the yeasts it contains, our kombucha has a long shelf life while remaining 100% raw, active, and authentic.

By the way: We have the effectiveness of our PrioBiotic Complex tested by an independent German food laboratory for every batch.