Probiotics and You

Fermented foods are teeming with friendly bacteria that support your gut and overall health. We have trillions of bacteria living within us that provide a variety of services such as aiding digestion and absorption of nutrients, synthesising nutrients and contributing to optimal immune function. By eating fermented, probiotic foods, we’re introducing more of these beneficial bacteria into our digestive tract, enhancing the number and diversity of our own microbiome. Research is now supporting the age old idea that all health begins in the gut. Everything from IBS, inflammatory bowel disease, leaky gut and dysbiosis to nervous system disorders like anxiety and depression to metabolic disorders like type 2 diabetes and obesity have all been linked to poor gut health.

Krauts, kimchi, kombucha and kefir are live probiotic products teeming with beneficial bacteria. For most people, this will be a really welcome addition to the diet. Our krauts are made with organic vegetables full of fibre that support good gut health. If you’re new to these foods, it’s a good idea to start with a small amount a day and build up – a spoon of kraut as a condiment to your meal, a shot of booch in the morning. You might experience some gassiness, bloating or a change in your toilet habits as your body adjusts.

If there is a prolonged reaction, then please do consult a medical or other health professional about what could be causing it. You may wish to work with a nutritionist or other health professional to get some guidance and support.

Kombucha is a fermented drink made with tea, sugar and a SCOBY (symbiotic culture of bacteria and yeast). Our kombucha is made with organic green tea and organic coconut sugar (except for blue pea which is made with cane sugar). The sugar is included as a food source for the SCOBY. It’s largely consumed by the beneficial bacteria in the ferment and turned into various beneficial products.

It stands for symbiotic culture of bacteria and yeast. Typically it’s appearance is dense, rubbery and opaque, with a mild vinegary smell. It plays host to a variety of bacteria and yeast that aid in the fermentation process – turning the sugars in our kombucha into acids, such as lactic acid (responsible for the slightly tangy taste), carbon dioxide (causing the fizz) and alcohol (in very very small amounts).

A small glass in the morning is a great way to start the day. Starting off with small amounts might be wise if you’re new to kombucha. But if you’ve been having it for a while and you tolerate it, then drink as much as you like!

Sugar is added to kombucha to provide a food source for the SCOBY and the friendly bacteria that grow. Without sugar there’s no fermentation and without fermentation there’s no probiotics! There is only trace amounts of sugar left in the final product.

Yes, very small amounts. Much less than a standard cup of tea or coffee would. Most of the caffeine from the green tea is actually removed during the fermentation process, but small amounts do remain. Our coffee booch is flavoured with Zapatista coffee, so that does have higher caffeine levels than our other products.

Kombucha is not classified as an alcoholic product because it typically contains less than 0.5%. For comparison, fruit juice can contain up to 0.5% and vinegar can contain around 0.2%.

Yes absolutely! Because our kombucha is raw and unpasteurised, sometimes new culture or ‘scoby’ will form in the bottle after it’s been bottled. This is completely harmless, and actually full of beneficial friendly bacteria. However, it’s not everyone’s cup of tea, so feel free to sieve your booch if you don’t fancy it!

This all depends on the storage method! In our warehouse, once jarred and bottled up, our products are stored in the fridge. This stops the fermentation process. Once they leave our warehouse, they end up in various different places stored in different ways. If kept in the fridge, they won’t continue to ferment, or if they do it will be very slowly. If kept out of the fridge, depending on the temperature, they may continue to ferment.

Either way, it’s not a problem! The longer produce ferments, generally the more probiotic it becomes. It may also affect the flavour slightly, but it’s still absolutely fine to consume. However, you do need to refrigerate once opened to prevent any mould.

The short answer is – any way you like! In the Praxis HQ we always shovel some on top of lunch no matter what we’re having – salad, last night’s leftovers, in a sandwich, mixed in with warm soup. A tablespoon is a good place to start if you haven’t had it before. You can serve it on the side, on the top or mixed in with your food. Basically, just don’t cook it (this will kill off the friendly bacteria) and you’ll be fine.

No, not specifically. Because of the nature of fermented foods, they’re naturally self-preserving. We recommend that once opened they’re stored in the fridge and should last there happily for a good few months (hopefully it’ll be gone super quick and you’ll be back for more!).

Occasionally, a white film can develop across the top of a jar of sauerkraut. This is called Kahm yeast and is completely harmless. You can either mix it in, or scrape it off the top if you don’t like the look of it! If any coloured film or mould appear however, that means it’s gone mouldy and you shouldn’t consume it.