Fermented Foods & Kombucha

SCOBY stands for symbiotic culture of bacteria and yeast. It's the living starter culture used to ferment kombucha, converting sweetened tea into a lightly fizzy, non-alcoholic drink. The SCOBY itself is removed before bottling, but the bacteria and yeast it produced during fermentation remain in the liquid. For jun kombucha, the same principle applies, using green tea and honey rather than sugar as the fermentation base.

All unpasteurised fermented foods and kombucha should be kept refrigerated at all times. Unlike shelf-stable versions, they are live products and will continue to ferment slowly if left at room temperature. Once opened, they're best consumed within a few weeks and kept sealed in the fridge. Some natural variation in fizz, taste and colour is normal and not a sign that something is wrong.

Anyone can try fermented foods and kombucha, but people who are pregnant, immunocompromised, or managing specific health conditions should check with their GP before adding unpasteurised foods to their diet. 

For those new to fermented foods, starting with smaller amounts and building up gradually is often a sensible approach, as digestion can take time to adjust.

Sauerkraut and kimchi are lacto-fermented vegetables, but they come from different culinary traditions and have quite different flavour profiles. Sauerkraut is made primarily from shredded cabbage and salt, with a clean, sour taste. Kimchi originates from Korean cooking and typically includes napa cabbage, radish, garlic, ginger and chilli, making it more complex, warming and often spicy. 

Both contain live probiotic cultures, but kimchi tends to have a broader range of flavours in a single jar.

Fermented vegetables can be a good addition to a child's diet and the Kiddykraut in this range is specifically made with younger eaters in mind, using a milder fermented cabbage with apple and carrot. It's naturally tangy and gentle in flavour compared to spiced sauerkraut or kimchi. As with any new food, gradually introducing it in small amounts gives young digestive systems time to adjust.