FAQS – Slo Kombucha
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F.A.Q.s

Some answers to your questions.

For answers to questions not listed here,

feel free to drop us a message in our "contact us" page.


What is Kombucha?

Kombucha is a naturally fermented beverage made from sweetened tea and a colony of bacteria and yeast known as a SCOBY (Symbiosis Culture Of Bacteria And Yeast). It is fermented for 2 to 3 weeks and is filled with probiotics, beneficial acids, enzyme and antioxidants that aids with digestion and improving the immune system.

What is a SCOBY?

A SCOBY is a mushroom like substance that appears naturally in the course of fermenting kombucha. It stands for Symbiosis Culture Of Bacteria And Yeast and it comprises of yeast, bacteria and strands of cellulose that weave together. Imagine a village for bacteria and yeast.

How is Kombucha made?

Kombucha started its life as sweeten tea. A SCOBY is then added to it to begin its fermentation process. Depending of its flavour, temperature, sugar source and size, the process may last from 10 to 20 days. We usually ferment our kombucha for a minimum of 13 days.

How does Slo Kombucha differ from the others?

Our kombucha is made using a blend of floral or fruit tea. This allows all the ingredients to take part in the fermentation process to create new flavours. In other words, we do not flavour our kombucha (no 2nd fermentation). Depending on flavour, some do require a short infusion of aromatics from garden herbs or flowers to further enhance the drinking experience. This results in our kombucha being more delicate compared from the rest.

Why do you skip flavouring (2nd fermentation) your kombucha?

During the fermentation process, tiny microorganism break down carbohydrates (sugars, glucose or fructose) as fuel for survival. During this process, larger compounds are broken down into smaller molecules, which in turn, amplify, expand the depth and create new flavours.

From our perspective, adding flavourings will mask these flavours, preventing them to stand out on their own. Our goal is for you to enjoy the true taste of kombucha

What are the floating substance in my Kombucha?

Those jelly like substance and floating strands are the SCOBY and yeasts that has formed inside the bottle. Our kombucha are naturally carbonated at room temperature for a day or two after bottling. During which, the SCOBY may or may not grow inside. But do not worry, they are perfectly safe to consume.

How long does Kombucha last?

Generally speaking, Kombucha can last forever. However, the longer it is kept, the more vinegary it becomes. To ensure a balanced taste, we recommend to consume it within 3 months from bottling date. Kindly refer to the bottom of the bottle for the bottled date.

How do I store Kombucha?

We strongly recommend keeping your Kombucha refrigerated no higher than 8ºC. The lower the temperature, the better. This is to keep the fermentation process at a minimum level. 

How do I start drinking Kombucha?

For those who are new to Kombucha, we recommend starting with our mini bottle (120ml) to gauge how your body will react, since too much of Kombucha could cause more gastrointestinal distress and bloating. After a few days, you may gradually increase the consumption.

When is the right time to drink Kombucha?

There isn't a defined time in which Kombucha must be consumed. Feel free to consume it whenever you like. At Slō, we love to consume it in 2 sessions, 120ml in the morning to maximise the potential of the probiotics, and another 120ml after a meal to help with digestion.

Is there such thing as drinking too much Kombucha?

Unfortunately, yes. While Kombucha may come with an array of health benefit, consuming too much can lead to digestive distress. Not to forget that Kombucha is still a sugary beverage. We generally do not recommend consuming excessive sugar on a daily basis. In short, moderation is key.

Is there alcohol in Kombucha?

Yes. The breakdown of sugar by the yeast creates ethanol as a byproduct. Some but not all of these ethanol are consumed by the bacteria is converted to acetic acid. This keeps the alcohol percentage of Kombucha at a low range (0.5% to 1%). 

Unfortunately, we do not possess the necessary equipment to obtain an accurate reading of the alcohol content of our Kombucha. But fear not, our Kombucha is non-intoxicating. However, for individuals who are sensitive to alcohol, we'd suggest avoiding Kombucha.

Is Kombucha safe for pregnant women?

We do not recommend the consumption of Kombucha for pregnant women, simply due to caffeine and alcohol content. However, if you're a go-to Kombucha drinker before pregnancy, you may continue consuming, with limited intake. We strongly advise you to consult with your healthcare provider beforehand.