Kombucha is a gut-friendly and delicious functional beverage, but not all are what they seem. Discover why South Australia’s Mojo Kombucha is still the best!
Some of you might remember back last year to my early efforts at making my own kombucha, the deliciously healthy fermented beverage. Unsurprisingly, life overtook me, the scoby got neglected and I looked to alternative sources for my favourite source of probiotics.
I didn’t have to look far because Mojo Kombucha, the very best on the market, is made right here in South Australia. A family business developed by Anthony Crabb and brewed right here in Willunga, Mojo started out as more or less a one-person show, but has grown to employ 40 people.
Anthony and Sarah Crabb of Mojo Kombucha
For those who aren’t familiar with it, kombucha is a low-sugar, probiotic-rich, slightly effervescent and super refreshing beverage. Based on fermented green or black tea, and known to the Chinese for well over 2,000 years, this drink is fantastic for gut health – an aspect of general health that is growing in importance as more research unfolds – and may possibly have some antimicrobial, antioxidant, anti-cancer and anti-diabetic properties.
Initially only found in health food stores and hipster cafés, kombucha has crossed over from the beardy sandal set and is now found on most supermarket shelves, but beware – not all kombuchas are created equal.
South Australia’s Mojo Kombucha is a totally authentic product, hand brewed in small batches from their original scoby. It was the first to hit the stores in this country, and is the result of three exhaustive years of research and development by Anthony and wife Sarah, with the help of the South Australia Research and Development Institute (SARDI) and their microbiologists.
The probiotic value of this drink is the end result of a pure, natural process which was most usually brewed at home. But the time-poor, health conscious among us are more frequently turning to a ready-made product. According to Sarah, “lifestyles change, and people still want the goodness of kombucha in their diets, without having the time to brew it themselves. We pride ourselves on putting out an authentic, genuine product that consumers can trust and enjoy”.
Over the years other kombuchas have arrived on the scene, but consumers may be surprised to find that they are not getting exactly what they expect with some of them. Genuine kombucha is a low sugar drink. Sugar is used to support fermentation, but by the time it is bottled most of that has been consumed by the natural process. A quick look at the label of some other brands will often show that more sugar has been added and even, in some cases, artificial sweeteners and flavours are used.
With Mojo Kombucha consumers can be sure they are getting all the goodness of naturally produced, unpasteurised, unsweetened product – any fruit they taste is actual, pureed fruit, with no artificial anything added.
Plus it’s yet another example of a great South Australian food business leading the way.
You’ll find Mojo Kombucha in all leading supermarkets.
This sounds absolutely delicious! Will be looking for them here for sure. 🙂
Wow there really is an explosion of kombuchas. I’ve tried a few and so far I really like one made on the Central Coast by Black Radish. That’s still a one man show but this one sounds intriguing!