Production
The production of Carpe Diem Kombucha is based on a method used for thousands of years and which is also used to make wine and beer: fermentation. To produce Kombucha, carefully selected herbal teas and beet sugar are fermented with Kombucha cultures and lactobacilli. During the long and strictly controlled fermentation process, most of the sugar is used up. A wide variety of different flavours develop, just like in a good wine. In addition, valuable, beneficial constituents such as organic acids and carbohydrate-cleaving enzymes are produced that give this natural beverage its extremely digestible character. And this makes Carpe Diem Kombucha the ideal, non-alcoholic accompaniment to every good meal.
Graphical representation of the manufacturing process