What is Kombucha? 

Kombucha is a sparkling, fermented tea drink! It begins with a blend of tea and sugar, before a living culture of bacteria and yeast, known as a ‘SCOBY’ (symbiotic culture of bacteria and yeast) is added. The SCOBY consumes the sugar in the tea blend and transforms it into kombucha - a naturally low sugar, tangy and refreshing drink full of live cultures and organic acids. Team MOJO has been brewing true kombucha in the McLaren Vale region of South Australia since 2010.

How is kombucha fermented?

First we start with a sweet tea brew made with water, organic tea leaves and organic sugar. We boil it all together and then cool it down and add in the unique MOJO kombucha culture. The culture is a mixture of yeast and bacteria which work together to change the sweet tea brew into a low sugar tangy kombucha. The yeast eats up the sugar and makes carbon dioxide (the bubbles) and alcohol. The bacteria then start converting the alcohol into the organic acids that make kombucha so tangy. The final product is a low sugar, non-alcoholic tangy and bubbly beverage.

Where was MOJO founded?

Our heart is our home, and our home is Willunga, a community in the hear of the McLaren Vale region of South Australia. The McLaren Vale region is a producers’ paradise, home to some of South Australia’s most renowned grape growers, beer makers, gin distillers, and our own pioneering kom-brewer - MOJO’s own Anthony Crabb. With wide-spread roots in a region renowned for fermentation, Anthony combined his palate and his passion to introduce his new brew to the industry and built the one-of-a-kind beverage brand that is MOJO Kombucha.Today, we’re still brewing in the place it all began. MOJO’s dedicated McLaren Vale region brewery produces every ‘booch from brew to bottle, supplying supermarket fridges around the country and spreading the feel-good of fermentation to more Aussies than ever before.

    Why Should I Drink Kombucha?

    MOJO Kombucha is a naturally refreshing alternative to other fizzy drinks! Not only does it taste good, it helps you feel good too - each bottle of MOJO is made with 1 billion living probiotics or prebiotics that support your gut health. Our kombucha also has the benefit of being a free from sneaky sweeteners, certified organic, made with real fruit and a low sugar beverage option. 


    Where to find Kombucha?

    You'll find your MOJO in the fridge at your local grocer, cafe or supermarket. Find out where to buy MOJO here!


      Why Do Activated Kombucha and Gut Shots need to be Kept Refrigerated? 

      It’s important to store our Activated Kombucha and Gut Shots between 1-4º at all times, just like you would a fresh dairy product. Even after bottling, these MOJO products continue to be an active with live cultures, which is why it lives in the fridge! Authentic kombucha brewing balances residual sugar with the tangy acidic notes created during fermentation. The small amount of residual sugar in our Kombucha an also allow us to keep things stevia and erythritol free (no sneaky sweeteners required!) and the live cultures thriving. Chilled storage is then required to ensure our thriving brew continues tasting its best, whilst preventing further fermentation.


        What is a SCOBY?

        'SCOBY' means Symbiotic Culture of Bacteria and Yeast. This is the kombucha culture that is added to the tea brew to ferment it into kombucha.


          Does MOJO ferment our own kombucha?

          Absolutely! Our fermentation site is located in the pristine McLaren Vale region of South Australia. We ferment all of our kombucha there with love and care.


            Is there Caffeine in Kombucha?

            There is a very small amount of caffeine in MOJO Kombucha. The caffeine naturally comes from the green and black tea leaves used in the brew. After fermentation there is less than 3.5mg per 100mL of our kombucha. So less than 9mg per 250mL can of Kombucha Soda and less than 12mg per 330mL of Activated Kombucha.
            In comparison, some common sources of caffeine in foods are:
            - A chocolate bar has 10mg caffeine per 50g bar.
            - Cola has 36.4mg caffeine per 375ml can.
            - Black tea has around 50mg per 220mL cup of tea.
            - Instant coffee has around 80mg per 250mL cup (1tsp of coffee).

            Source: https://www.foodstandards.gov.au/consumer/generalissues/Pages/Caffeine.aspx


              What is the difference between probiotics and prebiotics?

              Probiotics are the bacteria or yeast which are known to have a positive effect on health, whereas prebiotics are a form of fibre which specifically feed the good gut bacteria. A fun way to remember it is that prebiotics are the snacks for the probiotics.


                Why is there alcohol in kombucha and is it safe to drink?

                Alcohol is created by the yeast however most of it is converted to organic acids by the bacteria in the kombucha culture. The residual amount left is less than 0.5% Alcohol by Volume (ABV). This means that is not classified as an alcoholic product. This alcohol level doesn’t need to be declared on the label either; however, MOJO choose to declare it so our customers can make informed decisions. For any concerns around consumption please check with your health professional first.


                  What is the difference between MOJO Kombucha Soda and MOJO Activated Kombucha?

                  MOJO Activated Kombucha is available in glass bottles and contains probiotics and live cultures, including yeast. Because there is residual sugar and yeast in the bottle, this product must always be stored chilled between 0°C - 4°C to stop in-bottle fermentation. Otherwise, it will start to ferment in the bottle which will compromise the glass packaging when the lid is on. Please refer to the handling document for more information.
                  On the other hand, MOJO Kombucha Soda contains prebiotics instead of live cultures, and is available in 250mL cans only. The familiar flavours of Kombucha Soda are great if you’re new to kombucha, looking for a low sugar soft drink swap. This product can be stored in a cool dry place and is perfect for your picnic, pantry or packed lunch.
                  Both ranges are authentically fermented, low sugar, free from sneaky sweeteners and certified organic. 


                  Why don’t we add stevia or erythritol or other non-nutritive sweeteners to MOJO kombucha?

                  Because we don’t need to! A true home brew style kombucha has residual sugar present and doesn’t need “sneaky” sweeteners added into it. We call them “sneaky” sweeteners because we believe if you brew kombucha the traditional way and don’t adulterate it, and flavour it with real fruit ingredients, it doesn’t need sweeteners added in!

                  What are Fermented Foods?

                  Fermented foods are foods and drinks that have undergone controlled microbial growth and fermentation. Fermentation is a process in which micro-organisms, like yeast and bacteria, break down carbohydrates, like starch and sugars, into other products, such as alcohols which are then converted into organic acids.

                  Wait… bacteria in your food?! Yes, the friendly kind!