My mom loves this crap. I tried it when they were sampling it at Costco. My reaction was, “Wow. That tastes healthy.” Apparently, fermented tea tastes like watered down lightly flavored vinegar.
@terrancecohen Because Specs sells a different size can LMAO! WHat exactly is “sus” about that? Never seen Red Bull in small and medium cans before for example?
PS nobody was asking you
@Drez143 when you make kombucha, it needs to be closer to 70 degrees to ferment properly…refrigerating it just stops the fermentation process. I assume since these are in cans instead of glass like most kombucha that it better protected? But leaving any kombucha out at room temp does not hurt it.
In theory, there’s no reason canned kombucha can’t be as healthy as bottled kombucha. As long as it is held at a proper temperature, and it isn’t fermented to the point where all of the sugar is consumed.
Most kombucha production is a two-stage process. The first fermentation utilizes most of the sugar to allow the bacteria and yeast to proliferate. This is done in an aerobic environment so most of the carbon dioxide produced is lost into the environment. The second fermentation takes place in an anaerobic environment, specifically to produce CO2 and result in a bubbly product to enjoy.
If you leave too much sugar in the product prior to secondary fermentation, you need to be very careful to maintain the product at proper temperature or it may wind up bursting it’s packaging. Store any live culture kombucha at 100° in a garage and you’re going to wind up with a mess on your hands. It’s intended to be stored under refrigeration.
Now this stuff on the other hand has no sugar left after fermentation. Or at least they claim that. Which means that there’s no food to keep live microorganisms alive. By the time the customer gets ahold of it, they’re all going to be dead anyway.
It’s a pretty good tasting product, and I did buy this deal. But it would be a mistake to expect much in the way of gut biome support from it.
Why are people capitalizing regular nouns more often these days? “Stevia,” “Erythrito (sic),” in the write-up, and “Kombucha” and “Specs” (just a couple I noticed while perusing) in the comments…. Meh to this happening. Product sounds fine.
@MrNews I’m actually surprised the fermentation happened with those. Though now that I think of it, actually sugar was probably needed to kickstart the fermentation, then sweeteners were added later (making this a NOT sugar-free food, just a very low sugar one)
@MrNews@pakopako The FDA allows a beverage to be labeled “sugar-free” if it contains less than 0.5 g of sugar per 100 ml. So yes, it’s likely a very low sugar product, not one that is absolutely free of sugar. The product undoubtedly started with a normal amount of sugar for the primary fermentation. Once the bacteria and yeasts consumed all of that, there would normally be an infusion of additional sugar before secondary fermentation. What these guys most likely did was to replace most of this additional sugar with stevia and/or erythritol for sweetness, leaving just enough sugar for secondary fermentation and CO2 production.
Bought it, and so far have enjoyed the orange version.
I make my own kombucha from time to time, and this stuff is considerably weaker than either my own product or any of the brands I generally buy. I would consider it a refreshing beverage before I would rely on it for any health benefits though. Kombucha is a delicate product and needs better temperature control than I suspect this stuff got to keep the microorganisms happy.
Specs
Product: 24-Pack: Liquid Remedy Organic Zero-Sugar Kombucha
Model: GingerLemon 1/17/25, OrangeSplash 12/25/24, Raspberry Lemonade 1/23/25
Condition: New
Ginger Lemon
Orange Splash
Raspberry Lemonade
What’s Included?
Price Comparison
$45.99 at Amazon
Warranty
90 days
Estimated Delivery
Friday, Nov 8 - Monday, Nov 11
I will stick with the free stuff at parties.
What about a nutrition guide picture?
@mothmer
This honestly sounds dangerous to ingest.
@AaronLeeJohnson Why do you think that?
@yakkoTDI The information it provides suggests it will taste terrible and run right through you.
@AaronLeeJohnson @yakkoTDI Personally, I think that bizarre golden waterfall in the 8th picture has me wondering if it’s already run through someone?
@AaronLeeJohnson “honestly” ?
@mehvid1 Yes.
For $1 a can? Easiest buy ever.
My mom loves this crap. I tried it when they were sampling it at Costco. My reaction was, “Wow. That tastes healthy.” Apparently, fermented tea tastes like watered down lightly flavored vinegar.
I’m in for two.
devilish-decomposing-hallows
/showme liquid remedy
How come the Specs say 11.2 oz, while the cans in the photos read 8.5? That’s pretty sus if you ask me.
@terrancecohen The writeup also says 8.5, so I assume that’s the accurate number?
@agnesnutter @terrancecohen Yep, 8.5oz each
@terrancecohen Because Specs sells a different size can LMAO! WHat exactly is “sus” about that? Never seen Red Bull in small and medium cans before for example?
PS nobody was asking you
Specs updated, thanks.
@rudypeev The Specs for the item being sold is selling a different size can? Whatever.
@rudypeev @terrancecohen It was a valid question!
@rudypeev @terrancecohen I cannot parse this reply as anything other than anger conjured from nowhere. I hope I’m wrong and I just misread something.
Too bad it contains erythritol a newly found heart ailer. Its a great beverage for the gut flora otherwise.
@KSchweitz it’s a byproduct of fermentation so I think it’s impossible for it not to contain it?
https://www.webmd.com/diet/what-is-erythritol
Any Kombucha I’ve seen in the store is refrigerated, I assume to keep the seahorses alive inside of it.
How in the world is this one not? Does it actually have “gut health” benefits if you leave it in your 100 degree garage during the summer?
@Drez143 when you make kombucha, it needs to be closer to 70 degrees to ferment properly…refrigerating it just stops the fermentation process. I assume since these are in cans instead of glass like most kombucha that it better protected? But leaving any kombucha out at room temp does not hurt it.
@Drez143 It’s because it’s zero sugar - no sugar - no yeast growth so it can be left on the shelf.
@Drez143
Probably not.
In theory, there’s no reason canned kombucha can’t be as healthy as bottled kombucha. As long as it is held at a proper temperature, and it isn’t fermented to the point where all of the sugar is consumed.
Most kombucha production is a two-stage process. The first fermentation utilizes most of the sugar to allow the bacteria and yeast to proliferate. This is done in an aerobic environment so most of the carbon dioxide produced is lost into the environment. The second fermentation takes place in an anaerobic environment, specifically to produce CO2 and result in a bubbly product to enjoy.
If you leave too much sugar in the product prior to secondary fermentation, you need to be very careful to maintain the product at proper temperature or it may wind up bursting it’s packaging. Store any live culture kombucha at 100° in a garage and you’re going to wind up with a mess on your hands. It’s intended to be stored under refrigeration.
Now this stuff on the other hand has no sugar left after fermentation. Or at least they claim that. Which means that there’s no food to keep live microorganisms alive. By the time the customer gets ahold of it, they’re all going to be dead anyway.
It’s a pretty good tasting product, and I did buy this deal. But it would be a mistake to expect much in the way of gut biome support from it.
Why are people capitalizing regular nouns more often these days? “Stevia,” “Erythrito (sic),” in the write-up, and “Kombucha” and “Specs” (just a couple I noticed while perusing) in the comments…. Meh to this happening. Product sounds fine.
@mehvid1 Blame Germany
Wish it was just regular kombucha without the crap sweetener…
Mmmm, erythritol and stevia- there’s some “healthy (/s)” ingredients for your digestion. No thanks…
@MrNews I’m actually surprised the fermentation happened with those. Though now that I think of it, actually sugar was probably needed to kickstart the fermentation, then sweeteners were added later (making this a NOT sugar-free food, just a very low sugar one)
@MrNews @pakopako The FDA allows a beverage to be labeled “sugar-free” if it contains less than 0.5 g of sugar per 100 ml. So yes, it’s likely a very low sugar product, not one that is absolutely free of sugar. The product undoubtedly started with a normal amount of sugar for the primary fermentation. Once the bacteria and yeasts consumed all of that, there would normally be an infusion of additional sugar before secondary fermentation. What these guys most likely did was to replace most of this additional sugar with stevia and/or erythritol for sweetness, leaving just enough sugar for secondary fermentation and CO2 production.
Tempted, but I’ve never had it and am hesitant to start out with 24 of them.
@IAMIS That’s fair, but I gotta say I drink these every day and I’ve never seen a price this low. If you were ever going to go for it, today’s the day
suspending my subscribe-and-save for a couple months and drinking them from here instead!
/giphy mystical-terrified-cadaver
@IAMIS That’s the game! If you like your case of drinks, you win.
/giphy terrifying-magic-potion
@jerminate Appropriate order “number?”
@Kyeh LOL! I do like kombucha, tho.
Bought it, and so far have enjoyed the orange version.
I make my own kombucha from time to time, and this stuff is considerably weaker than either my own product or any of the brands I generally buy. I would consider it a refreshing beverage before I would rely on it for any health benefits though. Kombucha is a delicate product and needs better temperature control than I suspect this stuff got to keep the microorganisms happy.