Raw versus Pasteurized

Raw kombucha is the traditional brewing method that dates back thousands of years. The ferment is never heated, keeping the bacteria alive during and after fermentation.

Pasteurized kombucha is a radically different process that uses heat to kill bacteria. Many manufacturers who pasteurize add probiotics to supplement, but they are not naturally occurring nor as diverse as those that develop without heat. If you find kombucha on a shelf that doesn’t need to be refrigerated, it’s not raw.

At Undone, we keep things raw, just like it was originally intended.