Remedy Kombucha

The Condons began brewing kombucha at home for family and friends before moving into commercial production. A SCOBY (symbiotic culture of bacteria and yeast) is the living starter culture used to ferment kombucha; it converts the sugars in sweet tea into acids, carbon dioxide, and trace compounds that give the drink its characteristic tang. Every batch of Remedy is made using a culture directly descended from that original starter, a continuity the brand documents and communicates as central to its identity.

Remedy's defining production decision is a 30-day fermentation period. Most commercial kombuchas ferment for shorter periods; the extended process allows the live cultures to consume all residual sugar in the liquid, producing a finished drink that is naturally sugar-free. The brand presents this as a deliberate quality choice, and the zero-added-sugar outcome is central to how Remedy positions itself to health-conscious buyers.

In 2018, Lion, a subsidiary of Kirin Holdings, acquired a minority stake in the business. That investment supported significant infrastructure growth: Remedy now operates an 18,000 square metre production facility in Melbourne. The range extends beyond the original kombucha core to include live-cultured ginger beers and lemonades, covering a wide range of flavour profiles across a large and growing number of variants.

Distribution is multi-channel: Remedy sells direct to consumers through its own sites in Australia and internationally, alongside mainstream supermarket and specialist retail channels. The scale of the Melbourne facility and the Kirin-backed investment give the brand production consistency unusual for a fermented drinks producer that still leads with a home-kitchen origin story. Sober-curious drinkers and those seeking a fermented alternative to conventional soft drinks represent a natural audience, particularly buyers who treat the live culture content as a meaningful functional attribute.