Live-cultured · small-batch
Wildroot Kombucha
Live-cultured, small-batch kombucha brewed slow in Seoul. One flavor, brewed right — fermented slow for real depth, lightly fizzy, and low in sugar. Shipped cold, a case of twelve at a time.
✦ Brewed slow · Bottled live ✦
Why people keep it in the fridge
Real fermentation, real fruit, low sugar
We put the whole budget into good tea and a slow ferment, and cut the shortcuts — no concentrate, no forced carbonation, no sugar bombs.
Cold-brewed, kept cold
Fermented at low temperature over two full weeks and never flash-pasteurized, so the flavor stays bright and the cultures stay alive.
Organic tea & real fruit
Whole-leaf organic green and black tea, pressed fruit, and nothing from a syrup drum. You can taste every ingredient on the label.
Billions of live cultures
Raw and unpasteurized, with a naturally occurring dose of probiotics in every bottle. Good bacteria, no supplements required.
Lightly fizzy, low sugar
Gently effervescent from a natural second ferment, with under 6g of sugar a bottle. Refreshing without the crash.
Subscribe & save
Set up a monthly case and save on every order. Skip, pause, or cancel any time — glass bottles are recyclable and returnable.
Cold-pack shipping
Every case ships free in an insulated cold pack so it arrives crisp and fridge-ready, tracked to your door within two days.
Made to be poured, not stockpiled
Brewed around a single question
What would it take to make a kombucha you actually reach for daily? We started with the ferment and refused to rush it.
Flavor you taste in every sip
A two-week ferment on organic tea, finished with pressed ginger and citrus. Bottled live so it keeps a gentle, natural fizz. Low enough in sugar to drink every day, deep enough to feel like a treat. None of it is fast. All of it is why a case never seems to last the week.
- Raw, unpasteurized, and full of live cultures in every bottle.
- Under 6g of sugar and naturally fizzy — no forced carbonation.
- Organic tea and real pressed fruit, in returnable glass bottles.
Fourteen days from tea to fizz
| Days | Stage | What happens |
|---|---|---|
| 1–2 | Brew and cool | Loose-leaf tea steeped, sweetened, and cooled for the culture |
| 3–10 | First ferment | The culture works through the sugar and builds bright acidity |
| 11–13 | Second ferment | Bottled with fruit and cold-held while the fizz builds naturally |
| 14 | Taste and ship | Every batch is tasted before it leaves — flat or vinegary never ships |
Loved by everyday drinkers
What people say after the first case
Real feedback from people who keep it stocked in the fridge. Yours could be here next.
Ready to keep it stocked?
$42 a case with free cold-pack shipping and a 30-day happiness guarantee. Try one — if it's not for you, we'll make it right.