Shimmmi makes one of the lowest-sugar Kombuchas available in the market with less than 1g per 100 ml; which, btw, is not the hard part if not achieved naturally, without BS. Raw cane sugar is the key starter element that acts as food for all the live cultures, SCOBY (not for you). During the long, good-old fermentation rounds, we significantly brew out and eliminate this sugar down to near zero levels, making our brews probiotic rich & naturally resilient to last much longer - yeah, 6 months once bottled. Moreover, though the process starts with cane sugar, which is rich in sucrose; the final brew mostly contains fructose – the residual and simple sugar, with a low Glycemic Index (GI), similar to that found in fruits.
At shimmmi, we work meticulously and tirelessly (read as: sleepless nights) to achieve the tough trinity (actual hard part): (a) super low sugar & calories; (b) stay wholly true to the age-old, authentic processes & real, plant-based stuff exactly as nature grows them, no BS in the form of artificial or natural (made in lab) or even nature-identical; and delivering a light, yummy taste profile. This is all what we are obsessed with most of our times.