Frequently Asked Questions

If you don’t find the answer to your question below, please contact us.

About Buchi

Buchi is a community-centered, women-owned, value-driven business that was founded in 2009 out of dissatisfaction with the status quo nutritional standards that were being championed by conventional beverage brands. 

In 2016, Buchi opened the first commercial kombucha brewery in the Southeast, and expanded our offerings to include Kefir Soda.

Now a subsidiary of FedUp Foods, we are proud to say we remain an independently-owned company who holds true to the belief that a drink can be more than a drink, and healthy guts lead to open minds.

Buchi is brewed and bottled in a town called Marshall, nestled in the mountains of Western North Carolina, on the banks of the French Broad River – right outside of Asheville. It is beautiful here!

Our drinks are raw and unpasteurized, so they need to be refrigerated. We recommend your Buchi be refrigerated 6-8 hours prior to opening, for the best drinking experience.

Kombucha

Kombucha is an ancient beverage that is made by fermenting tea. It's an unpasteurized fermented food similar to yogurt or kimchi, and has been cultured by communities as a folk tradition for thousands of years. Kombucha is full of raw nutrients, and beneficial bacteria, including probiotics, that support overall well-being.

Kombucha is made by adding a culture (SCOBY – a Symbiotic Culture of Bacteria and Yeast) to sweetened brewed tea and allowing it to ferment. Buchi follows the natural, traditional process of open-air fermentation.

By definition, fermentation is a metabolic process that produces chemical changes in organic matter through the action of enzymes. To put it simply, it is helpful yeast and bacteria eating caffeine and sugar to make probiotics.

SCOBY stands for a Symbiotic Culture of Bacteria and Yeast, and looks like a flat, pale, floating mushroom. Its texture is rubbery and a little squishy. It’s just as weird as it sounds, and equally amazing! The SCOBY forms across the surface of the kombucha during fermentation.

No. Kombucha got the nickname "mushroom tea" because of the pancake-like culture (called a SCOBY – A Symbiotic Culture of Bacteria and Yeast) which forms across the surface of the brew during fermentation, but there aren't actually mush­rooms in kombucha.

All kombucha is made with sugar. Sugar is what fuels fermentation, and most is absorbed during the fermentation process. Buchi believes in using simple, whole ingredients to make the most well-rounded, delicious, and quality kombucha.

Buchi is 100% gluten-free. As far as allergens go, the FDA classifies coconut water as a tree nut in the Big 8. Our Water and Seed Kombucha, as well as our Strawberry Coconut Kefir Soda contain coconut water. All our equipment is sanitized after production to ensure no cross-contamination.

Nope! Buchi kombucha consistently tests under the .5% ABV set by regulatory agencies for what constitutes an alcoholic beverage. We test each batch throughout fermentation and are in compliance with existing laws

Yes! Buchi Kombucha is raw and unpasteurized. Much of the benefit of drinking kombucha comes from its billions of living beneficial bacteria (probiotics), which are essential for good digestive health. We would never consider pasteurizing (heating to death) all of those wonderful naturally occurring live and active cultures. In fact, Buchi Kombucha is so live and active that you can use the kombucha in your bottle to make your own.

One thing worth noting is that some brands do pasteurize their kombucha, which makes it less expensive to transport and store. Though it would make our distribution cheaper and our shelf-life longer, pasteurized kombucha is not the real deal. We like it to be 100% live and active, and bet you feel the same way!

Since we are not doctors we can't give any official medical advice. We can share, however, that both of the Buchi Mamas (our founders, Jeannine and Sarah), frequently drank kombucha throughout pregnancy and nursing. We recommend making this decision on a personal level after doing your own research and speaking to your healthcare provider.

Simply put - We mostly know how many probiotics are in Buchi Kombucha. We follow the traditional, authentic method for making kombucha, so our probiotics are naturally occurring, which can vary from bottle to bottle. Some kombucha brands add lab-grown probiotics to their kombucha, which allows them to claim a specific number of probiotics on their bottles.

The organic teas we use in our Kombucha do have caffeine, but almost all of it is consumed during fermentation. A bottle of Buchi Kombucha has about the same amount of caffeine as a white tea or decaffeinated Starbucks coffee. While most people deem this a negligible amount, if you have a caffeine sensitivity you might want to start slow with kombucha and see how your body responds. 

Yes!  Buchi is pleased to have been certified Kosher and pareve by Rabbi Zev Schwarcz at IKC, the International Kosher Council.

We love that you are considering homebrewing! We do sell SCOBYs! They are hidden inside every single bottle of Buchi on the shelf. Because Buchi is unpasteurized and raw, it's 100% live and active, meaning you can use the brew in our bottle to make your own kombucha. We’ve even included the recipe and a detailed how-to homebrew your own kombucha here on our site.

Check out the retailer map on the Find page of our website. You can search by product, city or zip code.

Kefir Soda

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Buchi Kefir Soda is our non-dairy fermented probiotic drink brewed with heritage tibicos cultures - aka kefir cultures, kefir grains, african bees, or sea rice (different names – same meaning!). Water kefir, originating centuries ago, can be traced back to the Opuntia Cactus plant found in Mexico. Inspired by those before us, we created Kefir Soda, with refreshing, modern flavors that infuse fresh fruit with medicinal herbs.

The process to make Kefir Soda is similar to that of Kombucha. You start with Tibicos culture (kefir grains), water, and sugar. The culture forms a SCOBY (Symbiotic Culture of Bacteria and Yeast), and through the fermentation process creates a delicious, fizzy, probiotic drink. We add flavors made from whole foods and medicinal herbs for taste and nutritive value.

Nope! Kefir grains come from the Opuntia cactus and are a traditional reusable starter culture used to make a dairy-free fermented beverage.

Nope! Kefir grains are referred to as such simply due to their shape. They look like grains of rice! They’re actually just a SCOBY (Symbiotic Culture of Bacteria and Yeast) in a different shape.

Kombucha can be an aid to digestion. In addition to the beneficial bacteria, it also contains some acids and enzymes to aid in the breaking down of food.

Kefir Soda is more of a general probiotic beverage. While it does contain enzymes and acids, they don’t seem to have quite as strong an effect as those in kombucha. However, Kefir Soda contains a greater number of bacteria strains than those found in kombucha.

Both beverages are beneficial in aiding natural functions in the body, and both are great for hydration. Depending on your needs, consuming one or both is a matter of individual taste.

By definition, fermentation is a metabolic process that produces chemical changes in organic matter through the action of enzymes. To put it simply, it is helpful yeast and bacteria eating sugar to make probiotics.

SCOBY stands for a Symbiotic Culture of Bacteria and Yeast, and looks like small grains of rice (kefir grains) in Kefir.

Sugar is what fuels fermentation, and most is absorbed during the fermentation process. Buchi believes in using simple, whole ingredients to make the most well-rounded, delicious, and quality Kefir Soda.

Buchi Kefir Soda is 100% gluten-free. As far as allergens go, the FDA classifies coconut water as a tree nut in the Big 8. Our Water and Seed Kombucha, as well as our Strawberry Coconut Kefir Soda contain coconut water. All our equipment is sanitized after production to ensure no cross-contamination.

Nope! Buchi Kefir Soda consistently tests under the .5% ABV set by regulatory agencies for what constitutes an alcoholic beverage. We test each batch throughout fermentation and are in compliance with existing laws.

Yes! Buchi Kefir Soda is raw and unpasteurized. Much of the benefit of drinking Kefir Soda comes from its billions of living beneficial bacteria (probiotics), which are essential for good digestive health. We would never consider pasteurizing (heating to death) all of those wonderful naturally occurring live and active cultures. In fact, Buchi Kefir Soda is so live and active that you can use the Kefir Soda in your bottle to make your own – see how to here.

Since we are not doctors we can't give any official medical advice. We can share, however, that both of the Buchi Mamas (our founders, Jeannine and Sarah), frequently drank kombucha throughout pregnancy and nursing. We recommend making this decision on a personal level after doing your own research and speaking to your healthcare provider.

Buchi Kefir Soda is caffeine-free!

Yes!  Buchi is pleased to have been certified Kosher and pareve by Rabbi Zev Schwarcz at IKC, the International Kosher Council.

Check out the retailer map on the Find page of our website. You can search by product, city or zip code.