How does it use so much less water to produce than beer or kombucha?
Is it vegan and keto friendly?
How can it contain fruit, yet be zero sugar?
Why doesn’t it need to be refrigerated to keep the probiotics alive?
What does wild fermented mean, and why does it matter?
Why don’t I taste some of the ingredients, yet I pick up other flavor notes?
Is there anything else added besides what is listed on the label?
Pulp Culture uses 100% raw, fresh juice that naturally ferments over three months. Called “wild fermentation,” the result is a zero-additive, zero-sugar, bone-dry beverage with 6 billion naturally-occurring probiotics, B vitamins, and 4.9% ABV.