Vesna Kombucha

Brewed for your gut. Loved by your soul.

11/06/2026

A picnic somewhere sunny. A blanket in the park with something cold and bright in a glass. I brew it at 6am in my kitchen. She drinks it somewhere I’ve never been. That’s the part I love most - the moment after the bottle leaves my hands. 📸 - thank you for this 💛 Tag wherever your bottle ends up. I want to see all of it.

09/06/2026

The question I hear at every single market. «What’s the difference between yours and the one in Waitrose?»

Three things. Theirs is pasteurised. That means the cultures are dead before you open the bottle. Mine isn’t. Theirs is fermented in steel. Mine in glass - because glass doesn’t put anything into the drink. Theirs has carbonation pumped in. Mine is naturally fizzy from 21 days of slow fermentation. Same word on the label. Very different drink.

Save this for next time someone asks.

06/06/2026

No words needed. Just sound. Sea buckthorn, cardamom, orange peel. 21 days in glass.
The colour does the rest.

Limited edition - this batch won’t last long. Link in bio!

04/06/2026

This is the first VESNA flavour that isn’t from my grandmother’s recipe. It’s mine.
Sea buckthorn is a berry most people have never tasted. It grows wild in places where almost nothing else survives - from the Himalayas to the Norfolk coast.
Bright. Tart. Unlike anything else.
When you ferment it with cardamom and orange zest for 21 days in glass, it becomes something I didn’t expect. Someone at the market told me it tastes like Aperol. Honestly?
That’s the best compliment this bottle has received. Limited edition. When it’s gone, it’s gone. Have you tried it?
Tell me below 🧡

02/06/2026

Sea buckthorn. Our newest flavour. And apparently, the fastest to disappear.
It sold out completely at our first market. Then the second. Then the third. Every single time - gone before the afternoon.
Tart. Bright. A little bit wild. Cardamom and orange peel. Someone at the market said it tastes like Aperol. I’m not arguing.
This is a limited edition - small batch, brewed by hand, and when it’s gone it’s gone.
Want to try before it disappears again? DM us or come and see me at the markets🤍

29/05/2026

Last week of spring. I can feel it shifting.
The light stays longer. The kitchen is warmer by 4pm. The jars ferment a little faster because the room knows what’s coming.
I started brewing VESNA in winter - cold kitchen, slow batches, layers on while I work. Now the bottles almost glow in the afternoon sun. The ginger hits differently when it’s warm outside. The hibiscus pours brighter.
Summer changes everything. The drink. The mood. The morning.
New batches are coming. Brewed for the longest days.

Glass-fermented. Living cultures. Small-batch botanical kombucha, handmade in London.
Which VESNA flavour is your summer one? Tell me below - I’m curious.

26/05/2026

I don’t write the best things people say about VESNA. They do.
«I didn’t think I liked kombucha until I tried this one.»
«It’s tart but in a way that makes you want another sip.»
«My boyfriend stole the rest of the bottle.»
«Honestly? It tastes like someone actually cared about making it.»
I could tell you what VESNA tastes like. But I’d rather they did.

Handmade botanical kombucha. Glass-fermented in London. Living cultures in every bottle.
Tried VESNA? Tell me in one sentence - I might put it on the next post.

21/05/2026

Пам’ятай своє коріння, де б ти не зростав 🤍
Сьогодні, у День вишиванки, ми святкуємо саме це - ту частину дому, яку несеш у собі, куди б не занесла доля. Від Наталії та всієї команди VESNA - цей пост для кожного українця далеко від дому.

Remember your roots, wherever you grow🤍
Today, on Vyshyvanka Day, we celebrate exactly that - the part of home you carry no matter where life takes you. From Natalia and everyone at VESNA - this one’s for every Ukrainian far from home.

19/05/2026

If you care what goes into your body, you’ll get this.
My SCOBY hotel, all my cultures resting in its own acidic liquid. That acidity? It’s what keeps them safe, healthy, and ready the moment I need them.

It’s the part of kombucha-making nobody really talks about the waiting place. The in-between. Where living cultures just… exist, until it’s time.

If you choose a good cheese with intention, or open a wine worth waiting for - this is where that same care starts. In a jar. On a shelf. Alive.

Small batch. Glass only. No pasteurisation.
Handmade kombucha, brewed in the UK.

15/05/2026

Date night. Set the table properly.
Candles - yes. Flowers - if you want. Something to drink that looks like it belongs in a wine glass - absolutely.
I pour Glow for evenings like this. Hibiscus turns it this deep, almost-burgundy colour. A little tart. A little floral. Looks beautiful in proper glassware.
Nobody across the table will ask “”is that kombucha?”” They’ll ask “”can I try that?””
Glow - hibiscus, rose, elderflower. Glass-fermented. Handmade in London.
Send this to someone you’d share a bottle with.

Address

Crocus Drive
Bishops Stortford
CM226ZB

Website

http://vesnawellness.co.uk/

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