The difference between kombucha and kefir
I often get asked what the difference between Kombucha and Kefir is.
When I first started out fermenting, I did dabble in making Kefir and liked its taste, but it was Kombucha that I fell for head over heels after a trip to America where is solved my IBS.
But what IS the difference?
Well, let’s start with Kefir.
Kefir made with dairy is a slightly sour, thin yogurt drink made by adding live cultures (or grains) to cow, goat or (any other animals milk). It ferments quite fast, the cultures feed off the lactose, (note; even if you’re lactose intolerant you might be able to digest Dairy Kefir as most of the lactose gets fermented out, but test it carefully!) and after only a few days it’s ready to drink.
It’s full of friendly bacteria and yeasts so really helpful if you’re trying to repopulate your gut with beneficial strains. It’s also rich in probiotics, proteins, and vitamins, so a great addition to your diet.
Kombucha is a fermented tea made by brewing (caffeinated) tea, sugar and a S.C.O.B.Y (Symbiotic Culture of Bacteria and Yeast). This culture feeds off the sugars in the brew and starts off the fermentation process which is what creates Kombucha.
It takes longer to ferment then Kefir, anything from 2 weeks to 30 days, so you need a little patience but trust me, the results are worth the wait.
It has a tangy, almost like a cider but without the booze. It’s slightly fizzy as well; this comes from the secondary fermentation which you do when you flavour your booch.
There is no dairy involved, so it’s vegan and veggie friendly. As well as the good bacteria and yeasts you also get a load of various acids, (similar to apple cider vinegar) so it’s a well-rounded health elixir. It’s rich in beneficial probiotics which don’t survive pasteurization so make sure you drink raw, unpasteurized Kombucha.
Everyone has different palates, so try your way around the fermented options, and you’ll find one that works perfectly for you.
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