Water kefir and kombucha are both fermented beverages, low in sugar and lightly fizzy.
However, these two drinks with remarkable virtues differ in their ingredients, their fermentation time and their taste.
KOMBUCHA is prepared with tea and cane sugar and fermented at room temperature.
To produce it, you need a Kombucha mother. This mother is a beige gelatinous film that floats in the fermented tea.
It is this mother that contains the microorganisms that feed on the sweet tea and transform the sugar into vinegar, giving it a tangy taste. The fermentation time can take from 5 to 30 days.
WATER KEFIR is prepared from water kefir grains. These are small gelatinous grains that look like transparent crystals.
Like kombucha, these grains contain a culture of yeast and bacteria living in symbiosis that feed on sugar and minerals present in a mixture of water, lemons, figs and cane sugar.
The water kefir fermentation takes between 24 and 48 hours. The advantage is that, unlike kombucha, it contains no caffeine or theine, and can therefore be drunk at any time. Its taste is more neutral and milder than kombucha.
You can add your personal touch by adding fruits, herbal teas, etc.
What to choose?
Homemade, tasty and healthy, these two drinks are suitable for all types of diets and for everyone. So which one is best for you is the one that best suits your lifestyle and taste!