What is the difference between Kombucha and Water Kefir? And which one is better for you?
Well, in a nutshell, they are both fermented probiotic beverages but they use different cultures to start the fermentation process. For kombucha, the starter culture is known as a SCOBY (symbiotic colony of bacteria and yeast) which is held together by polysaccharides giving it the appearance of a mushroom. Water kefir starts with gelatinous grains, which are small and translucent colonies of beneficial bacteria and yeasts.
Both fermented drinks start off with a sweet liquid base: Kombucha uses a sugar tea (normally black or green tea) while water kefir uses sugar water.
Water kefir has a shorter fermentation of 24-48 hours which usually results in a sweeter yeasty-style drink. Kombucha is fermented for 2 -4 weeks and when made traditionally it has a vinegar-like taste. However, most commercially made kombucha sold today is brewed with a sweeter style to make it more consumer-friendly.
Both fermented drinks contain beneficial bacteria, acids and enzymes to aid in digestion and helping to populate the gut with healthy bacteria. There is some anecdotal evidence that water kefir is considered a general probiotic beverage whilst kombucha is better for digestion as it has a higher acid and enzyme content.
So which way to go? Go with your taste buds and what makes your gut happy. Having a happy gut will mean a happy mind and body and that makes YOU the winner!
Mojo Health stocks a range of fermented drinks from Imbibe, Peace Love and Vegetables, Kombucha Max, Raw Bucha and Kombucha Zest which is available on tap in store!
Like to know more about functional foods and drinks? Read Are You Eating Functional Foods?
