Who knew gut health would gain so much popularity in such a small amount of time? Whether you're trying to add more fermented foods in your diet or you're just into the new, hippest food trends, drinking probiotic drinks such as  kefir and kombucha should be on your to-do list. But when it comes to making kombucha vs kefir, you’ll want to know what ingredients are involved and the process by which each of these are made. As the battle of the probiotics begins, we’re here to walk you through it.

Making Kombucha vs Making Water Kefir

Although kefir and kombucha have plenty in common, they do have their differences. One big difference between water kefir and kombucha is the length of time it takes to brew a batch. The SCOBY in kombucha will take between 7 and 30 days to finish fermenting the liquid, or an average of about two weeks. The water kefir grains, on the other hand, only take about two days to ferment their sugary liquid. Another difference is that kombucha typically has caffeine, since it’s made from tea. So if you’re trying to kick your caffeine habit, you may want to try kefir instead.

The fermentation process for kefir typically takes 24 hours whereas kombucha takes an average of two weeks. So, if you’re short on time kefir may be your best bet. Both probiotic drinks provide plenty of health benefits, and can boost your immune system as well as digestion. The equipment needed and ingredients involved in both are quite comparable. Overall, kefir is much more nutrient-dense and easier to make, but kombucha is a great option if you need the caffeine or simply prefer the taste.

What Water Kefir and Kombucha Have in Common

If you’re wondering what kefir and kombucha could possibly have in common, it's this: both are sweet-sour slightly bubbly drinks that are full of probiotics and they’re both made by yeast and bacteria to ferment sugary liquid. The health benefits associated with cultivating healthy microbiomes through our diet and lifestyles have got people turning to drinks like these. And while it's always fun and quick to buy these drinks premade, it will be beneficial and save you money if you make them at home. It's actually not as hard as you think, and we’ll be discussing key steps throughout this article.

What is Kombucha?

If you’ve never heard of kombucha or kefir, you’re not alone. As these drinks have gained popularity questions begin to arise. So, what is kombucha? Simply put, kombucha is fermented sweetened tea. Typically, the fermentation is initiated by a combination of symbiotic colony of bacteria and yeast (known as SCOBY). The end result is a sour, effervescent tonic, which tastes similar to a pungent sparkling apple cider. Kombucha has many health benefits, it is excellent in boosting metabolism, digestion, and the immune system while regulating blood sugar levels and is also anti-inflammatory. Kombucha contains B an C vitamins and the free-radical fighting antioxidants found naturally in green or black tea. You can even flavor kombucha with different ingredients such as: Guava Mango or Raspberry Pomegranate.

What is Kefir?

There are two different types of kefirs: water-based and milk-based. Water kefir is simply just a carbohydrate-containing, non-dairy liquid (like coconut water) that's been fermented. Milk kefir, on the other hand, can be made from goat’s milk, cow’s milk, sheep’s milk, and camel's milk. Both water and milk kefirs are loaded with beneficial bacteria but, as would be expected, have different properties. Since kefir is made from milk, it contains not only calcium, protein and magnesium, but also many B vitamins and vitamin D. As a probiotic drink it supports digestion, boosts the immune system, provides positive effects on the intestinal flora, and has an antibacterial effect.

What Are the Benefits of Kombucha and Kefir?

Having a healthy gut bacteria is more important for your body than many realize. In your body, the GI tract, which is the pathway that takes food through your body (so that the nutrients are extracted for the needs of the body), is one big ecosystem that’s full of bacteria. Cultivating a larger quantity and diversity of bacteria has been shown to benefit your overall health in a number of ways which is why fermented foods and drinks have become so popular recently. So for those trying to encourage a healthy bacterial culture in their bodies, kombucha and kefir water certainly fall under the category of probiotic beverages to enjoy for gut health. They also offer a healthier alternative to those looking to kick a soda habit. (Ahem, me).

So now that you know what kefir and kombucha are, you may want to reference a simple recipe to make each of these drinks and be on your way to having the healthiest gut possible. Read on to find the best way to make your own kombucha and kefir water.

How To Make Kefir

What You’ll Need For Water Kefir:

1 sealable glass container

Plastic sieve

Glass bottles to store the water kefir

Ingredients:

17 fl oz still mineral water

1.5 tbsp cane sugar

1.5 tbsp water kefir crystals

15 g/0.5 oz dried fruit with no added sulfites (e.g. raisins, dates, apricots, figs)

2 lemon slices

Method:

1. Mix lukewarm mineral water and sugar until the sugar dissolves. Pour the mixture into the glass container.

2. Add kefir crystals, dried fruit and lemon slices. Then close the glass container loosely so that the carbonic acid produced during fermentation can escape. If the lid is too tightly closed, you run the risk that the pressure in the glass becomes too great and the jar may explode.

3. Let ferment for at least 24 hours at room temperature. The longer water kefir is fermented, the more sugar is broken down and the less sweet the finished product tastes. Try your water kefir after 24 hours and let it ferment 1-2 days longer until you like the taste. Fermentation should not take more than 6 days.

4. Remove dried fruit and lemon slices and pour water kefir through a sieve into glass bottles.

5. Rinse the kefir grains caught in the sieve under cold to lukewarm water, let dry, store, and reuse as needed. The glass container should be washed with hot water before each new fermentation, taking care not to use any harsh detergent that may leave residue and affect the next batch, we recommend using white vinegar as your cleaning detergent.

Important: Do not fill the glass bottles to the brim, but leave some space for the drink to ferment and the carbonic acid to escape.

How To Make Kombucha

What You’ll Need:

1 glass container with approx. 34 – 67 fl oz

1 clean kitchen towel

1 rubber band to seal the kitchen towel

Ingredients:

1 scoby

100 ml starter tea (e.g. bottled kombucha)

1 L filtered water (do not use mineral water!)

½ cup green tea or black tea

80 g/ 1/3 cup sugar

Method:

1. Bring half of the water to a boil and let the tea steep for about 8 – 10 minutes

2. Pour the tea and sugar into a large glass container and stir. Fill up with the remaining cold water—this way the tea cools down faster. At the end it should be at room temperature, i.e. about 68 – 77 °F do not add warm tea, otherwise the bacteria in the scoby will be destroyed and the fermentation cannot begin.

3. Add the scoby and the starter tea and cover the glass container with the kitchen towel and seal with the rubber band.

4. Let the kombucha ferment for 7 days at approximately 68 – 74°F, then try every day until the kombucha tastes good to you. The longer the kombucha ferments, the more sour it tastes.

5. Remove the scoby with clean hands and pour the finished kombucha into glass bottles. Reserve approximately ½ cup and use as your next starter and store your scoby in this liquid in a clean glass jar until the next use.

6. You can flavor the bottled kombucha with fruit juice, herbs or spices and let it ferment again for 1-2 days at room temperature. This will create even more carbonic acid. You can then store it in the refrigerator for several weeks.

Since the scoby enlarges and eventually grows a smaller scoby as an underlayer, you can pass them on to friends who also want to  make kombucha. Alternatively you can use it in smoothies or even a face mask for a spa night.

Who Should Avoid Kombucha and Kefir?

Although both these drinks are incredibly healthy and have lasting  benefits for overall health, they aren’t great for everybody. Those with candida (yeast overgrowth), especially during flare ups, should not drink these beverages as they may make these conditions worse. Kombucha and kefir water are also not recommended for pregnant women and immunocompromised people because they aren’t pasteurized.

The Bottom Line

Whichever beverage you choose, kefir and kombucha are both believed to be strong sources of probiotics. Not only do they improve digestive function and overall health, probiotics found in both of these foods can help reduce the risk of cancer by inhibiting tumor growth and promoting the function of the immune system.

Whichever probiotic beverage you end up choosing, drink up! The health benefits of kombucha and kefir just can’t be beat.