Kefir and Kombucha are both fermented drinks that offer certain health benefits. However, these two drinks have certain differences in production, nutrition, taste, and texture. Let's find out with CHUS:

1. How they are made:

Both Kefir and Kombucha are products of the fermentation of input materials. In the process, bacteria, yeast, or other microorganisms break down glucose or sugar molecules.

Traditionally, Kefir is cultured based on milk and Kombucha will use tea. Kefir grains are added to the milk and left to sit for 18-24 hours to ferment. With Water Kefir, people will use plain water, coconut, or juice for fermentation. As for Kombucha, a mixture of bacteria and yeast, known as SCOBY, with tea is cultured for 10-14 days. During that process, sugar will be added to create a sweeter taste.

2. Taste and texture:

Kefir is creamy, slightly sour, and often compared to thinned yogurt. Kombucha is carbonated and has a vinegary smell and a slightly bitter taste. It is characterized by a live mucilage located at the bottle bottom.

3. Nutritional value:

The nutritional composition of Kefir and Kombucha can vary considerably depending on the ingredients used to make them. Both contain probiotics, such as lactic acid and acetic acid.

4. Uses:

Kefir and Kombucha are rich in probiotics, which are beneficial bacteria that promote gut health and overall health. They may also have antibacterial, antioxidant, anticancer, and anti-inflammatory effects.

5. Cons:

Kefir made from milk contains lactose, which can be high in sugar and seems to increase insulin. Kombucha can cause stomach upset and may be susceptible to those who are sensitive to caffeine and pregnant and breastfeeding women.