Kombucha vs. Other Fermented Drinks: A Simple Guide

Fermented drinks are enjoyed all over the world for their unique flavors and health benefits. Kombucha is one of the most popular, but it’s not the only one. In this guide, we’ll compare kombucha with other fermented drinks like kefir, jun, kvass, and tepache. We’ll explain what each drink is, how to make them, and what health benefits they offer.

What is Kombucha?

Kombucha is a fermented tea made with sweetened tea and a SCOBY (Symbiotic Culture of Bacteria and Yeast). It has a tangy, fizzy taste and is known for its probiotics, which are good for your gut.

How to Make Kombucha

Ingredients:

• 8 cups water
• 4 tea bags (black or green tea)
• 1 cup sugar
• 1 SCOBY
• 1 cup starter tea (from a previous batch or store-bought kombucha)

Instructions:

1. Brew the Tea: Boil the water and add tea bags. Let it steep for 10-15 minutes.
2. Add Sugar: Remove the tea bags and stir in the sugar until it dissolves. Let the tea cool to room temperature.
3. Combine Ingredients: Pour the cooled tea into a glass jar. Add the SCOBY and starter tea.
4. Ferment: Cover the jar with a cloth and secure it with a rubber band. Let it ferment at room temperature for 7-10 days.
5. Remove SCOBY: Once fermented, remove the SCOBY and a cup of kombucha (for your next batch).

What is Kefir?

Kefir is a fermented drink, usually made from milk (though water kefir exists too). It has a tangy taste and a creamy texture, similar to yogurt. Kefir is rich in probiotics, even more than kombucha, making it great for your gut.

How to Make Milk Kefir

Ingredients:

• 2 cups milk (any kind)
• 1 tablespoon kefir grains

Instructions:

1. Combine Ingredients: Add kefir grains to milk in a jar.
2. Ferment: Cover with a cloth and let it sit at room temperature for 24-48 hours.
3. Strain: Strain out the kefir grains before drinking. The grains can be reused for the next batch.

What is Jun?

Jun is similar to kombucha but is made with green tea and honey instead of black tea and sugar. It’s often called the “Champagne of Kombucha” because of its light flavor and bubbles. Jun ferments faster, usually within 3-7 days.

How to Make Jun

Ingredients:

• 8 cups water
• 4 green tea bags
• 1 cup honey
• 1 Jun SCOBY
• 1 cup starter tea (from a previous batch or store-bought Jun)

Instructions:

1. Brew the Tea: Boil the water and add tea bags. Let it steep for 10-15 minutes.
2. Add Honey: Remove the tea bags and stir in the honey until it dissolves. Let the tea cool to room temperature.
3. Combine Ingredients: Pour the cooled tea into a glass jar. Add the Jun SCOBY and starter tea.
4. Ferment: Cover with a cloth and secure it with a rubber band. Let it ferment at room temperature for 3-7 days.
5. Remove SCOBY: Once fermented, remove the SCOBY and a cup of Jun (for your next batch).

What is Kvass?

Kvass is a traditional drink from Eastern Europe, made from fermented rye bread. It has a mild, tangy taste and is often seen as a non-alcoholic beer. Kvass is full of B vitamins and good for digestion.

How to Make Kvass

Ingredients:

• 1 loaf rye bread, cubed and toasted
• 8 cups water
• 1 cup sugar
• 1/4 teaspoon yeast

Instructions:

1. Prepare Bread: Toast the rye bread cubes in the oven until dark brown.
2. Combine Ingredients: Add toasted bread, sugar, and yeast to a large jar. Pour in boiling water.
3. Ferment: Cover with a cloth and let it sit at room temperature for 2-3 days.
4. Strain: Strain out the solids before drinking.

What is Tepache?

Tepache is a Mexican drink made from fermented pineapple peels and brown sugar or piloncillo. It has a sweet, tangy flavor and is slightly fizzy. Tepache is a refreshing summer drink.

How to Make Tepache

Ingredients:

• Peels from 2 pineapples
• 8 cups water
• 1 cup brown sugar or piloncillo

Instructions:

1. Prepare Peels: Wash the pineapple peels thoroughly.
2. Combine Ingredients: Add peels, water, and sugar to a large jar.
3. Ferment: Cover with a cloth and let it sit at room temperature for 2-3 days.
4. Strain: Strain out the solids before drinking. Tepache can be refrigerated to slow fermentation.

Comparing the Health Benefits

Kombucha

• Probiotics: Supports gut health.
• Antioxidants: Helps fight free radicals.
• Detoxification: Aids in liver function.

Kefir

• High Probiotics: Contains more strains of beneficial bacteria than kombucha.
• Digestive Health: Improves digestion and may help with lactose intolerance.
• Bone Health: Rich in calcium and vitamin D.

Jun

• Probiotics: Similar to kombucha, supports gut health.
• Antioxidants: Due to green tea, it has additional antioxidant properties.
• Faster Fermentation: Quicker to make than kombucha.

Kvass

• Digestive Aid: Rich in enzymes and probiotics.
• B Vitamins: Supports energy metabolism.
• Hydration: Low in sugar and refreshing.

Tepache

• Digestive Enzymes: Pineapple contains bromelain, aiding digestion.
• Hydration: Refreshing and hydrating.
• Low Alcohol Content: Slightly alcoholic due to fermentation, similar to kvass.

Conclusion

Kombucha, kefir, jun, kvass, and tepache are all unique and beneficial in their own ways. Kombucha is known for its tangy taste and detoxifying properties, kefir for its probiotic power, jun for its light and quick fermentation, kvass for its mild beer-like taste, and tepache for its sweet, tropical flavor.

Try making these drinks at home to enjoy their unique tastes and health benefits. With this guide, you’re ready to explore the world of fermented drinks!