Kombucha 

Kombucha is a non-alcoholic sparkling drink made through the fermentation of tea. It starts with green or black tea, to which sugar is added along with what is called a "kombucha mother": a gelatinous disc containing a culture of yeasts and good bacteria, also known as SCOBY.

These microorganisms consume almost all of the sugar during fermentation, transforming the mixture into a living, naturally tangy, and refreshing drink. The result? A fermented tea with subtle, fruity flavors, appreciated for both its taste and its potential digestive benefits. 

Fruit Kefir or Kéfruit

The fruit kefir is another naturally sparkling fermented drink, but this time made from sweetened water, fruits, and "kefir grains": a mixture of yeasts and bacteria, somewhat like the kombucha mother, but in a granular form.

These microorganisms consume sugar during fermentation. You can add dried figs, lemon, or other fruits to give it flavor. In the end, you get a light, thirst-quenching drink rich in naturally active ferments, ideal for contributing to the good health of your gut microbiome.  

Two Recipes, Two Atmospheres  

Even though kombucha and kefir are both fermented drinks rich in billions of active ferments, they differ in several key elements: 

1°) A Different Fermentation Base 

Kombucha is obtained from sweetened tea fermented with a SCOBY (Symbiotic Culture Of Bacteria and Yeast), also known as the “kombucha mother.” Fruit kefir, on the other hand, relies on the action of kefir grains, a symbiotic colony of bacteria and yeasts. 

2°) A Varying Fermentation Time 

Kefir ferments quickly, in less than 3 days. Kombucha, on the other hand, requires more patience: it takes several weeks.

3°) A Distinct Taste 

Kombucha offers a slightly sweet and tangy flavor, with more pronounced notes from the tea. Kefir, milder and more subtle, is often less sweet in the mouth and more thirst-quenching. 

Q&A Kombucha and Kefir

Which One to Choose? 

It all depends on your preferences! Do you like tea, tangy drinks? Try kombucha.  Are you looking for something milder, caffeine-free? Try fruit kefir. If you can't make your choice, Ucha offers both drinks, available in various fruity flavors. 

With or Without Sugar?  

During fermentation, bacteria and yeasts consume most of the sugar, but there is always a little left. At Ucha, our kombuchas and kefirs are naturally low in sugars (only 2.5 g per 100 mL), without sweeteners or added flavors. 

With or Without Alcohol?

Both drinks may contain very low natural traces, due to fermentation (less than 1.2%). 

In both cases, our fermented drinks can contribute to the good health of your microbiome! 

And if you are still hesitating, Marion, our probiotic enthusiast, refines the Kombucha ⚡️ Kefir match objectively! It's up to you to choose! ⬇️