Fermentation occurs when the beneficial bacteria and yeasts in the culture break down sugars. The process creates probiotics, enzymes, vitamins and minerals and off-gasses CO2 which creates a natural fizz. Fermented foods have been linked to positive health effects, including improved digestive health, stronger immunity, and increased availability of beneficial nutrients. We recommend consuming a variety of fermented foods such as water kefir, kombucha, sauerkraut, kimchi, yogurt and apple cider vinegar every day.
Water kefir versus kombucha. Which is better?
Both water kefir and kombucha are great sources of probiotics and enzymes. Both are beneficial in aiding the digestive system and providing hydration. These are the most significant differences:
– Water kefir has more strains of probiotics and kombucha has more digestive enzymes.
– Water kefir is caffeine free and the taste is lightly sweet. Kombucha is made with tea and has a more pungent, stronger flavour.
– Water kefir is made in 24 – 48 hours. Kombucha is made in 24 – 30 days.
– Water kefir culture looks like clean transparent grains. The kombucha scoby is a large mushroom-like organism.