What’s The Difference Between Kombucha And Other Fermented Drinks?

“I’ve been brewing kombucha for about six months now, and I’m curious how it stacks up against other fermented drinks. I also make water kefir occasionally, but lately, I’ve been hearing more about other types like kvass and tepache. Can you explain the main differences between kombucha and these other options? Are the health benefits similar, or should I be mixing them up to get different kinds of nutrients from each? The taste factor is important too—some of my friends are not into the vinegary kick of kombucha, and I’m wondering if any of the other ones might be more appealing for them? Also, any tips for troubleshooting some carbonation issues with my kombucha would be great.” thanks, Sarah, Perth, Australia.

What’s The Difference Between Kombucha And Other Fermented Drinks?

Great question, Sarah! Fermented drinks have really grown popular over the last decade or so, and each one brings something a little different to the table—whether it’s in terms of taste, health benefits, or process. Kombucha, kefir, kvass, and tepache all offer unique flavors and probiotics, but they each come with their own quirks too. Let’s break it down in a way that’ll make you look like the expert among your friends (and hopefully help them love fermented drinks a little more too!).

What’s Kombucha All About?

Kombucha is the one most people think of when they hear “fermented drinks,” right? It’s made by fermenting sweetened tea (black or green works best) with a SCOBY—that’s shorthand for ‘Symbiotic Culture of Bacteria and Yeast.’ I know, sounds a bit science-y, but basically, the SCOBY eats the sugar in the tea and turns it into all kinds of sparkling goodness. That’s where the bubbles come from, along with a boost of organic acids and probiotics.

The flavor? Well, kombucha comes with that slightly tart, somewhat vinegary kick, especially when it’s fermented a bit longer. If it ferments for too long, you might even end up with something more like vinegar than a drinkable beverage. Personally, I like it with a little fruit added in for some balance—you can tweak it until it’s got just the right amount of fizz and sharpness based on your taste.

Now, Sarah, since your friends aren’t totally into the tang of kombucha, they might prefer something with a gentler, less acidic punch. Keep that in mind as we talk about some of these other fermented drinks—they vary a lot in flavor!

How Does Kombucha Stack Up Against Water Kefir?

Based on your question, I can tell you’re familiar with water kefir. It’s a good alternative to kombucha in the fermented beverage world, especially if you want something that’s lighter in taste. In water kefir, you’re not messing with tea—just water, sugar, and kefir grains. These grains look like little translucent crystals, made up of bacteria and yeast (plenty of probiotic power here), but don’t mistake them for the SCOBY from kombucha—they work differently.

Because water kefir is fermented with water and not tea, the flavor stays much milder and sweeter. You still get that lovely fizziness, especially if you do a second fermentation with fruit, but none of the tangy vinegar-like taste. If kombucha feels a bit too intense, water kefir might be a perfect alternative without sacrificing friendly gut bacteria.

Kvass: The Earthy Option

If you’re looking for something a little off the beaten path, kvass might be a fun one to explore. While kombucha is made with tea, kvass usually starts with bread—yes, you read that right! Traditionally, it’s made using stale rye bread, which is fermented with water, sugar, and a bit of yeast. The result? A drink that’s definitely more earthy and savory compared to kombucha or kefir. It’s something that takes getting used to, but it’s worth a try if you like deeper, more rustic flavors.

Recently, a lot of kvass recipes are hopping over to the veggie side too—beet kvass is a popular variation you might find. Just like kombucha and kefir, kvass is full of probiotics, although flavor-wise it leans much less on the tangy side. It’s more malty, a little salty, and depending on how you make it, slightly tart from lactic acid fermentation.

For your friends who aren’t fans of that sour kombucha taste, kvass could be a nice alternative. Just a heads up—it’s more carbonated like kombucha, so if the bubbles are an issue, you might want to adjust the fermentation time or bottle pressure.

Exploring Tepache: Mexico’s Offering To The Fermentation World

Now, let’s talk about one of my absolute favorite fermented drinks: tepache, a Mexican fermented pineapple drink. Unlike kombucha, which relies on tea and a SCOBY for its fermentation, tepache is all about fruit and sugar. You don’t need anything fancy—just the outer pineapple rind, some brown sugar (called piloncillo if you want to be traditional), and water.

Let it sit to ferment for a few days, and you’ve got a lightly tangy, sweet drink with a tropical flair. It’s way less tangy than kombucha and definitely not vinegary at all. The sweetness can vary depending on how long you leave it to ferment, but more than anything, it’s refreshing and less acidic, making it a strong candidate for people who shy away from kombucha’s punch.

Because tepache is fruit-based, it’s naturally lower in probiotics compared to kombucha, but that’s not to say it’s without benefits. The fermentation process still encourages beneficial bacteria to multiply, but you won’t find as much as you will in kombucha or kefir. Still, if you’re just looking for a tasty, lightly effervescent drink, tepache is a wonderful choice.

A Closer Look at Health Benefits

Of course, one of the things we all love about fermented drinks (besides the flavor adventure!) is the health perks. Most of these drinks are teeming with probiotics, which are your gut’s BFFs. Healthy gut, healthy you, right?

Here’s a quick overview of how kombucha compares to the other options in this department:

• Kombucha: High in organic acids (like acetic and gluconic), antioxidants from tea, and rich in probiotics—great for digestion and gut health.
• Water kefir: A bit less acidic but packed with helpful bacteria and yeast. It’s also suitable for those who can’t or don’t want caffeine, unlike kombucha.
• Kvass: More of a nutritional boost from the vegetables or bread used to make it. It’s lower in sugar compared to kombucha and often contains B-vitamins if you’re using rye bread.
• Tepache: Lighter on probiotics but rich in vitamins, enzymes, and the natural goodness of pineapples.

If you’re trying to build up a diverse gut microbiome, mixing in other fermented drinks like kefir or kvass can help give you a wider variety of probiotic strains. But if you’re mainly after kombucha’s organic acids and antioxidants, feel free to stick with it!

Flavor and Friend Appeal: Winning Over The Kombucha-Hesitant Crowd

Sarah, since you mentioned that some of your friends aren’t so crazy about kombucha’s “vinegary” taste, here are some suggestions to gently ease them into fermented drinks.

• Water Kefir: This is the most approachable flavor-wise. It’s lightly sweet, bubbly, and less likely to have that intense tartness like kombucha. Try making a batch of lemon or berry water kefir—it’s basically a healthy soda at that point.
• Tepache: If they like pineapple, this drink is their best bet. Its tropical sweetness is way more forgiving, and it pairs really well with summer entertaining or BBQs.
• Kvass: For more adventurous tastes, kvass can be fun to try. Especially the beet versions—you’ll either love it or not, but it’s worth the experience!

For kombucha, you can always experiment to make it a little less sour for those sensitive to it. Shortening the fermentation time or adding more sweet fruits like mango or strawberries in the second ferment helps mellow things out.

Troubleshooting Kombucha Carbonation Issues

Since you’re having some carbonation problems with your kombucha, let me share a couple of tips. Kombucha’s fizziness usually develops during the second fermentation, when you bottle it and trap the gas produced by the yeast. If your kombucha isn’t as bubbly as you’d like, it could be because:

• No Air-Tight Seal: Make sure your bottles are truly airtight. If air can escape, so can the carbonation.
• Too Short of a Fermentation: Give it a little more time in those bottles. Generally, I find that a second fermentation of 2-5 days works best for getting those bubbles. Warmer climates might take a shorter time, so keep an eye on things as you go.
• Not Enough Sugar: The yeast need sugar to make carbon dioxide, so if you’re running too low on sweetness, the bubbles will fall flat. Consider adding a bit of juice, fruit purée, or even just a pinch of sugar when bottling for a bigger fizz.

And one more funny tip (lazy girl trick, for when I forget to batch in time): store-bought juices can double as flavor additives and a last-minute sugar source! A splash of apple or cherry juice before bottling kicks up the carbonation quickly.

Final Thoughts…

Sarah, thanks for bringing up this topic—it’s definitely a fun one to explore. At the end of the day, kombucha, water kefir, kvass, and tepache all have their strengths. From the tangy zing of kombucha to the milder sweetness of water kefir, there’s something for everyone. Whether you’re chasing probiotics, a lighter flavor, or simply experimenting with home fermentation, you’ve got plenty of tasty options. Keep those bubbles going strong!