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Kombucha and kefir

Kombucha is fermented tea. It originates from China from where it was taken to Japan by a Dr Kombu to treat the gastrointestinal ailments of the emperor. Kefir originates from Russia and was originally made in sacs and oak barrels. It is essentially soured goat or cow’s milk and like Kombucha is made using a symbiotic mix of bacteria and yeasts. 

Kombucha
Kombucha is fermented tea. It originates from China from where it was taken to Japan by a Dr Kombu to treat the gastrointestinal ailments of the emperor. From there its use has spread to many countries. The SCOBY or ‘mushroom’ is made up of a symbiotic mix of bacteria and yeasts. 

Tea is combined with sugar and fermented by the SCOBY. Fermentation typically takes anywhere from 7-14 days. The yeasts use the sucrose in the mix to make glucose, fructose and alcohol. Bacteria in the mix use glucose to make gluconic acid and alcohol. They also use the alcohol to make acetic acid. 

Different regions of the world make Kombucha with slightly varying recipes. Varieties made with the addition of grape juice or sour cherry produce a mixture which has high amounts of detoxification molecules. Kombucha drinks contain vitamins incuding B and C vitamins as well as minerals including zinc, manganese and iron.

Kombucha has the following qualities:

  • Prebiotic/probiotic
  • Anti-cancer
  • Antimicrobial
  • Detoxification
  • Blood pressure

Kefir
Kefir originates from Russia and was originally made in sacs and oak barrels. It is essentially soured goat or cow’s milk and like Kombucha is made using a symbiotic mix of bacteria and yeasts. Although unlike Kombucha rather than being in a mat, the micro-organisms exist in a matrix that looks like globules of clotted cheese. The micro-organisms are able to make vitamins from the milk including B vitamins, folic acid and vitamin K2 . Drinking kefir may help to manage lactose intolerance, although some people with gut dysbiosis may need to switch to kefir made from coconut milk or water.

Masai tribespeople might drink 4-5 litres of soured milk per day. It’s likely that if we want to derive maximum benefit from fermented foods a goodly amount is needed per day.

Both Kombucha and Kefir have the potential to contain alcohol although values are typically below 1%. Beer is typically 5% alcohol.

Kefir has the following qualities:

  • Digestion
  • Anti-cancer
  • Antimicrobial
  • Prebiotic/Probiotic
  • Cholesterol
  • B Vitamins

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