Water kefir and kombucha are basically two completely different strains. Besides two different tastes, they also contain different bacteria and yeast cultures. Furthermore, kombucha produces more acids. Water kefir is considered somewhat more probiotic that kombucha. There are also significant differences in the way it is handled. Water kefir can be harvested after 2-4 days, whereas kombucha can be left for up to 14 days.
Articles in this section
- Where should I store the finished bottles of water kefir?
- Which water should I use for water kefir?
- There are orange grains between the water kefir crystals. What is it?
- Which bacteria and yeast cultures are contained in water kefir?
- The water kefir tastes like vinegar. What have I done wrong?
- The water kefir becomes thick and slimy. What is wrong with it?
- Can you reuse the fruits from the water kefir batch?
- Can you also use the kombucha jar for water kefir?
- The water kefir crystals grow too quickly. Is that normal?
- Will the water kefir crystals survive the transport to my home?