Beverages/Kefir & Kombucha

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FAQs Q1: What is the difference between kefir and kombucha? Kefir is a fermented dairy or non-dairy drink made with kefir grains, producing a thick, tangy beverage rich in probiotics and protein. Kombucha is a fermented tea drink made with a SCOBY (symbiotic culture of bacteria and yeast), resulting in a lightly fizzy, slightly vinegary beverage. Q2: What health benefits are associated with kefir and kombucha? Both are rich sources of beneficial live cultures that may support gut microbiome diversity and digestive health. Kefir is also a good source of calcium and protein. Kombucha contains antioxidants from tea. Scientific evidence continues to grow around their specific health claims. Q3: Do kefir and kombucha contain alcohol? Kombucha contains trace amounts of alcohol (typically less than 0.5%) as a natural byproduct of fermentation. Most commercially sold kombucha is classified as a non-alcoholic beverage. Kefir also contains minimal alcohol from fermentation, generally under 1%. Q4: Are there non-dairy kefir options available? Yes, we carry non-dairy kefir made from plant-based milks including coconut milk, almond milk, and oat milk, which are suitable for vegans and those with dairy intolerances. These are clearly labeled as non-dairy in their product descriptions. Q5: How should kefir and kombucha be stored? Both kefir and kombucha should be kept refrigerated at all times to maintain the live cultures and slow further fermentation. Once opened, consume within 3-5 days for the best flavor and probiotic potency. Kombucha naturally carbonates further in the fridge when sealed.