Notice the kefir kernels seen in the bottom third of the liquid.
Feeds on sugar and generates probiotics and enzymes.
Molasses and a pinch of sea salt/Himalayan salt provide vital trace minerals for the microbes.
Symbiotic colony of bacteria and yeast, encapsulated in small kernels.
Needs maintenance every 2-3 days.
Pour out water kefir.
Replace sugar solution.
Rinse grains with water using a strainer. Place back in container.
Notice the mat SCOBY (Symbiotic Colony of Bacteria and Yeast).
Feeds on sugar and black or green tea, generates probiotics and enzymes.
Tea and optional brown sugar/molasses provides vital trace minerals for the microbes.
Needs Maintenance every 1-3 weeks.
Pull off SCOBY, pour out Kombucha into a container.
Brew tea and sugar,
Clean surfaces, container, hands with vinegar.
End product is vinegar if left long enough, more than one month.
Beer : For comparison
Anaerobic fermentation using select yeasts.
Feeds on sugars, maltose primarily.
Malted grains contain trace minerals that the yeast can use.
Hops traditionally added for flavor and preservation.
Beer and wine can be infused with herbs.