Kombucha Originates from Kefir

I’ve been working with probiotics for a few months now and been experimenting as well. My curiosity got the best of me so I wondered why water kefir grains are only grown in sugar water and not in any other liquid. Although some sites say that you can use fruit juice, most don’t go into detail about this very much.

I have Kombucha which I ordered online. Since I’ve been working with both, I decided to make things interesting and place live water kefir grains directly into sweetened organic green tea instead of the usual sugar water. I let this sit for a few weeks, in fact I actually forgot about it. To my surprise, a SCOBY (symbiotic culture of bacteria and yeast) began to form on top of the green tea kefir. It appears as if the grains began to disintegrate or better stated, transform into a jellylike SCOBY instead of the well-defined grain shape.

After a few weeks I poured this off and drank it. Yes, it tasted just like Kombucha! Then I put the SCOBY that formed into a fresh batch of green tea and let it sit for another few weeks. This time the SCOBY got a little firmer and whiter and looks exactly like the Kombucha ‘mother’ I ordered online to start it.

So pleased with my new experiment because deep down I felt there was a connection between the two, Kombucha and Kefir. Now I know what that connection is.

I will end by saying that there is lots and lots of misinformation on the web. My suggestion is to use your own intuition. For example, when the starter mother culture for the Kombucha arrived, the instructions insisted that only white sugar should be used, something about the pH balance. This made no sense to me, so I continue to use the organic raw turbinado sugar I am accustomed to. There is no difference at all, other than the obvious fact that the brown sugar is a lot healthier for you.

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