These two drinks seem to offer similar benefits, and both start with “K” … so yes, the Kardashians love it! Simply have to know more?

We all know that gut health is the golden ticket that gets you access to almost every health benefit imaginable. Great skin, less bloating, a strong immune system, disease prevention … the list is truly endless. In fact, studies show that the inner workings of your digestive tract have a major effect on your overall health. Enter: fermented foods. However, if kimchi and sauerkraut doesn’t seem like anything you’d enjoy, you may want to consider kefir or kombucha.

The main benefit of drinking kefir and kombucha is that they’re a source of probiotics, which are good bacteria that promote a healthy bacterial balance in your digestive tract. The goal is to make the GI tract an inviting place for good bacteria in order to reap amazing benefits. Simple as that.

Kombucha is a sweetened tea. Typically, the fermentation is initiated by a combination of beneficial bacteria and yeast (known as SCOBY). The end result is a sour, effervescent tonic, which tastes similar to a pungent sparkling apple cider.

Like yogurt, kefir is a probiotic powerhouse, which means it has plenty of good bacteria to aid digestion and help keep your immune system strong. Kefir has a slightly tangy, fizzy taste with a thinner consistency than yogurt. While it is normally made from cow’s milk, there are also types of kefir made from coconut milk and coconut water for those who cannot tolerate dairy.

So, kefir or kombucha? You could think of kefir as a drinkable probiotic supplement, and kombucha as more of a digestive aid. Overall, kefir is much more nutrient dense, but kombucha is a great option if you’re vegan or simply prefer the taste. You can enjoy both drinks in moderation to reap the benefits. Ultimately it comes down to your individual needs and dietary requirements.

Both kefir and kombucha are readily available at health food stores and most grocery stores. However as a guideline, stick to kefirs and kombuchas with no more than 4 or 6 grams of sugar per cup.

You could, of course, make your own powerhouse fermented beverage. Although making kombucha at home is a little more intense than making kefir, it can be done. You have to get a SCOBY and keep it alive. Also, you have to make sure that everything is sterile to prevent contamination when making kombucha.

Kefir is simpler to make. You’ll need to add milk to kefir culture – called “grain” – in a glass jar and allow it to hang out on the counter for 24 hours. Strain the lot and it’s good to go. Starter kits for kefir and kombucha are available online.

Both kefir and kombucha are healthy options and choosing one will ultimately depend on personal preference.

Source: irishtimes.com, womenshealthmag.com, healthline.com, medicinenet.com, Beaumont.org, glamour.com, nutritiouslife.com,