Fermented drinks have been part of human food culture for thousands of years. From kombucha in East Asia to kvass in Eastern Europe to tepache in Mexico, nearly every culture developed its own way of turning sugary liquids into tangy, fizzy, probiotic-rich beverages. The process is simple: beneficial microorganisms eat sugar and produce lactic acid, acetic acid, CO2, and small amounts of alcohol. The result is a drink that tastes more complex than what you started with and delivers live cultures to your gut.
This guide covers ten fermented drinks you can make at home, from the well-known (kombucha, kefir) to the lesser-known (rejuvelac, beet kvass). Each entry explains what the drink is, how it is made, what it tastes like, and what probiotic cultures it contains.
Kombucha
Kombucha is fermented sweet tea. A SCOBY (symbiotic culture of bacteria and yeast) floats on the surface and converts sugar into organic acids, trace alcohol, and CO2 over 7-14 days. The drink originated in Northeast China around 220 BCE and has become the most popular fermented beverage in North America.
How it is made Brew black or green tea, dissolve sugar (about 1 cup per gallon), cool to room temperature, add the SCOBY and a cup of starter liquid from a previous batch, and cover with a breathable cloth. First fermentation (F1) takes 7-14 days at 21-27°C (70-80°F). Second fermentation (F2) adds flavor and carbonation: bottle with fruit, juice, or herbs and seal for 2-4 days at room temperature.
Flavor profile Tart, lightly sweet, and effervescent. Longer fermentation produces a more vinegary taste. F2 additions control the final flavor. Popular combinations include ginger-lemon, berry, mango-turmeric, and apple-cinnamon.
Probiotic content Contains Gluconacetobacter xylinus, Lactobacillus, and various yeast species including Saccharomyces and Zygosaccharomyces. The SCOBY grows with each batch, so you will eventually have extras to share or compost.
7-14 days first fermentation time
2-4 days second fermentation for carbonation
21-27°C ideal brewing temperature (70-80°F)
Water kefir
Water kefir is a dairy-free probiotic soda made by fermenting sugar water with translucent, gel-like water kefir grains. The grains are not actual grains but a polysaccharide matrix housing bacteria and yeast. Water kefir ferments faster than kombucha and produces a milder, less acidic drink.
How it is made Dissolve 3-4 tablespoons of sugar in a quart of water. Add 3-4 tablespoons of water kefir grains. Cover loosely and ferment at room temperature for 24-48 hours. Strain out the grains (they are reusable indefinitely). For carbonation, bottle the strained liquid with a splash of fruit juice and seal for 12-24 hours before refrigerating.
Flavor profile Mildly sweet, slightly tangy, and lightly fizzy after a second ferment. On its own, water kefir is subtle and neutral. Most people flavor it during the second ferment with fruit juice, citrus zest, vanilla, or fresh herbs.
Probiotic content Contains Lactobacillus, Leuconostoc, Acetobacter, and Saccharomyces species. Water kefir grains multiply over time. If the grains stop growing or fermenting slowly, they may need minerals. Add a pinch of unrefined sea salt or a few drops of mineral concentrate to the sugar water.
Milk kefir
Milk kefir is fermented milk made with kefir grains, which are small, cauliflower-shaped clusters of bacteria and yeast bound in a kefiran polysaccharide. It tastes like a tangier, thinner yogurt and contains significantly more probiotic diversity than any commercially available yogurt.
Grain-to-milk ratio Use about 1-2 tablespoons of grains per cup of milk. More grains or less milk speeds fermentation. Less grains or more milk slows it down and produces a milder flavor.
Fermentation time Ferment for 12-24 hours at room temperature, 20-25°C (68-77°F). The kefir is ready when it thickens slightly and smells tangy. Over-fermenting (beyond 48 hours) causes the curds and whey to separate, which is still safe but tastes very sour.
Milk options Whole milk produces the creamiest result. The grains thrive in cow or goat milk. You can use non-dairy milks (coconut, oat), but alternate with dairy milk every few batches to keep the grains healthy, since they need lactose for long-term survival.
Probiotic diversity Milk kefir contains 30-50 strains of bacteria and yeast, including Lactobacillus kefiri (unique to kefir), Lactococcus, Leuconostoc, Streptococcus thermophilus, and multiple Saccharomyces species. This makes it one of the most probiotic-dense foods available.
Kvass (bread kvass)
Kvass is a traditional Eastern European fermented beverage made from stale rye bread. It has been a staple drink in Russia, Ukraine, and the Baltic states for centuries. The bread provides sugars and wild yeast that drive the fermentation. The finished drink is mildly alcoholic (typically 0.5-1% ABV), slightly sour, and has a toasty grain flavor.
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Toast the bread Slice 300-400g of dark rye bread and toast or bake it until deeply browned. Darker bread produces a richer, more complex flavor. Stale bread works perfectly.
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Make the infusion Place the toasted bread in a large jar or pot. Pour 3-4 liters of boiling water over it. Cover and let it steep for 8-12 hours or overnight at room temperature.
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Strain and sweeten Remove the bread solids (squeeze them to extract all liquid). Stir in 100-150g of sugar and a small amount of active dry yeast (about 1/4 teaspoon) to boost fermentation. Some recipes skip the added yeast and rely on wild cultures from the bread.
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Ferment Cover loosely and ferment at room temperature for 12-24 hours. The liquid will become slightly fizzy and develop a tangy, bread-like flavor. Strain into bottles, add a few raisins to each bottle (they indicate carbonation by floating to the top), and refrigerate.
Flavor profile Toasty, malty, mildly sour, and refreshing. Think of it as a cross between beer and lightly fermented lemonade. You can add flavoring during fermentation: mint, raisins, lemon zest, or ginger all work well.
Tepache
Tepache is a Mexican fermented pineapple drink. It uses the rinds and core of the pineapple (parts you would otherwise discard), sweetened with piloncillo (unrefined cane sugar) or brown sugar and spiced with cinnamon. Wild yeast on the pineapple skin drives the fermentation.
How it is made Combine the rind and core of one pineapple with 200g of piloncillo or brown sugar, one cinnamon stick, and 2-3 liters of water in a large jar. Cover with a cloth and ferment at room temperature for 2-5 days. Strain and serve over ice. For more fizz, bottle and seal for 12-24 hours before refrigerating.
Flavor profile Sweet, tropical, lightly tangy, with warm cinnamon notes. Shorter fermentation (2 days) produces a sweeter, fruitier drink. Longer fermentation (4-5 days) produces a more sour, slightly boozy result that can reach 2-4% ABV.
Variations Add tamarind, guava, or mango for different fruit profiles. Some recipes include whole cloves, star anise, or fresh ginger alongside the cinnamon. Habanero or jalapeno slices create a spicy version popular in parts of Mexico.
Ginger beer (from a ginger bug)
Homemade ginger beer uses a ginger bug as its starter culture. A ginger bug is a slurry of fresh ginger, sugar, and water that captures wild yeast and Lactobacillus from the ginger root over 5-7 days. Once active and bubbly, the bug can be used to ferment any sweetened liquid into a naturally carbonated soda.
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Build the ginger bug (5-7 days) Combine 2 tablespoons of grated fresh ginger (unpeeled, organic preferred) with 2 tablespoons of sugar and 2 cups of water in a jar. Each day, add another tablespoon of grated ginger and a tablespoon of sugar and stir well. After 5-7 days, the bug should be actively fizzy with bubbles rising to the surface.
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Make the ginger beer base Simmer 100-150g of grated fresh ginger in 4 cups of water for 15-20 minutes. Strain, add 1 cup of sugar and the juice of 2 lemons, then dilute with enough water to make about 2 liters total. Cool to room temperature.
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Ferment Add 1/4 cup of strained liquid from the active ginger bug to the cooled ginger base. Bottle in swing-top or screw-cap bottles, leaving 2-3cm of headspace. Ferment at room temperature for 2-3 days, burping bottles daily to release excess pressure.
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Refrigerate and serve Once the bottles are well carbonated, refrigerate to slow fermentation. Serve cold. Homemade ginger beer is spicier and less sweet than commercial versions, with a pronounced ginger heat.
! Watch for- Ginger beer builds significant carbonation pressure. Use bottles rated for carbonation (swing-top brewing bottles or recycled commercial soda bottles). Never use glass bottles not designed for pressure.
- Burp bottles daily during fermentation to prevent over-pressurization. Open slowly over a sink.
- Use organic or unwaxed ginger for the ginger bug. Conventional ginger may be irradiated, which kills the wild yeast needed for fermentation.
Jun tea
Jun is often called the “champagne of kombucha.” It uses green tea and raw honey instead of black tea and sugar. Jun cultures ferment faster than kombucha SCOBYs and produce a lighter, more delicate drink with floral and honey notes.
How it is made Brew green tea (about 4-5g per liter), cool to below 35°C (95°F), then stir in raw honey (about 80-100g per liter). Add the jun SCOBY and starter liquid. Cover and ferment for 5-7 days at 18-24°C (65-75°F). Jun prefers slightly cooler temperatures than kombucha.
Flavor profile Lighter, smoother, and less acidic than kombucha. Jun has floral, honey-forward notes with a clean finish. The green tea base gives it a more delicate character. It pairs well with subtle flavors like lavender, elderflower, lemon, or peach during second fermentation.
SCOBY differences A jun SCOBY is adapted to honey rather than refined sugar. You can start with a kombucha SCOBY and gradually transition it to honey over several batches, but a true jun culture produces better results. Jun SCOBYs tend to be thinner and more translucent than kombucha SCOBYs.
Rejuvelac
Rejuvelac is a fermented grain water made by soaking sprouted wheat berries, rye, or quinoa in water for 2-3 days. It requires no starter culture, no sugar additions, and no special equipment. The sprouted grains provide the sugars, enzymes, and wild Lactobacillus that drive fermentation.
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Sprout the grains (2-3 days) Soak 1 cup of whole wheat berries, rye berries, or quinoa in water overnight. Drain and rinse twice daily until small tails appear (about 1-3 days depending on the grain and temperature).
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Ferment (2-3 days) Place the sprouted grains in a large jar and cover with 3-4 cups of filtered water. Cover with a cloth or loose lid and ferment at room temperature for 2-3 days. The liquid will turn cloudy and slightly bubbly.
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Strain and store Pour off the rejuvelac and refrigerate. You can reuse the same grains for a second batch (which ferments faster, in about 24 hours). After the second batch, compost the grains and start fresh.
Flavor profile Tart, lemony, and slightly yeasty. The taste is mild compared to kombucha or kefir. Many people drink it plain as a probiotic tonic or use it as a starter for vegan cheese and nut-based ferments.
Best grains to use Wheat berries and rye berries are the traditional choice. Quinoa works well for a gluten-free option and sprouts faster (often within 24 hours). Millet and buckwheat also work. Avoid grains that have been pearled, hulled, or processed, as they will not sprout.
Beet kvass
Beet kvass is a deep red, earthy tonic made by fermenting chopped beets in salt water. Unlike bread kvass, beet kvass uses lacto-fermentation (salt brine, no yeast addition) and produces a savory, salty, slightly sour drink. It is traditionally consumed as a digestive tonic in Russia and Ukraine, often served as a small shot before meals.
How it is made Chop 2-3 medium beets into 2cm cubes (do not grate, as this releases too much sugar and can produce alcohol). Place in a quart jar, add 1-2 teaspoons of sea salt, and fill with filtered water. Optionally add a splash of whey or brine from a previous ferment to speed things along. Cover loosely and ferment at room temperature for 3-7 days.
Flavor profile Earthy, salty, and mildly sour with a deep beet sweetness underneath. The flavor is savory rather than fruity. Some people add garlic, ginger, or orange peel to brighten the flavor. Beet kvass is typically served cold in small glasses (60-120 mL) rather than as a full-size drink.
Reusing the beets After straining the first batch, you can refill the jar with fresh salt water for a second fermentation. The second batch will be lighter in color and milder in flavor. Compost the beets after the second use.
Fermented lemonade
Fermented lemonade is a probiotic version of regular lemonade, made by adding a lacto-fermentation starter (whey, ginger bug, or water kefir grains) to sweetened lemon water. The fermentation converts some of the sugar into lactic acid, producing a tangier, more complex lemonade with natural carbonation.
How it is made Combine the juice of 4-6 lemons with 1/2 to 3/4 cup of sugar and about 2 liters of water. Add 1/4 cup of whey (strained from yogurt), active ginger bug liquid, or a few tablespoons of water kefir grains. Stir well, cover loosely, and ferment at room temperature for 2-3 days. Strain if needed, bottle, and refrigerate.
Flavor profile Tart, refreshing, slightly fizzy, and less sweet than regular lemonade. The fermentation rounds out the sharp citrus edge and adds a pleasant depth. You can add fresh herbs (mint, basil, thyme), berries, or ginger to vary the flavor.
Starter options compared Whey from strained yogurt is the easiest starter if you already make yogurt. A ginger bug adds a spicy note. Water kefir grains give the most consistent carbonation. You can also use a few tablespoons of raw sauerkraut brine as a starter, though this adds a faintly vegetal note.
! Watch for- Use filtered or dechlorinated water. Chlorine in tap water can inhibit the beneficial bacteria needed for lacto-fermentation.
- Dissolve sugar completely before adding the starter culture. Undissolved sugar can settle at the bottom and create uneven fermentation.
- Start with shorter fermentation times (2 days) and taste. Fermented lemonade can become very sour if left too long, especially in warm weather.
- If using sealed bottles for carbonation, burp daily and refrigerate as soon as they reach the desired fizz level.
Choosing your first fermented drink
If you are new to fermented drinks, start with whatever appeals to your taste. Some drinks are faster and simpler to make, while others offer more flexibility or probiotic diversity.
Easiest to start with Tepache and beet kvass require no starter culture and use ingredients you likely have on hand. Tepache is sweet and crowd-pleasing. Beet kvass is an acquired taste but takes almost no effort.
Fastest turnaround Water kefir and milk kefir ferment in 24-48 hours, so you get results quickly and can experiment with flavors every couple of days.
Most probiotic diversity Milk kefir contains 30-50 strains of bacteria and yeast. If gut health is your main motivation, milk kefir delivers the broadest spectrum of live cultures.
Most customizable Kombucha and ginger beer offer the widest range of flavor possibilities during second fermentation. You can make dozens of different flavors from a single base.
No special equipment needed All of these drinks can be made in mason jars, recycled bottles, and basic kitchen equipment. No airlock, no brewing vessel, and no temperature controller required. A thermometer is helpful but not mandatory.
24-48 hrs fastest ferment (water kefir, milk kefir)
7-14 days longest first ferment (kombucha, jun)
30-50 probiotic strains in milk kefir
20-27°C ideal range for most fermented drinks (68-80°F)
