Fermentation · Guide

Fermented Drinks and Probiotic Beverages: A Complete Guide

A guide to 10 probiotic fermented drinks you can make at home, including kombucha, water kefir, milk kefir, kvass, tepache, ginger beer, jun, rejuvelac, beet kvass, and fermented lemonade. Covers methods, fermentation times, and flavor profiles.

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Kombucha, milk kefir and beet kvass served in glasses

Updated Oct 2026 · 6 min read

Fermented drinks are drinks made by bacteria and yeast eating sugar and turning it into lactic acid, acetic acid, CO2 and small amounts of alcohol. The result is tangy, often fizzy, and tastes more complex than what you started with. From kombucha in East Asia to kvass in Eastern Europe to tepache in Mexico, most food cultures have their own version.

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 to 14 days. It is usually traced to northeast Asia, though its early history is poorly documented. The full method is in how to make kombucha.

How it is made Brew black or green tea, dissolve about 70 g of sugar per litre (265 g per US gallon), cool below 30°C, add the SCOBY and starter liquid from a previous batch (10 to 20% of the batch), and cover with a breathable cloth. First fermentation (F1) takes 7 to 14 days at 20 to 26°C (68 to 79°F). Second fermentation (F2) adds flavor and carbonation: bottle with fruit, juice, or herbs and seal for 2 to 5 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 acetic acid bacteria such as Komagataeibacter xylinus, lactic acid bacteria, 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 to 14 days first fermentation time
2 to 5 days second fermentation for carbonation
20 to 26°C brewing temperature (68 to 79°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 about 55 g of sugar per litre of water and add about 60 g of drained water kefir grains. Cover loosely and keep at 20 to 25°C. Start checking at 24 hours; many batches take 48 to 72 hours. Strain out the grains and reuse them. The water kefir guide has the full method. For carbonation, bottle the strained liquid with a splash of fruit juice and seal for 12 to 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 carries a wider mix of bacteria and yeast than yogurt, which is made with a few defined strains.

Grain-to-milk ratio Use about 50 g of grains per litre of milk (roughly 1 tablespoon per cup). More grains or less milk speeds fermentation. Less grains or more milk slows it down and produces a milder flavor.
Fermentation time At 50 g per litre and 21 to 23°C (70 to 73°F), start checking at 18 to 24 hours. The kefir time and temperature guide covers other doses and rooms. 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 Studies of milk kefir grains report 30 to 60 or more species of bacteria and yeast, including Lactobacillus kefiranofaciens (found in kefir grains), L. kefiri, Lactococcus, Leuconostoc and Saccharomyces. Probiotic kefir covers the strains in detail.

Kvass (bread kvass)

Kvass is the traditional Eastern European drink made by steeping toasted dark rye bread in boiling water, then fermenting the sweetened liquid with a little yeast or sourdough starter for about a day. It is toasty, malty and mildly sour, very low in alcohol, and gently fizzy once bottled for a few hours with a couple of raisins.

The full recipe, quantities, bottling and variations are in how to make kvass.

Tepache

Tepache is Mexico’s fermented pineapple drink: the rind and core of a pineapple with piloncillo, cinnamon and cloves in water, left under a cloth for two or three days. It is sweet, tropical and lightly tangy, and becomes more sour and boozy the longer it goes.

Amounts, timing, how to make it fizzy and what to do if it over-ferments are in the tepache recipe.

Ginger beer (from a ginger bug)

Traditional ginger beer is a strong, sweet ginger tea carbonated in the bottle by a ginger bug, a wild starter grown from grated ginger, sugar and water over about a week. Bottled for two or three days at room temperature and then chilled, it is spicy, bright and only faintly alcoholic.

Start with the ginger bug, then follow homemade ginger beer; the ginger bug soda calculator scales any batch. For a deliberately alcoholic version, see alcoholic ginger beer.

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, cool it, then stir in raw honey. Add the jun SCOBY and starter liquid, cover, and ferment for about 3 to 6 days at around 21°C (70°F). Jun likes it a little cooler than kombucha. Amounts and the full method are in honey kombucha (jun).
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 to 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.

  1. 1
    Sprout the grains (2 to 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 to 3 days depending on the grain and temperature).
  2. 2
    Ferment (2 to 3 days) Place the sprouted grains in a large jar and cover with 3 to 4 cups of filtered water. Cover with a cloth or loose lid and ferment at room temperature for 2 to 3 days. The liquid will turn cloudy and slightly bubbly.
  3. 3
    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 lacto-ferment rather than a soda: cubed beets in a light salt brine, left for three to seven days until the liquid is deep red, salty and sour. It is drunk in small glasses as a tonic and used in borscht and dressings.

The method, salt amounts and troubleshooting are in beet kvass.

Fermented lemonade

Fermented lemonade is sweetened lemon water brought to life with a live starter: a ginger bug, liquid whey from strained yogurt, or water kefir. Two or three days sealed in bottles makes it tart, lightly fizzy and less sweet than ordinary lemonade.

Quantities, starter choices and variations are in fermented lemonade. For every wild soda in one place, see the Fermented Sodas guides.

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 Milk kefir is ready in about a day and water kefir in one to three, so you get results quickly and can experiment with flavors every couple of days.
Most probiotic diversity Studies of milk kefir grains report 30 to 60 or more species of bacteria and yeast, the widest mix of the drinks here.
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.
18 to 24 hrs fastest ferment (milk kefir)
7 to 14 days longest first ferment (kombucha)
30 to 60+ species reported in milk kefir grains
20 to 27°C ideal range for most fermented drinks (68 to 80°F)

Apple-cinnamon shrubs are not automatically fermented drinks

A shrub commonly combines fruit, sugar and vinegar to make a concentrated drink mixer. If a method begins with finished vinegar and involves mixing or macerating, the acidity comes from that ingredient; there may be no new fermentation at all. An apple-cinnamon flavor does not change that distinction.

Compare the ingredient list and intended result. A vinegar shrub is a mixer to dilute at the table. Apple cider is a yeast-fermented drink. Apple cider vinegar involves a further vinegar-making process. Fruit kvass is another preparation with its own culture, sugar and storage questions. A name on a pin cannot tell you which process took place.

For serving, try a small amount of a properly prepared shrub with still or sparkling water and adjust dilution to taste. Do not assume a sweet-sour mixer has the same live organisms or alcohol level as another drink. For making the vinegar itself, use apple cider vinegar or how vinegar is made, rather than leaving a fruit drink longer and calling it finished vinegar.

Choose by flavor, ingredients and the process you can manage

Bread kvass offers a grainy, malty flavor; beet kvass is earthy and salty; tepache is pineapple-led; kombucha is tea-based; milk kefir is dairy-based. These differences are more useful for choosing a project than ranking every drink as a source of probiotics.

Check allergens, dietary needs, whether a culture must be maintained and whether the finished drink may contain alcohol. Fermented does not automatically mean probiotic, low-sugar or alcohol-free. Sweetness cannot measure residual sugar or alcohol accurately. If you must avoid alcohol, use a drink with a reliably established specification rather than assuming a homemade batch remains below a particular percentage.

Follow the individual method for carbonation and storage. A calculator or fixed number of hours cannot guarantee bottle pressure across different cultures, sugar additions and temperatures. Start with the drink you actually want, then choose a complete method for that drink.

FAQ

Frequently asked questions

Which fermented drink has the most live cultures?
Milk kefir has the widest mix of the common home ferments. Studies of kefir grains report 30 to 60 or more species of bacteria and yeast. Water kefir and kombucha also carry mixed cultures, with fewer species. Milk kefir suits you if you drink dairy; water kefir and kombucha are the dairy-free options.
How long do fermented drinks take to make?
Fermentation time varies by drink. Milk kefir is the fastest at about 18 to 24 hours, and water kefir takes 24 to 72 hours. Ginger beer and fermented lemonade take 2 to 3 days. Tepache takes 2 to 5 days. Kombucha needs 7 to 14 days for the first fermentation plus 2 to 5 days for a carbonated second fermentation; jun is quicker at about 3 to 6 days. Beet kvass takes 3 to 7 days. Rejuvelac takes 2 to 3 days after the grains have sprouted.
Do fermented drinks contain alcohol?
Homemade fermented drinks can contain alcohol, with the amount depending on ingredients, cultures and conditions. A brief fermentation or cold storage does not guarantee a particular ABV. If alcohol must be avoided, do not assume an unmeasured home ferment is alcohol-free.
Can I make fermented drinks without a starter culture?
Yes. Tepache and beet kvass rely on wild fermentation and need no purchased culture; kvass needs only a pinch of baking yeast or a sourdough starter, and fermented lemonade can use a ginger bug or whey from homemade yogurt. Ginger beer uses a ginger bug, which you grow from fresh ginger, sugar, and water over 5 to 7 days. Kombucha, jun, water kefir, and milk kefir do require a specific starter culture (a SCOBY or grains), which you can buy online or get from another fermenter.
How do I know if my fermented drink has gone bad?
Signs of a failed ferment include visible mold (fuzzy spots on the surface, often green, black, or white), a strong unpleasant smell like rotting or nail polish remover, or a slimy texture that was not present before. A sour or vinegary smell is normal for most fermented drinks. Cloudy liquid is also normal. If you see mold, discard the entire batch and start over.
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