Fermented Drink Recipes
Jun tea, kombucha, kvass, and water kefir are traditional fermented drink recipes that you can make with very little effort. While they're simple to make, they take both persistence and a little know-how to make sure they come out every single time.
Some drinks, such as kombucha and water kefir, benefit from secondary fermentation. That is, you ferment them once to get them started and then you add flavorings, and ferment them a second time in a sealed bottle to develop both their flavor and characteristic fizz.
Kvass, tepache, and other similar drinks are typically fermented only a single time, although you can bottle condition them through a secondary fermentation period if you like the bubbly nature of a carbonated drink.
All fermented drink recipes lean on the work of beneficial microorganisms, such as bacteria and yeasts, that convert the sugars in these drinks to healthy acids, B vitamins, and carbon dioxide (that's where you get the fizz). As a result, they tend to be a good choice to support digestive health for many people.