Kimchi vs Kombucha

Kimchi & Kombucha both have 2 things in common: They’re both made from fermentation and are loaded with lots of goodness for your body. But beyond the bacteria, they’re actually 2 very different foods.

What is Kimchi?

Kimchi is a traditional Korean side dish that is made by seasoning and salting vegetables. Lactobacillus bacteria naturally present will metabolize the carbohydrates (e.g. sugar) in the vegetables into lactic acid, giving the Kimchi a sour & fizzy flavour as it ferments over time.

What is Kombucha?

Kombucha is a fermented drink made from a base of tea, sugar, bacteria and yeast. A symbiotic colony of bacteria or yeast (“SCOBY”) will consume the sugar added, producing carbon dioxide - This gives Kombucha its fizz. The longer the SCOBY is allowed to ferment, the more vinegary it will taste.

Is Kimchi or Kombucha better?


Kimchi is nutrient-dense in dietary fibers, Vitamin A, Vitamin C, at least 10 different minerals, over 34 amino acids and probiotics. Kimchi has antioxidant, anti-inflammatory and antimicrobial properties. The abundance of probiotics in this fermented food may also help promote good gut health and build your immunity!


Kombucha is rich in acids such as acetic acid, lactic acid, glycolic acid and ethanol. These acids act as a natural cleanser for our body and may reduce inflammation, lower blood pressure and maintaining blood sugar level. The presence of tea polyphenols also makes Kombucha a rich source of antioxidant.


The Conclusion

Fermented foods are one of the healthiest food out there and we recommend adding them to your diet where possible! We believe that there is no one food that is superior to another, it's all about finding the one that suits your dietary needs. So, if possible, why not incorporating both Kimchi & Kombucha into your meals? A tip we have while buying fermented food is to look for nutrition labels on these product as they may defer a fair bit between brands.