9 Fermented Drinks From Around The World: Origin, Benefits & More

Discover fermented drink alternatives from Russia to Japan, made using everything from rice to eggshells

Fermented foods are a great way to add healthy probiotics to your diet. But there are also fermented drinks, besides alcohol and a cold fizzy kombucha, that you can get your health booster from. Most cultures and regions have a fermented beverage to boost digestion and immunity. Let this list guide you through some of the most popular fermented drinks from around the world.

1. Kefir (Russia)

Above Photo: Yang's Nourishing Kitchen

Photo: Yang's Nourishing Kitchen

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Shepherds living on slopes of the North Caucasus Mountains in Russia discovered a drinkable yogurt similar in taste and texture. Kefir is truly a versatile dairy drink, and even safe for those who are lactose-intolerant because the bacteria that ferment the milk reduces the lactose content.

If you're making it your own and the original tart and refreshing flavours are not cutting it for you, remove the grains from the milk kefir. The taste can be further cultured with a second fermentation which jacks up the nutritional benefits and improves the gut flora. Jazz it up with any fruits or spices of your choice. Make it a savoury dip with some herbs or a morning nosh to wake up to. The possibilities are endless.

2. Tibicos/Water Kefir (Mexico)

Above Photo: Revolution Fermentation

Photo: Revolution Fermentation

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If you're looking for a vegan and dairy-free probiotic, look no further than water kefir. This sweet and effervescent drink is made from water kefir grains (tibicos) found on cactus pads in Mexico. It's fermented with sugar water and a non-caffeinated alternative to kombucha, which is based on tea. Best of all, it is simple to make and can be easily tailored to your taste buds by adding any flavouring agents like juice. Brew this homemade soda in two days for a hearty immune booster for the week.

3. Rejuvelac (Lithuania)

Above Photo: Give Recipe

Photo: Give Recipe

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This super drink was concocted by Anne Wigmore, the mother of clean eating from Cropos, Lithuania. Unlike other fermented beverages, it doesn’t need a starter to make it because it is scoby free and an excellent aid for digestion. While you are free to use any grain, it is typically fermented from sprouted wheat berries or quinoa, both protein and fibre-dense foods. The latter churns out a lighter and citrusy tasting note, while wheat would have a musky flavour profile.

4. Boza (Turkey)

Above Photo: Give Recipe

Photo: Give Recipe

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If the thought of a sweet and thick smoothie tickles your fancy, try this Turkish winter beverage which became popular when alcohol was banned during the reign of the Ottoman Empire. Boza is made from hulled millet and fermented with sugar and water, making it a stodgy snack. Beloved for its digestive aid and improving milk production for nursing mothers, the pudding-like drink can be served hot or cold. It is tradition to top it with cinnamon or leblebi (roasted chickpeas), but a mint sprig and some persimmons would also make this a hearty breakfast nosh.

5. Sweet Potato Fly (Guyana)

Above Photo: Whisk Affair

Photo: Whisk Affair

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Eggshells and potato shavings may come across as more detritus than tasty but the other ingredients in this Guyanese beverage make for an enjoyable health tonic to brew for friends and family. According to Sandor Ellix Katz, author of The Art Of Fermentation, it's best to accompany this sweet potato soda with the so-called Christmas spices i.e. cinnamon, nutmeg, and ginger.

See also: 17 Best Chocolate Producers In Asia

6. Chicha (Peru)

Above Photo: Smart Sexy Paleo

Photo: Smart Sexy Paleo

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Chicha is not a single, homogenised drink; there are variations endemic to distinct groups. Cassava, wild fruits, dark corn, and cactus are typically the ingredients for making this fermented beverage. It is similar in taste to kombucha but with an ABV closer to beer.

7. Kanji (India)

Above (Photo: Whisk Affair)

(Photo: Whisk Affair)

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A wintry treat and a favourite Punjabi recipe dedicated to a traditional season of Holi, the Festival of Colours. Savoury and tart, Kanji is made mainly of purple carrots and beetroot, which gives the dark shade of red or purple. Depending on the temperature in your home, it typically takes anywhere from three days to a week. Make sure to save the carrots and beets. They make for tasty pickles to pair with your salads or burgers.

8. Sima (Finland)

Above Photo: BBC

Photo: BBC

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Dripping from high society's goblets in the 16th century to today's working class glasses in Finnish homes, Sima is traditionally brewed for ushering in spring and is a unique beverage to celebrate Vappu or May Day. It is a fermented version of lemonade made with brown sugar and raisins, and it's often served with traditional Finnish funnel cakes.

9. Amazake (Japan)

Above Photo: Pinterest

Photo: Pinterest

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Faintly sweet and creamy, hinted at by its name which translates to 'sweet sake', although it only contains trace amounts of alcohol. It is a super drink, and a beauty product lauded as a 'drinkable IV', helping to promote glowing skin and lustrous hair. To start making this at home, cook rice in a rice cooker, adding koji (a filamentous fungus also used to ferment miso and natto) and water.

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