Fermented Soda vs Kombucha: What's the Difference?

If you’ve been looking at our fermented sodas and thought, ‘fermented soda, isn’t that just kombucha with a different name?’ We can forgive you, but today we’re clearing up the confusion! 

And don't get us wrong, we’re not here to throw any shade on kombucha. We love fermented sodas and we love kombucha. 

The way we see it — same vibe, same tribe, same benefits, different personalities. 

Let’s take a closer look at the unique characters of these fermented favourites.

How are kombucha and fermented soda made?

Kombucha and fermented soda are both born of natural fermentation. An ancient alchemy that preserves, enhances and evolves. Natural ingredients transformed into a delicious drink with added health benefits. 

But while the process of fermenting soda and kombucha are pretty similar, there are some key differences that give each their distinctive taste. 

How is kombucha made?

Kombucha starts with a sweetened, steeped tea. The magic happens when the tea meets the SCOBY (symbiotic culture of bacteria and yeast). This gelatinous pancake of living organisms converts the sugar into alcohol, and then the bacteria convert the alcohol into acetic acid. The result is that bold, tangy flavour kombucha is known for.

After this first fermentation stage, you can get creative with different flavours, by adding fruit puree or juice, herbs, spices or other ingredients. As well as adding flavour, these contribute to the carbonation by providing more sugars for the yeast to consume. 

How we make our fermented soda

Our fermented soda puts natural fermentation front and centre too, but swaps the SCOBY for lactic acid bacteria (LAB fermentation), and the tea for organic fruit juice. The bacteria convert the natural sugars into lactic acid, creating a milder, gentler acid than the acetic acid in kombucha. You get all the complexity of fermentation, with a lighter, fresher finish that lets the botanical ingredients shine.

Fermented soda vs kombucha: How do they taste?

Both fermented soda and kombucha can be flavoured with all kinds of botanicals, but beneath the ingredients, each has a distinctive character shaped by its own fermentation process.

Here's a quick breakdown of everything you need to know...

The bold, tangy taste of kombucha

If you’ve ever tasted kombucha and noticed a hint of vinegar, you would be spot on. The acetic acid we touched on earlier also happens to be the component that gives vinegar its characteristic taste. While the vinegar flavour is more toned down in kombucha, it contributes a tanginess to the overall taste. 

The fresh, crisp taste of fermented soda

The lactic acid in fermented soda has a milder, more laid back tang than the acetic acid in kombucha. It gives the soda a subtle tartness without overpowering the flavours of the other ingredients. So you get a cola soda that tastes like cola or a lemon soda that tastes like lemon, just with a twist. 

What are the benefits of a fermented soda 

Ok bear with us while we hype ourselves up just a bit, but we think fermented soda is a superior sip. It’s fresh, it’s complex, and it’s sophisticated. It really is the perfect companion to your daily rituals. 

The best alcohol-free drink for food pairing

If there’s one thing we love as much as good sodas here at good sodas®, it’s good food. We believe that just like a good wine pairing, your alcohol-free alternative should complement and elevate your meal, instead of drowning it out.  

The more ferment forward taste of kombucha can compete with the flavours in food, making it a little trickier to pair.

While the more subtle tang that’s created with fermented soda, takes more of a back seat and doesn’t clash with the food. Plus, the complex botanical flavours bring out the best of what’s on your plate. 

Think a fresh fermented lemon soda alongside some summer salad or an aromatic cola next to a sourdough pizza fresh out of the oven. 

All the fermentation. Zero caffeine.

We love a coffee as much as the next person, but there’s a time and place for it. Our fermented sodas are completely caffeine-free, even the cola, so you can crack open a can at any time of the day. Post-morning workout, mid-afternoon refresher, or late-night drinks with friends. All of the flavour. None of the jitters. 

The better-for-you soda you actually enjoy

Another hill we'll die on is that healthier shouldn't mean less delicious. You shouldn't have to choose between what tastes good and what's good for you. 

Adding a fermented twist takes everything you know and love about soda and elevates into a drink that you’ll want to savour. 

But it’s not only the taste that’s had a glow up. Nutritionally fermented sodas are just built different. The slow fermentation leads to a naturally lower sugar content than conventional sodas. Plus, good sodas® use only real organic ingredients. No artificial flavourings. No additives. Just really good® soda, in every sense.

Fermented soda vs kombucha: Which one should you choose?

Here at good sodas® we’re all about good® vibes and think whether you grab a cold kombucha or fresh fermented soda really depends on what you’re in the mood for.

Craving something earthy, tangy and tea-based? Kombucha's the one. 

Want something fresh, botanical and endlessly food-friendly? We’ve got you covered. 

Our Organic Sodas