the kefir and the kombucha are fermented drinks that do not date from yesterday: we find traces of the first in the Caucasus since Antiquity, and the second was used in China at least two centuries before Jesus Christ!
The manufacturing processes have changed little: kefir is often based on fruit kefir seeds, while kombucha is fermented from tea. And we can add other products during fermentation to obtain different flavors for our drinks on arrival, as do Apo and Gaëtane with their Kefir & Kombucha Company based at Cravant-les-Côteaux. They manufacture and market a whole range of these homemade probiotic drinks, to discover on their WEBSITE and on the Facebook page TKCOMPAGNY, and in all the good local grocery stores