MSG Free Pineapple Ginger Fermented Tea
Bright, tropical, and alive with a gentle zing, this fermented tea is the kind of drink that makes you feel like you're doing something genuinely good for yourself. Fresh pineapple juice and sliced ginger go into the second ferment, coaxing out a naturally effervescent brew that's fruity, a little tart, and warmly spiced without any artificial shortcuts. Every ingredient here is clean and whole — raw honey, black tea, real fruit — so there's no need to squint at a label wondering what's hiding in a flavoring blend. Store-bought fizzy drinks are notorious for sneaking in additives and flavor enhancers, but when you brew your own, you control exactly what goes in the bottle. The two-stage fermentation process takes patience, but most of that time is completely hands-off while the SCOBY does its work. Burping the bottles during the second ferment keeps things safe and builds just the right amount of carbonation, so you get a satisfying fizz when you crack one open. Pour it over ice, strain out the ginger if you like, and enjoy something that tastes like it came from a fancy wellness café — made entirely in your own kitchen.
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Learn more →Ingredients
4 servings
For the sweet tea base
- 8 cups filtered water
- 4 bags black tea
- ½ cup raw honey
- 2 cups plain unflavored kombucha (store-bought, no added flavors or sweeteners), as starter liquid
- 1 scoby (symbiotic culture of bacteria and yeast)
For the second ferment (flavoring)
- 1 cup fresh pineapple juice (from about ¼ of a fresh pineapple, juiced or blended and strained)
- 1 tbsp fresh ginger, peeled and thinly sliced
Instructions
- 1
Bring 8 cups of filtered water to a boil in a large saucepan. Remove from heat, add the tea bags, and steep for 7–10 minutes until the tea is deep amber. Remove and discard the tea bags.
- 2
Add the honey to the hot tea and stir until fully dissolved. Allow the sweet tea to cool completely to room temperature, about 1–2 hours — the liquid must be below 80°F (27°C) before the SCOBY is added, or the heat will damage the culture.
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