This slow-fermented kombucha starts with a strong, deep amber brew of black tea, sweetened while hot and diluted with plenty of filtered water for balance. Once cooled to the right temperature, the SCOBY and starter liquid go to work over 7 to 10 days, transforming that sweet tea into a tangy, effervescent drink with a flavor that shifts from mildly sweet to pleasantly tart the longer it ferments. The process is refreshingly low-tech — a jar, a breathable cover, and patience — with the payoff being a naturally fizzy, live-cultured beverage you bottle and chill yourself. Since the entire ingredient list is just tea, sugar, water, and culture, this is a straightforward, satisfying option to brew at home on a gluten free diet. Each batch also lets you save a bit of starter liquid and the SCOBY for your next round, so once you've got one batch going, the next is even easier.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Buy or make a starter that works for your needs.
Bring 1 quart of the filtered water to a boil in a large pot. Remove from heat, add the tea bags (or loose-leaf tea in a strainer), and steep for 5–7 minutes, until the tea is deep amber and strongly brewed. Remove and discard the tea bags or strainer.
Add the sugar to the hot tea and stir with a long-handled spoon until fully dissolved, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
