Macadamia Free Plain Kombucha
Brewing your own kombucha at home is one of those deeply satisfying kitchen projects that rewards patience with something genuinely delicious. The process starts with a strong, dark brew of black tea sweetened with plain white sugar ā that sugar feeds the SCOBY over the course of a week or more, transforming the liquid into something tangy, lightly fizzy, and refreshing. Watching the fermentation unfold day by day, tasting for that perfect balance of tartness and mild effervescence, makes the finished product feel like a real achievement. The ingredient list is beautifully simple: filtered water, tea, sugar, a SCOBY, and a splash of starter liquid to kick things off. There are no nuts, no specialty oils, no hidden additives ā just the clean, ancient alchemy of fermentation doing its thing. Once you nail your first batch, you'll always have starter liquid ready to go, making every subsequent brew even easier. Bottle it up, keep it cold, and crack one open carefully ā this homemade brew has a satisfying little fizz that store-bought versions rarely match.
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Learn more āIngredients
8 servings
- 3.5 quarts filtered water, divided
- 4 bags plain black tea (or 1 tbsp loose-leaf black tea)
- 1 cup white granulated sugar
- 1 scoby (symbiotic culture of bacteria and yeast)
- Ā½ cup starter liquid (unflavored, unpasteurized kombucha from a previous batch or store-bought raw kombucha)
Instructions
- 1
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 5ā7 minutes, until the tea is deep amber and strongly brewed. Remove and discard the tea bags or strainer.
- 2
Add the sugar to the hot tea and stir with a long-handled spoon until fully dissolved, about 1 minute.
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