Xanthan Gum Free Plain Kombucha

Brewing your own kombucha at home is one of those deeply satisfying kitchen projects that rewards patience with something genuinely delicious — tangy, lightly fizzy, and alive in the best possible way. The ingredient list is refreshingly short: filtered water, black tea, sugar, a SCOBY, and a splash of starter liquid to kick off fermentation. That simplicity is exactly what makes this recipe such a reliable choice for anyone avoiding additives and thickeners, since commercial kombucha brands sometimes sneak in extras that have no business being in a fermented tea. Here, the only magic happening is microbial — bacteria and yeast doing their slow, steady work over seven to fourteen days. Tasting daily from day seven lets you dial in exactly how tart you like it, so every batch can be tuned to your preference. The process is mostly hands-off, and once you have a finished batch, you save the SCOBY and half a cup of liquid to start the whole cycle again — meaning this is genuinely a self-sustaining habit. Cold-stored in sealed glass bottles, the finished kombucha keeps for a couple of weeks, though it rarely lasts that long once people get a taste.

About Fig

Fig 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 →