Save A refreshing collection of naturally fermented beverages inspired by kombucha, perfect for enjoying as healthy, alcohol-free mocktails with complex flavors and gentle fizz.
When I first discovered home-fermented drinks, my kitchen was filled with anticipation as the jars bubbled away. Experimenting with flavor combos truly made each batch a fun surprise.
Ingredients
- Filtered water: 2 liters
- Black or green tea bags: 8 bags or 2 tablespoons loose-leaf tea
- Granulated sugar: 200 g (1 cup)
- Kombucha SCOBY: 1 SCOBY or 200 ml unflavored store-bought kombucha as starter
- Fresh berries: 100 g (optional, for flavoring)
- Lemon or lime: 1, thinly sliced (optional)
- Fresh ginger: 1 small knob, sliced (optional)
- Fresh mint or basil: 1 sprig (optional)
- Fruit juice: 2 tablespoons (optional, e.g., pomegranate, cherry, apple)
- Dried hibiscus petals: 1 tablespoon (optional)
- Cinnamon stick or whole cloves: 1 stick or 3–4 cloves (optional)
Instructions
- Brew the tea:
- Boil 2 liters of filtered water. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove tea bags or strain out leaves.
- Add sugar:
- While the tea is hot, stir in the sugar until fully dissolved. Let the sweetened tea cool to room temperature (important: hot liquid can kill the SCOBY).
- Combine and ferment:
- Pour the cooled sweet tea into a large, clean glass jar. Add the SCOBY and starter liquid (or store-bought kombucha).
- Cover the jar:
- Cover the jar with a clean cloth or paper towel secured with a rubber band. Store at room temperature, away from direct sunlight, for 5–7 days.
- Check and taste:
- After 5 days, taste your brew daily. When its tangy and slightly fizzy (but not overly sour), its ready for the next step.
- Flavor and bottle:
- Remove the SCOBY and 200 ml of kombucha to use as starter for your next batch. Add your chosen fruits, herbs, or spices to the kombucha.
- Bottle and ferment:
- Pour into clean bottles, leaving about 2–3 cm headspace. Seal tightly. Ferment at room temperature for 1–3 more days for extra carbonation.
- Refrigerate:
- After desired carbonation is reached, refrigerate bottles. Strain out solid flavorings before serving.
Save My family loves gathering around the kitchen to pick flavors together, and every bottle opens with smiles as the fizz escapes.
Required Tools
Large glass jar (2–3 liters), fine mesh strainer, funnel, clean glass bottles with tight lids, and measuring cups.
Allergen Information
Contains caffeine from tea. May contain traces of gluten if using flavored teas. Possible cross-contamination with nuts or other allergens if adding flavorings; always check labels.
Nutritional Information
Per serving: Calories: 45, Total Fat: 0 g, Carbohydrates: 11 g, Protein: 0 g
Save Try different combinations and enjoy the gentle fizz and bright flavors. Homemade kombucha-style drinks are a healthy, refreshing treat all year long.
Recipe Guide
- → How do I create natural fizz in these drinks?
The fermentation process creates gentle carbonation as natural yeasts consume sugar and produce bubbles. Additional bottling fermentation boosts fizz.
- → Can I use herbal tea instead of black or green tea?
While herbal tea adds flavor, authentic fermentation relies on some real tea for tannins. You can blend herbal tea for variety.
- → Which fruits and spices work best for flavoring?
Berries, citrus, ginger, mint, basil, and spices like cinnamon or cloves enhance complexity. Choose 1–2 per batch or combine for unique profiles.
- → How do I ensure safe fermentation?
Use clean glass jars and bottles. Cover with a cloth to keep out contaminants. Refrigerate after fermentation and always discard if the smell is off.
- → Is this beverage suitable for vegan and gluten-free diets?
Yes, using certified gluten-free tea and avoiding animal-derived flavorings ensures it’s vegan and gluten-free. Always check labels.
- → What tools are needed for home fermentation?
You’ll need glass jars, strainer, funnel, measuring cups, and bottles with tight lids to bottle and chill your finished drinks safely.