What if you do not have a SCOBY but want to make kombucha in your home? You need not worry! It’s not necessary to use the jelly-like mass in order to whip up this tart more helpful hints, bubbly and tart cocktail. Well, let’s get started.

First, get yourself a black or a green tea. The kombucha you make will be based on this. Try combining them if you’re feeling daring. Place 4 or 5 tea bags in boiling water for 10 mins. Once the tea is done steeping, remove it and add 1 cup of sugar. Stir it until it dissolves. Yes, it’s understandable that you are concerned about the sugar in this beverage. Have faith; the bacteria will eat up all of it during fermentation.

The next topic will be how to get those beneficial bacteria going without a SCOBY. In order to start, you’ll require a bottle (or two) of raw kombucha. It’s important to let the cultures thrive, so choose a kombucha that is unflavored and not pasteurized.

Pour the sweetened green tea into a large, glass jar. Add around 12 cups ice cold water. Then, add two more cups of the kombucha you bought from the shop to the mix. To keep out dust or any curious bugs, cover the jar with a cloth or a filter of coffee that is fastened by a rubber band.

Choose a warm place, not too bright. Allow it to sit unattended for at least seven to ten consecutive days. It’s important to check on it frequently to see if you notice a tangy scent.

During the wait, you’ll notice a little SCOBY forming. You have created your own symbiotic bacteria and yeast colony.

It’s time for the second fermentation, once you’ve found that perfect balance between sweet and sour. Pour the kombucha through a funnel and into bottles. Make sure you leave about 1 inch on top for the carbonation.

It’s time to get creative with the flavors! Add any fruit, herb, or spice that appeals to your taste. For example, you can try adding mango chunks or berries. Mint, basil, or ginger are also good options. Keep the bottle tightly closed and allow it to continue to fizz.

Be careful when opening the bottles, as they can explode. When opening a bottle champagne, avoid brittle objects.

You can cool your elixir in the refrigerator before drinking. The homemade kombucha you can make without the scoby is incredibly refreshing.

It is easy to make kombucha, and you do not need the slimy disk right away. While you unwind, nature will take care of itself.

Do you want someone to ask about your life without a SCOBY too? It’s all a part of the magical experience.