What if you have the kombucha itch but don’t own a SCOBY yet? You don’t have to worry check this out. This tart tea is a versatile beverage that can be prepared in many different ways. Explore some creative substitutes to get you drinking.

Let’s first talk about kombucha that you can buy in the store. What I said is correct. Start with a bottle from your favorite store-bought brand of kombucha. Make sure that the probiotics in this kombucha are raw and unpasteurized. Cover it with a towel and add it to tea that’s been sweetened. Watch the magic happen. In a few weeks, you’ll see a baby SCOBY growing on the top.

Have you ever considered using vinegar? Strange as it sounds, apple cider vinegar will help jumpstart your brew. Add a few tablespoons of apple cider vinegar to your sweet tea and let it sit. Due to the acidity of the mixture, good bacteria can flourish while harmful bacteria is kept away.

Kefir grains is another technique that’s unusual. If you already ferment milk kefir or water kefir in your home, you’re half way there! These grains contain the same bacteria and yeast strains that are found in kombucha. When you add them to your sweet tea, watch them work their magic.

Are you friends with anyone who likes to ferment food? You may find someone willing to give you an extra SCOBY. People often find that they have more SCOBYs than they can handle because scobys are spread out like rabbits.

Now let’s try something a little more fancy and use jun tea instead. Jun is often called “champagne for kombuchas.” Instead of black tea, use green tea with honey. You’ll first need a junculture, which works in a way that is similar to standard kombucha but slightly different.

If you feel particularly daring, try wild fermentation. This technique involves collecting wild yeasts from the air. Leave your tea (that is sweetened) exposed in a bug-free environment for several days to allow natural fermenting to take place.

Do you remember making friendship bracelets when you were a child? This is similar to trading SCOBYs but so much better! There are online communities where members can exchange cultures or donate them. Local meetups, Facebook groups and local meetups can be a treasure trove of free resources.

Herbal teas can be a fun way to experiment with traditional techniques. The brew of hibiscus flowers is a brilliant crimson, tart-sweet brew. Consider rooibos instead, which is naturally caffeine-free and has enough flavor to be enjoyed in the evening.

In this case, cleanliness is next to godliness. Sterilize jars and other tools before starting any fermentation project to prevent uninvited guests ruining your probiotic celebration.

Have you ever eaten the peels of fruit? Citrus peels add a spicy flavor to your drink while also introducing beneficial microorganisms. Add some lemon or orange peels while the mixture is fermenting.

You may want to consider prebiotic fibers, such as chicory or inulin for gut health. These fibers help to grow new beneficial bacteria while also feeding the good bacteria already present in your system.

Fermentation doesn’t produce instant coffee. So patience is key! Once you master these techniques, I promise you that you won’t wonder why you were so concerned about obtaining the elusive SCOBY.

Feel free to experiment. Each batch is a little adventure with many surprises.