I can understand if you do not like kombucha. It's "you hate it or you love it" product. I love kombucha, but I think a lot of commercial kombuchas are too sweet and lack the "funky" taste. Therefor I prefer my home made kombucha.

To make kombucha you need a scoby, a symbiotic combination of bacteria's and yeast. Which looks like this:

You can buy scoby online. But if you know someone who has a scoby, you can ask to split it. Scoby grows over time, so it can easily be shared. I keep my scoby in the fridge with a little kombucha. So it lasts for ages.

When you see a kombucha recipe and look at the amount of sugar it's easy to think this is a mistake. Because you use an enormous amount of sugar. You may also think the kombucha will be super sweet which is also not the case. The scoby makes that most sugar will change into acid.

My recipe for kombucha:

Heat 240 grams of water with 240 grams of sugar until all sugar has dissolved.

Remove the pan with the sugary water from the fire and add 15 grams of tea. Let it steep for a few minutes. Every tea can work, I like a combinationof gree tea and oolong. And sometimes I add some rose petals for colour and taste.

Strain the tea mix and add 1,5 liter of cold water. Add the scoby as well as the liquid (kombucha) in which you stored the kombucha.

Now the waiting starts. Keep it about 2 weeks at room temperature. After 2 weeks taste it. If it's still quite sweet, leave it for a few days or another week.

If it tastes right, remove the scoby and return it (with a bit of the kombucha) to the fridge. Put the kombucha in bottles. Leave them for a week or so, they develop a nice bubble. Drink the kombucha cold with some ice cubes.