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Refreshing and bursting with flavor, kombucha (fermented and flavored tea) is a balance of sweet and sour. Enticing and tangy, kombucha—like all fermented foods—takes time and patience to make. We wondered if there was a way to speed up the process. Part vinegar-y shrub, part sweet tea, this bubbly <a href="https://www.chefsteps.com/guides-tools/intro-to-rapid-infusion">rapid infusion</a> is ready in one day and doesn’t require sourcing a SCOBY (the “symbiotic culture of bacteria and yeast” that makes kombucha possible). The key is to use a high-quality “living” vinegar, like Bragg’s. Crisp and versatile, there are endless possible flavor combinations. Follow your heart and experiment with different teas, sweeteners, and fruits. Enjoy as is or add a bit of booze to transform your bubbly brew into a cocktail spritzer. While we highly recommend a <a href="https://www.chefsteps.com/guides-tools/how-siphons-work">whipping siphon</a> to carbonate your concoction, you can also stir the shrub into sparkling water and adjust ratios to find your perfect balance.