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1. Shard Calculation

Query:

Response:

Calculated Shard: 90 (from laksa074)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa090.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://40aprons.com/how-to-make-homemade-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://40aprons.com/how-to-make-homemade-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/40aprons.com\/how-to-make-homemade-kombucha\/","crawl_time":1776007415,"first_indexed_time":1557232488,"http_code":200,"src_unparsed":"com,40aprons!\/how-to-make-homemade-kombucha\/ s443","src_root_hash":"2039957032637191490","history_drop_reason":null,"meta_title":"How to Make Homemade Kombucha - 40 Aprons","meta_descriptions":[],"attrs_boilerpipe_text":"This Post May Contain Affiliate Links. Please Read Our \nDisclosure Policy\n.\nI first mentioned my full-fledged love affair with kombucha a few weeks ago when I shared with you\nhow to grow your own SCOBY using only a few simple, inexpensive ingredients\n. But which is kombucha.. Stinky fermented tea.. or all-out life elixir?\nI’m going with the latter, and I’ll tell you why. First of all, people have been brewing this fizzy, tart drink for thousands of years, which pretty much turns every response of mine to a kombucha-is-gross-and-weird-and-whats-the-point into a raised eyebrow and incredulous stare. We’ve only been taking vitamins (total waste of time, at best, in my opinion, except for maybe that elusive B-vitamin.. thanks to our totally annihilated soils!) and sweating at elliptical machines for a fraction of that time, and yet kombucha is the weird thing? I digress.\nAccording to Food Renegade\n, a few of the benefits of kombucha are, humbly:\ndetoxification\njoint care\naids digestion and gut health\nimmunity boosting\nPretty impressive for stinky fermented tea, non? I personally find that it’s perfect when I need to debloat or I’ve just eaten too much–it helps flatten the tummy and get your entire system feeling and working great.\nSo now that you’re totally sold on kombucha, go buy some! I’ll wait.\n….doot da doot da doo…\nAs you’re now standing in front of the refrigerated section at Whole Foods, gawking at the $6.00 a bottle they’re asking for this miracle drink, you’re hopefully totally sold on making the stuff\nyourself.\nWould you believe that you can make an entire gallon for about a dollar more than 1 bottle at Whole Foods.. and that’s if you\ndon’t\nalready have a SCOBY? A miracle for a miracle drink, I tell ya.\nAnd it’s beyond simple! Especially if you already have a SCOBY. If you don’t, and you don’t have any kombucha-brewing friends who can give you an extra,\ncheck out my post on growing one yourself\n. It’ll save you money, and you’ll be super proud of your little creepy jellyfish mushroom baby. That creepy jellyfish mushroom baby’s about to brew you a\nwhoooole\nhelluvalot of ‘bucha.\nWhat, not gonna catch on? I feel ya, Gretchen.\nAnyway, all you need is a SCOBY, some already-brewed kombucha (which you can\nhave\nfrom your\nhomemade SCOBY\n, can get from some brewer friends, or might have to buy Organic Kombucha Scoby – Live Culture if you ordered a SCOBY) some tea, some sugar, a clean food-grade glass gallon jar, a clean towel, a rubber band, and some patience! Let’s do this, people!\nHow to brew kombucha at home\nWhat you need:\n-12 cups distilled water (water that’s been treated or has any chlorine can hurt the growth of your kombucha.. but if your tap water is “good”, then just use that.. I do!)\n– SCOBY (\ngrow your own\n, ask a kombucha-brewing friend for an extra, or Organic Kombucha Scoby – Live Cultureorder one)\n– 1-2 cups kombucha as starter liquid\n– 1 gallon food-grade glass container with a wide mouth, very clean (but completely 100% free of soap.. soap is a kombucha killer! Try hot water instead)\n– 1\/4 cup loose black tea (you can use green, too, just no flavored teas–the oils can be kombucha killers! Kombucha’s so dern fragile)\n– 1 cup organic granulated sugar\n– 1 clean cloth that will fit over the mouth of the jar\n– rubber band or string to tie cloth\nWhat you do:\n1. Bring the 12 cups water to boil. Stir in loose tea and sugar and remove from heat. Stir until sugar is dissolved. Allow to cool to room temperature.\n2. Strain tea into clean gallon jar. Add kombucha starter liquid and SCOBY. Cover with the clean cloth and use a rubber band or string to secure around the lip of the mouth of the jar.\n3. Place jar in a dark, warm-ish area of your house where it will be undisturbed. I put mine above the stove in a cabinet. It brews quite quickly and is totally undisturbed there!\n4. After about 5-6 days, start tasting your kombucha, It should be a bit fizzy and tart, but without being TOO tart that it’s like vinegar. If it’s still really sweet, let it keep brewing for a day, then test again. Keep testing until you’re satisfied with the taste.\n5. Remove your SCOBY (If you don’t remove your SCOBY, it will keep brewing and eating the sugar, leaving you with a very acidic kombucha) and 1-2 cups of kombucha to use as starter liquid for your next batch. There will be a “baby” SCOBY underneath your original SCOBY, which grew during the brewing process. Give it to a friend or keep it in kombucha in the fridge (the SCOBY and kombucha will not work well in the fridge, but you don’t need them to do anything as they relax in their SCOBY “hotel”), for use next time. You can get to the point where you’re always brewing when you have a couple SCOBYs. Enjoy your remaining, freshly brewed kombucha!\nKombucha ideas\n– Cocktails! Let’s be honest.. vodka is AWESOME in kombucha. I stir a shot of good, distilled vodka into a glass of kombucha and flavor with a couple shots of lambic (fruit-flavored beers). Probably my favorite cocktail ever. Kombucha aids in the processing of the liver, but take it easy!\n–\nHomemade healthy kombucha fruit snacks\n. Um, yes.\n– Smoothies. Instead of water, coconut water, or an alt-milk, try adding kombucha to your fruit smoothies for some tummy flattening badassness. Coming soon is my favorite strawberry banana kombucha smoothie!\n– Chia frescas. Recipe coming soon!\n– Flavored kombucha. Try adding fresh fruit or juices to your kombucha\nafter\nit’s completed its fermentation process. Check out the mini-primer on ratios of flavored kombucha from CulturesforHealth.com:\nIf flavoring with fresh, frozen, or dried fruit, we recommend starting with 10-30% fruit and 70-90% Kombucha.  Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit.\nIf flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha. \nWhat’s your favorite kombucha flavor? Have you ever tried it?\nCheryl Malik\nIn addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=282473452172030&ev=PageView%0A&noscript=1)\n\n![fbpx](https:\/\/www.facebook.com\/tr?id=766395894060675&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/40aprons.com\/how-to-make-homemade-kombucha\/#main)\n\nNew Recipes Straight To Your Inbox\n\n[40 Aprons Premium (Ad free!)](https:\/\/40aprons.com\/40-aprons-premium\/)\n\n[![40 Aprons logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20384%20132'%3E%3C\/svg%3E)![40 Aprons logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/header.svg)](https:\/\/40aprons.com\/)\n\n- [New? 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The Laidback Vegan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201020'%3E%3C\/svg%3E)\n\n![How to Make Kombucha at Home - The Laidback Vegan](https:\/\/40aprons.com\/wp-content\/uploads\/2014\/04\/how-to-make-kombucha-4.jpg)\n\nThis Post May Contain Affiliate Links. Please Read Our [Disclosure Policy](https:\/\/40aprons.com\/about-cheryl-malik\/disclaimers\/).\n\n![How to Make Kombucha at Home - The Laidback Vegan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201020'%3E%3C\/svg%3E)![How to Make Kombucha at Home - The Laidback Vegan](https:\/\/40aprons.com\/wp-content\/uploads\/2014\/04\/how-to-make-kombucha-title.jpg)I first mentioned my full-fledged love affair with kombucha a few weeks ago when I shared with you [how to grow your own SCOBY using only a few simple, inexpensive ingredients](https:\/\/40aprons.com\/how-to-grow-your-own-kombucha-scoby\/ \"How to Grow Your Own Kombucha SCOBY\"). But which is kombucha.. Stinky fermented tea.. or all-out life elixir?\n\nI’m going with the latter, and I’ll tell you why. First of all, people have been brewing this fizzy, tart drink for thousands of years, which pretty much turns every response of mine to a kombucha-is-gross-and-weird-and-whats-the-point into a raised eyebrow and incredulous stare. We’ve only been taking vitamins (total waste of time, at best, in my opinion, except for maybe that elusive B-vitamin.. thanks to our totally annihilated soils!) and sweating at elliptical machines for a fraction of that time, and yet kombucha is the weird thing? I digress.\n\n[According to Food Renegade](http:\/\/www.foodrenegade.com\/kombucha-health-benefits\/), a few of the benefits of kombucha are, humbly:\n\n- detoxification\n- joint care\n- aids digestion and gut health\n- immunity boosting\n\nPretty impressive for stinky fermented tea, non? I personally find that it’s perfect when I need to debloat or I’ve just eaten too much–it helps flatten the tummy and get your entire system feeling and working great.\n\nSo now that you’re totally sold on kombucha, go buy some! I’ll wait.\n\n….doot da doot da doo…\n\nAs you’re now standing in front of the refrigerated section at Whole Foods, gawking at the \\$6.00 a bottle they’re asking for this miracle drink, you’re hopefully totally sold on making the stuff *yourself.* Would you believe that you can make an entire gallon for about a dollar more than 1 bottle at Whole Foods.. and that’s if you *don’t* already have a SCOBY? A miracle for a miracle drink, I tell ya.\n\n![http:\/\/3.bp.blogspot.com\/-K9DmMOIGGew\/UvOUI67s0oI\/AAAAAAAAAd8\/OFPfynJ5s4w\/s1600\/notfetch.gif](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20210%20118'%3E%3C\/svg%3E)![http:\/\/3.bp.blogspot.com\/-K9DmMOIGGew\/UvOUI67s0oI\/AAAAAAAAAd8\/OFPfynJ5s4w\/s1600\/notfetch.gif](https:\/\/3.bp.blogspot.com\/-K9DmMOIGGew\/UvOUI67s0oI\/AAAAAAAAAd8\/OFPfynJ5s4w\/s1600\/notfetch.gif)And it’s beyond simple! Especially if you already have a SCOBY. If you don’t, and you don’t have any kombucha-brewing friends who can give you an extra, [check out my post on growing one yourself](https:\/\/40aprons.com\/how-to-grow-your-own-kombucha-scoby\/ \"How to Grow Your Own Kombucha SCOBY\"). It’ll save you money, and you’ll be super proud of your little creepy jellyfish mushroom baby. That creepy jellyfish mushroom baby’s about to brew you a *whoooole* helluvalot of ‘bucha.\n\nWhat, not gonna catch on? I feel ya, Gretchen.\n\nAnyway, all you need is a SCOBY, some already-brewed kombucha (which you can *have* from your [homemade SCOBY](https:\/\/40aprons.com\/how-to-grow-your-own-kombucha-scoby\/ \"How to Grow Your Own Kombucha SCOBY\"), can get from some brewer friends, or might have to buy Organic Kombucha Scoby – Live Culture if you ordered a SCOBY) some tea, some sugar, a clean food-grade glass gallon jar, a clean towel, a rubber band, and some patience! Let’s do this, people\\!\n\n## ![How to Make Kombucha at Home - The Laidback Vegan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20680%201020'%3E%3C\/svg%3E)![How to Make Kombucha at Home - The Laidback Vegan](https:\/\/40aprons.com\/wp-content\/uploads\/2014\/04\/how-to-make-kombucha-4.jpg)  How to brew kombucha at home\nWhat you need:\n\n\\-12 cups distilled water (water that’s been treated or has any chlorine can hurt the growth of your kombucha.. but if your tap water is “good”, then just use that.. I do!)\n\n– SCOBY ([grow your own](https:\/\/40aprons.com\/how-to-grow-your-own-kombucha-scoby\/ \"How to Grow Your Own Kombucha SCOBY\"), ask a kombucha-brewing friend for an extra, or Organic Kombucha Scoby – Live Cultureorder one)\n\n– 1-2 cups kombucha as starter liquid\n\n– 1 gallon food-grade glass container with a wide mouth, very clean (but completely 100% free of soap.. soap is a kombucha killer! Try hot water instead)\n\n– 1\/4 cup loose black tea (you can use green, too, just no flavored teas–the oils can be kombucha killers! Kombucha’s so dern fragile)\n\n– 1 cup organic granulated sugar\n\n– 1 clean cloth that will fit over the mouth of the jar\n\n– rubber band or string to tie cloth\n\nWhat you do:\n\n1\\. Bring the 12 cups water to boil. Stir in loose tea and sugar and remove from heat. Stir until sugar is dissolved. Allow to cool to room temperature.\n\n2\\. Strain tea into clean gallon jar. Add kombucha starter liquid and SCOBY. Cover with the clean cloth and use a rubber band or string to secure around the lip of the mouth of the jar.\n\n3\\. Place jar in a dark, warm-ish area of your house where it will be undisturbed. I put mine above the stove in a cabinet. It brews quite quickly and is totally undisturbed there\\!\n\n4\\. After about 5-6 days, start tasting your kombucha, It should be a bit fizzy and tart, but without being TOO tart that it’s like vinegar. If it’s still really sweet, let it keep brewing for a day, then test again. Keep testing until you’re satisfied with the taste.\n\n5\\. Remove your SCOBY (If you don’t remove your SCOBY, it will keep brewing and eating the sugar, leaving you with a very acidic kombucha) and 1-2 cups of kombucha to use as starter liquid for your next batch. There will be a “baby” SCOBY underneath your original SCOBY, which grew during the brewing process. Give it to a friend or keep it in kombucha in the fridge (the SCOBY and kombucha will not work well in the fridge, but you don’t need them to do anything as they relax in their SCOBY “hotel”), for use next time. You can get to the point where you’re always brewing when you have a couple SCOBYs. Enjoy your remaining, freshly brewed kombucha\\!\n\n## Kombucha ideas\n– Cocktails! Let’s be honest.. vodka is AWESOME in kombucha. I stir a shot of good, distilled vodka into a glass of kombucha and flavor with a couple shots of lambic (fruit-flavored beers). Probably my favorite cocktail ever. Kombucha aids in the processing of the liver, but take it easy\\!\n\n– [Homemade healthy kombucha fruit snacks](http:\/\/www.homemademommy.net\/2013\/04\/homemade-healthy-kombucha-fruit-snacks.html). Um, yes.\n\n– Smoothies. Instead of water, coconut water, or an alt-milk, try adding kombucha to your fruit smoothies for some tummy flattening badassness. Coming soon is my favorite strawberry banana kombucha smoothie\\!\n\n– Chia frescas. Recipe coming soon\\!\n\n– Flavored kombucha. Try adding fresh fruit or juices to your kombucha *after* it’s completed its fermentation process. Check out the mini-primer on ratios of flavored kombucha from CulturesforHealth.com:\n\n- If flavoring with fresh, frozen, or dried fruit, we recommend starting with 10-30% fruit and 70-90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit.\n- If flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha.\n\nWhat’s your favorite kombucha flavor? Have you ever tried it?\n\n![Cheryl Malik](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2080%2080'%3E%3C\/svg%3E)\n\n![Cheryl Malik](https:\/\/40aprons.com\/wp-content\/uploads\/2021\/11\/cheryl-malik-kitchen-1-5-96x96.jpg)\n\n**[Cheryl Malik](https:\/\/40aprons.com\/about-cheryl-malik\/ \"Posts by Cheryl Malik\")**\n\nIn addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.\n\n## Post navigation\n[PreviousLeslie Knope Waffle Cupcakes with Whipped Cream Frosting](https:\/\/40aprons.com\/leslie-knope-waffle-cupcakes-with-whipped-cream-frosting\/)\n\n[NextRaw Vanilla Fudge (Vegan, Paleo, Dairy-Free, Gluten-Free)](https:\/\/40aprons.com\/vegan-raw-vanilla-fudge-paleo\/)\n\nNever Miss A Meal\\!\n\n### New Recipes Straight To Your Inbox\nA curated selection of our most recent recipes, delivered straight to your inbox once a week.\n\n#### Thank you\\!\nYou have successfully joined our subscriber list.\n### Leave A Review [Cancel reply](https:\/\/40aprons.com\/how-to-make-homemade-kombucha\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n#### Where To Next?\n- [![Instant Pot broccoli in a white bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E) ![Instant Pot broccoli in a white bowl](https:\/\/40aprons.com\/wp-content\/uploads\/2021\/07\/instant-pot-broccoli-5-768x1152.jpg)](https:\/\/40aprons.com\/instant-pot-broccoli\/)\n  \n  ### [Instant Pot Broccoli with an Easy Lemon Butter Sauce](https:\/\/40aprons.com\/instant-pot-broccoli\/)\n- [![These paleo margaritas with champagne are so easy and so delicious. With only a few ingredients, this paleo margaritas with champagne recipe is easy to memorize and quick to pull together anytime. You'll fall in love with the bit of bubbly in these paleo margaritas with champagne - it's the perfect twist on a favorite paleo margaritas recipe\\!](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E) ![These paleo margaritas with champagne are so easy and so delicious. With only a few ingredients, this paleo margaritas with champagne recipe is easy to memorize and quick to pull together anytime. You'll fall in love with the bit of bubbly in these paleo margaritas with champagne - it's the perfect twist on a favorite paleo margaritas recipe\\!](https:\/\/40aprons.com\/wp-content\/uploads\/2017\/07\/paleo-margaritas-with-champagne-2.jpg)](https:\/\/40aprons.com\/paleo-margaritas-champagne\/)\n  \n  ### [Easy Paleo Margaritas with a Champagne Floater](https:\/\/40aprons.com\/paleo-margaritas-champagne\/)\n- [![This paleo sangria is just like an authentic Spanish-style sangira but made with healthier ingredients. It's sweet, strong, and delicious, just like a paleo sangria should be! You'll love this paleo sangria because it's so easy to make ahead and only takes a few minutes to prepare, but it'll become an absolute favorite with your friends. But be warned: this paleo sangria can be strong\\!](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E) ![This paleo sangria is just like an authentic Spanish-style sangira but made with healthier ingredients. It's sweet, strong, and delicious, just like a paleo sangria should be! You'll love this paleo sangria because it's so easy to make ahead and only takes a few minutes to prepare, but it'll become an absolute favorite with your friends. But be warned: this paleo sangria can be strong\\!](https:\/\/40aprons.com\/wp-content\/uploads\/2017\/08\/paleo-sangria-4.jpg)](https:\/\/40aprons.com\/paleo-sangria-spanish-style\/)\n  \n  ### [Paleo Sangria (Spanish Style)](https:\/\/40aprons.com\/paleo-sangria-spanish-style\/)\n- [![A head of cabbage, shredded, sitting on a wooden cutting board next to a sharp chef's knife.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E) ![A head of cabbage, shredded, sitting on a wooden cutting board next to a sharp chef's knife.](https:\/\/40aprons.com\/wp-content\/uploads\/2020\/10\/how-shred-cabbage-3-768x1152.jpg)](https:\/\/40aprons.com\/how-to-shred-cabbage\/)\n  \n  ### [How To Shred Cabbage (3 Ways)](https:\/\/40aprons.com\/how-to-shred-cabbage\/)\n- [![Sauteed mushrooms in a cast iron skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%201152'%3E%3C\/svg%3E) ![Sauteed mushrooms in a cast iron skillet](https:\/\/40aprons.com\/wp-content\/uploads\/2021\/11\/sauteed-mushrooms-4-768x1152.jpg)](https:\/\/40aprons.com\/sauteed-mushrooms\/)\n  \n  ### [Sauteed Mushrooms](https:\/\/40aprons.com\/sauteed-mushrooms\/)\n- [![Bean recipe roundup](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E) ![Bean recipe roundup](https:\/\/40aprons.com\/wp-content\/uploads\/2020\/03\/bean-recipe-roundup.jpg)](https:\/\/40aprons.com\/bean-recipes\/)\n  \n  ### [Bean Recipes](https:\/\/40aprons.com\/bean-recipes\/)\n\n![A white woman with long dark brown hair stands in a kitchen wearing a dark teal apron, holding a chef's knife as she prepares fruits on vegetables on the countertop.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201068%201600'%3E%3C\/svg%3E)\n\n![A white woman with long dark brown hair stands in a kitchen wearing a dark teal apron, holding a chef's knife as she prepares fruits on vegetables on the countertop.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/CLP-9887.jpg)\n\n### Meet Cheryl\n**Passionate foodie, certified health coach, serial entrepreneur, and mom of 3.**\n\nI've been developing and sharing delicious, approachable recipes on 40 Aprons for more than a decade. My goal is simple: take the chore out of mealtime by creating recipes that anyone can cook and that never skimp on flavor.\n\n[Meet my Team](https:\/\/40aprons.com\/about-cheryl-malik\/)\n\n![40 Aprons app graphic.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201500'%3E%3C\/svg%3E)\n\n![40 Aprons app graphic.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/07\/40-aprons-app-sidebar-graphic-2.jpg)\n\n[40 aprons on ios](https:\/\/apps.apple.com\/app\/id6502613712)\n\n[40 aprons on android](https:\/\/play.google.com\/store\/apps\/details?id=com.nakko.fourty_aprons)\n\n### Seasonal Favorites\n[![Texas caviar in a white bowl surrounded by yellow corn tortilla chips.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)![Texas caviar in a white bowl surrounded by yellow corn tortilla chips.](https:\/\/40aprons.com\/wp-content\/uploads\/2021\/08\/texas-caviar-3.jpg)](https:\/\/40aprons.com\/texas-caviar\/)\n\n#### [Texas Caviar (Cowboy Caviar Recipe)](https:\/\/40aprons.com\/texas-caviar\/)\n\n[![Overhead photo of a 4th of July, red-white-and-blue themed charcuterie board on a table.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)![Overhead photo of a 4th of July, red-white-and-blue themed charcuterie board on a table.](https:\/\/40aprons.com\/wp-content\/uploads\/2025\/06\/red-white-blue-grazing-board.jpg)](https:\/\/40aprons.com\/red-white-blue-charcuterie-board\/)\n\n#### [Red, White, and Blue Charcuterie Board](https:\/\/40aprons.com\/red-white-blue-charcuterie-board\/)\n\n[![Two cucumber ginger mocktails garnished with mint leaves and cucumber discs on a wooden tray.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)![Two cucumber ginger mocktails garnished with mint leaves and cucumber discs on a wooden tray.](https:\/\/40aprons.com\/wp-content\/uploads\/2014\/05\/cucumber-ginger-mocktails-2.jpg)](https:\/\/40aprons.com\/cucumber-ginger-mocktail\/)\n\n#### [Cucumber Ginger Mocktail](https:\/\/40aprons.com\/cucumber-ginger-mocktail\/)\n\n[![Foil-wrapped baked potatoes, cooked on a grill, split open and topped with shredded cheddar, a dollop of sour cream, and chopped green onions.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)![Foil-wrapped baked potatoes, cooked on a grill, split open and topped with shredded cheddar, a dollop of sour cream, and chopped green onions.](https:\/\/40aprons.com\/wp-content\/uploads\/2019\/06\/baked-potatoes-grill-1.jpg)](https:\/\/40aprons.com\/baked-potatoes-on-the-grill\/)\n\n#### [Baked Potatoes on the Grill](https:\/\/40aprons.com\/baked-potatoes-on-the-grill\/)\n\n[![Overhead view of BBQ chicken salad in a bowl surrounded by corn on the cob, watermelon slices, and other barbecue essentials.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)![Overhead view of BBQ chicken salad in a bowl surrounded by corn on the cob, watermelon slices, and other barbecue essentials.](https:\/\/40aprons.com\/wp-content\/uploads\/2022\/06\/bbq-chicken-salad-3.jpg)](https:\/\/40aprons.com\/bbq-chicken-salad\/)\n\n#### [BBQ Chicken Salad](https:\/\/40aprons.com\/bbq-chicken-salad\/)\n\n[![frozen sliced zucchini on a plate and on a baking tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)![frozen sliced zucchini on a plate and on a baking tray](https:\/\/40aprons.com\/wp-content\/uploads\/2021\/05\/How-to-Freeze-Zucchini-15-scaled.jpg)](https:\/\/40aprons.com\/how-to-freeze-zucchini\/)\n\n#### [How to Freeze Zucchini (3 Ways)](https:\/\/40aprons.com\/how-to-freeze-zucchini\/)\n\n[![Click here to unlock even more 40 Aprons.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/unlock-40-aprons-premium-device-icon-1200x1200.jpg)](https:\/\/40aprons.com\/40-aprons-premium\/)\n\n### Trending Now\n[![Overhead photo of a Southwest Ground Beef Bowl with Cottage Cheese Queso on a table.](https:\/\/40aprons.com\/wp-content\/uploads\/2025\/05\/southwestern-cottage-cheese-ground-beef-bowl-1.jpg)](https:\/\/40aprons.com\/southwest-ground-beef-bowl\/)\n\n#### [Southwest Ground Beef Bowl with Cottage Cheese Queso](https:\/\/40aprons.com\/southwest-ground-beef-bowl\/)\n\n[![Overhead photo of a white oval baking dish holding rhubarb crumble with a gold spoon.](https:\/\/40aprons.com\/wp-content\/uploads\/2025\/06\/rhubarb-crumble-4.jpg)](https:\/\/40aprons.com\/rhubarb-crumble\/)\n\n#### [Rhubarb Crumble](https:\/\/40aprons.com\/rhubarb-crumble\/)\n\n[![Two tall glasses containing red, white, and blue layered cocktails.](https:\/\/40aprons.com\/wp-content\/uploads\/2017\/05\/red-white-blue-cocktails-4.jpg)](https:\/\/40aprons.com\/paleo-red-white-and-blue-cocktails\/)\n\n#### [Paleo Red, White, and Blue Cocktails (Dairy Free, Vegan, Refined Sugar Free)](https:\/\/40aprons.com\/paleo-red-white-and-blue-cocktails\/)\n\n[![Crockpot Tom Kha Gai soup in a white bowl on a table next to lime wedges and an orange beverage in a glass.](https:\/\/40aprons.com\/wp-content\/uploads\/2021\/09\/slow-cooker-tom-kha-2.jpg)](https:\/\/40aprons.com\/slow-cooker-tom-kha-soup\/)\n\n#### [Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)](https:\/\/40aprons.com\/slow-cooker-tom-kha-soup\/)\n\n[![These paleo s'mores bars are the perfect paleo dessert this summer. A graham cracker crust, topped with chocolate and a burnt marshmallow layer, they're inspired by the classic summer treat but are grain-free, dairy-free, and refined-sugar-free. These paleo s'mores bars are great for entertaining\\!](https:\/\/40aprons.com\/wp-content\/uploads\/2017\/07\/paleo-smores-bars-8.jpg)](https:\/\/40aprons.com\/paleo-smores-bars\/)\n\n#### [Paleo Smores Bars (Gluten Free, Grain Free, Refined Sugar Free)](https:\/\/40aprons.com\/paleo-smores-bars\/)\n\n[![A jar of creamy pale red strawberry vinaigrette in front of a leafy spinach salad.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/06\/strawberry-vinaigrette-1.jpg)](https:\/\/40aprons.com\/strawberry-vinaigrette\/)\n\n#### [Strawberry Vinaigrette](https:\/\/40aprons.com\/strawberry-vinaigrette\/)\n\n#### Seen On\n![Good Housekeeping logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Good Housekeeping logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/good-housekeeping.png)\n\n![Buzzfeed logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Buzzfeed logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/buzzfeed.png)\n\n![Self logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Self logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/Self-logo.png)\n\n![Yahoo logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Yahoo logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/yahoo.png)\n\n![Shape logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Shape logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/Shape.png)\n\n![Womans Day logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Womans Day logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/womans-day-logo.png)\n\n![Popsugar logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Popsugar logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/Popsugar.png)\n\n![Kitchn logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Kitchn logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/the-kitchn.png)\n\n![Cosmopolitan logo.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20150'%3E%3C\/svg%3E)\n\n![Cosmopolitan logo.](https:\/\/40aprons.com\/wp-content\/uploads\/2024\/05\/Cosmopolitan.png)\n\n## 40 aprons VIP\nAccess all of our new and existing 40 Aprons content **AD-FREE** + exclusive member only content.\n\n[Find Out How](https:\/\/40apronspro.com\/40-aprons-premium\/)\n\n### our promise\nAt 40 Aprons our goal is simple. To serve up delicious, approachable recipes the whole family can enjoy\n\n![join the list\\!](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20522%20108'%3E%3C\/svg%3E)\n\n![join the list\\!](https:\/\/40aprons.com\/wp-content\/uploads\/2023\/11\/txt-join.svg)\n\nA curated selection of our most recent recipes, delivered straight to your inbox once a week.\n\nSubscribe Now\n\n- [All Recipes](https:\/\/40aprons.com\/recipe-index\/)\n- [Recipes By Diet](https:\/\/40aprons.com\/recipes\/course\/)\n- [Recipes By Method](https:\/\/40aprons.com\/recipes\/method\/)\n- [Recipes By Ingredient](https:\/\/40aprons.com\/recipes\/ingredients\/)\n\n©2026, 40 Aprons.\n\n- [Meet Cheryl Malik](https:\/\/40aprons.com\/about-cheryl-malik\/)\n- [Privacy Policy](https:\/\/40aprons.com\/privacy-policy\/)\n- [Disclaimers](https:\/\/40aprons.com\/about-cheryl-malik\/disclaimers\/)\n\n[Back To Top](https:\/\/40aprons.com\/how-to-make-homemade-kombucha\/)\n\nDeveloped by\n\n[![Pixel Me Designs](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2080%2040'%3E%3C\/svg%3E)![Pixel Me Designs](https:\/\/40aprons.com\/wp-content\/themes\/pmdaprons\/images\/pmd-logo.svg)](http:\/\/www.pixelmedesigns.com\/)\n\n×\n\nNever miss a meal\n\n#### New Recipes Straight To Your Inbox\nA curated selection of our most recent recipes, delivered straight to your inbox once a week.\n\n#### Thank you\\!\nYou have successfully joined our subscriber list.\n\n![Quantcast](https:\/\/pixel.quantserve.com\/pixel\/p-EpFSWLWDG2jQe.gif)\n\n3 shares","attrs_readable_markdown":"This Post May Contain Affiliate Links. Please Read Our [Disclosure Policy](https:\/\/40aprons.com\/about-cheryl-malik\/disclaimers\/).\n\n![How to Make Kombucha at Home - The Laidback Vegan](https:\/\/40aprons.com\/wp-content\/uploads\/2014\/04\/how-to-make-kombucha-title.jpg)I first mentioned my full-fledged love affair with kombucha a few weeks ago when I shared with you [how to grow your own SCOBY using only a few simple, inexpensive ingredients](https:\/\/40aprons.com\/how-to-grow-your-own-kombucha-scoby\/ \"How to Grow Your Own Kombucha SCOBY\"). But which is kombucha.. Stinky fermented tea.. or all-out life elixir?\n\nI’m going with the latter, and I’ll tell you why. First of all, people have been brewing this fizzy, tart drink for thousands of years, which pretty much turns every response of mine to a kombucha-is-gross-and-weird-and-whats-the-point into a raised eyebrow and incredulous stare. We’ve only been taking vitamins (total waste of time, at best, in my opinion, except for maybe that elusive B-vitamin.. thanks to our totally annihilated soils!) and sweating at elliptical machines for a fraction of that time, and yet kombucha is the weird thing? I digress.\n\n[According to Food Renegade](http:\/\/www.foodrenegade.com\/kombucha-health-benefits\/), a few of the benefits of kombucha are, humbly:\n\n- detoxification\n- joint care\n- aids digestion and gut health\n- immunity boosting\n\nPretty impressive for stinky fermented tea, non? I personally find that it’s perfect when I need to debloat or I’ve just eaten too much–it helps flatten the tummy and get your entire system feeling and working great.\n\nSo now that you’re totally sold on kombucha, go buy some! I’ll wait.\n\n….doot da doot da doo…\n\nAs you’re now standing in front of the refrigerated section at Whole Foods, gawking at the \\$6.00 a bottle they’re asking for this miracle drink, you’re hopefully totally sold on making the stuff *yourself.* Would you believe that you can make an entire gallon for about a dollar more than 1 bottle at Whole Foods.. and that’s if you *don’t* already have a SCOBY? A miracle for a miracle drink, I tell ya.\n\n![http:\/\/3.bp.blogspot.com\/-K9DmMOIGGew\/UvOUI67s0oI\/AAAAAAAAAd8\/OFPfynJ5s4w\/s1600\/notfetch.gif](https:\/\/3.bp.blogspot.com\/-K9DmMOIGGew\/UvOUI67s0oI\/AAAAAAAAAd8\/OFPfynJ5s4w\/s1600\/notfetch.gif)And it’s beyond simple! Especially if you already have a SCOBY. If you don’t, and you don’t have any kombucha-brewing friends who can give you an extra, [check out my post on growing one yourself](https:\/\/40aprons.com\/how-to-grow-your-own-kombucha-scoby\/ \"How to Grow Your Own Kombucha SCOBY\"). It’ll save you money, and you’ll be super proud of your little creepy jellyfish mushroom baby. That creepy jellyfish mushroom baby’s about to brew you a *whoooole* helluvalot of ‘bucha.\n\nWhat, not gonna catch on? I feel ya, Gretchen.\n\nAnyway, all you need is a SCOBY, some already-brewed kombucha (which you can *have* from your [homemade SCOBY](https:\/\/40aprons.com\/how-to-grow-your-own-kombucha-scoby\/ \"How to Grow Your Own Kombucha SCOBY\"), can get from some brewer friends, or might have to buy Organic Kombucha Scoby – Live Culture if you ordered a SCOBY) some tea, some sugar, a clean food-grade glass gallon jar, a clean towel, a rubber band, and some patience! Let’s do this, people\\!\n\n## ![How to Make Kombucha at Home - The Laidback Vegan](https:\/\/40aprons.com\/wp-content\/uploads\/2014\/04\/how-to-make-kombucha-4.jpg)  How to brew kombucha at home\nWhat you need:\n\n\\-12 cups distilled water (water that’s been treated or has any chlorine can hurt the growth of your kombucha.. but if your tap water is “good”, then just use that.. I do!)\n\n– SCOBY ([grow your own](https:\/\/40aprons.com\/how-to-grow-your-own-kombucha-scoby\/ \"How to Grow Your Own Kombucha SCOBY\"), ask a kombucha-brewing friend for an extra, or Organic Kombucha Scoby – Live Cultureorder one)\n\n– 1-2 cups kombucha as starter liquid\n\n– 1 gallon food-grade glass container with a wide mouth, very clean (but completely 100% free of soap.. soap is a kombucha killer! Try hot water instead)\n\n– 1\/4 cup loose black tea (you can use green, too, just no flavored teas–the oils can be kombucha killers! Kombucha’s so dern fragile)\n\n– 1 cup organic granulated sugar\n\n– 1 clean cloth that will fit over the mouth of the jar\n\n– rubber band or string to tie cloth\n\nWhat you do:\n\n1\\. Bring the 12 cups water to boil. Stir in loose tea and sugar and remove from heat. Stir until sugar is dissolved. Allow to cool to room temperature.\n\n2\\. Strain tea into clean gallon jar. Add kombucha starter liquid and SCOBY. Cover with the clean cloth and use a rubber band or string to secure around the lip of the mouth of the jar.\n\n3\\. Place jar in a dark, warm-ish area of your house where it will be undisturbed. I put mine above the stove in a cabinet. It brews quite quickly and is totally undisturbed there\\!\n\n4\\. After about 5-6 days, start tasting your kombucha, It should be a bit fizzy and tart, but without being TOO tart that it’s like vinegar. If it’s still really sweet, let it keep brewing for a day, then test again. Keep testing until you’re satisfied with the taste.\n\n5\\. Remove your SCOBY (If you don’t remove your SCOBY, it will keep brewing and eating the sugar, leaving you with a very acidic kombucha) and 1-2 cups of kombucha to use as starter liquid for your next batch. There will be a “baby” SCOBY underneath your original SCOBY, which grew during the brewing process. Give it to a friend or keep it in kombucha in the fridge (the SCOBY and kombucha will not work well in the fridge, but you don’t need them to do anything as they relax in their SCOBY “hotel”), for use next time. You can get to the point where you’re always brewing when you have a couple SCOBYs. Enjoy your remaining, freshly brewed kombucha\\!\n\n## Kombucha ideas\n– Cocktails! Let’s be honest.. vodka is AWESOME in kombucha. I stir a shot of good, distilled vodka into a glass of kombucha and flavor with a couple shots of lambic (fruit-flavored beers). Probably my favorite cocktail ever. Kombucha aids in the processing of the liver, but take it easy\\!\n\n– [Homemade healthy kombucha fruit snacks](http:\/\/www.homemademommy.net\/2013\/04\/homemade-healthy-kombucha-fruit-snacks.html). Um, yes.\n\n– Smoothies. Instead of water, coconut water, or an alt-milk, try adding kombucha to your fruit smoothies for some tummy flattening badassness. Coming soon is my favorite strawberry banana kombucha smoothie\\!\n\n– Chia frescas. Recipe coming soon\\!\n\n– Flavored kombucha. Try adding fresh fruit or juices to your kombucha *after* it’s completed its fermentation process. Check out the mini-primer on ratios of flavored kombucha from CulturesforHealth.com:\n\n- If flavoring with fresh, frozen, or dried fruit, we recommend starting with 10-30% fruit and 70-90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit.\n- If flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha.\n\nWhat’s your favorite kombucha flavor? Have you ever tried it?\n\n![Cheryl Malik](https:\/\/40aprons.com\/wp-content\/uploads\/2021\/11\/cheryl-malik-kitchen-1-5-96x96.jpg)\n\n**[Cheryl Malik](https:\/\/40aprons.com\/about-cheryl-malik\/ \"Posts by Cheryl Malik\")**\n\nIn addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.","meta_canonical":null}

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Boilerpipe Text	This Post May Contain Affiliate Links. Please Read Our Disclosure Policy . I first mentioned my full-fledged love affair with kombucha a few weeks ago when I shared with you how to grow your own SCOBY using only a few simple, inexpensive ingredients . But which is kombucha.. Stinky fermented tea.. or all-out life elixir? I’m going with the latter, and I’ll tell you why. First of all, people have been brewing this fizzy, tart drink for thousands of years, which pretty much turns every response of mine to a kombucha-is-gross-and-weird-and-whats-the-point into a raised eyebrow and incredulous stare. We’ve only been taking vitamins (total waste of time, at best, in my opinion, except for maybe that elusive B-vitamin.. thanks to our totally annihilated soils!) and sweating at elliptical machines for a fraction of that time, and yet kombucha is the weird thing? I digress. According to Food Renegade , a few of the benefits of kombucha are, humbly: detoxification joint care aids digestion and gut health immunity boosting Pretty impressive for stinky fermented tea, non? I personally find that it’s perfect when I need to debloat or I’ve just eaten too much–it helps flatten the tummy and get your entire system feeling and working great. So now that you’re totally sold on kombucha, go buy some! I’ll wait. ….doot da doot da doo… As you’re now standing in front of the refrigerated section at Whole Foods, gawking at the $6.00 a bottle they’re asking for this miracle drink, you’re hopefully totally sold on making the stuff yourself. Would you believe that you can make an entire gallon for about a dollar more than 1 bottle at Whole Foods.. and that’s if you don’t already have a SCOBY? A miracle for a miracle drink, I tell ya. And it’s beyond simple! Especially if you already have a SCOBY. If you don’t, and you don’t have any kombucha-brewing friends who can give you an extra, check out my post on growing one yourself . It’ll save you money, and you’ll be super proud of your little creepy jellyfish mushroom baby. That creepy jellyfish mushroom baby’s about to brew you a whoooole helluvalot of ‘bucha. What, not gonna catch on? I feel ya, Gretchen. Anyway, all you need is a SCOBY, some already-brewed kombucha (which you can have from your homemade SCOBY , can get from some brewer friends, or might have to buy Organic Kombucha Scoby – Live Culture if you ordered a SCOBY) some tea, some sugar, a clean food-grade glass gallon jar, a clean towel, a rubber band, and some patience! Let’s do this, people! How to brew kombucha at home What you need: -12 cups distilled water (water that’s been treated or has any chlorine can hurt the growth of your kombucha.. but if your tap water is “good”, then just use that.. I do!) – SCOBY ( grow your own , ask a kombucha-brewing friend for an extra, or Organic Kombucha Scoby – Live Cultureorder one) – 1-2 cups kombucha as starter liquid – 1 gallon food-grade glass container with a wide mouth, very clean (but completely 100% free of soap.. soap is a kombucha killer! Try hot water instead) – 1/4 cup loose black tea (you can use green, too, just no flavored teas–the oils can be kombucha killers! Kombucha’s so dern fragile) – 1 cup organic granulated sugar – 1 clean cloth that will fit over the mouth of the jar – rubber band or string to tie cloth What you do: 1. Bring the 12 cups water to boil. Stir in loose tea and sugar and remove from heat. Stir until sugar is dissolved. Allow to cool to room temperature. 2. Strain tea into clean gallon jar. Add kombucha starter liquid and SCOBY. Cover with the clean cloth and use a rubber band or string to secure around the lip of the mouth of the jar. 3. Place jar in a dark, warm-ish area of your house where it will be undisturbed. I put mine above the stove in a cabinet. It brews quite quickly and is totally undisturbed there! 4. After about 5-6 days, start tasting your kombucha, It should be a bit fizzy and tart, but without being TOO tart that it’s like vinegar. If it’s still really sweet, let it keep brewing for a day, then test again. Keep testing until you’re satisfied with the taste. 5. Remove your SCOBY (If you don’t remove your SCOBY, it will keep brewing and eating the sugar, leaving you with a very acidic kombucha) and 1-2 cups of kombucha to use as starter liquid for your next batch. There will be a “baby” SCOBY underneath your original SCOBY, which grew during the brewing process. Give it to a friend or keep it in kombucha in the fridge (the SCOBY and kombucha will not work well in the fridge, but you don’t need them to do anything as they relax in their SCOBY “hotel”), for use next time. You can get to the point where you’re always brewing when you have a couple SCOBYs. Enjoy your remaining, freshly brewed kombucha! Kombucha ideas – Cocktails! Let’s be honest.. vodka is AWESOME in kombucha. I stir a shot of good, distilled vodka into a glass of kombucha and flavor with a couple shots of lambic (fruit-flavored beers). Probably my favorite cocktail ever. Kombucha aids in the processing of the liver, but take it easy! – Homemade healthy kombucha fruit snacks . Um, yes. – Smoothies. Instead of water, coconut water, or an alt-milk, try adding kombucha to your fruit smoothies for some tummy flattening badassness. Coming soon is my favorite strawberry banana kombucha smoothie! – Chia frescas. Recipe coming soon! – Flavored kombucha. Try adding fresh fruit or juices to your kombucha after it’s completed its fermentation process. Check out the mini-primer on ratios of flavored kombucha from CulturesforHealth.com: If flavoring with fresh, frozen, or dried fruit, we recommend starting with 10-30% fruit and 70-90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit. If flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha. What’s your favorite kombucha flavor? Have you ever tried it? Cheryl Malik In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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The Laidback Vegan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201020'%3E%3C/svg%3E) ![How to Make Kombucha at Home - The Laidback Vegan](https://40aprons.com/wp-content/uploads/2014/04/how-to-make-kombucha-4.jpg) This Post May Contain Affiliate Links. Please Read Our [Disclosure Policy](https://40aprons.com/about-cheryl-malik/disclaimers/). ![How to Make Kombucha at Home - The Laidback Vegan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201020'%3E%3C/svg%3E)![How to Make Kombucha at Home - The Laidback Vegan](https://40aprons.com/wp-content/uploads/2014/04/how-to-make-kombucha-title.jpg)I first mentioned my full-fledged love affair with kombucha a few weeks ago when I shared with you [how to grow your own SCOBY using only a few simple, inexpensive ingredients](https://40aprons.com/how-to-grow-your-own-kombucha-scoby/ "How to Grow Your Own Kombucha SCOBY"). But which is kombucha.. Stinky fermented tea.. or all-out life elixir? I’m going with the latter, and I’ll tell you why. First of all, people have been brewing this fizzy, tart drink for thousands of years, which pretty much turns every response of mine to a kombucha-is-gross-and-weird-and-whats-the-point into a raised eyebrow and incredulous stare. We’ve only been taking vitamins (total waste of time, at best, in my opinion, except for maybe that elusive B-vitamin.. thanks to our totally annihilated soils!) and sweating at elliptical machines for a fraction of that time, and yet kombucha is the weird thing? I digress. [According to Food Renegade](http://www.foodrenegade.com/kombucha-health-benefits/), a few of the benefits of kombucha are, humbly: - detoxification - joint care - aids digestion and gut health - immunity boosting Pretty impressive for stinky fermented tea, non? I personally find that it’s perfect when I need to debloat or I’ve just eaten too much–it helps flatten the tummy and get your entire system feeling and working great. So now that you’re totally sold on kombucha, go buy some! I’ll wait. ….doot da doot da doo… As you’re now standing in front of the refrigerated section at Whole Foods, gawking at the \$6.00 a bottle they’re asking for this miracle drink, you’re hopefully totally sold on making the stuff yourself. Would you believe that you can make an entire gallon for about a dollar more than 1 bottle at Whole Foods.. and that’s if you don’t already have a SCOBY? A miracle for a miracle drink, I tell ya. ![http://3.bp.blogspot.com/-K9DmMOIGGew/UvOUI67s0oI/AAAAAAAAAd8/OFPfynJ5s4w/s1600/notfetch.gif](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20210%20118'%3E%3C/svg%3E)![http://3.bp.blogspot.com/-K9DmMOIGGew/UvOUI67s0oI/AAAAAAAAAd8/OFPfynJ5s4w/s1600/notfetch.gif](https://3.bp.blogspot.com/-K9DmMOIGGew/UvOUI67s0oI/AAAAAAAAAd8/OFPfynJ5s4w/s1600/notfetch.gif)And it’s beyond simple! Especially if you already have a SCOBY. If you don’t, and you don’t have any kombucha-brewing friends who can give you an extra, [check out my post on growing one yourself](https://40aprons.com/how-to-grow-your-own-kombucha-scoby/ "How to Grow Your Own Kombucha SCOBY"). It’ll save you money, and you’ll be super proud of your little creepy jellyfish mushroom baby. That creepy jellyfish mushroom baby’s about to brew you a whoooole helluvalot of ‘bucha. What, not gonna catch on? I feel ya, Gretchen. Anyway, all you need is a SCOBY, some already-brewed kombucha (which you can have from your [homemade SCOBY](https://40aprons.com/how-to-grow-your-own-kombucha-scoby/ "How to Grow Your Own Kombucha SCOBY"), can get from some brewer friends, or might have to buy Organic Kombucha Scoby – Live Culture if you ordered a SCOBY) some tea, some sugar, a clean food-grade glass gallon jar, a clean towel, a rubber band, and some patience! Let’s do this, people\! ## ![How to Make Kombucha at Home - The Laidback Vegan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20680%201020'%3E%3C/svg%3E)![How to Make Kombucha at Home - The Laidback Vegan](https://40aprons.com/wp-content/uploads/2014/04/how-to-make-kombucha-4.jpg) How to brew kombucha at home What you need: \-12 cups distilled water (water that’s been treated or has any chlorine can hurt the growth of your kombucha.. but if your tap water is “good”, then just use that.. I do!) – SCOBY ([grow your own](https://40aprons.com/how-to-grow-your-own-kombucha-scoby/ "How to Grow Your Own Kombucha SCOBY"), ask a kombucha-brewing friend for an extra, or Organic Kombucha Scoby – Live Cultureorder one) – 1-2 cups kombucha as starter liquid – 1 gallon food-grade glass container with a wide mouth, very clean (but completely 100% free of soap.. soap is a kombucha killer! Try hot water instead) – 1/4 cup loose black tea (you can use green, too, just no flavored teas–the oils can be kombucha killers! Kombucha’s so dern fragile) – 1 cup organic granulated sugar – 1 clean cloth that will fit over the mouth of the jar – rubber band or string to tie cloth What you do: 1\. Bring the 12 cups water to boil. Stir in loose tea and sugar and remove from heat. Stir until sugar is dissolved. Allow to cool to room temperature. 2\. Strain tea into clean gallon jar. Add kombucha starter liquid and SCOBY. Cover with the clean cloth and use a rubber band or string to secure around the lip of the mouth of the jar. 3\. Place jar in a dark, warm-ish area of your house where it will be undisturbed. I put mine above the stove in a cabinet. It brews quite quickly and is totally undisturbed there\! 4\. After about 5-6 days, start tasting your kombucha, It should be a bit fizzy and tart, but without being TOO tart that it’s like vinegar. If it’s still really sweet, let it keep brewing for a day, then test again. Keep testing until you’re satisfied with the taste. 5\. Remove your SCOBY (If you don’t remove your SCOBY, it will keep brewing and eating the sugar, leaving you with a very acidic kombucha) and 1-2 cups of kombucha to use as starter liquid for your next batch. There will be a “baby” SCOBY underneath your original SCOBY, which grew during the brewing process. Give it to a friend or keep it in kombucha in the fridge (the SCOBY and kombucha will not work well in the fridge, but you don’t need them to do anything as they relax in their SCOBY “hotel”), for use next time. You can get to the point where you’re always brewing when you have a couple SCOBYs. Enjoy your remaining, freshly brewed kombucha\! ## Kombucha ideas – Cocktails! Let’s be honest.. vodka is AWESOME in kombucha. I stir a shot of good, distilled vodka into a glass of kombucha and flavor with a couple shots of lambic (fruit-flavored beers). Probably my favorite cocktail ever. Kombucha aids in the processing of the liver, but take it easy\! – [Homemade healthy kombucha fruit snacks](http://www.homemademommy.net/2013/04/homemade-healthy-kombucha-fruit-snacks.html). Um, yes. – Smoothies. Instead of water, coconut water, or an alt-milk, try adding kombucha to your fruit smoothies for some tummy flattening badassness. Coming soon is my favorite strawberry banana kombucha smoothie\! – Chia frescas. Recipe coming soon\! – Flavored kombucha. Try adding fresh fruit or juices to your kombucha after it’s completed its fermentation process. Check out the mini-primer on ratios of flavored kombucha from CulturesforHealth.com: - If flavoring with fresh, frozen, or dried fruit, we recommend starting with 10-30% fruit and 70-90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit. - If flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha. What’s your favorite kombucha flavor? Have you ever tried it? ![Cheryl Malik](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2080%2080'%3E%3C/svg%3E) ![Cheryl Malik](https://40aprons.com/wp-content/uploads/2021/11/cheryl-malik-kitchen-1-5-96x96.jpg) [Cheryl Malik](https://40aprons.com/about-cheryl-malik/ "Posts by Cheryl Malik") In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. 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Readable Markdown	This Post May Contain Affiliate Links. Please Read Our [Disclosure Policy](https://40aprons.com/about-cheryl-malik/disclaimers/). ![How to Make Kombucha at Home - The Laidback Vegan](https://40aprons.com/wp-content/uploads/2014/04/how-to-make-kombucha-title.jpg)I first mentioned my full-fledged love affair with kombucha a few weeks ago when I shared with you [how to grow your own SCOBY using only a few simple, inexpensive ingredients](https://40aprons.com/how-to-grow-your-own-kombucha-scoby/ "How to Grow Your Own Kombucha SCOBY"). But which is kombucha.. Stinky fermented tea.. or all-out life elixir? I’m going with the latter, and I’ll tell you why. First of all, people have been brewing this fizzy, tart drink for thousands of years, which pretty much turns every response of mine to a kombucha-is-gross-and-weird-and-whats-the-point into a raised eyebrow and incredulous stare. We’ve only been taking vitamins (total waste of time, at best, in my opinion, except for maybe that elusive B-vitamin.. thanks to our totally annihilated soils!) and sweating at elliptical machines for a fraction of that time, and yet kombucha is the weird thing? I digress. [According to Food Renegade](http://www.foodrenegade.com/kombucha-health-benefits/), a few of the benefits of kombucha are, humbly: - detoxification - joint care - aids digestion and gut health - immunity boosting Pretty impressive for stinky fermented tea, non? I personally find that it’s perfect when I need to debloat or I’ve just eaten too much–it helps flatten the tummy and get your entire system feeling and working great. So now that you’re totally sold on kombucha, go buy some! I’ll wait. ….doot da doot da doo… As you’re now standing in front of the refrigerated section at Whole Foods, gawking at the \$6.00 a bottle they’re asking for this miracle drink, you’re hopefully totally sold on making the stuff yourself. Would you believe that you can make an entire gallon for about a dollar more than 1 bottle at Whole Foods.. and that’s if you don’t already have a SCOBY? A miracle for a miracle drink, I tell ya. ![http://3.bp.blogspot.com/-K9DmMOIGGew/UvOUI67s0oI/AAAAAAAAAd8/OFPfynJ5s4w/s1600/notfetch.gif](https://3.bp.blogspot.com/-K9DmMOIGGew/UvOUI67s0oI/AAAAAAAAAd8/OFPfynJ5s4w/s1600/notfetch.gif)And it’s beyond simple! Especially if you already have a SCOBY. If you don’t, and you don’t have any kombucha-brewing friends who can give you an extra, [check out my post on growing one yourself](https://40aprons.com/how-to-grow-your-own-kombucha-scoby/ "How to Grow Your Own Kombucha SCOBY"). It’ll save you money, and you’ll be super proud of your little creepy jellyfish mushroom baby. That creepy jellyfish mushroom baby’s about to brew you a whoooole helluvalot of ‘bucha. What, not gonna catch on? I feel ya, Gretchen. Anyway, all you need is a SCOBY, some already-brewed kombucha (which you can have from your [homemade SCOBY](https://40aprons.com/how-to-grow-your-own-kombucha-scoby/ "How to Grow Your Own Kombucha SCOBY"), can get from some brewer friends, or might have to buy Organic Kombucha Scoby – Live Culture if you ordered a SCOBY) some tea, some sugar, a clean food-grade glass gallon jar, a clean towel, a rubber band, and some patience! Let’s do this, people\! ## ![How to Make Kombucha at Home - The Laidback Vegan](https://40aprons.com/wp-content/uploads/2014/04/how-to-make-kombucha-4.jpg) How to brew kombucha at home What you need: \-12 cups distilled water (water that’s been treated or has any chlorine can hurt the growth of your kombucha.. but if your tap water is “good”, then just use that.. I do!) – SCOBY ([grow your own](https://40aprons.com/how-to-grow-your-own-kombucha-scoby/ "How to Grow Your Own Kombucha SCOBY"), ask a kombucha-brewing friend for an extra, or Organic Kombucha Scoby – Live Cultureorder one) – 1-2 cups kombucha as starter liquid – 1 gallon food-grade glass container with a wide mouth, very clean (but completely 100% free of soap.. soap is a kombucha killer! Try hot water instead) – 1/4 cup loose black tea (you can use green, too, just no flavored teas–the oils can be kombucha killers! Kombucha’s so dern fragile) – 1 cup organic granulated sugar – 1 clean cloth that will fit over the mouth of the jar – rubber band or string to tie cloth What you do: 1\. Bring the 12 cups water to boil. Stir in loose tea and sugar and remove from heat. Stir until sugar is dissolved. Allow to cool to room temperature. 2\. Strain tea into clean gallon jar. Add kombucha starter liquid and SCOBY. Cover with the clean cloth and use a rubber band or string to secure around the lip of the mouth of the jar. 3\. Place jar in a dark, warm-ish area of your house where it will be undisturbed. I put mine above the stove in a cabinet. It brews quite quickly and is totally undisturbed there\! 4\. After about 5-6 days, start tasting your kombucha, It should be a bit fizzy and tart, but without being TOO tart that it’s like vinegar. If it’s still really sweet, let it keep brewing for a day, then test again. Keep testing until you’re satisfied with the taste. 5\. Remove your SCOBY (If you don’t remove your SCOBY, it will keep brewing and eating the sugar, leaving you with a very acidic kombucha) and 1-2 cups of kombucha to use as starter liquid for your next batch. There will be a “baby” SCOBY underneath your original SCOBY, which grew during the brewing process. Give it to a friend or keep it in kombucha in the fridge (the SCOBY and kombucha will not work well in the fridge, but you don’t need them to do anything as they relax in their SCOBY “hotel”), for use next time. You can get to the point where you’re always brewing when you have a couple SCOBYs. Enjoy your remaining, freshly brewed kombucha\! ## Kombucha ideas – Cocktails! Let’s be honest.. vodka is AWESOME in kombucha. I stir a shot of good, distilled vodka into a glass of kombucha and flavor with a couple shots of lambic (fruit-flavored beers). Probably my favorite cocktail ever. Kombucha aids in the processing of the liver, but take it easy\! – [Homemade healthy kombucha fruit snacks](http://www.homemademommy.net/2013/04/homemade-healthy-kombucha-fruit-snacks.html). Um, yes. – Smoothies. Instead of water, coconut water, or an alt-milk, try adding kombucha to your fruit smoothies for some tummy flattening badassness. Coming soon is my favorite strawberry banana kombucha smoothie\! – Chia frescas. Recipe coming soon\! – Flavored kombucha. Try adding fresh fruit or juices to your kombucha after it’s completed its fermentation process. Check out the mini-primer on ratios of flavored kombucha from CulturesforHealth.com: - If flavoring with fresh, frozen, or dried fruit, we recommend starting with 10-30% fruit and 70-90% Kombucha. Keep in mind that dried fruit often yields less flavor than fresh or frozen fruit. - If flavoring with juice, we recommend starting with 10-20% juice and 80-90% Kombucha. What’s your favorite kombucha flavor? Have you ever tried it? ![Cheryl Malik](https://40aprons.com/wp-content/uploads/2021/11/cheryl-malik-kitchen-1-5-96x96.jpg) [Cheryl Malik](https://40aprons.com/about-cheryl-malik/ "Posts by Cheryl Malik") In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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