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| Filter | Status | Condition | Details |
|---|---|---|---|
| HTTP status | PASS | download_http_code = 200 | HTTP 200 |
| Age cutoff | PASS | download_stamp > now() - 6 MONTH | 3 months ago |
| History drop | PASS | isNull(history_drop_reason) | No drop reason |
| Spam/ban | PASS | fh_dont_index != 1 AND ml_spam_score = 0 | ml_spam_score=0 |
| Canonical | PASS | meta_canonical IS NULL OR = '' OR = src_unparsed | Not set |
| Property | Value | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| URL | https://cooking.nytimes.com/recipes/1020295-kombucha | |||||||||
| Last Crawled | 2026-03-05 22:47:35 (2 months ago) | |||||||||
| First Indexed | 2019-06-20 12:04:52 (6 years ago) | |||||||||
| HTTP Status Code | 200 | |||||||||
| Content | ||||||||||
| Meta Title | Kombucha Recipe | |||||||||
| Meta Description | To make this effervescent fermented tea, you will need a symbiotic culture of bacteria and yeast that is known by its acronym, Scoby Also some already-brewed kombucha that you will most likely receive from the same source as the Scoby — a friend or the Internet You'll need very clean glass jars in which to brew your sweetened tea and ferment it with your Scoby, and very clean clamp-top bottles into which to funnel it when you’re done | |||||||||
| Meta Canonical | null | |||||||||
| Boilerpipe Text | heavy column, fetched on demand | |||||||||
| Markdown | heavy column, fetched on demand | |||||||||
| Readable Markdown | heavy column, fetched on demand | |||||||||
| ML Classification | ||||||||||
| ML Categories |
Raw JSON{
"/Food_and_Drink": 999,
"/Food_and_Drink/Beverages": 911,
"/Food_and_Drink/Beverages/Coffee_and_Tea": 576
} | |||||||||
| ML Page Types |
Raw JSON{
"/Article": 993,
"/Article/Recipe": 992
} | |||||||||
| ML Intent Types |
Raw JSON{
"Informational": 948
} | |||||||||
| Content Metadata | ||||||||||
| Language | en-us | |||||||||
| Author | null | |||||||||
| Publish Time | not set | |||||||||
| Original Publish Time | 2019-06-20 12:04:52 (6 years ago) | |||||||||
| Republished | No | |||||||||
| Word Count (Total) | 2,788 | |||||||||
| Word Count (Content) | 857 | |||||||||
| Links | ||||||||||
| External Links | 17 | |||||||||
| Internal Links | 157 | |||||||||
| Technical SEO | ||||||||||
| Meta Nofollow | No | |||||||||
| Meta Noarchive | Yes | |||||||||
| JS Rendered | Yes | |||||||||
| Redirect Target | null | |||||||||
| Performance | ||||||||||
| Download Time (ms) | 1,718 | |||||||||
| TTFB (ms) | 1,695 | |||||||||
| Download Size (bytes) | 85,092 | |||||||||
| Location | ||||||||||
| Host ID | 84 (laksa084) | |||||||||
| Partition ID | 88 | |||||||||
| Root Hash | 4566504020376537684 | |||||||||
| Unparsed URL | com,nytimes!cooking,/recipes/1020295-kombucha s443 | |||||||||