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Response:

Calculated Shard: 84 (from laksa143)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.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://cooking.nytimes.com/recipes/1020295-kombucha\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1020295-kombucha\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1020295-kombucha","crawl_time":1772750855,"first_indexed_time":1561032292,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1020295-kombucha s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Kombucha Recipe","meta_descriptions":["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"],"attrs_boilerpipe_text":"Yield:\n1 gallon\nFor the First Fermentation\n3½\nquarts water\n1\ncup granulated sugar\n8\nbags black tea or 2 tablespoons loose black tea leaves\n2\ncups unpasteurized, unflavored store-bought kombucha or kombucha from a previous homemade batch\n1\nScoby\nFor the Second Fermentation\n1\ngallon fermented kombucha\n2 to 4\ntablespoons orange or apple juice\n1\n3-inch piece fresh ginger, peeled and sliced lengthwise into 4 slivers\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nBring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved.\nStep 2\nAdd the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags.\nStep 3\nStrain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars).\nStep 4\nUsing very, very clean hands, gently place the Scoby into the jar (if you’re using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string.\nStep 5\nSet the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste.\nStep 6\nUsing very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the “child” from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation.\nStep 7\nStrain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps.\nStep 8\nAdd 1 piece of peeled ginger to each bottle, and seal tight.\nStep 9\nLet sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n4 out of 5\n518 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nYou can make your own SCOBY.  Prepare one-half the basic tea and sugar recipe.  Add a bottle or two of high quality store-bought kombucha and ferment as directed in the basic recipe.  You will start to see the SCOBY form on the top.  Add more tea and sugar in the correct proportion as the SCOBY develops.  Once the SCOBY is large enough to remove from the top of the brew, use it to make the first batch of Kombucha.\nI believe you omitted the need to remove\/strain the tea leaves before adding the sweet tea to the SCOBY jar. The sweet tea should be completely free of any organic material during the first stage of fermentation. (For years I have used a mixture of 2\/3 green tea to 1\/3 black, removing the black tea bag after the first five minutes of steeping, allowing the green to remain until the mixture cools. This creates a less bitter, clearer tea.)\nPlease don't confuse this kombucha, though it has a Japanese name, with real kombucha as I did.  In Japan, kombu or kobu is an edible kelp which is boiled and flavored with salt and sometimes sour pickled plum, and enjoyed as tea or soup stock.  According to Japanese Wikipedia, the completely different probiotic drink became popular in Russia and Europe, and at some point, an English speaker confused it with kombu, and hence, the name stuck.  I learned something today!  Thanks for this article.\nI’ve made kombucha for a few years now and I use gallon glass jars with a snug metal cap for the second fermentation with frozen fruit or juice and ginger powder bought in bulk. Takes only 2-3 days on my counter to get bubbly, then strain and decant into good-quality flip-top bottles and refrigerate immediately. Never had an explosion! Since I am caffeine-sensitive, I use decaffeinated black tea bags and it is so so good.\nYou do not need to burp. This is a myth and I have never burped mine. You let go of the precious carbon when you burp, which is what it gives it that bubbly goodness! Also someplace warm and dark will have better effects for the carbon build also… cheers\nPeople actually do all this work at home?\nPrivate comments are only visible to you.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking 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York Times. Food stylist: Maggie Ruggiero. Prop stylist: Margaret MacMillan Jones.\n\nTotal Time\n\n1½ hours, plus fermenting\n\nRating\n\n4\n\n(518)\n\nComments\n\n[Read 65 comments](https:\/\/cooking.nytimes.com\/recipes\/1020295-kombucha#notes_section)\n\nTo 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. You’ll need flavoring agents for that second fermentation. Start with apple juice, perhaps, and ginger. With later batches you can try turmeric, pomegranate, cayenne, orange, whatever you like. Welcome to the kombucha lifestyle.\n\nFeatured in: [How to Make Kombucha, or How I Met My Mother](https:\/\/www.nytimes.com\/2019\/06\/19\/magazine\/how-to-make-kombucha.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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Step 3\n   Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars).\n4. Step 4\n   Using very, very clean hands, gently place the Scoby into the jar (if you’re using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string.\n5. Step 5\n   Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste.\n6. Step 6\n   Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the “child” from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation.\n7. Step 7\n   Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps.\n8. Step 8\n   Add 1 piece of peeled ginger to each bottle, and seal tight.\n9. Step 9\n   Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Turmeric Tea Tejal Rao](https:\/\/cooking.nytimes.com\/recipes\/1018548-turmeric-tea)\n- [![]()Nonalcoholic Negroni Dan Pelosi](https:\/\/cooking.nytimes.com\/recipes\/1027409-nonalcoholic-negroni)\n- [![]()Sweet Tea Vallery Lomas](https:\/\/cooking.nytimes.com\/recipes\/1022296-sweet-tea)\n- [![]()Spicy Marmalade Chicken and Sweet Potatoes Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1027725-spicy-marmalade-chicken-and-sweet-potatoes)\n- [![]()Green Tea and Ginger Granita Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/12408-green-tea-and-ginger-granita)\n- [![]()Salted Lemon-Ginger Spritzer Alison Roman](https:\/\/cooking.nytimes.com\/recipes\/1018806-salted-lemon-ginger-spritzer)\n- [![]()Citrus and Herb Tonic Yewande Komolafe](https:\/\/cooking.nytimes.com\/recipes\/1022860-citrus-and-herb-tonic)\n- [![]()Peach Tea Vallery Lomas](https:\/\/cooking.nytimes.com\/recipes\/1022399-peach-tea)\n- [![]()Coconut Ginger Tea With Lime, Honey and Turmeric Martha Rose Shulman](https:\/\/cooking.nytimes.com\/recipes\/1015878-coconut-ginger-tea-with-lime-honey-and-turmeric)\n- [![]()Orange-Ginger Brussels Sprouts Ali Slagle](https:\/\/cooking.nytimes.com\/recipes\/1025744-orange-ginger-brussels-sprouts)\n- [![]()Strawberry-Ginger Limeade Millie Peartree](https:\/\/cooking.nytimes.com\/recipes\/1025596-strawberry-ginger-limeade)\n- [![]()Mojito Iced Tea Harold McGee](https:\/\/cooking.nytimes.com\/recipes\/1013753-mojito-iced-tea)\n- [![]()Mulled Wine Rosie Schaap](https:\/\/cooking.nytimes.com\/recipes\/1019799-mulled-wine)\n- [![]()Tonics and Teas From My Pantry Martha Rose Shulman](https:\/\/cooking.nytimes.com\/recipes\/1015876-tonics-and-teas-from-my-pantry)\n- [![]()Cucumber, Mint and Pineapple Agua Fresca Pete Wells](https:\/\/cooking.nytimes.com\/recipes\/1027642-cucumber-mint-and-pineapple-agua-fresca)\n- [![]()Nonalcoholic Smoky Citrus Punch Rebekah Peppler](https:\/\/cooking.nytimes.com\/recipes\/1023701-nonalcoholic-smoky-citrus-punch)\n- [![]()Chamomile Strawberry Gin Daisy Cocktail Cassie Winslow](https:\/\/cooking.nytimes.com\/recipes\/1022138-chamomile-strawberry-gin-daisy-cocktail)\n- [![]()Orange Marmalade Cake Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1016043-orange-marmalade-cake)\n- [![]()Silken Tofu-Miso Dressing Genevieve Ko](https:\/\/cooking.nytimes.com\/recipes\/1027696-silken-tofu-miso-dressing)\n- [![]()Homemade Ginger Beer Toby Cecchini](https:\/\/cooking.nytimes.com\/recipes\/1015319-homemade-ginger-beer)\n\n## Ratings\n4 out of 5\n\n518 user ratings\n\nYour rating\n\nLog in or sign up to rate this recipe.\n\nHave you cooked this?\n\nMark as Cooked\n\nLog in or sign up to mark this recipe as cooked.\n\n## Comments\n- All Comments (65)\n- Most Helpful (21)\n- Private\n\nMarti\n\n6 years ago\n\nYou can make your own SCOBY. Prepare one-half the basic tea and sugar recipe. Add a bottle or two of high quality store-bought kombucha and ferment as directed in the basic recipe. You will start to see the SCOBY form on the top. Add more tea and sugar in the correct proportion as the SCOBY develops. Once the SCOBY is large enough to remove from the top of the brew, use it to make the first batch of Kombucha.\n\nIs this helpful?\n\n156\n\nJ Fay\n\n6 years ago\n\nI believe you omitted the need to remove\/strain the tea leaves before adding the sweet tea to the SCOBY jar. The sweet tea should be completely free of any organic material during the first stage of fermentation. (For years I have used a mixture of 2\/3 green tea to 1\/3 black, removing the black tea bag after the first five minutes of steeping, allowing the green to remain until the mixture cools. This creates a less bitter, clearer tea.)\n\nIs this helpful?\n\n78\n\nTokyo\n\n6 years ago\n\nPlease don't confuse this kombucha, though it has a Japanese name, with real kombucha as I did. In Japan, kombu or kobu is an edible kelp which is boiled and flavored with salt and sometimes sour pickled plum, and enjoyed as tea or soup stock. According to Japanese Wikipedia, the completely different probiotic drink became popular in Russia and Europe, and at some point, an English speaker confused it with kombu, and hence, the name stuck. I learned something today! Thanks for this article.\n\nIs this helpful?\n\n46\n\nLaura P\n\n6 months ago\n\nI’ve made kombucha for a few years now and I use gallon glass jars with a snug metal cap for the second fermentation with frozen fruit or juice and ginger powder bought in bulk. Takes only 2-3 days on my counter to get bubbly, then strain and decant into good-quality flip-top bottles and refrigerate immediately. Never had an explosion! Since I am caffeine-sensitive, I use decaffeinated black tea bags and it is so so good.\n\nIs this helpful?\n\nMercedes\n\n1 year ago\n\nYou do not need to burp. This is a myth and I have never burped mine. You let go of the precious carbon when you burp, which is what it gives it that bubbly goodness! Also someplace warm and dark will have better effects for the carbon build also… cheers\n\nIs this helpful?\n\nDman\n\n3 years ago\n\nPeople actually do all this work at home?\n\nIs this helpful?\n\n1\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [Chinese](https:\/\/cooking.nytimes.com\/tag\/chinese)\n- [Russian](https:\/\/cooking.nytimes.com\/tag\/russian)\n- [Non-Alcoholic Drinks](https:\/\/cooking.nytimes.com\/tag\/non-alcoholic%20drinks)\n- [Project](https:\/\/cooking.nytimes.com\/tag\/project)\n- [Black Tea](https:\/\/cooking.nytimes.com\/tag\/black%20tea)\n- [Ginger](https:\/\/cooking.nytimes.com\/tag\/ginger)\n\nLog in or sign up to save this recipe.\n***\n### More From [Mocktail and Other Nonalcoholic Drink Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44315396-mocktail-and-other-nonalcoholic-drink-recipes)\n- [![Nonalcoholic Dirty Lemon 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See our [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy).\n### Follow Us\n### Get the App\n\n### About Us\nNew York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. [Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:1 gallon\n\n- - 3½quarts water\n  - 1cup granulated sugar\n  - 8bags black tea or 2 tablespoons loose black tea leaves\n  - 2cups unpasteurized, unflavored store-bought kombucha or kombucha from a previous homemade batch\n  - 1Scoby\n  - 1gallon fermented kombucha\n  - 2 to 4tablespoons orange or apple juice\n  - 13-inch piece fresh ginger, peeled and sliced lengthwise into 4 slivers\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n1. Step 1\n   Bring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved.\n2. Step 2\n   Add the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags.\n3. Step 3\n   Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars).\n4. Step 4\n   Using very, very clean hands, gently place the Scoby into the jar (if you’re using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string.\n5. Step 5\n   Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste.\n6. Step 6\n   Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the “child” from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation.\n7. Step 7\n   Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps.\n8. Step 8\n   Add 1 piece of peeled ginger to each bottle, and seal tight.\n9. Step 9\n   Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n4 out of 5\n\n518 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nYou can make your own SCOBY. Prepare one-half the basic tea and sugar recipe. Add a bottle or two of high quality store-bought kombucha and ferment as directed in the basic recipe. You will start to see the SCOBY form on the top. Add more tea and sugar in the correct proportion as the SCOBY develops. Once the SCOBY is large enough to remove from the top of the brew, use it to make the first batch of Kombucha.\n\nI believe you omitted the need to remove\/strain the tea leaves before adding the sweet tea to the SCOBY jar. The sweet tea should be completely free of any organic material during the first stage of fermentation. (For years I have used a mixture of 2\/3 green tea to 1\/3 black, removing the black tea bag after the first five minutes of steeping, allowing the green to remain until the mixture cools. This creates a less bitter, clearer tea.)\n\nPlease don't confuse this kombucha, though it has a Japanese name, with real kombucha as I did. In Japan, kombu or kobu is an edible kelp which is boiled and flavored with salt and sometimes sour pickled plum, and enjoyed as tea or soup stock. According to Japanese Wikipedia, the completely different probiotic drink became popular in Russia and Europe, and at some point, an English speaker confused it with kombu, and hence, the name stuck. I learned something today! Thanks for this article.\n\nI’ve made kombucha for a few years now and I use gallon glass jars with a snug metal cap for the second fermentation with frozen fruit or juice and ginger powder bought in bulk. Takes only 2-3 days on my counter to get bubbly, then strain and decant into good-quality flip-top bottles and refrigerate immediately. Never had an explosion! Since I am caffeine-sensitive, I use decaffeinated black tea bags and it is so so good.\n\nYou do not need to burp. This is a myth and I have never burped mine. You let go of the precious carbon when you burp, which is what it gives it that bubbly goodness! Also someplace warm and dark will have better effects for the carbon build also… cheers\n\nPeople actually do all this work at home?\n\nPrivate comments are only visible to you.","meta_canonical":null}

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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
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Boilerpipe Text	Yield: 1 gallon For the First Fermentation 3½ quarts water 1 cup granulated sugar 8 bags black tea or 2 tablespoons loose black tea leaves 2 cups unpasteurized, unflavored store-bought kombucha or kombucha from a previous homemade batch 1 Scoby For the Second Fermentation 1 gallon fermented kombucha 2 to 4 tablespoons orange or apple juice 1 3-inch piece fresh ginger, peeled and sliced lengthwise into 4 slivers Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 Bring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved. Step 2 Add the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags. Step 3 Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars). Step 4 Using very, very clean hands, gently place the Scoby into the jar (if you’re using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string. Step 5 Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste. Step 6 Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the “child” from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation. Step 7 Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps. Step 8 Add 1 piece of peeled ginger to each bottle, and seal tight. Step 9 Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 518 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. You can make your own SCOBY. Prepare one-half the basic tea and sugar recipe. Add a bottle or two of high quality store-bought kombucha and ferment as directed in the basic recipe. You will start to see the SCOBY form on the top. Add more tea and sugar in the correct proportion as the SCOBY develops. Once the SCOBY is large enough to remove from the top of the brew, use it to make the first batch of Kombucha. I believe you omitted the need to remove/strain the tea leaves before adding the sweet tea to the SCOBY jar. The sweet tea should be completely free of any organic material during the first stage of fermentation. (For years I have used a mixture of 2/3 green tea to 1/3 black, removing the black tea bag after the first five minutes of steeping, allowing the green to remain until the mixture cools. This creates a less bitter, clearer tea.) Please don't confuse this kombucha, though it has a Japanese name, with real kombucha as I did. In Japan, kombu or kobu is an edible kelp which is boiled and flavored with salt and sometimes sour pickled plum, and enjoyed as tea or soup stock. According to Japanese Wikipedia, the completely different probiotic drink became popular in Russia and Europe, and at some point, an English speaker confused it with kombu, and hence, the name stuck. I learned something today! Thanks for this article. I’ve made kombucha for a few years now and I use gallon glass jars with a snug metal cap for the second fermentation with frozen fruit or juice and ginger powder bought in bulk. Takes only 2-3 days on my counter to get bubbly, then strain and decant into good-quality flip-top bottles and refrigerate immediately. Never had an explosion! Since I am caffeine-sensitive, I use decaffeinated black tea bags and it is so so good. You do not need to burp. This is a myth and I have never burped mine. You let go of the precious carbon when you burp, which is what it gives it that bubbly goodness! Also someplace warm and dark will have better effects for the carbon build also… cheers People actually do all this work at home? Private comments are only visible to you.
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Food stylist: Maggie Ruggiero. Prop stylist: Margaret MacMillan Jones. Total Time 1½ hours, plus fermenting Rating 4 (518) Comments [Read 65 comments](https://cooking.nytimes.com/recipes/1020295-kombucha#notes_section) 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. You’ll need flavoring agents for that second fermentation. Start with apple juice, perhaps, and ginger. With later batches you can try turmeric, pomegranate, cayenne, orange, whatever you like. Welcome to the kombucha lifestyle. Featured in: [How to Make Kombucha, or How I Met My Mother](https://www.nytimes.com/2019/06/19/magazine/how-to-make-kombucha.html) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. 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[Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020295-kombucha) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020295-kombucha) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation 1. Step 1 Bring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved. 2. Step 2 Add the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags. 3. Step 3 Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars). 4. Step 4 Using very, very clean hands, gently place the Scoby into the jar (if you’re using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string. 5. Step 5 Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste. 6. Step 6 Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the “child” from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation. 7. Step 7 Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps. 8. Step 8 Add 1 piece of peeled ginger to each bottle, and seal tight. 9. Step 9 Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()Turmeric Tea Tejal Rao](https://cooking.nytimes.com/recipes/1018548-turmeric-tea) - [![]()Nonalcoholic Negroni Dan Pelosi](https://cooking.nytimes.com/recipes/1027409-nonalcoholic-negroni) - [![]()Sweet Tea Vallery Lomas](https://cooking.nytimes.com/recipes/1022296-sweet-tea) - [![]()Spicy Marmalade Chicken and Sweet Potatoes Melissa Clark](https://cooking.nytimes.com/recipes/1027725-spicy-marmalade-chicken-and-sweet-potatoes) - [![]()Green Tea and Ginger Granita Mark Bittman](https://cooking.nytimes.com/recipes/12408-green-tea-and-ginger-granita) - [![]()Salted Lemon-Ginger Spritzer Alison Roman](https://cooking.nytimes.com/recipes/1018806-salted-lemon-ginger-spritzer) - [![]()Citrus and Herb Tonic Yewande Komolafe](https://cooking.nytimes.com/recipes/1022860-citrus-and-herb-tonic) - [![]()Peach Tea Vallery Lomas](https://cooking.nytimes.com/recipes/1022399-peach-tea) - [![]()Coconut Ginger Tea With Lime, Honey and Turmeric Martha Rose Shulman](https://cooking.nytimes.com/recipes/1015878-coconut-ginger-tea-with-lime-honey-and-turmeric) - [![]()Orange-Ginger Brussels Sprouts Ali Slagle](https://cooking.nytimes.com/recipes/1025744-orange-ginger-brussels-sprouts) - [![]()Strawberry-Ginger Limeade Millie Peartree](https://cooking.nytimes.com/recipes/1025596-strawberry-ginger-limeade) - [![]()Mojito Iced Tea Harold McGee](https://cooking.nytimes.com/recipes/1013753-mojito-iced-tea) - [![]()Mulled Wine Rosie Schaap](https://cooking.nytimes.com/recipes/1019799-mulled-wine) - [![]()Tonics and Teas From My Pantry Martha Rose Shulman](https://cooking.nytimes.com/recipes/1015876-tonics-and-teas-from-my-pantry) - [![]()Cucumber, Mint and Pineapple Agua Fresca Pete Wells](https://cooking.nytimes.com/recipes/1027642-cucumber-mint-and-pineapple-agua-fresca) - [![]()Nonalcoholic Smoky Citrus Punch Rebekah Peppler](https://cooking.nytimes.com/recipes/1023701-nonalcoholic-smoky-citrus-punch) - [![]()Chamomile Strawberry Gin Daisy Cocktail Cassie Winslow](https://cooking.nytimes.com/recipes/1022138-chamomile-strawberry-gin-daisy-cocktail) - [![]()Orange Marmalade Cake Melissa Clark](https://cooking.nytimes.com/recipes/1016043-orange-marmalade-cake) - [![]()Silken Tofu-Miso Dressing Genevieve Ko](https://cooking.nytimes.com/recipes/1027696-silken-tofu-miso-dressing) - [![]()Homemade Ginger Beer Toby Cecchini](https://cooking.nytimes.com/recipes/1015319-homemade-ginger-beer) ## Ratings 4 out of 5 518 user ratings Your rating Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (65) - Most Helpful (21) - Private Marti 6 years ago You can make your own SCOBY. Prepare one-half the basic tea and sugar recipe. Add a bottle or two of high quality store-bought kombucha and ferment as directed in the basic recipe. You will start to see the SCOBY form on the top. Add more tea and sugar in the correct proportion as the SCOBY develops. Once the SCOBY is large enough to remove from the top of the brew, use it to make the first batch of Kombucha. Is this helpful? 156 J Fay 6 years ago I believe you omitted the need to remove/strain the tea leaves before adding the sweet tea to the SCOBY jar. The sweet tea should be completely free of any organic material during the first stage of fermentation. (For years I have used a mixture of 2/3 green tea to 1/3 black, removing the black tea bag after the first five minutes of steeping, allowing the green to remain until the mixture cools. This creates a less bitter, clearer tea.) Is this helpful? 78 Tokyo 6 years ago Please don't confuse this kombucha, though it has a Japanese name, with real kombucha as I did. In Japan, kombu or kobu is an edible kelp which is boiled and flavored with salt and sometimes sour pickled plum, and enjoyed as tea or soup stock. According to Japanese Wikipedia, the completely different probiotic drink became popular in Russia and Europe, and at some point, an English speaker confused it with kombu, and hence, the name stuck. I learned something today! Thanks for this article. Is this helpful? 46 Laura P 6 months ago I’ve made kombucha for a few years now and I use gallon glass jars with a snug metal cap for the second fermentation with frozen fruit or juice and ginger powder bought in bulk. Takes only 2-3 days on my counter to get bubbly, then strain and decant into good-quality flip-top bottles and refrigerate immediately. Never had an explosion! Since I am caffeine-sensitive, I use decaffeinated black tea bags and it is so so good. Is this helpful? Mercedes 1 year ago You do not need to burp. This is a myth and I have never burped mine. You let go of the precious carbon when you burp, which is what it gives it that bubbly goodness! Also someplace warm and dark will have better effects for the carbon build also… cheers Is this helpful? Dman 3 years ago People actually do all this work at home? Is this helpful? 1 Private comments are only visible to you. 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Readable Markdown	*** Yield:1 gallon - - 3½quarts water - 1cup granulated sugar - 8bags black tea or 2 tablespoons loose black tea leaves - 2cups unpasteurized, unflavored store-bought kombucha or kombucha from a previous homemade batch - 1Scoby - 1gallon fermented kombucha - 2 to 4tablespoons orange or apple juice - 13-inch piece fresh ginger, peeled and sliced lengthwise into 4 slivers ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 1. Step 1 Bring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved. 2. Step 2 Add the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags. 3. Step 3 Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars). 4. Step 4 Using very, very clean hands, gently place the Scoby into the jar (if you’re using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string. 5. Step 5 Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste. 6. Step 6 Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the “child” from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation. 7. Step 7 Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps. 8. Step 8 Add 1 piece of peeled ginger to each bottle, and seal tight. 9. Step 9 Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 518 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. You can make your own SCOBY. Prepare one-half the basic tea and sugar recipe. Add a bottle or two of high quality store-bought kombucha and ferment as directed in the basic recipe. You will start to see the SCOBY form on the top. Add more tea and sugar in the correct proportion as the SCOBY develops. Once the SCOBY is large enough to remove from the top of the brew, use it to make the first batch of Kombucha. I believe you omitted the need to remove/strain the tea leaves before adding the sweet tea to the SCOBY jar. The sweet tea should be completely free of any organic material during the first stage of fermentation. (For years I have used a mixture of 2/3 green tea to 1/3 black, removing the black tea bag after the first five minutes of steeping, allowing the green to remain until the mixture cools. This creates a less bitter, clearer tea.) Please don't confuse this kombucha, though it has a Japanese name, with real kombucha as I did. In Japan, kombu or kobu is an edible kelp which is boiled and flavored with salt and sometimes sour pickled plum, and enjoyed as tea or soup stock. According to Japanese Wikipedia, the completely different probiotic drink became popular in Russia and Europe, and at some point, an English speaker confused it with kombu, and hence, the name stuck. I learned something today! Thanks for this article. I’ve made kombucha for a few years now and I use gallon glass jars with a snug metal cap for the second fermentation with frozen fruit or juice and ginger powder bought in bulk. Takes only 2-3 days on my counter to get bubbly, then strain and decant into good-quality flip-top bottles and refrigerate immediately. Never had an explosion! Since I am caffeine-sensitive, I use decaffeinated black tea bags and it is so so good. You do not need to burp. This is a myth and I have never burped mine. You let go of the precious carbon when you burp, which is what it gives it that bubbly goodness! Also someplace warm and dark will have better effects for the carbon build also… cheers People actually do all this work at home? Private comments are only visible to you.
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