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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 192 (from laksa149)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa192.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://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/\')), getAhrefsUnparsedNoserviceFromURL(\'https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/","crawl_time":1775243015,"first_indexed_time":1510156443,"http_code":200,"src_unparsed":"com,ksolomon!\/make-your-own-kombucha-recipe-and-equipment\/ s443","src_root_hash":"10061420891980556392","history_drop_reason":null,"meta_title":"Make Your Own Kombucha Recipe - Karen Solomon - Editor, Writer, On-page SEO, Content Marketing","meta_descriptions":["Learn how to make your own DiY kombucha at home from cookbook author and kitchen maven Karen Solomon. This kombucha recipe is tart and invigorating!"],"attrs_boilerpipe_text":"I’m addicted to this crazy swamp water. I really hated kombucha at first, but this fermented brew of tea and sugar feasted upon by our blobby friend THE SCOBY (Symbiotic Culture of Bacteria and Yeast) has become a constant in my fridge.\nThe caffeine is annihilated\n,\nthe sugar converts to bubbles and a tinge of alcohol\n(so little that I regularly share this with my kids). What’s left is a cool, flavorful, fun, stomach-settling carbonated drink that’s low in calories, high in flavor, very refreshing and, some say,\nis actually good for you\n. The kombucha recipe is here.\nLike any technique-driven food with few ingredients (think pasta or vinaigrette), it’s all about quality, process, and equipment. This kombucha recipe has three ingredients only: Tea, sugar, and SCOBY.\nThe first two ingredients you likely already own. You can use any tea, but i really prefer the flavor of black tea. And you can use any black tea you like, but for the best flavor, i highly recommend something decent like PG Tips over straight-up Lipton. The sugar is regular granulated white.\nSCOBY – view from the top\nSCOBY – view from the bottom\nThe third ingredient, the SCOBY, is the muscle of the whole operation; it’s critical for making kombucha. Find one from your friends or neighbors already brewing, through an\nonline communit\ny, or\njust buy\ntwo (or one, and then split it into two). If you’re patient, you can also\nmake your own\n. The important thing is that you treat it like the living organism that it is.\nThe buy-in on equipment is minimal. While it’s easy to find one-gallon glass jars on the cheap, i strongly encourage you to opt for two\nhalf-gallon canning jars\nmade from glass designed for the heat shock of boiling water. I speak from personal experience: having a massive glass jar full of scalding liquid crack or shatter on your countertop is NOT FUN. Half-gallon canning jars, the largest size available, are the way to go.\n5.0\nfrom\n1\nreviews\nKombucha Recipe\nAuthor: \nKaren Solomon\nRecipe type: \nBeverage\nServes: \nOne gallon\n8 black tea bags (I prefer PG Tips)\n1 cup white sugar, divided\n2 SCOBY’s\nDivide the tea bags between two clean, half-gallon boiling water-proof canning jars. Fill each jar halfway with boiling water. Cover the jars loosely to help keep the water hot, and let the tea steep until it’s very strong; 10-15 minutes.\nRemove the tea bags and pour &frac12; cup of the sugar into each jar. Stir the sugar to dissolve it completely. Top off the jars with cool tap water, stir, leave them uncovered, and let them come to room temperature for at least two to three hours.\nYour SCOBY might not float at first\nMake certain that your sugared tea is just barely warm, else you risk killing your SCOBY. Once the liquid has cooled sufficiently, gently float the SCOBY on top of the jar. It’s OK if it sinks to the bottom at first. It will float after five days or so.\nCover the jars with either a single layer of cloth or paper towel and secure it with string or a rubber band; the idea is the let air in but to keep out insects and debris. Eventually the SCOBY will float to the top and take on a thick white layer.\nRest the jars away from heat and direct sunlight for a minimum of one week - however, i like my kombucha fermented for at least three weeks. The length of time here is a matter of personal preference. The longer it sits, the dryer and more fermented the drink becomes. You can always gently dip a straw under the SCOBY to taste the brew and see if you like its flavor.\nYour kombucha is now ready to drink - as-is or with a shot of juice. Or, if you prefer, you can add flavors and do a second round of fermentation for more carbonation in the bottle.\nBottling and Flavoring Your Kombucha\nFor an extra added UMPH to your drink, i recommend bottling and adding flavors.\nYou can bottle your kombucha in any vessel you like, but my favorite are\nbottles\nwith a fairly wide top for easy cleaning. You can just use canning jars, but they are often too clumsy for pouring. I also recommend\na very fine mesh sieve\n(like something you’d use to strain tea leaves) placed inside a\nfunnel\nfor less mess and a clearer brew.\nPour (or\nladle\n) the kombucha into bottles. If you wish to add flavors to your kombucha, use any of the following:\nfruit syrups\nYour SCOBY may not float at first.\nfruit juice\nmashed and strained jam or marmalade (stir vigorously and pass it through a fine mesh sieve)\nfresh cut up fruit like halved strawberries, cubes of apple, or slices of ginger.\nAvoid really acidic foods like lemon or lime as they may stop the fermentation process. Keep the flavors light; I prefer not to use more than a tablespoon or two per a 750 ml. bottle. Pro-tip: add whatever fruit or sweetener you’re using when the bottle is halfway full to help it mix evenly into the bottle. Labeling the bottles is a good idea if you’re experimenting with different flavors.\nSCOBY hard at work, making your kombucha delicious\nLeave about a half-inch of headspace at the top of each bottle, and cap it tightly. Let it sit at room temperature another two days before refrigerating. Keep in mind that this is a living food and the fermentation fun never stops. It will, however, slow down in cooler temperatures, so be sure to refrigerate it for long-term storage. Serve cold. Your kombucha will be at its best anytime in the next six to eight weeks. Provided there are no signs of mold you can drink your kombucha at any point, but take caution that the carbonation will continue to build over time. Open old bottles over the sink just in case they bubble over.","attrs_markdown":"[Skip to content](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#content)\n\n[Karen Solomon – Editor, Writer, On-page SEO, Content Marketing](https:\/\/ksolomon.com\/)\n\nOh, and cookbooks. I've got those, too.\n\n- [Books](https:\/\/ksolomon.com\/books\/)\n  - [Pickles, Illustrated](https:\/\/ksolomon.com\/)\n  - [Asian Pickles](https:\/\/ksolomon.com\/books\/asian-pickles-sweet-sour-salty-cured-and-fermented-preserves-from-korea-japan-china-india-and-beyond\/ \"Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond\")\n  - [Can It, Bottle It, Smoke It](https:\/\/ksolomon.com\/books\/can-it-bottle-it-cure-it-and-other-kitchen-projects\/ \"Can It, Bottle It, Smoke It and Other Kitchen Projects\")\n  - [Jam It, Pickle It, Cure It](https:\/\/ksolomon.com\/books\/jam-it-pickle-it-cure-it-and-other-kitchen-projects\/ \"Jam It, Pickle It, Cure It and Other Kitchen Projects\")\n  - [Cured Meat, Smoked Fish](https:\/\/ksolomon.com\/books\/cured-meat-smoked-fish-pickled-eggs-65-flavorful-recipes-for-preserving-protein-packed-foods\/)\n- [Content Creator Portfolio](https:\/\/ksolomon.com\/portfolio\/)\n  - [Email](https:\/\/ksolomon.com\/project-type\/email\/)\n  - [Web](https:\/\/ksolomon.com\/project-type\/web\/)\n  - [Specs and Documentation](https:\/\/ksolomon.com\/project-type\/specs-and-documentation\/)\n  - [Print](https:\/\/ksolomon.com\/project-type\/print\/)\n  - [Blog](https:\/\/ksolomon.com\/project-type\/blog\/)\n- [About Karen](https:\/\/ksolomon.com\/about-karen\/)\n- [Feature Writing](https:\/\/ksolomon.com\/clips\/)\n- [Recipes](https:\/\/ksolomon.com\/category\/recipe\/)\n- [Contact](https:\/\/ksolomon.com\/contact\/)\n\n[Main Menu](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/)\n\n[Food Writing](https:\/\/ksolomon.com\/category\/foodwriting\/) \/ [recipes](https:\/\/ksolomon.com\/category\/recipe\/)\n\n# Make Your Own Kombucha Recipe\n[February 19, 2016November 29, 2017](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/)\n\n\\-  by [Karen Solomon](https:\/\/ksolomon.com\/author\/karen-solomon\/) - [12 Comments.](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comments)\n\n[![kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6156-300x300.jpg?resize=227%2C227)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6156.jpg)I’m addicted to this crazy swamp water. I really hated kombucha at first, but this fermented brew of tea and sugar feasted upon by our blobby friend THE SCOBY (Symbiotic Culture of Bacteria and Yeast) has become a constant in my fridge. [The caffeine is annihilated](http:\/\/www.caffeineinformer.com\/caffeine-content\/kombucha-tea), [the sugar converts to bubbles and a tinge of alcohol](http:\/\/www.kombuchabrooklyn.com\/blog\/sugar-alcohol-and-kombucha-part-1\/) (so little that I regularly share this with my kids). What’s left is a cool, flavorful, fun, stomach-settling carbonated drink that’s low in calories, high in flavor, very refreshing and, some say, [is actually good for you](https:\/\/www.washingtonpost.com\/lifestyle\/wellness\/2014\/10\/28\/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html). The kombucha recipe is here.\n\nLike any technique-driven food with few ingredients (think pasta or vinaigrette), it’s all about quality, process, and equipment. This kombucha recipe has three ingredients only: Tea, sugar, and SCOBY.\n\nThe first two ingredients you likely already own. You can use any tea, but i really prefer the flavor of black tea. And you can use any black tea you like, but for the best flavor, i highly recommend something decent like PG Tips over straight-up Lipton. The sugar is regular granulated white.\n\n[![SCOBY for Kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6137-300x225.jpg?resize=199%2C149)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6137.jpg)\n\nSCOBY – view from the top\n\n[![SCOBY for Kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6138-300x225.jpg?resize=199%2C149)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6138.jpg)\n\nSCOBY – view from the bottom\n\nThe third ingredient, the SCOBY, is the muscle of the whole operation; it’s critical for making kombucha. Find one from your friends or neighbors already brewing, through an [online communit](https:\/\/www.facebook.com\/groups\/free.scobys\/)y, or [just buy](http:\/\/amzn.to\/1WTFXik) two (or one, and then split it into two). If you’re patient, you can also [make your own](http:\/\/www.thekitchn.com\/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596). The important thing is that you treat it like the living organism that it is.\n\nThe buy-in on equipment is minimal. While it’s easy to find one-gallon glass jars on the cheap, i strongly encourage you to opt for two [half-gallon canning jars](http:\/\/amzn.to\/1QJuxcj) made from glass designed for the heat shock of boiling water. I speak from personal experience: having a massive glass jar full of scalding liquid crack or shatter on your countertop is NOT FUN. Half-gallon canning jars, the largest size available, are the way to go.\n\n5\\.0 from 1 reviews\n\n[Print](https:\/\/ksolomon.com\/easyrecipe-print\/2581-0\/)\n\nKombucha Recipe\n\nAuthor: Karen Solomon\n\nRecipe type: Beverage\n\nServes: One gallon\n\nTime: 1-3 weeks\n\nIngredients\n\n- 8 black tea bags (I prefer PG Tips)\n- 1 cup white sugar, divided\n- 2 SCOBY’s\n\nInstructions\n\n1. Divide the tea bags between two clean, half-gallon boiling water-proof canning jars. Fill each jar halfway with boiling water. Cover the jars loosely to help keep the water hot, and let the tea steep until it’s very strong; 10-15 minutes.\n2. Remove the tea bags and pour \\&frac12; cup of the sugar into each jar. Stir the sugar to dissolve it completely. Top off the jars with cool tap water, stir, leave them uncovered, and let them come to room temperature for at least two to three hours.\n3. Your SCOBY might not float at first\n4. Make certain that your sugared tea is just barely warm, else you risk killing your SCOBY. Once the liquid has cooled sufficiently, gently float the SCOBY on top of the jar. It’s OK if it sinks to the bottom at first. It will float after five days or so.\n5. Cover the jars with either a single layer of cloth or paper towel and secure it with string or a rubber band; the idea is the let air in but to keep out insects and debris. Eventually the SCOBY will float to the top and take on a thick white layer.\n6. Rest the jars away from heat and direct sunlight for a minimum of one week - however, i like my kombucha fermented for at least three weeks. The length of time here is a matter of personal preference. The longer it sits, the dryer and more fermented the drink becomes. You can always gently dip a straw under the SCOBY to taste the brew and see if you like its flavor.\n7. Your kombucha is now ready to drink - as-is or with a shot of juice. Or, if you prefer, you can add flavors and do a second round of fermentation for more carbonation in the bottle.\n\n3\\.5.3229\n\n**Bottling and Flavoring Your Kombucha**\n\n**[![Sugared tea and SCOBY for Kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6145-300x225.jpg?resize=261%2C196)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6145.jpg)**For an extra added UMPH to your drink, i recommend bottling and adding flavors.\n\nYou can bottle your kombucha in any vessel you like, but my favorite are **bottles** with a fairly wide top for easy cleaning. You can just use canning jars, but they are often too clumsy for pouring. I also recommend **a very fine mesh sieve** (like something you’d use to strain tea leaves) placed inside a **funnel** for less mess and a clearer brew.\n\nPour (or **ladle**) the kombucha into bottles. If you wish to add flavors to your kombucha, use any of the following:\n\n- fruit syrups\n  [![SCOBY for Kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6151-300x225.jpg?resize=214%2C160)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6151.jpg)\n  \n  Your SCOBY may not float at first.\n- fruit juice\n- mashed and strained jam or marmalade (stir vigorously and pass it through a fine mesh sieve)\n- fresh cut up fruit like halved strawberries, cubes of apple, or slices of ginger.\n\nAvoid really acidic foods like lemon or lime as they may stop the fermentation process. Keep the flavors light; I prefer not to use more than a tablespoon or two per a 750 ml. bottle. Pro-tip: add whatever fruit or sweetener you’re using when the bottle is halfway full to help it mix evenly into the bottle. Labeling the bottles is a good idea if you’re experimenting with different flavors.\n\n[![SCOBY hard at work, making your kombucha delicious](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6150-300x225.jpg?resize=188%2C141)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6150.jpg)\n\nSCOBY hard at work, making your kombucha delicious\n\nLeave about a half-inch of headspace at the top of each bottle, and cap it tightly. Let it sit at room temperature another two days before refrigerating. Keep in mind that this is a living food and the fermentation fun never stops. It will, however, slow down in cooler temperatures, so be sure to refrigerate it for long-term storage. Serve cold. Your kombucha will be at its best anytime in the next six to eight weeks. Provided there are no signs of mold you can drink your kombucha at any point, but take caution that the carbonation will continue to build over time. Open old bottles over the sink just in case they bubble over.\n\n### Share this:\n- [Share on X (Opens in new window) X](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/?share=twitter)\n- [Share on Facebook (Opens in new window) Facebook](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/?share=facebook)\n\n### Like this:\nLike Loading...\n\n#### Related Posts\n[![chocolate hazelnut spread recipe](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2018\/02\/nutella2.jpg?resize=348%2C215&ssl=1)](https:\/\/ksolomon.com\/chocolate-hazelnut-spread-homemade-nutella-recipe\/ \"Chocolate Hazelnut Spread (Homemade Nutella Recipe)\")\n\n### [Chocolate Hazelnut Spread (Homemade Nutella Recipe)](https:\/\/ksolomon.com\/chocolate-hazelnut-spread-homemade-nutella-recipe\/ \"Chocolate Hazelnut Spread (Homemade Nutella Recipe)\")\nFebruary 9, 2018February 9, 2018\n\n[![British pub pickle, cheddar cheese, and crackers](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2017\/12\/IMG_0643.jpg?resize=348%2C215&ssl=1)](https:\/\/ksolomon.com\/recipe-for-british-pub-pickle-aka-a-chutney-like-branston-pickle\/ \"Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)\")\n\n### [Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)](https:\/\/ksolomon.com\/recipe-for-british-pub-pickle-aka-a-chutney-like-branston-pickle\/ \"Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)\")\nDecember 7, 2017December 7, 2017\n\n[![curing olives in a canning jar](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2017\/12\/IMG_0624.jpg?resize=348%2C215&ssl=1)](https:\/\/ksolomon.com\/diy-curing-olives-at-home\/ \"DIY: Recipe for Curing Olives at Home\")\n\n### [DIY: Recipe for Curing Olives at Home](https:\/\/ksolomon.com\/diy-curing-olives-at-home\/ \"DIY: Recipe for Curing Olives at Home\")\nDecember 7, 2017May 8, 2020\n\n## Post navigation\n[Previous Article Favorites: Good Food Awards and Fancy Food Show 2016](https:\/\/ksolomon.com\/favorites-good-food-awards-and-fancy-food-show-2016\/)\n\n[Next Article IACP 2017 Conference Download – The Business of the Food Tour: How to Launch, Operate, and Profit from Culinary Tours](https:\/\/ksolomon.com\/iacp-2017-conference-download-the-business-of-the-food-tour-how-to-launch-operate-and-profit-from-culinary-tours\/)\n\n![](https:\/\/secure.gravatar.com\/avatar\/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=100&d=monsterid&r=pg)\n\n#### About Karen Solomon\n[View all posts by Karen Solomon →](https:\/\/ksolomon.com\/author\/karen-solomon\/ \"Karen Solomon\")\n\n### 12 Comments on “Make Your Own Kombucha Recipe”\n1. ![](https:\/\/secure.gravatar.com\/avatar\/86f2ecd87b5906810f8b3964f8498bf1b17c12ada4b25c5e894ba6bc969e10a2?s=50&d=monsterid&r=pg) **[Lauren](http:\/\/ksolomon.com\/)** says:\n   \n   [June 8, 2017 at 9:45 am](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19145)\n   \n   I really enjoyed learning how to make Kombucha from your article. I was curious though, what do you do with the SCOBY after you bottle the kombucha?\n   \n   [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19145)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) **[Karen Solomon](https:\/\/ksolomon.com\/)** says:\n      \n      [June 8, 2017 at 10:05 am](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19146)\n      \n      Great question! Make a strong and sweet tea – a teabag steeped til strong in about 1.5 cups of water with 3-4 tablespoons sugar – and let it cool. store your scoby in this tea in the refrigerator covered. it can be kept between batches for several months. happy brewing\\!\n      \n      [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19146)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/6a30a321b1deba229a626b9ae38f3ac57d2884a9c2f9619ff228d72615d60f87?s=50&d=monsterid&r=pg) **Pablo** says:\n   \n   [June 19, 2017 at 10:46 am](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19231)\n   \n   Great article. Learned one thing from my first bottle out of the refrigerator. DON’T SHAKE or even turn upside down until after you have opened it and drank some\n   \n   [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19231)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) **[Karen Solomon](https:\/\/ksolomon.com\/)** says:\n      \n      [June 19, 2017 at 12:00 pm](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19232)\n      \n      Oh no! I’ll bet that was a messy lesson to learn! :\\> Just like soda, beer, or anything else carbonated – shaking is not a good idea.\n      \n      [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19232)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/178501aa33ccf404b944d365f45e64c982c89344cb9330e577b54334acde6f9a?s=50&d=monsterid&r=pg) **Mary Hurt** says:\n   \n   [June 19, 2017 at 5:13 pm](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19235)\n   \n   Where do you find SCOBY. I want to try this.\n   \n   [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19235)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) **[Karen Solomon](https:\/\/ksolomon.com\/)** says:\n      \n      [June 20, 2017 at 1:50 pm](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19241)\n      \n      You may be able to find a SCOBY from another kombucha maker. It’s also possible to grow one from a bottle of unfiltered kombucha if you leave it sitting on the countertop and add some strong tea and sugar. If you don’t want to take the time, you can just buy one from [Kombucha Kamp](https:\/\/store.kombuchakamp.com\/kombucha-culture-scoby.html). Good luck\\!\n      \n      [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19241)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/1859e9a15ba2a1bfda4def485f0fb14fcc5c57d1a28efc10e6553105f2f7067e?s=50&d=monsterid&r=pg) **Bre** says:\n   \n   [June 23, 2017 at 12:16 pm](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19259)\n   \n   Thanks for the very good information. I am going to try this recipe.\n   \n   [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19259)\n5. ![](https:\/\/secure.gravatar.com\/avatar\/81b54b261cb492a74b10bfe605e8af528209aab0130b1d638b68ede6839936c2?s=50&d=monsterid&r=pg) **Bettie** says:\n   \n   [August 9, 2017 at 2:25 pm](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19537)\n   \n   Have u ever tested the sugar content in ur brew?.. Commercial have 8 grams of sugar in 8 oz\n   \n   [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19537)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) **[Karen Solomon](https:\/\/ksolomon.com\/)** says:\n      \n      [August 11, 2017 at 10:29 am](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19550)\n      \n      I have not. Sorry\\!\n      \n      [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-19550)\n6. ![](https:\/\/secure.gravatar.com\/avatar\/2d83267d980cd67925629e7d4e89990b571eaa1d73babc7728507b4368dddb27?s=50&d=monsterid&r=pg) **[Pat @ Wholesome Kitchen](https:\/\/www.wholesomekitchen.com.au\/)** says:\n   \n   [August 6, 2018 at 10:47 pm](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-21998)\n   \n   Fantastic in-depth information and the recipe for kombucha! Thank you for sharing, I love kombucha and can’t wait to try making my own.\n   \n   [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-21998)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) **[Karen Solomon](https:\/\/ksolomon.com\/)** says:\n      \n      [August 11, 2018 at 8:56 pm](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-22028)\n      \n      So glad you like it! Best of luck in making your own.\n      \n      [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-22028)\n7. ![](https:\/\/secure.gravatar.com\/avatar\/767970ed3f582d6a1ad7e46df658dc28dacce0839046bfdf5cbae112249430cf?s=50&d=monsterid&r=pg) **Vanessa Lowe** says:\n   \n   [August 28, 2019 at 8:28 pm](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-24573)\n   \n   Just wondering how to input kombucha into MFP\n   \n   [Reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#comment-24573)\n### Leave a Reply [Cancel reply](https:\/\/ksolomon.com\/make-your-own-kombucha-recipe-and-equipment\/#respond)\n\nCopyright © 2026 [Karen Solomon - Editor, Writer, On-page SEO, Content Marketing](https:\/\/ksolomon.com\/ \"Karen Solomon - Editor, Writer, On-page SEO, Content Marketing\").\n\nPowered by [WordPress](https:\/\/wordpress.org\/ \"WordPress\") and [HitMag](https:\/\/themezhut.com\/themes\/hitmag\/ \"HitMag WordPress Theme\").\n\n##\n##\nLoading Comments...\n\n###\n\n%d","attrs_readable_markdown":"[![kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6156-300x300.jpg?resize=227%2C227)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6156.jpg)I’m addicted to this crazy swamp water. I really hated kombucha at first, but this fermented brew of tea and sugar feasted upon by our blobby friend THE SCOBY (Symbiotic Culture of Bacteria and Yeast) has become a constant in my fridge. [The caffeine is annihilated](http:\/\/www.caffeineinformer.com\/caffeine-content\/kombucha-tea), [the sugar converts to bubbles and a tinge of alcohol](http:\/\/www.kombuchabrooklyn.com\/blog\/sugar-alcohol-and-kombucha-part-1\/) (so little that I regularly share this with my kids). What’s left is a cool, flavorful, fun, stomach-settling carbonated drink that’s low in calories, high in flavor, very refreshing and, some say, [is actually good for you](https:\/\/www.washingtonpost.com\/lifestyle\/wellness\/2014\/10\/28\/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html). The kombucha recipe is here.\n\nLike any technique-driven food with few ingredients (think pasta or vinaigrette), it’s all about quality, process, and equipment. This kombucha recipe has three ingredients only: Tea, sugar, and SCOBY.\n\nThe first two ingredients you likely already own. You can use any tea, but i really prefer the flavor of black tea. And you can use any black tea you like, but for the best flavor, i highly recommend something decent like PG Tips over straight-up Lipton. The sugar is regular granulated white.\n\n[![SCOBY for Kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6137-300x225.jpg?resize=199%2C149)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6137.jpg)\n\nSCOBY – view from the top\n\n[![SCOBY for Kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6138-300x225.jpg?resize=199%2C149)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6138.jpg)\n\nSCOBY – view from the bottom\n\nThe third ingredient, the SCOBY, is the muscle of the whole operation; it’s critical for making kombucha. Find one from your friends or neighbors already brewing, through an [online communit](https:\/\/www.facebook.com\/groups\/free.scobys\/)y, or [just buy](http:\/\/amzn.to\/1WTFXik) two (or one, and then split it into two). If you’re patient, you can also [make your own](http:\/\/www.thekitchn.com\/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596). The important thing is that you treat it like the living organism that it is.\n\nThe buy-in on equipment is minimal. While it’s easy to find one-gallon glass jars on the cheap, i strongly encourage you to opt for two [half-gallon canning jars](http:\/\/amzn.to\/1QJuxcj) made from glass designed for the heat shock of boiling water. I speak from personal experience: having a massive glass jar full of scalding liquid crack or shatter on your countertop is NOT FUN. Half-gallon canning jars, the largest size available, are the way to go.\n\n5\\.0 from 1 reviews\n\nKombucha Recipe\n\nAuthor: Karen Solomon\n\nRecipe type: Beverage\n\nServes: One gallon\n\n- 8 black tea bags (I prefer PG Tips)\n- 1 cup white sugar, divided\n- 2 SCOBY’s\n\n1. Divide the tea bags between two clean, half-gallon boiling water-proof canning jars. Fill each jar halfway with boiling water. Cover the jars loosely to help keep the water hot, and let the tea steep until it’s very strong; 10-15 minutes.\n2. Remove the tea bags and pour \\&frac12; cup of the sugar into each jar. Stir the sugar to dissolve it completely. Top off the jars with cool tap water, stir, leave them uncovered, and let them come to room temperature for at least two to three hours.\n3. Your SCOBY might not float at first\n4. Make certain that your sugared tea is just barely warm, else you risk killing your SCOBY. Once the liquid has cooled sufficiently, gently float the SCOBY on top of the jar. It’s OK if it sinks to the bottom at first. It will float after five days or so.\n5. Cover the jars with either a single layer of cloth or paper towel and secure it with string or a rubber band; the idea is the let air in but to keep out insects and debris. Eventually the SCOBY will float to the top and take on a thick white layer.\n6. Rest the jars away from heat and direct sunlight for a minimum of one week - however, i like my kombucha fermented for at least three weeks. The length of time here is a matter of personal preference. The longer it sits, the dryer and more fermented the drink becomes. You can always gently dip a straw under the SCOBY to taste the brew and see if you like its flavor.\n7. Your kombucha is now ready to drink - as-is or with a shot of juice. Or, if you prefer, you can add flavors and do a second round of fermentation for more carbonation in the bottle.\n\n**Bottling and Flavoring Your Kombucha**\n\n**[![Sugared tea and SCOBY for Kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6145-300x225.jpg?resize=261%2C196)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6145.jpg)**For an extra added UMPH to your drink, i recommend bottling and adding flavors.\n\nYou can bottle your kombucha in any vessel you like, but my favorite are **bottles** with a fairly wide top for easy cleaning. You can just use canning jars, but they are often too clumsy for pouring. I also recommend **a very fine mesh sieve** (like something you’d use to strain tea leaves) placed inside a **funnel** for less mess and a clearer brew.\n\nPour (or **ladle**) the kombucha into bottles. If you wish to add flavors to your kombucha, use any of the following:\n\n- fruit syrups\n  [![SCOBY for Kombucha](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6151-300x225.jpg?resize=214%2C160)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6151.jpg)\n  \n  Your SCOBY may not float at first.\n- fruit juice\n- mashed and strained jam or marmalade (stir vigorously and pass it through a fine mesh sieve)\n- fresh cut up fruit like halved strawberries, cubes of apple, or slices of ginger.\n\nAvoid really acidic foods like lemon or lime as they may stop the fermentation process. Keep the flavors light; I prefer not to use more than a tablespoon or two per a 750 ml. bottle. Pro-tip: add whatever fruit or sweetener you’re using when the bottle is halfway full to help it mix evenly into the bottle. Labeling the bottles is a good idea if you’re experimenting with different flavors.\n\n[![SCOBY hard at work, making your kombucha delicious](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6150-300x225.jpg?resize=188%2C141)](https:\/\/i0.wp.com\/ksolomon.com\/wp-content\/uploads\/2016\/02\/IMG_6150.jpg)\n\nSCOBY hard at work, making your kombucha delicious\n\nLeave about a half-inch of headspace at the top of each bottle, and cap it tightly. Let it sit at room temperature another two days before refrigerating. Keep in mind that this is a living food and the fermentation fun never stops. It will, however, slow down in cooler temperatures, so be sure to refrigerate it for long-term storage. Serve cold. Your kombucha will be at its best anytime in the next six to eight weeks. Provided there are no signs of mold you can drink your kombucha at any point, but take caution that the carbonation will continue to build over time. Open old bottles over the sink just in case they bubble over.","meta_canonical":null}

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Boilerpipe Text	I’m addicted to this crazy swamp water. I really hated kombucha at first, but this fermented brew of tea and sugar feasted upon by our blobby friend THE SCOBY (Symbiotic Culture of Bacteria and Yeast) has become a constant in my fridge. The caffeine is annihilated , the sugar converts to bubbles and a tinge of alcohol (so little that I regularly share this with my kids). What’s left is a cool, flavorful, fun, stomach-settling carbonated drink that’s low in calories, high in flavor, very refreshing and, some say, is actually good for you . The kombucha recipe is here. Like any technique-driven food with few ingredients (think pasta or vinaigrette), it’s all about quality, process, and equipment. This kombucha recipe has three ingredients only: Tea, sugar, and SCOBY. The first two ingredients you likely already own. You can use any tea, but i really prefer the flavor of black tea. And you can use any black tea you like, but for the best flavor, i highly recommend something decent like PG Tips over straight-up Lipton. The sugar is regular granulated white. SCOBY – view from the top SCOBY – view from the bottom The third ingredient, the SCOBY, is the muscle of the whole operation; it’s critical for making kombucha. Find one from your friends or neighbors already brewing, through an online communit y, or just buy two (or one, and then split it into two). If you’re patient, you can also make your own . The important thing is that you treat it like the living organism that it is. The buy-in on equipment is minimal. While it’s easy to find one-gallon glass jars on the cheap, i strongly encourage you to opt for two half-gallon canning jars made from glass designed for the heat shock of boiling water. I speak from personal experience: having a massive glass jar full of scalding liquid crack or shatter on your countertop is NOT FUN. Half-gallon canning jars, the largest size available, are the way to go. 5.0 from 1 reviews Kombucha Recipe Author: Karen Solomon Recipe type: Beverage Serves: One gallon 8 black tea bags (I prefer PG Tips) 1 cup white sugar, divided 2 SCOBY’s Divide the tea bags between two clean, half-gallon boiling water-proof canning jars. Fill each jar halfway with boiling water. Cover the jars loosely to help keep the water hot, and let the tea steep until it’s very strong; 10-15 minutes. Remove the tea bags and pour ½ cup of the sugar into each jar. Stir the sugar to dissolve it completely. Top off the jars with cool tap water, stir, leave them uncovered, and let them come to room temperature for at least two to three hours. Your SCOBY might not float at first Make certain that your sugared tea is just barely warm, else you risk killing your SCOBY. Once the liquid has cooled sufficiently, gently float the SCOBY on top of the jar. It’s OK if it sinks to the bottom at first. It will float after five days or so. Cover the jars with either a single layer of cloth or paper towel and secure it with string or a rubber band; the idea is the let air in but to keep out insects and debris. Eventually the SCOBY will float to the top and take on a thick white layer. Rest the jars away from heat and direct sunlight for a minimum of one week - however, i like my kombucha fermented for at least three weeks. The length of time here is a matter of personal preference. The longer it sits, the dryer and more fermented the drink becomes. You can always gently dip a straw under the SCOBY to taste the brew and see if you like its flavor. Your kombucha is now ready to drink - as-is or with a shot of juice. Or, if you prefer, you can add flavors and do a second round of fermentation for more carbonation in the bottle. Bottling and Flavoring Your Kombucha For an extra added UMPH to your drink, i recommend bottling and adding flavors. You can bottle your kombucha in any vessel you like, but my favorite are bottles with a fairly wide top for easy cleaning. You can just use canning jars, but they are often too clumsy for pouring. I also recommend a very fine mesh sieve (like something you’d use to strain tea leaves) placed inside a funnel for less mess and a clearer brew. Pour (or ladle ) the kombucha into bottles. If you wish to add flavors to your kombucha, use any of the following: fruit syrups Your SCOBY may not float at first. fruit juice mashed and strained jam or marmalade (stir vigorously and pass it through a fine mesh sieve) fresh cut up fruit like halved strawberries, cubes of apple, or slices of ginger. Avoid really acidic foods like lemon or lime as they may stop the fermentation process. Keep the flavors light; I prefer not to use more than a tablespoon or two per a 750 ml. bottle. Pro-tip: add whatever fruit or sweetener you’re using when the bottle is halfway full to help it mix evenly into the bottle. Labeling the bottles is a good idea if you’re experimenting with different flavors. SCOBY hard at work, making your kombucha delicious Leave about a half-inch of headspace at the top of each bottle, and cap it tightly. Let it sit at room temperature another two days before refrigerating. Keep in mind that this is a living food and the fermentation fun never stops. It will, however, slow down in cooler temperatures, so be sure to refrigerate it for long-term storage. Serve cold. Your kombucha will be at its best anytime in the next six to eight weeks. Provided there are no signs of mold you can drink your kombucha at any point, but take caution that the carbonation will continue to build over time. Open old bottles over the sink just in case they bubble over.
Markdown	[Skip to content](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#content) [Karen Solomon – Editor, Writer, On-page SEO, Content Marketing](https://ksolomon.com/) Oh, and cookbooks. I've got those, too. - [Books](https://ksolomon.com/books/) - [Pickles, Illustrated](https://ksolomon.com/) - [Asian Pickles](https://ksolomon.com/books/asian-pickles-sweet-sour-salty-cured-and-fermented-preserves-from-korea-japan-china-india-and-beyond/ "Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond") - [Can It, Bottle It, Smoke It](https://ksolomon.com/books/can-it-bottle-it-cure-it-and-other-kitchen-projects/ "Can It, Bottle It, Smoke It and Other Kitchen Projects") - [Jam It, Pickle It, Cure It](https://ksolomon.com/books/jam-it-pickle-it-cure-it-and-other-kitchen-projects/ "Jam It, Pickle It, Cure It and Other Kitchen Projects") - [Cured Meat, Smoked Fish](https://ksolomon.com/books/cured-meat-smoked-fish-pickled-eggs-65-flavorful-recipes-for-preserving-protein-packed-foods/) - [Content Creator Portfolio](https://ksolomon.com/portfolio/) - [Email](https://ksolomon.com/project-type/email/) - [Web](https://ksolomon.com/project-type/web/) - [Specs and Documentation](https://ksolomon.com/project-type/specs-and-documentation/) - [Print](https://ksolomon.com/project-type/print/) - [Blog](https://ksolomon.com/project-type/blog/) - [About Karen](https://ksolomon.com/about-karen/) - [Feature Writing](https://ksolomon.com/clips/) - [Recipes](https://ksolomon.com/category/recipe/) - [Contact](https://ksolomon.com/contact/) [Main Menu](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/) [Food Writing](https://ksolomon.com/category/foodwriting/) / [recipes](https://ksolomon.com/category/recipe/) # Make Your Own Kombucha Recipe [February 19, 2016November 29, 2017](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/) \- by [Karen Solomon](https://ksolomon.com/author/karen-solomon/) - [12 Comments.](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comments) [![kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6156-300x300.jpg?resize=227%2C227)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6156.jpg)I’m addicted to this crazy swamp water. I really hated kombucha at first, but this fermented brew of tea and sugar feasted upon by our blobby friend THE SCOBY (Symbiotic Culture of Bacteria and Yeast) has become a constant in my fridge. [The caffeine is annihilated](http://www.caffeineinformer.com/caffeine-content/kombucha-tea), [the sugar converts to bubbles and a tinge of alcohol](http://www.kombuchabrooklyn.com/blog/sugar-alcohol-and-kombucha-part-1/) (so little that I regularly share this with my kids). What’s left is a cool, flavorful, fun, stomach-settling carbonated drink that’s low in calories, high in flavor, very refreshing and, some say, [is actually good for you](https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html). The kombucha recipe is here. Like any technique-driven food with few ingredients (think pasta or vinaigrette), it’s all about quality, process, and equipment. This kombucha recipe has three ingredients only: Tea, sugar, and SCOBY. The first two ingredients you likely already own. You can use any tea, but i really prefer the flavor of black tea. And you can use any black tea you like, but for the best flavor, i highly recommend something decent like PG Tips over straight-up Lipton. The sugar is regular granulated white. [![SCOBY for Kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6137-300x225.jpg?resize=199%2C149)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6137.jpg) SCOBY – view from the top [![SCOBY for Kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6138-300x225.jpg?resize=199%2C149)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6138.jpg) SCOBY – view from the bottom The third ingredient, the SCOBY, is the muscle of the whole operation; it’s critical for making kombucha. Find one from your friends or neighbors already brewing, through an [online communit](https://www.facebook.com/groups/free.scobys/)y, or [just buy](http://amzn.to/1WTFXik) two (or one, and then split it into two). If you’re patient, you can also [make your own](http://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596). The important thing is that you treat it like the living organism that it is. The buy-in on equipment is minimal. While it’s easy to find one-gallon glass jars on the cheap, i strongly encourage you to opt for two [half-gallon canning jars](http://amzn.to/1QJuxcj) made from glass designed for the heat shock of boiling water. I speak from personal experience: having a massive glass jar full of scalding liquid crack or shatter on your countertop is NOT FUN. Half-gallon canning jars, the largest size available, are the way to go. 5\.0 from 1 reviews [Print](https://ksolomon.com/easyrecipe-print/2581-0/) Kombucha Recipe Author: Karen Solomon Recipe type: Beverage Serves: One gallon Time: 1-3 weeks Ingredients - 8 black tea bags (I prefer PG Tips) - 1 cup white sugar, divided - 2 SCOBY’s Instructions 1. Divide the tea bags between two clean, half-gallon boiling water-proof canning jars. Fill each jar halfway with boiling water. Cover the jars loosely to help keep the water hot, and let the tea steep until it’s very strong; 10-15 minutes. 2. Remove the tea bags and pour \½ cup of the sugar into each jar. Stir the sugar to dissolve it completely. Top off the jars with cool tap water, stir, leave them uncovered, and let them come to room temperature for at least two to three hours. 3. Your SCOBY might not float at first 4. Make certain that your sugared tea is just barely warm, else you risk killing your SCOBY. Once the liquid has cooled sufficiently, gently float the SCOBY on top of the jar. It’s OK if it sinks to the bottom at first. It will float after five days or so. 5. Cover the jars with either a single layer of cloth or paper towel and secure it with string or a rubber band; the idea is the let air in but to keep out insects and debris. Eventually the SCOBY will float to the top and take on a thick white layer. 6. Rest the jars away from heat and direct sunlight for a minimum of one week - however, i like my kombucha fermented for at least three weeks. The length of time here is a matter of personal preference. The longer it sits, the dryer and more fermented the drink becomes. You can always gently dip a straw under the SCOBY to taste the brew and see if you like its flavor. 7. Your kombucha is now ready to drink - as-is or with a shot of juice. Or, if you prefer, you can add flavors and do a second round of fermentation for more carbonation in the bottle. 3\.5.3229 Bottling and Flavoring Your Kombucha [![Sugared tea and SCOBY for Kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6145-300x225.jpg?resize=261%2C196)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6145.jpg)For an extra added UMPH to your drink, i recommend bottling and adding flavors. You can bottle your kombucha in any vessel you like, but my favorite are bottles with a fairly wide top for easy cleaning. You can just use canning jars, but they are often too clumsy for pouring. I also recommend a very fine mesh sieve (like something you’d use to strain tea leaves) placed inside a funnel for less mess and a clearer brew. Pour (or ladle) the kombucha into bottles. If you wish to add flavors to your kombucha, use any of the following: - fruit syrups [![SCOBY for Kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6151-300x225.jpg?resize=214%2C160)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6151.jpg) Your SCOBY may not float at first. - fruit juice - mashed and strained jam or marmalade (stir vigorously and pass it through a fine mesh sieve) - fresh cut up fruit like halved strawberries, cubes of apple, or slices of ginger. Avoid really acidic foods like lemon or lime as they may stop the fermentation process. Keep the flavors light; I prefer not to use more than a tablespoon or two per a 750 ml. bottle. Pro-tip: add whatever fruit or sweetener you’re using when the bottle is halfway full to help it mix evenly into the bottle. Labeling the bottles is a good idea if you’re experimenting with different flavors. [![SCOBY hard at work, making your kombucha delicious](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6150-300x225.jpg?resize=188%2C141)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6150.jpg) SCOBY hard at work, making your kombucha delicious Leave about a half-inch of headspace at the top of each bottle, and cap it tightly. Let it sit at room temperature another two days before refrigerating. Keep in mind that this is a living food and the fermentation fun never stops. It will, however, slow down in cooler temperatures, so be sure to refrigerate it for long-term storage. Serve cold. Your kombucha will be at its best anytime in the next six to eight weeks. Provided there are no signs of mold you can drink your kombucha at any point, but take caution that the carbonation will continue to build over time. Open old bottles over the sink just in case they bubble over. ### Share this: - [Share on X (Opens in new window) X](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/?share=twitter) - [Share on Facebook (Opens in new window) Facebook](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/?share=facebook) ### Like this: Like Loading... #### Related Posts [![chocolate hazelnut spread recipe](https://i0.wp.com/ksolomon.com/wp-content/uploads/2018/02/nutella2.jpg?resize=348%2C215&ssl=1)](https://ksolomon.com/chocolate-hazelnut-spread-homemade-nutella-recipe/ "Chocolate Hazelnut Spread (Homemade Nutella Recipe)") ### [Chocolate Hazelnut Spread (Homemade Nutella Recipe)](https://ksolomon.com/chocolate-hazelnut-spread-homemade-nutella-recipe/ "Chocolate Hazelnut Spread (Homemade Nutella Recipe)") February 9, 2018February 9, 2018 [![British pub pickle, cheddar cheese, and crackers](https://i0.wp.com/ksolomon.com/wp-content/uploads/2017/12/IMG_0643.jpg?resize=348%2C215&ssl=1)](https://ksolomon.com/recipe-for-british-pub-pickle-aka-a-chutney-like-branston-pickle/ "Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)") ### [Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)](https://ksolomon.com/recipe-for-british-pub-pickle-aka-a-chutney-like-branston-pickle/ "Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)") December 7, 2017December 7, 2017 [![curing olives in a canning jar](https://i0.wp.com/ksolomon.com/wp-content/uploads/2017/12/IMG_0624.jpg?resize=348%2C215&ssl=1)](https://ksolomon.com/diy-curing-olives-at-home/ "DIY: Recipe for Curing Olives at Home") ### [DIY: Recipe for Curing Olives at Home](https://ksolomon.com/diy-curing-olives-at-home/ "DIY: Recipe for Curing Olives at Home") December 7, 2017May 8, 2020 ## Post navigation [Previous Article Favorites: Good Food Awards and Fancy Food Show 2016](https://ksolomon.com/favorites-good-food-awards-and-fancy-food-show-2016/) [Next Article IACP 2017 Conference Download – The Business of the Food Tour: How to Launch, Operate, and Profit from Culinary Tours](https://ksolomon.com/iacp-2017-conference-download-the-business-of-the-food-tour-how-to-launch-operate-and-profit-from-culinary-tours/) ![](https://secure.gravatar.com/avatar/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=100&d=monsterid&r=pg) #### About Karen Solomon [View all posts by Karen Solomon →](https://ksolomon.com/author/karen-solomon/ "Karen Solomon") ### 12 Comments on “Make Your Own Kombucha Recipe” 1. ![](https://secure.gravatar.com/avatar/86f2ecd87b5906810f8b3964f8498bf1b17c12ada4b25c5e894ba6bc969e10a2?s=50&d=monsterid&r=pg) [Lauren](http://ksolomon.com/) says: [June 8, 2017 at 9:45 am](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19145) I really enjoyed learning how to make Kombucha from your article. I was curious though, what do you do with the SCOBY after you bottle the kombucha? [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19145) 1. ![](https://secure.gravatar.com/avatar/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) [Karen Solomon](https://ksolomon.com/) says: [June 8, 2017 at 10:05 am](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19146) Great question! Make a strong and sweet tea – a teabag steeped til strong in about 1.5 cups of water with 3-4 tablespoons sugar – and let it cool. store your scoby in this tea in the refrigerator covered. it can be kept between batches for several months. happy brewing\! [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19146) 2. ![](https://secure.gravatar.com/avatar/6a30a321b1deba229a626b9ae38f3ac57d2884a9c2f9619ff228d72615d60f87?s=50&d=monsterid&r=pg) Pablo says: [June 19, 2017 at 10:46 am](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19231) Great article. Learned one thing from my first bottle out of the refrigerator. DON’T SHAKE or even turn upside down until after you have opened it and drank some [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19231) 1. ![](https://secure.gravatar.com/avatar/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) [Karen Solomon](https://ksolomon.com/) says: [June 19, 2017 at 12:00 pm](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19232) Oh no! I’ll bet that was a messy lesson to learn! :\> Just like soda, beer, or anything else carbonated – shaking is not a good idea. [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19232) 3. ![](https://secure.gravatar.com/avatar/178501aa33ccf404b944d365f45e64c982c89344cb9330e577b54334acde6f9a?s=50&d=monsterid&r=pg) Mary Hurt says: [June 19, 2017 at 5:13 pm](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19235) Where do you find SCOBY. I want to try this. [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19235) 1. ![](https://secure.gravatar.com/avatar/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) [Karen Solomon](https://ksolomon.com/) says: [June 20, 2017 at 1:50 pm](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19241) You may be able to find a SCOBY from another kombucha maker. It’s also possible to grow one from a bottle of unfiltered kombucha if you leave it sitting on the countertop and add some strong tea and sugar. If you don’t want to take the time, you can just buy one from [Kombucha Kamp](https://store.kombuchakamp.com/kombucha-culture-scoby.html). Good luck\! [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19241) 4. ![](https://secure.gravatar.com/avatar/1859e9a15ba2a1bfda4def485f0fb14fcc5c57d1a28efc10e6553105f2f7067e?s=50&d=monsterid&r=pg) Bre says: [June 23, 2017 at 12:16 pm](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19259) Thanks for the very good information. I am going to try this recipe. [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19259) 5. ![](https://secure.gravatar.com/avatar/81b54b261cb492a74b10bfe605e8af528209aab0130b1d638b68ede6839936c2?s=50&d=monsterid&r=pg) Bettie says: [August 9, 2017 at 2:25 pm](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19537) Have u ever tested the sugar content in ur brew?.. Commercial have 8 grams of sugar in 8 oz [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19537) 1. ![](https://secure.gravatar.com/avatar/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) [Karen Solomon](https://ksolomon.com/) says: [August 11, 2017 at 10:29 am](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19550) I have not. Sorry\! [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-19550) 6. ![](https://secure.gravatar.com/avatar/2d83267d980cd67925629e7d4e89990b571eaa1d73babc7728507b4368dddb27?s=50&d=monsterid&r=pg) [Pat @ Wholesome Kitchen](https://www.wholesomekitchen.com.au/) says: [August 6, 2018 at 10:47 pm](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-21998) Fantastic in-depth information and the recipe for kombucha! Thank you for sharing, I love kombucha and can’t wait to try making my own. [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-21998) 1. ![](https://secure.gravatar.com/avatar/e23fd75bf1bb63066c90bb8900cf1fed2a6ba6fe1787d867652d1e27872781d7?s=50&d=monsterid&r=pg) [Karen Solomon](https://ksolomon.com/) says: [August 11, 2018 at 8:56 pm](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-22028) So glad you like it! Best of luck in making your own. [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-22028) 7. ![](https://secure.gravatar.com/avatar/767970ed3f582d6a1ad7e46df658dc28dacce0839046bfdf5cbae112249430cf?s=50&d=monsterid&r=pg) Vanessa Lowe says: [August 28, 2019 at 8:28 pm](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-24573) Just wondering how to input kombucha into MFP [Reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#comment-24573) ### Leave a Reply [Cancel reply](https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/#respond) Copyright © 2026 [Karen Solomon - Editor, Writer, On-page SEO, Content Marketing](https://ksolomon.com/ "Karen Solomon - Editor, Writer, On-page SEO, Content Marketing"). Powered by [WordPress](https://wordpress.org/ "WordPress") and [HitMag](https://themezhut.com/themes/hitmag/ "HitMag WordPress Theme"). ## ## Loading Comments... ### %d
Readable Markdown	[![kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6156-300x300.jpg?resize=227%2C227)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6156.jpg)I’m addicted to this crazy swamp water. I really hated kombucha at first, but this fermented brew of tea and sugar feasted upon by our blobby friend THE SCOBY (Symbiotic Culture of Bacteria and Yeast) has become a constant in my fridge. [The caffeine is annihilated](http://www.caffeineinformer.com/caffeine-content/kombucha-tea), [the sugar converts to bubbles and a tinge of alcohol](http://www.kombuchabrooklyn.com/blog/sugar-alcohol-and-kombucha-part-1/) (so little that I regularly share this with my kids). What’s left is a cool, flavorful, fun, stomach-settling carbonated drink that’s low in calories, high in flavor, very refreshing and, some say, [is actually good for you](https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html). The kombucha recipe is here. Like any technique-driven food with few ingredients (think pasta or vinaigrette), it’s all about quality, process, and equipment. This kombucha recipe has three ingredients only: Tea, sugar, and SCOBY. The first two ingredients you likely already own. You can use any tea, but i really prefer the flavor of black tea. And you can use any black tea you like, but for the best flavor, i highly recommend something decent like PG Tips over straight-up Lipton. The sugar is regular granulated white. [![SCOBY for Kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6137-300x225.jpg?resize=199%2C149)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6137.jpg) SCOBY – view from the top [![SCOBY for Kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6138-300x225.jpg?resize=199%2C149)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6138.jpg) SCOBY – view from the bottom The third ingredient, the SCOBY, is the muscle of the whole operation; it’s critical for making kombucha. Find one from your friends or neighbors already brewing, through an [online communit](https://www.facebook.com/groups/free.scobys/)y, or [just buy](http://amzn.to/1WTFXik) two (or one, and then split it into two). If you’re patient, you can also [make your own](http://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596). The important thing is that you treat it like the living organism that it is. The buy-in on equipment is minimal. While it’s easy to find one-gallon glass jars on the cheap, i strongly encourage you to opt for two [half-gallon canning jars](http://amzn.to/1QJuxcj) made from glass designed for the heat shock of boiling water. I speak from personal experience: having a massive glass jar full of scalding liquid crack or shatter on your countertop is NOT FUN. Half-gallon canning jars, the largest size available, are the way to go. 5\.0 from 1 reviews Kombucha Recipe Author: Karen Solomon Recipe type: Beverage Serves: One gallon - 8 black tea bags (I prefer PG Tips) - 1 cup white sugar, divided - 2 SCOBY’s 1. Divide the tea bags between two clean, half-gallon boiling water-proof canning jars. Fill each jar halfway with boiling water. Cover the jars loosely to help keep the water hot, and let the tea steep until it’s very strong; 10-15 minutes. 2. Remove the tea bags and pour \½ cup of the sugar into each jar. Stir the sugar to dissolve it completely. Top off the jars with cool tap water, stir, leave them uncovered, and let them come to room temperature for at least two to three hours. 3. Your SCOBY might not float at first 4. Make certain that your sugared tea is just barely warm, else you risk killing your SCOBY. Once the liquid has cooled sufficiently, gently float the SCOBY on top of the jar. It’s OK if it sinks to the bottom at first. It will float after five days or so. 5. Cover the jars with either a single layer of cloth or paper towel and secure it with string or a rubber band; the idea is the let air in but to keep out insects and debris. Eventually the SCOBY will float to the top and take on a thick white layer. 6. Rest the jars away from heat and direct sunlight for a minimum of one week - however, i like my kombucha fermented for at least three weeks. The length of time here is a matter of personal preference. The longer it sits, the dryer and more fermented the drink becomes. You can always gently dip a straw under the SCOBY to taste the brew and see if you like its flavor. 7. Your kombucha is now ready to drink - as-is or with a shot of juice. Or, if you prefer, you can add flavors and do a second round of fermentation for more carbonation in the bottle. Bottling and Flavoring Your Kombucha [![Sugared tea and SCOBY for Kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6145-300x225.jpg?resize=261%2C196)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6145.jpg)For an extra added UMPH to your drink, i recommend bottling and adding flavors. You can bottle your kombucha in any vessel you like, but my favorite are bottles with a fairly wide top for easy cleaning. You can just use canning jars, but they are often too clumsy for pouring. I also recommend a very fine mesh sieve (like something you’d use to strain tea leaves) placed inside a funnel for less mess and a clearer brew. Pour (or ladle) the kombucha into bottles. If you wish to add flavors to your kombucha, use any of the following: - fruit syrups [![SCOBY for Kombucha](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6151-300x225.jpg?resize=214%2C160)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6151.jpg) Your SCOBY may not float at first. - fruit juice - mashed and strained jam or marmalade (stir vigorously and pass it through a fine mesh sieve) - fresh cut up fruit like halved strawberries, cubes of apple, or slices of ginger. Avoid really acidic foods like lemon or lime as they may stop the fermentation process. Keep the flavors light; I prefer not to use more than a tablespoon or two per a 750 ml. bottle. Pro-tip: add whatever fruit or sweetener you’re using when the bottle is halfway full to help it mix evenly into the bottle. Labeling the bottles is a good idea if you’re experimenting with different flavors. [![SCOBY hard at work, making your kombucha delicious](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6150-300x225.jpg?resize=188%2C141)](https://i0.wp.com/ksolomon.com/wp-content/uploads/2016/02/IMG_6150.jpg) SCOBY hard at work, making your kombucha delicious Leave about a half-inch of headspace at the top of each bottle, and cap it tightly. Let it sit at room temperature another two days before refrigerating. Keep in mind that this is a living food and the fermentation fun never stops. It will, however, slow down in cooler temperatures, so be sure to refrigerate it for long-term storage. Serve cold. Your kombucha will be at its best anytime in the next six to eight weeks. Provided there are no signs of mold you can drink your kombucha at any point, but take caution that the carbonation will continue to build over time. Open old bottles over the sink just in case they bubble over.
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