🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 59 (from laksa004)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa059.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://www.bbcgoodfood.com/recipes/kombucha-recipe\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.bbcgoodfood.com/recipes/kombucha-recipe\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.bbcgoodfood.com\/recipes\/kombucha-recipe","crawl_time":1775174207,"first_indexed_time":1569609621,"http_code":200,"src_unparsed":"com,bbcgoodfood!www,\/recipes\/kombucha-recipe s443","src_root_hash":"4708419191032196459","history_drop_reason":null,"meta_title":"Kombucha recipe | Good Food","meta_descriptions":["Discover how to make kombucha and the 'scoby', or 'symbiotic culture of bacteria and yeast' that forms the base of this fermented drink – then try a secondary fermentation with added flavours"],"attrs_boilerpipe_text":"Skip to ingredients\n2\norganic green teabags\n(or 2 tsp loose leaf)\n2\norganic black teabags\nbags (or 2 tsp loose leaf)\n100-200g\ngranulated sugar\nto taste\n1 medium\nscoby\nplus 100-200ml starter liquid\nNutrition: Per serving\nkcal\n33\nfat\n0g\nlow\nsaturates\n0g\ncarbs\n8g\nsugars\n8g\nfibre\n0g\nprotein\n0.1g\nsalt\n0g\nMethod\nstep 1\nFor essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on\nhow to make kombucha\n. Pour 1.8 litres boiled water into a\nsaucepan\n, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.\nstep 2\nRemove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the\nscoby\nand its starter liquid, leaving a minimum of 5cm space at the top of the jar.\nstep 3\nCover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.\nstep 4\nLeave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.\nstep 5\nAfter the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.\nstep 6\nThe kombucha is ready to drink immediately, or you can start a ‘secondary fermentation’ by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking.\nWill keep in the fridge for up to three months\n.\nLemon & ginger kombucha\nAdd the\nzest and juice of 1 lemon\nand\n1-2 tsp grated ginger\nto\n750ml kombucha\nand mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.\nBerry kombucha\nAdd\na handful of chopped strawberries\n,\nblueberries\nor\nbashed raspberries\nto\n750ml kombucha\nand mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.","attrs_markdown":"[Skip to main content](https:\/\/www.bbcgoodfood.com\/recipes\/kombucha-recipe#site-main)\n\n- [Subscribe](https:\/\/www.bbcgoodfood.com\/subscribe \"Subscribe\")\n- [Sustainability](https:\/\/www.bbcgoodfood.com\/feature\/sustainability \"Sustainability\")\n- [Good Food Shows](https:\/\/www.goodfoodshow.com\/summer\/?utm_source=bbcgoodfood.com&utm_medium=referral&utm_campaign=eyebrowbanner \"Good Food Shows\")\n- [GF x Gousto](https:\/\/cook.gousto.co.uk\/goodfood\/?utm_source=goodfood&utm_medium=email&utm_campaign=goodfood&?promo_code=GOODFOOD50 \"GF x Gousto\")\n- [Download our app](https:\/\/immediate.onelink.me\/OQap?af_xp=custom&pid=website&c=homepage_eyebrow&is_mar26_chetnamakan_retargeting=true&af_reengagement_window=30d&af_dp=bbcgoodfood%3A%2F%2F \"Download our app\")\n- [GF x Laithwaites Wine](https:\/\/www.laithwaites.co.uk\/partnerships\/goodfood?cid=PRT\/8715001\/goodfood\/GFEYENAV&\/partner&\/20251015&\/LW&utm_medium=PRT&utm_source=gf&utm_campaign=GFEYENAV \"GF x Laithwaites Wine\")\n\n- [Sign in](https:\/\/www.bbcgoodfood.com\/api\/auth\/login)\n- [Register](https:\/\/www.bbcgoodfood.com\/api\/auth\/signup)\n\n[Sign in](https:\/\/www.bbcgoodfood.com\/api\/auth\/login)\n\n[Register](https:\/\/www.bbcgoodfood.com\/api\/auth\/signup)\n\n- [Recipes](https:\/\/www.bbcgoodfood.com\/recipes \"Recipes\")\n  - 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try this speedy version for a tasty side dish.\n\n[![Sauerkraut in a glass jar with spoon](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/30\/2020\/08\/sauerkraut-2-83e6e89.jpg?quality=90&resize=93,84)](https:\/\/www.bbcgoodfood.com\/recipes\/simple-sauerkraut)\n\n[How to make sauerkraut](https:\/\/www.bbcgoodfood.com\/recipes\/simple-sauerkraut)\n\nA star rating of 4 out of 5.14 ratings\n\nTry the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard\n\n[![Kimchi fried rice in a pan](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/30\/2020\/08\/kimchi-cdc377b.jpg?quality=90&resize=93,84)](https:\/\/www.bbcgoodfood.com\/recipes\/kimchi-fried-rice)\n\n[Kimchi fried rice](https:\/\/www.bbcgoodfood.com\/recipes\/kimchi-fried-rice)\n\nA star rating of 3.5 out of 5.21 ratings\n\nFind three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria\n\n## Ingredients\n## Nutrition\n\n- 2 organic green teabags\n  (or 2 tsp loose leaf)\n- 2 organic black teabags\n  bags (or 2 tsp loose leaf)\n- 100-200g [granulated sugar](https:\/\/www.bbcgoodfood.com\/glossary\/sugar-glossary)\n  to taste\n- 1 medium scoby\n  plus 100-200ml starter liquid\n\nKeep the screen awake with cook mode on the [Good Food app.](https:\/\/immediate.onelink.me\/OQap?af_xp=custom&pid=website&c=ingredients_CTA&is_retargeting=true&af_reengagement_window=30d&af_dp=bbcgoodfood%3A%2F%2F)\n\nNutrition: Per serving\n\n- kcal33\n- fat0g\n  low\n- saturates0g\n- carbs8g\n- sugars8g\n- fibre0g\n- protein0\\.1g\n- salt0g\n\nAd\n\n## Method\n- ### step 1\n  For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on [how to make kombucha](https:\/\/www.bbcgoodfood.com\/howto\/guide\/how-make-kombucha). Pour 1.8 litres boiled water into a [saucepan](https:\/\/www.bbcgoodfood.com\/review\/five-best-saucepans), add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.\n- ### step 2\n  Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the [scoby](https:\/\/www.bbcgoodfood.com\/howto\/guide\/how-make-kombucha#wherescoby) and its starter liquid, leaving a minimum of 5cm space at the top of the jar.\n- ### step 3\n  Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.\n- ### step 4\n  Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.\n- ### step 5\n  After the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.\n- ### step 6\n  The kombucha is ready to drink immediately, or you can start a ‘secondary fermentation’ by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. *Will keep in the fridge for up to three months*.  \n  **Lemon & ginger kombucha**   \n  Add the **zest and juice of 1 lemon** and **1-2 tsp grated ginger** to **750ml kombucha** and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.\n  \n  **Berry kombucha**   \n  Add **a handful of chopped strawberries**, **blueberries** or **bashed raspberries** to **750ml kombucha** and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.\n## Sponsored content\nAd\n\n## Comments, questions and tips (7)\n### Overall rating\nA star rating of 4.5 out of 5.14 ratings\n\n#### 7s6rbxhjgt39744\n1 week ago\n\nI reduce the recipe. 2 teabags, 1 liter of water, 60g sugar. Make the tea with sugar, take the bags out (don’t squeeze) after a few minutes, stir and let it go to room temp. Then ferment in a jar with the scoby for 7 days at room temp. Pour into a clean bottle (keep some for the scoby to live in),… More\n\nReply\n\n#### caroline.quaife38875\n3 weeks ago\n\nquestion\n\nHow do you make this ginger kombucha\n\nReply\n\n#### triciacochrane\n2 months ago\n\nI have been making Kombucha for personal use for years and love it. The scoby is the jelly like seal that floats to the top. It will grow a new one after a few baches. You can split them apart and have two brews or share with a friend (you must have a bit of the kombucha with it (a starter kit). … More\n\nReply\n\n##### mariepratt28\n1 month ago\n\nThe Liquid is Key: The actual \"SCOBY\" (Symbiotic Culture Of Bacteria and Yeast) is the liquid starter tea. The rubbery disk (pellicle) is just a byproduct, though it helps with protection.\n\n#### EggyNG14\n8 months ago\n\nHi, this is a useful however I think it is incorrect. The SCOBY is the liquid not the floating ‘pellicle’ which is a cellulose byproduct \\&amp; isn’t actually necessary although reassuring to know things are still active. The liquid is the important stuff.\n\nReply\n\n##### emmahargraves\n2 months ago\n\nNo the scoby is the jelly like thing that floats on the top and is essential\\!\n\n#### sarphillipsKSDZ\\_9lg\n3 years ago\n\nThere’s was a question about the starter. If you buy a SCOBY it should come floating in starter liquid. If you are given some, the same. Once you’ve done your first batch use part of it as the starter for your next batch.\n\nReply\n\nShow more (2)\n\nAd\n\nAd\n\n[Savour the season](https:\/\/www.bbcgoodfood.com\/subscribe?utm_source=fabric&utm_medium=brandsite&utm_content=sidebar-widget&utm_campaign=326cspring-26)\n\nTurn ordinary meals into something special with Good Food All Access for just £9.99 for 6 month.\n\n[Subscribe today](https:\/\/www.bbcgoodfood.com\/subscribe?utm_source=fabric&utm_medium=brandsite&utm_content=sidebar-widget&utm_campaign=326cspring-26)\n\n#### Related guides\n[The best kombucha to buy 2026](https:\/\/www.bbcgoodfood.com\/review\/best-kombucha)\n\n[How to make kombucha](https:\/\/www.bbcgoodfood.com\/health\/healthy-food-guides\/how-make-kombucha)\n\n[14 fermented foods and their benefits](https:\/\/www.bbcgoodfood.com\/health\/top-12-healthiest-fermented-foods)\n\n[Which foods are really good for our gut health?](https:\/\/www.bbcgoodfood.com\/health\/nutrition\/diy-gut-health-products)\n\nAd\n## Sponsored content\n\n[Explore our recipe app](https:\/\/immediate.onelink.me\/OQap\/np1ykpdl)\n\nSubscribe now and get access to exclusive recipes, meal plans, podcasts and more.\n\n[Try today](https:\/\/immediate.onelink.me\/OQap\/np1ykpdl)\n\n[Savour the season](https:\/\/www.bbcgoodfood.com\/subscribe?tab=digital&utm_source=fabric&utm_medium=brandsite&utm_campaign=326cspring-26&utm_content=footer-widget)\n\nTurn ordinary meals into something special with Good Food All Access for just £9.99 for 6 month.\n\n[Subscribe today](https:\/\/www.bbcgoodfood.com\/subscribe?tab=digital&utm_source=fabric&utm_medium=brandsite&utm_campaign=326cspring-26&utm_content=footer-widget)\n\n[Podcast](https:\/\/www.bbcgoodfood.com\/feature\/podcasts)\n\nOur food team shares tips, techniques and their all-time favourite recipes in our lively weekly podcast.\n\n[More](https:\/\/www.bbcgoodfood.com\/feature\/podcasts)\n\n- [Visit us on Facebook](https:\/\/www.facebook.com\/goodfoodeveryday)\n- [Visit us on Twitter](https:\/\/twitter.com\/@BBCgoodfood)\n- [Visit us on Instagram](https:\/\/www.instagram.com\/goodfoodeveryday)\n- [Visit us on Pinterest](http:\/\/uk.pinterest.com\/goodfood)\n- [Visit us on Youtube](https:\/\/www.youtube.com\/@GoodFood)\n- [Visit us on Tiktok](https:\/\/www.tiktok.com\/@goodfood)\n- [Visit us on Rss](https:\/\/www.bbcgoodfood.com\/feed\/atom\/)\n\n- [About us](https:\/\/www.bbcgoodfood.com\/about-bbc-good-food \"About us\")\n- [Contact Us](https:\/\/www.bbcgoodfood.com\/contact-us \"Contact Us\")\n- [Privacy Queries](https:\/\/www.bbcgoodfood.com\/privacy-policy-form \"Privacy Queries\")\n- [Privacy Policy](https:\/\/www.immediate.co.uk\/privacy\/ \"Privacy Policy\")\n- [Terms & Conditions](https:\/\/www.immediate.co.uk\/terms-and-conditions\/ \"Terms & Conditions\")\n- [Cookies Policy](https:\/\/www.immediate.co.uk\/cookies\/ \"Cookies Policy\")\n- [Complaints escalation](https:\/\/www.immediate.co.uk\/complaints-escalation\/ \"Complaints escalation\")\n- [Advertise](https:\/\/www.immediate.co.uk\/brands\/bbc-good-food-magazine\/#advertising \"Advertise\")\n- [Accessibility](https:\/\/www.immediate.co.uk\/accessibility\/ \"Accessibility\")\n- [Sustainability](https:\/\/www.bbcgoodfood.com\/feature\/sustainability \"Sustainability\")\n- [AI Policy](https:\/\/www.immediate.co.uk\/genai\/ \"AI Policy\")\n- [Manage Privacy Settings](https:\/\/www.bbcgoodfood.com\/recipes\/kombucha-recipe \"Manage your privacy and consent settings\")\n\nThis website is owned and published by Immediate Media Company Limited. 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Pour 1.8 litres boiled water into a [saucepan](https:\/\/www.bbcgoodfood.com\/review\/five-best-saucepans), add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.\n- ### step 2\n  Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the [scoby](https:\/\/www.bbcgoodfood.com\/howto\/guide\/how-make-kombucha#wherescoby) and its starter liquid, leaving a minimum of 5cm space at the top of the jar.\n- ### step 3\n  Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.\n- ### step 4\n  Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.\n- ### step 5\n  After the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.\n- ### step 6\n  The kombucha is ready to drink immediately, or you can start a ‘secondary fermentation’ by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. *Will keep in the fridge for up to three months*.  \n  **Lemon & ginger kombucha**   \n  Add the **zest and juice of 1 lemon** and **1-2 tsp grated ginger** to **750ml kombucha** and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.\n  \n  **Berry kombucha**   \n  Add **a handful of chopped strawberries**, **blueberries** or **bashed raspberries** to **750ml kombucha** and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.","meta_canonical":null}

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Meta Title	Kombucha recipe \| Good Food
Meta Description	Discover how to make kombucha and the 'scoby', or 'symbiotic culture of bacteria and yeast' that forms the base of this fermented drink – then try a secondary fermentation with added flavours
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Boilerpipe Text	Skip to ingredients 2 organic green teabags (or 2 tsp loose leaf) 2 organic black teabags bags (or 2 tsp loose leaf) 100-200g granulated sugar to taste 1 medium scoby plus 100-200ml starter liquid Nutrition: Per serving kcal 33 fat 0g low saturates 0g carbs 8g sugars 8g fibre 0g protein 0.1g salt 0g Method step 1 For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha . Pour 1.8 litres boiled water into a saucepan , add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse. step 2 Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar. step 3 Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents. step 4 Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important. step 5 After the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch. step 6 The kombucha is ready to drink immediately, or you can start a ‘secondary fermentation’ by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months . Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve. Berry kombucha Add a handful of chopped strawberries , blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.
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[Home](https://www.bbcgoodfood.com/) - [Recipes](https://www.bbcgoodfood.com/recipes) - Kombucha ![Kombucha served in bottles](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/kombucha-a7973b2.jpg?quality=90&resize=440,400) # Kombucha - [Alice Johnston](https://www.bbcgoodfood.com/author/alicejohnston) Save recipe Makes 2 litres More effort Prep: 20 mins no cook, plus infusing, cooling and 1-2 weeks fermenting [A star rating of 4.5 out of 5.14 ratingsRate](https://www.bbcgoodfood.com/recipes/kombucha-recipe#rating) [7 comments](https://www.bbcgoodfood.com/recipes/kombucha-recipe#commentsFeed) Discover how to make kombucha and the 'scoby', or 'symbiotic culture of bacteria and yeast' that forms the base of this fermented drink – then try a secondary fermentation with added flavours Read more Dairy-free Egg-free Gluten-free Vegan Vegetarian Print Ad [Skip to ingredients](https://www.bbcgoodfood.com/recipes/kombucha-recipe#ingredients-list) Alternatives Complete the dish Showing items 1 to 3 of 3 [![Quick kimchi](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/cropped-kimchi-0685594.jpg?quality=90&resize=93,84)](https://www.bbcgoodfood.com/recipes/quick-kimchi) [Quick kimchi](https://www.bbcgoodfood.com/recipes/quick-kimchi) A star rating of 4 out of 5.38 ratings This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish. [![Sauerkraut in a glass jar with spoon](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/sauerkraut-2-83e6e89.jpg?quality=90&resize=93,84)](https://www.bbcgoodfood.com/recipes/simple-sauerkraut) [How to make sauerkraut](https://www.bbcgoodfood.com/recipes/simple-sauerkraut) A star rating of 4 out of 5.14 ratings Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard [![Kimchi fried rice in a pan](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/kimchi-cdc377b.jpg?quality=90&resize=93,84)](https://www.bbcgoodfood.com/recipes/kimchi-fried-rice) [Kimchi fried rice](https://www.bbcgoodfood.com/recipes/kimchi-fried-rice) A star rating of 3.5 out of 5.21 ratings Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria ## Ingredients ## Nutrition - 2 organic green teabags (or 2 tsp loose leaf) - 2 organic black teabags bags (or 2 tsp loose leaf) - 100-200g [granulated sugar](https://www.bbcgoodfood.com/glossary/sugar-glossary) to taste - 1 medium scoby plus 100-200ml starter liquid Keep the screen awake with cook mode on the [Good Food app.](https://immediate.onelink.me/OQap?af_xp=custom&pid=website&c=ingredients_CTA&is_retargeting=true&af_reengagement_window=30d&af_dp=bbcgoodfood%3A%2F%2F) Nutrition: Per serving - kcal33 - fat0g low - saturates0g - carbs8g - sugars8g - fibre0g - protein0\.1g - salt0g Ad ## Method - ### step 1 For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on [how to make kombucha](https://www.bbcgoodfood.com/howto/guide/how-make-kombucha). Pour 1.8 litres boiled water into a [saucepan](https://www.bbcgoodfood.com/review/five-best-saucepans), add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse. - ### step 2 Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the [scoby](https://www.bbcgoodfood.com/howto/guide/how-make-kombucha#wherescoby) and its starter liquid, leaving a minimum of 5cm space at the top of the jar. - ### step 3 Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents. - ### step 4 Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important. - ### step 5 After the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch. - ### step 6 The kombucha is ready to drink immediately, or you can start a ‘secondary fermentation’ by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months. Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve. Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve. ## Sponsored content Ad ## Comments, questions and tips (7) ### Overall rating A star rating of 4.5 out of 5.14 ratings #### 7s6rbxhjgt39744 1 week ago I reduce the recipe. 2 teabags, 1 liter of water, 60g sugar. Make the tea with sugar, take the bags out (don’t squeeze) after a few minutes, stir and let it go to room temp. Then ferment in a jar with the scoby for 7 days at room temp. Pour into a clean bottle (keep some for the scoby to live in),… More Reply #### caroline.quaife38875 3 weeks ago question How do you make this ginger kombucha Reply #### triciacochrane 2 months ago I have been making Kombucha for personal use for years and love it. The scoby is the jelly like seal that floats to the top. It will grow a new one after a few baches. You can split them apart and have two brews or share with a friend (you must have a bit of the kombucha with it (a starter kit). … More Reply ##### mariepratt28 1 month ago The Liquid is Key: The actual "SCOBY" (Symbiotic Culture Of Bacteria and Yeast) is the liquid starter tea. The rubbery disk (pellicle) is just a byproduct, though it helps with protection. #### EggyNG14 8 months ago Hi, this is a useful however I think it is incorrect. The SCOBY is the liquid not the floating ‘pellicle’ which is a cellulose byproduct \& isn’t actually necessary although reassuring to know things are still active. The liquid is the important stuff. Reply ##### emmahargraves 2 months ago No the scoby is the jelly like thing that floats on the top and is essential\! #### sarphillipsKSDZ\_9lg 3 years ago There’s was a question about the starter. If you buy a SCOBY it should come floating in starter liquid. If you are given some, the same. Once you’ve done your first batch use part of it as the starter for your next batch. Reply Show more (2) Ad Ad [Savour the season](https://www.bbcgoodfood.com/subscribe?utm_source=fabric&utm_medium=brandsite&utm_content=sidebar-widget&utm_campaign=326cspring-26) Turn ordinary meals into something special with Good Food All Access for just £9.99 for 6 month. 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Readable Markdown	[Skip to ingredients](https://www.bbcgoodfood.com/recipes/kombucha-recipe#ingredients-list) - 2 organic green teabags (or 2 tsp loose leaf) - 2 organic black teabags bags (or 2 tsp loose leaf) - 100-200g [granulated sugar](https://www.bbcgoodfood.com/glossary/sugar-glossary) to taste - 1 medium scoby plus 100-200ml starter liquid Nutrition: Per serving - kcal33 - fat0g low - saturates0g - carbs8g - sugars8g - fibre0g - protein0\.1g - salt0g ## Method - ### step 1 For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on [how to make kombucha](https://www.bbcgoodfood.com/howto/guide/how-make-kombucha). Pour 1.8 litres boiled water into a [saucepan](https://www.bbcgoodfood.com/review/five-best-saucepans), add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse. - ### step 2 Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the [scoby](https://www.bbcgoodfood.com/howto/guide/how-make-kombucha#wherescoby) and its starter liquid, leaving a minimum of 5cm space at the top of the jar. - ### step 3 Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents. - ### step 4 Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important. - ### step 5 After the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch. - ### step 6 The kombucha is ready to drink immediately, or you can start a ‘secondary fermentation’ by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months. Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve. Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.
Shard	59 (laksa)
Root Hash	4708419191032196459
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