🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 92 (from laksa172)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa092.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.eatingwell.com/recipe/265889/homemade-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.eatingwell.com/recipe/265889/homemade-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.eatingwell.com\/recipe\/265889\/homemade-kombucha\/","crawl_time":1776630255,"first_indexed_time":1601210431,"http_code":200,"src_unparsed":"com,eatingwell!www,\/recipe\/265889\/homemade-kombucha\/ s443","src_root_hash":"9493198823493819092","history_drop_reason":null,"meta_title":"Homemade Kombucha","meta_descriptions":["Kombucha is a lightly fizzy, fermented tea drink known for its probiotic benefits and tart flavor. Learn how to make this delicious beverage at home."],"attrs_boilerpipe_text":"Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags.\nAllow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour SCOBY and starter kombucha into the jar.\nCover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75°F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the SCOBY may float on top or sink to the bottom and, after a few days, a new SCOBY layer will form.\nAfter 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached.\nWhen the kombucha is done, remove the SCOBY and place it in a sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the SCOBY grows several layers thick, remove a layer and discard it, or share it with a friend.)\nPour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles.\nClose the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks.\nEquipment\n1-gallon glass jar, paper towel or clean tea towel, rubber band, funnel, fine-mesh strainer, sealable glass bottles\nTip\nKombucha SCOBY is widely available online. Starter kombucha is simply kombucha from a previous batch. If this is your first time making kombucha, starter kombucha will be included with your purchased SCOBY.\nTo make ahead\nRefrigerate kombucha for up to 2 weeks.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.eatingwell.com\/recipe\/265889\/homemade-kombucha\/#main)\n\n[EatingWell](https:\/\/www.eatingwell.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n- [Newsletters](https:\/\/www.eatingwell.com\/recipe\/265889\/homemade-kombucha\/)\n- [Sweepstakes](https:\/\/www.eatingwell.com\/sweepstakes)\n- [Subscribe](https:\/\/www.eatingwell.com\/recipe\/265889\/homemade-kombucha\/)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[EatingWell](https:\/\/www.eatingwell.com\/)\n\nPlease fill out this field.\n\n- [Healthy Recipes](https:\/\/www.eatingwell.com\/recipes\/)\n  Healthy Recipes\n  \n  - [Dinner](https:\/\/www.eatingwell.com\/recipes\/17947\/mealtimes\/dinner\/)\n  - [Quick & Easy](https:\/\/www.eatingwell.com\/recipes\/18258\/cooking-methods-styles\/quick-easy\/)\n  - [Breakfast & Brunch](https:\/\/www.eatingwell.com\/recipes\/17916\/mealtimes\/breakfast-brunch\/)\n  - 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Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=4eanmq&isMyrecipes=true&utm_source=eatingwell&utm_medium=sitewidebanner)\n\n- [Healthy Recipes](https:\/\/www.eatingwell.com\/recipes\/)\n- [Lifestyle Diets](https:\/\/www.eatingwell.com\/recipes\/18024\/lifestyle-diets\/)\n- [Vegan](https:\/\/www.eatingwell.com\/recipes\/18003\/lifestyle-diets\/vegan\/)\n- [Vegan Drink](https:\/\/www.eatingwell.com\/recipes\/18535\/lifestyle-diets\/vegan\/drinks\/)\n\n# Homemade Kombucha\n5\\.0\n\n(1)\n\nAdd your rating & review\n\nMaking kombucha at home is quite simple: Make sweetened tea, add it to a jar with a SCOBY (symbiotic culture of bacteria and yeast) and let it ferment for about a week.\n\nBy\n\n[Sonja Overhiser](https:\/\/www.eatingwell.com\/author\/sonja-overhiser\/)\n\n![Sonja Overhiser]()\n\n![Sonja Overhiser](https:\/\/www.eatingwell.com\/thmb\/e8NImOx6_ecS2mzJiKd0QqBSnM4=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/sonja-overhiser-c6b8c939c2fc46e6981c24e9e9e5d381.jpg)\n\n[Sonja Overhiser](https:\/\/www.eatingwell.com\/author\/sonja-overhiser\/)\n\nSonja Overhiser runs the award-winning recipe website A Couple Cooks with her husband, Alex. She's author of the acclaimed cookbook Pretty Simple Cooking and contributor to Washington Post Food. Her expertise in healthy plant-forward cooking has landed her on the TODAY Show and in the pages of Bon Appétit. With several entrepreneurial and activism-oriented projects under her belt, Sonja is on a mission to make the world a better place one bite at the time.\n\n[EatingWell's Editorial Guidelines](https:\/\/www.eatingwell.com\/about-us-6743412#toc-editorial-policies)\n\nUpdated on September 15, 2025\n\nReviewed by Dietitian\n\n[Emily Lachtrupp, M.S., RD](https:\/\/www.eatingwell.com\/author\/emily-lachtrupp\/)\n\n![Emily Lachtrupp Headshot]()\n\n![Emily Lachtrupp Headshot](https:\/\/www.eatingwell.com\/thmb\/DC7QFztHztk5BVusz0tWJV_6KfY=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/emily-lachtrupp-headshot-1x1-1-d7229736b15f4211886d3ba3bc70dc5f.jpg)\n\nReviewed by Dietitian [Emily Lachtrupp, M.S., RD](https:\/\/www.eatingwell.com\/author\/emily-lachtrupp\/)\n\nEmily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.\n\n[EatingWell's Editorial Guidelines](https:\/\/www.eatingwell.com\/about-us-6743412)\n\nSave\n\nRate\n\nShare\n\nClose\n\n![5507724\\.jpg](https:\/\/www.eatingwell.com\/thmb\/w8B-MW8uaYuBu2F7i190WGDkn5I=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/5507724-6b05f168e43947f88799891e80c48c6d.jpg)\n\n![5507724\\.jpg](https:\/\/www.eatingwell.com\/thmb\/w8B-MW8uaYuBu2F7i190WGDkn5I=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/5507724-6b05f168e43947f88799891e80c48c6d.jpg)\n\nPrep Time:\n\n30 mins\n\nAdditional Time:\n\n8 days 23 hrs 30 mins\n\nTotal Time:\n\n9 days\n\nServings:\n\n12\n\nYield:\n\n12 cups\n\nNutrition Profile:\n\n[Gut Healthy](https:\/\/www.eatingwell.com\/gut-healthy-recipes-8660051) [Nut-Free](https:\/\/www.eatingwell.com\/recipes\/18051\/dietary-restrictions\/nut-free\/) [Dairy-Free](https:\/\/www.eatingwell.com\/recipes\/17898\/dietary-restrictions\/dairy-free-lactose-free\/) [Soy-Free](https:\/\/www.eatingwell.com\/recipes\/18050\/dietary-restrictions\/soy-free\/) [Vegan](https:\/\/www.eatingwell.com\/recipes\/18003\/lifestyle-diets\/vegan\/) [Vegetarian](https:\/\/www.eatingwell.com\/recipes\/18005\/lifestyle-diets\/vegetarian\/) [Egg-Free](https:\/\/www.eatingwell.com\/recipes\/18048\/dietary-restrictions\/egg-free\/) [Gluten-Free](https:\/\/www.eatingwell.com\/recipes\/17900\/dietary-restrictions\/gluten-free\/)\n\nJump to Nutrition Facts\n\nJump to recipe\n\n- The SCOBY ferments sugar into a tangy, uniquely flavored drink.\n- Kombucha supplies probiotics to support a healthy gut.\n- This beverage is great on its own or as a cocktail and smoothie addition.\n## What Is Kombucha?\nKombucha is a lightly fizzy, fermented tea drink with a tart, slightly sweet flavor and contains probiotics, the \"good\" gut bacteria found in fermented foods.\n\n## What Is a SCOBY?\nThe SCOBY is a pancake-shaped living culture that eats most of the sugar in the tea, turning it into a tangy and delicious fermented beverage. Short for \"symbiotic culture of bacteria and yeast,\" the SCOBY is sometimes called the \"mother\" and houses the live bacteria that give each batch of kombucha a unique identity.\n\n## Ways to Use Kombucha\nKombucha is great to drink on its own, but it's also fantastic in cocktails and smoothies.\n\n*Additional reporting by [Jan Valdez](https:\/\/www.eatingwell.com\/author\/jan-valdez\/)*\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis.  Original recipe (1X) yields 12 servings\n\n- 1 gallon water\n- 1 cup sugar\n- 6  plain black tea bags\n- 1  kombucha SCOBY (see Tip)\n- 1 cup starter kombucha (see Tip)\n### Local Offers\n\n## Directions\n1. Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags.\n2. Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour SCOBY and starter kombucha into the jar.\n3. Cover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75°F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the SCOBY may float on top or sink to the bottom and, after a few days, a new SCOBY layer will form.\n4. After 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached.\n5. When the kombucha is done, remove the SCOBY and place it in a sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the SCOBY grows several layers thick, remove a layer and discard it, or share it with a friend.)\n6. Pour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles.\n7. Close the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks.\n## Equipment\n1-gallon glass jar, paper towel or clean tea towel, rubber band, funnel, fine-mesh strainer, sealable glass bottles\n\n## Tip\nKombucha SCOBY is widely available online. Starter kombucha is simply kombucha from a previous batch. If this is your first time making kombucha, starter kombucha will be included with your purchased SCOBY.\n\n## To make ahead\nRefrigerate kombucha for up to 2 weeks.\n\nOriginally appeared: EatingWell.com, June 2018\n\nSave\n\nRate\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 68 | Calories |\n| 18g | Carbs |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Serving Size 1 cup |   |\n| Calories 68 |   |\n| % Daily Value \\* |   |\n| Total Carbohydrate 18g | 6% |\n| Total Sugars 7g |   |\n| Added Sugars 7g | 14% |\n| Sodium 10mg | 0% |\n| Calcium 10mg | 1% |\n| Magnesium 3mg | 1% |\n| Potassium 16mg | 0% |\n\nNutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.\n\n\\* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)\n\n(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.\n\n## Reviews\nHomemade Kombucha\n\nMy Rating\n\nRate this a 1\n\nRate this a 2\n\nRate this a 3\n\nRate this a 4\n\nRate this a 5\n\nMy Review\n\nCancel\n\nSubmit\n\n5 out of 5\n\n1 Ratings\n\n[5 star]()\n\n1\n\n4 star\n\n0\n\n3 star\n\n0\n\n2 star\n\n0\n\n1 star\n\n0\n\nBe the first to review\\!\n\n## Related Articles\n[![5507718\\.jpg](https:\/\/www.eatingwell.com\/thmb\/8o3zNgFqSFCPrseymdRsZeDihEY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/5507718-a9b7447bec054b8fa56e7868b03ed61e.jpg) ![5507718\\.jpg](https:\/\/www.eatingwell.com\/thmb\/8o3zNgFqSFCPrseymdRsZeDihEY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/5507718-a9b7447bec054b8fa56e7868b03ed61e.jpg) Water Kefir 2 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Inc.](https:\/\/www.people.inc\/) publishing family.\n\nMyrecipes Dialog\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"1. Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags.\n2. Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour SCOBY and starter kombucha into the jar.\n3. Cover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75°F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the SCOBY may float on top or sink to the bottom and, after a few days, a new SCOBY layer will form.\n4. After 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached.\n5. When the kombucha is done, remove the SCOBY and place it in a sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the SCOBY grows several layers thick, remove a layer and discard it, or share it with a friend.)\n6. Pour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles.\n7. Close the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks.\n## Equipment\n1-gallon glass jar, paper towel or clean tea towel, rubber band, funnel, fine-mesh strainer, sealable glass bottles\n\n## Tip\nKombucha SCOBY is widely available online. Starter kombucha is simply kombucha from a previous batch. If this is your first time making kombucha, starter kombucha will be included with your purchased SCOBY.\n\n## To make ahead\nRefrigerate kombucha for up to 2 weeks.","meta_canonical":null}

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Meta Description	Kombucha is a lightly fizzy, fermented tea drink known for its probiotic benefits and tart flavor. Learn how to make this delicious beverage at home.
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Boilerpipe Text	Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags. Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour SCOBY and starter kombucha into the jar. Cover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75°F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the SCOBY may float on top or sink to the bottom and, after a few days, a new SCOBY layer will form. After 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached. When the kombucha is done, remove the SCOBY and place it in a sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the SCOBY grows several layers thick, remove a layer and discard it, or share it with a friend.) Pour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles. Close the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks. Equipment 1-gallon glass jar, paper towel or clean tea towel, rubber band, funnel, fine-mesh strainer, sealable glass bottles Tip Kombucha SCOBY is widely available online. Starter kombucha is simply kombucha from a previous batch. If this is your first time making kombucha, starter kombucha will be included with your purchased SCOBY. To make ahead Refrigerate kombucha for up to 2 weeks.
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By [Sonja Overhiser](https://www.eatingwell.com/author/sonja-overhiser/) ![Sonja Overhiser]() ![Sonja Overhiser](https://www.eatingwell.com/thmb/e8NImOx6_ecS2mzJiKd0QqBSnM4=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/sonja-overhiser-c6b8c939c2fc46e6981c24e9e9e5d381.jpg) [Sonja Overhiser](https://www.eatingwell.com/author/sonja-overhiser/) Sonja Overhiser runs the award-winning recipe website A Couple Cooks with her husband, Alex. She's author of the acclaimed cookbook Pretty Simple Cooking and contributor to Washington Post Food. Her expertise in healthy plant-forward cooking has landed her on the TODAY Show and in the pages of Bon Appétit. With several entrepreneurial and activism-oriented projects under her belt, Sonja is on a mission to make the world a better place one bite at the time. [EatingWell's Editorial Guidelines](https://www.eatingwell.com/about-us-6743412#toc-editorial-policies) Updated on September 15, 2025 Reviewed by Dietitian [Emily Lachtrupp, M.S., RD](https://www.eatingwell.com/author/emily-lachtrupp/) ![Emily Lachtrupp Headshot]() ![Emily Lachtrupp Headshot](https://www.eatingwell.com/thmb/DC7QFztHztk5BVusz0tWJV_6KfY=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/emily-lachtrupp-headshot-1x1-1-d7229736b15f4211886d3ba3bc70dc5f.jpg) Reviewed by Dietitian [Emily Lachtrupp, M.S., RD](https://www.eatingwell.com/author/emily-lachtrupp/) Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. [EatingWell's Editorial Guidelines](https://www.eatingwell.com/about-us-6743412) Save Rate Share Close ![5507724\.jpg](https://www.eatingwell.com/thmb/w8B-MW8uaYuBu2F7i190WGDkn5I=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/5507724-6b05f168e43947f88799891e80c48c6d.jpg) ![5507724\.jpg](https://www.eatingwell.com/thmb/w8B-MW8uaYuBu2F7i190WGDkn5I=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/5507724-6b05f168e43947f88799891e80c48c6d.jpg) Prep Time: 30 mins Additional Time: 8 days 23 hrs 30 mins Total Time: 9 days Servings: 12 Yield: 12 cups Nutrition Profile: [Gut Healthy](https://www.eatingwell.com/gut-healthy-recipes-8660051) [Nut-Free](https://www.eatingwell.com/recipes/18051/dietary-restrictions/nut-free/) [Dairy-Free](https://www.eatingwell.com/recipes/17898/dietary-restrictions/dairy-free-lactose-free/) [Soy-Free](https://www.eatingwell.com/recipes/18050/dietary-restrictions/soy-free/) [Vegan](https://www.eatingwell.com/recipes/18003/lifestyle-diets/vegan/) [Vegetarian](https://www.eatingwell.com/recipes/18005/lifestyle-diets/vegetarian/) [Egg-Free](https://www.eatingwell.com/recipes/18048/dietary-restrictions/egg-free/) [Gluten-Free](https://www.eatingwell.com/recipes/17900/dietary-restrictions/gluten-free/) Jump to Nutrition Facts Jump to recipe - The SCOBY ferments sugar into a tangy, uniquely flavored drink. - Kombucha supplies probiotics to support a healthy gut. - This beverage is great on its own or as a cocktail and smoothie addition. ## What Is Kombucha? Kombucha is a lightly fizzy, fermented tea drink with a tart, slightly sweet flavor and contains probiotics, the "good" gut bacteria found in fermented foods. ## What Is a SCOBY? The SCOBY is a pancake-shaped living culture that eats most of the sugar in the tea, turning it into a tangy and delicious fermented beverage. Short for "symbiotic culture of bacteria and yeast," the SCOBY is sometimes called the "mother" and houses the live bacteria that give each batch of kombucha a unique identity. ## Ways to Use Kombucha Kombucha is great to drink on its own, but it's also fantastic in cocktails and smoothies. Additional reporting by [Jan Valdez](https://www.eatingwell.com/author/jan-valdez/) Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 12 servings - 1 gallon water - 1 cup sugar - 6 plain black tea bags - 1 kombucha SCOBY (see Tip) - 1 cup starter kombucha (see Tip) ### Local Offers ## Directions 1. Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags. 2. Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour SCOBY and starter kombucha into the jar. 3. Cover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75°F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the SCOBY may float on top or sink to the bottom and, after a few days, a new SCOBY layer will form. 4. After 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached. 5. When the kombucha is done, remove the SCOBY and place it in a sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the SCOBY grows several layers thick, remove a layer and discard it, or share it with a friend.) 6. Pour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles. 7. Close the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks. ## Equipment 1-gallon glass jar, paper towel or clean tea towel, rubber band, funnel, fine-mesh strainer, sealable glass bottles ## Tip Kombucha SCOBY is widely available online. Starter kombucha is simply kombucha from a previous batch. If this is your first time making kombucha, starter kombucha will be included with your purchased SCOBY. ## To make ahead Refrigerate kombucha for up to 2 weeks. Originally appeared: EatingWell.com, June 2018 Save Rate ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 68 \| Calories \| \| 18g \| Carbs \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Serving Size 1 cup \| \| \| Calories 68 \| \| \| % Daily Value \* \| \| \| Total Carbohydrate 18g \| 6% \| \| Total Sugars 7g \| \| \| Added Sugars 7g \| 14% \| \| Sodium 10mg \| 0% \| \| Calcium 10mg \| 1% \| \| Magnesium 3mg \| 1% \| \| Potassium 16mg \| 0% \| Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. \* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. ## Reviews Homemade Kombucha My Rating Rate this a 1 Rate this a 2 Rate this a 3 Rate this a 4 Rate this a 5 My Review Cancel Submit 5 out of 5 1 Ratings [5 star]() 1 4 star 0 3 star 0 2 star 0 1 star 0 Be the first to review\! ## Related Articles [![5507718\.jpg](https://www.eatingwell.com/thmb/8o3zNgFqSFCPrseymdRsZeDihEY=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/5507718-a9b7447bec054b8fa56e7868b03ed61e.jpg) ![5507718\.jpg](https://www.eatingwell.com/thmb/8o3zNgFqSFCPrseymdRsZeDihEY=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/5507718-a9b7447bec054b8fa56e7868b03ed61e.jpg) Water Kefir 2 days](https://www.eatingwell.com/recipe/265892/water-kefir/) [![a recipe photo of the Turmeric Latte served in a 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Readable Markdown	1. Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags. 2. Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour SCOBY and starter kombucha into the jar. 3. Cover the jar with a paper towel or clean tea towel and affix it with a rubber band. Place the jar in a warm (the ideal temperature is 75°F), dark location until it is tangy and fruity, about 8 days. Avoid cool locations, which can lead to mold. Note: During fermenting, the SCOBY may float on top or sink to the bottom and, after a few days, a new SCOBY layer will form. 4. After 8 days, taste the kombucha for doneness. If it tastes sweeter than you prefer, allow the kombucha to ferment for another day or two. If necessary, continue tasting for up to 14 days until the desired flavor is reached. 5. When the kombucha is done, remove the SCOBY and place it in a sealable container with 1 cup of the kombucha to store. (Store it, refrigerated, for up to 2 weeks until you're ready to make the next batch of kombucha. If, over time, the SCOBY grows several layers thick, remove a layer and discard it, or share it with a friend.) 6. Pour the kombucha through a fine-mesh strainer into a pitcher or large measuring cup(s) to filter out any sediment. Using a funnel, pour the kombucha into sealable glass bottles. 7. Close the bottles and return them to the warm, dark storage location until carbonated, 1 to 2 weeks. ## Equipment 1-gallon glass jar, paper towel or clean tea towel, rubber band, funnel, fine-mesh strainer, sealable glass bottles ## Tip Kombucha SCOBY is widely available online. Starter kombucha is simply kombucha from a previous batch. If this is your first time making kombucha, starter kombucha will be included with your purchased SCOBY. ## To make ahead Refrigerate kombucha for up to 2 weeks.
Shard	92 (laksa)
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