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1. Shard Calculation

Query:

Response:

Calculated Shard: 92 (from laksa137)

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/8031471/homemade-scoby/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.eatingwell.com/recipe/8031471/homemade-scoby/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.eatingwell.com\/recipe\/8031471\/homemade-scoby\/","crawl_time":1775620476,"first_indexed_time":1680228444,"http_code":200,"src_unparsed":"com,eatingwell!www,\/recipe\/8031471\/homemade-scoby\/ s443","src_root_hash":"9493198823493819092","history_drop_reason":null,"meta_title":"Homemade SCOBY Recipe","meta_descriptions":["Make your own SCOBY at home to brew kombucha. The SCOBY is essential for fermenting the tea and transforming it into probiotic-rich kombucha."],"attrs_boilerpipe_text":"Active Time:\n10 mins\nTotal Time:\n14 days\nYield:\n1 SCOBY\nNutrition Profile:\nWith this yeast culture, you can make your own kombucha from scratch.\nKombucha is rich in probiotics supporting gut health, and may provide antioxidants as well.\nUse granulated sugar for consistent results.\nMake\nHomemade SCOBY\nif you want to brew your own kombucha. The SCOBY is essential for fermenting the tea and turning it into probiotic-rich kombucha. Keep reading for our expert tips, including how to ensure your SCOBY develops properly.\nTips from the EatingWell Test Kitchen\nThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! \nYou can use regular tap water, but if your water is highly chlorinated, it's advisable to let it sit for a while until the chlorine smell dissipates. Alternatively, you can use filtered water or boil the water beforehand.\nFor making the SCOBY, we recommend using black or green tea. Both caffeinated and decaffeinated tea will work well, but we suggest avoiding herbal teas and fragrant blends.\nThis recipe has been tested using granulated sugar, and we do not recommend using any other type of sweetener, whether natural or artificial.\nOnce the SCOBY is finished, you can cut it into smaller pieces to use. It won't hurt the SCOBY.\nNutrition Notes\nKombucha\nis a fermented tea made by combining the bacteria- and yeast-rich SCOBY with water, tea bags and sugar, and allowing it to sit for about a week. Kombucha has been shown to have some potential health benefits thanks to its antioxidants and probiotics, those beneficial, gut-loving bacteria linked with a healthy gut and overall health. It should be noted that kombucha is not for everyone.\nIf you're pregnant\nor have a yeast intolerance or sensitivity, you should avoid kombucha. Kombucha is also not appropriate for children, since it can contain small amounts of alcohol.\nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\n8\ncups\nwater\n1\ncup\ngranulated sugar\n8\nbags\nblack tea or green tea\n2\ncups\nstarter tea (prepared kombucha, original flavor)\nDirections\nBring 8 cups water to a boil in a large saucepan. Add 1 cup sugar; stir until it completely dissolves. Turn off heat. Add 8 tea bags; allow the mixture to come to room temperature (add ice to speed this process if you're in a hurry).\nPour 2 cups kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a good spot, at room temperature, where it won't get jostled and it's out of direct sunlight (it does not need to go in a dark place, just out of direct sun).\nIt will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what's happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you'll see some bubbles forming on the surface. Then you'll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY.\nEquipment\n1-gallon jar\nFrequently Asked Questions\nYes, it can happen. Check your SCOBY to ensure you see a thin, clear blob on the surface. You should not see any fuzzy mold, which typically appears in white, black or green. If you do see mold, it's best to discard the entire batch and start over. Using a moldy SCOBY can pose risks, but a small amount may not be a concern for healthy individuals.\nTo store the SCOBY, place it in a jar with sweet tea and some starter liquid. It should remain viable for about 3 to 6 weeks. Alternatively, you can ask a friend to take care of it for you. Another option is to dehydrate the SCOBY using a dehydrator or an oven, which allows you to reactivate it later.\nWe believe making a SCOBY is relatively simple, but you can also find one available online. Once you have a good SCOBY, you can share it with family or friends to keep it going.\nOur recipe for\nHomemade Kombucha\nis just as simple as creating the SCOBY for it. Kombucha is a refreshing, fizzy drink on its own, but it also works well in mocktails, such as our\nWatermelon-Lime Mocktail\n, and can be added to smoothies as well. The SCOBY can even be dehydrated to make a jerky snack; you can cut it into strips to eat or add it to salads.\nCooking Light\nAdditional reporting by\nCarrie Myers, M.S.\nCarrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.\nand\nLinda Frahm\nLinda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.eatingwell.com\/recipe\/8031471\/homemade-scoby\/#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\/8031471\/homemade-scoby\/)\n- [Sweepstakes](https:\/\/www.eatingwell.com\/sweepstakes)\n- [Subscribe](https:\/\/www.eatingwell.com\/recipe\/8031471\/homemade-scoby\/)\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  - 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Discover self-care solutions now. (Paid Partnership)](https:\/\/www.parents.com\/featured\/premium\/likeamother?utm_source=editorial&utm_campaign=sitewidebanner&utm_brand=eatingwell)\n\n- [Healthy Recipes](https:\/\/www.eatingwell.com\/recipes\/)\n- [Drink](https:\/\/www.eatingwell.com\/recipes\/17949\/drinks\/)\n\n# Homemade SCOBY\n5\\.0\n\n(2)\n\n2 Reviews\n\nSCOBY is an acronym that stands for symbiotic culture of bacteria and yeast. It's the \"mother\" that you use for every batch of kombucha you make, and it looks like a round, flat, opaque beige piece of agar agar (something like what was in those petri dishes in chemistry class).\n\nBy\n\n[Ann Taylor Pittman](https:\/\/www.eatingwell.com\/author\/ann-taylor-pittman\/)\n\n![Ann Taylor Pittman]()\n\n![Ann Taylor Pittman](https:\/\/www.eatingwell.com\/thmb\/Tp-myagWIZd1TMoikpKkybgKE3g=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ann-taylor-pittman-cd58cb0ad02c4720b096843b5a2dc2b6.png)\n\n[Ann Taylor Pittman](https:\/\/www.eatingwell.com\/author\/ann-taylor-pittman\/)\n\nAnn Taylor Pittman is a longtime food writer, food editor and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one, with Scott Mowbray, for writing *The New Way to Cook Light* cookbook.\n\n[EatingWell's Editorial Guidelines](https:\/\/www.eatingwell.com\/about-us-6743412#toc-editorial-policies)\n\nUpdated on October 26, 2025\n\nReviewed by Dietitian\n\n[Christa Brown, M.S., RDN, LD](https:\/\/www.eatingwell.com\/christa-brown-8409678)\n\n![Headshot of Christa Brown]()\n\n![Headshot of Christa Brown](https:\/\/www.eatingwell.com\/thmb\/-J797X1OAIqWG1HB5iV4U2Ipnec=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Christa-Brown-headshot-3f2277f6735f47669e2a7151f049c302.jpg)\n\nReviewed by Dietitian [Christa Brown, M.S., RDN, LD](https:\/\/www.eatingwell.com\/christa-brown-8409678)\n\nChrista Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition.\n\n[EatingWell's Editorial Guidelines](https:\/\/www.eatingwell.com\/about-us-6743412)\n\nSave\n\nRate\n\nShare\n\nClose\n\n![Homemade SCOBY Recipe in a clear jar](https:\/\/www.eatingwell.com\/thmb\/YhpxMALnls93ydTJS0kWsn0Zx4c=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/homemade-scoby-1701w-8031471-24f6f0727d844a7388d737f1323688d2.jpg)\n\n![Homemade SCOBY Recipe in a clear jar](https:\/\/www.eatingwell.com\/thmb\/YhpxMALnls93ydTJS0kWsn0Zx4c=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/homemade-scoby-1701w-8031471-24f6f0727d844a7388d737f1323688d2.jpg)\n\nCredit: Kelsey Hansen\n\nActive Time:\n\n10 mins\n\nTotal Time:\n\n14 days\n\nYield:\n\n1 SCOBY\n\nNutrition Profile:\n\n[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\/) [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 recipe\n\n- With this yeast culture, you can make your own kombucha from scratch.\n- Kombucha is rich in probiotics supporting gut health, and may provide antioxidants as well.\n- Use granulated sugar for consistent results.\n\nMake **Homemade SCOBY** if you want to brew your own kombucha. The SCOBY is essential for fermenting the tea and turning it into probiotic-rich kombucha. Keep reading for our expert tips, including how to ensure your SCOBY develops properly.\n\n## Tips from the EatingWell Test Kitchen\nThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too\\!\n\n- You can use regular tap water, but if your water is highly chlorinated, it's advisable to let it sit for a while until the chlorine smell dissipates. Alternatively, you can use filtered water or boil the water beforehand.\n- For making the SCOBY, we recommend using black or green tea. Both caffeinated and decaffeinated tea will work well, but we suggest avoiding herbal teas and fragrant blends.\n- This recipe has been tested using granulated sugar, and we do not recommend using any other type of sweetener, whether natural or artificial.\n- Once the SCOBY is finished, you can cut it into smaller pieces to use. It won't hurt the SCOBY.\n## Nutrition Notes\n- [**Kombucha**](https:\/\/www.eatingwell.com\/article\/8031171\/is-kombucha-good-for-you\/) is a fermented tea made by combining the bacteria- and yeast-rich SCOBY with water, tea bags and sugar, and allowing it to sit for about a week. Kombucha has been shown to have some potential health benefits thanks to its antioxidants and probiotics, those beneficial, gut-loving bacteria linked with a healthy gut and overall health. It should be noted that kombucha is not for everyone. [If you're pregnant](https:\/\/www.eatingwell.com\/article\/7956115\/is-kombucha-safe-for-pregnant-people\/) or have a yeast intolerance or sensitivity, you should avoid kombucha. Kombucha is also not appropriate for children, since it can contain small amounts of alcohol.\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\n- 8 cups water\n- 1 cup granulated sugar\n- 8 bags black tea or green tea\n- 2 cups starter tea (prepared kombucha, original flavor)\n\n## Directions\n1. Bring 8 cups water to a boil in a large saucepan. Add 1 cup sugar; stir until it completely dissolves. Turn off heat. Add 8 tea bags; allow the mixture to come to room temperature (add ice to speed this process if you're in a hurry).\n2. Pour 2 cups kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a good spot, at room temperature, where it won't get jostled and it's out of direct sunlight (it does not need to go in a dark place, just out of direct sun).\n3. It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what's happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you'll see some bubbles forming on the surface. Then you'll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY.\n\n### Equipment\n1-gallon jar\n\n## Frequently Asked Questions\n- Can SCOBY become moldy?\n  Yes, it can happen. Check your SCOBY to ensure you see a thin, clear blob on the surface. You should not see any fuzzy mold, which typically appears in white, black or green. If you do see mold, it's best to discard the entire batch and start over. Using a moldy SCOBY can pose risks, but a small amount may not be a concern for healthy individuals.\n- How do I keep my SCOBY alive while I'm not home?\n  To store the SCOBY, place it in a jar with sweet tea and some starter liquid. It should remain viable for about 3 to 6 weeks. Alternatively, you can ask a friend to take care of it for you. Another option is to dehydrate the SCOBY using a dehydrator or an oven, which allows you to reactivate it later.\n- Can I buy a kombucha SCOBY online?\n  We believe making a SCOBY is relatively simple, but you can also find one available online. Once you have a good SCOBY, you can share it with family or friends to keep it going.\n- Are there different ways to use kombucha and a SCOBY?\n  Our recipe for [Homemade Kombucha](https:\/\/www.eatingwell.com\/recipe\/265889\/homemade-kombucha\/) is just as simple as creating the SCOBY for it. Kombucha is a refreshing, fizzy drink on its own, but it also works well in mocktails, such as our [Watermelon-Lime Mocktail](https:\/\/www.eatingwell.com\/watermelon-lime-mocktail-8704093), and can be added to smoothies as well. The SCOBY can even be dehydrated to make a jerky snack; you can cut it into strips to eat or add it to salads.\n\nCooking Light\n\nSave\n\nRate\n\nAdditional reporting by\n\n[Carrie Myers, M.S.](https:\/\/www.eatingwell.com\/author\/carrie-myers\/)\n\n![Carrie Myers]()\n\n![Carrie Myers](https:\/\/www.eatingwell.com\/thmb\/SUOoTOthkFx3AC4jCf0mv_BotEQ=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/carrie-myers-0434bbef1a7f4cb7a9572c41ca3d7bd3.jpg)\n\n[Carrie Myers, M.S.](https:\/\/www.eatingwell.com\/author\/carrie-myers\/)\n\nCarrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.\n\n[EatingWell's Editorial Guidelines](https:\/\/www.eatingwell.com\/about-us-6743412)\n\nand\n\n[Linda Frahm](https:\/\/www.eatingwell.com\/linda-frahm-8401405)\n\n[Linda Frahm](https:\/\/www.eatingwell.com\/linda-frahm-8401405)\n\nLinda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.\n\n[EatingWell's Editorial Guidelines](https:\/\/www.eatingwell.com\/about-us-6743412)\n\n## Related Articles\n[![Color-Changing Lemonade Slushies]() ![Color-Changing Lemonade Slushies](https:\/\/www.eatingwell.com\/thmb\/FdqAfEBDDApAHZDCzQj8_0MY6BI=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/49704441-a325d116bb7d4de3a612ad94a4b039a5.jpg) This Galaxy Lemonade 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Profile:\n\n- With this yeast culture, you can make your own kombucha from scratch.\n- Kombucha is rich in probiotics supporting gut health, and may provide antioxidants as well.\n- Use granulated sugar for consistent results.\n\nMake **Homemade SCOBY** if you want to brew your own kombucha. The SCOBY is essential for fermenting the tea and turning it into probiotic-rich kombucha. Keep reading for our expert tips, including how to ensure your SCOBY develops properly.\n\n## Tips from the EatingWell Test Kitchen\nThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too\\!\n\n- You can use regular tap water, but if your water is highly chlorinated, it's advisable to let it sit for a while until the chlorine smell dissipates. Alternatively, you can use filtered water or boil the water beforehand.\n- For making the SCOBY, we recommend using black or green tea. Both caffeinated and decaffeinated tea will work well, but we suggest avoiding herbal teas and fragrant blends.\n- This recipe has been tested using granulated sugar, and we do not recommend using any other type of sweetener, whether natural or artificial.\n- Once the SCOBY is finished, you can cut it into smaller pieces to use. It won't hurt the SCOBY.\n## Nutrition Notes\n- [**Kombucha**](https:\/\/www.eatingwell.com\/article\/8031171\/is-kombucha-good-for-you\/) is a fermented tea made by combining the bacteria- and yeast-rich SCOBY with water, tea bags and sugar, and allowing it to sit for about a week. Kombucha has been shown to have some potential health benefits thanks to its antioxidants and probiotics, those beneficial, gut-loving bacteria linked with a healthy gut and overall health. It should be noted that kombucha is not for everyone. [If you're pregnant](https:\/\/www.eatingwell.com\/article\/7956115\/is-kombucha-safe-for-pregnant-people\/) or have a yeast intolerance or sensitivity, you should avoid kombucha. Kombucha is also not appropriate for children, since it can contain small amounts of alcohol.\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\n- 8 cups water\n- 1 cup granulated sugar\n- 8 bags black tea or green tea\n- 2 cups starter tea (prepared kombucha, original flavor)\n\n## Directions\n1. Bring 8 cups water to a boil in a large saucepan. Add 1 cup sugar; stir until it completely dissolves. Turn off heat. Add 8 tea bags; allow the mixture to come to room temperature (add ice to speed this process if you're in a hurry).\n2. Pour 2 cups kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a good spot, at room temperature, where it won't get jostled and it's out of direct sunlight (it does not need to go in a dark place, just out of direct sun).\n3. It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what's happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you'll see some bubbles forming on the surface. Then you'll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY.\n\n### Equipment\n1-gallon jar\n\n## Frequently Asked Questions\n- Yes, it can happen. Check your SCOBY to ensure you see a thin, clear blob on the surface. You should not see any fuzzy mold, which typically appears in white, black or green. If you do see mold, it's best to discard the entire batch and start over. Using a moldy SCOBY can pose risks, but a small amount may not be a concern for healthy individuals.\n- To store the SCOBY, place it in a jar with sweet tea and some starter liquid. It should remain viable for about 3 to 6 weeks. Alternatively, you can ask a friend to take care of it for you. Another option is to dehydrate the SCOBY using a dehydrator or an oven, which allows you to reactivate it later.\n- We believe making a SCOBY is relatively simple, but you can also find one available online. Once you have a good SCOBY, you can share it with family or friends to keep it going.\n- Our recipe for [Homemade Kombucha](https:\/\/www.eatingwell.com\/recipe\/265889\/homemade-kombucha\/) is just as simple as creating the SCOBY for it. Kombucha is a refreshing, fizzy drink on its own, but it also works well in mocktails, such as our [Watermelon-Lime Mocktail](https:\/\/www.eatingwell.com\/watermelon-lime-mocktail-8704093), and can be added to smoothies as well. The SCOBY can even be dehydrated to make a jerky snack; you can cut it into strips to eat or add it to salads.\n\nCooking Light\n\nAdditional reporting by\n\n[Carrie Myers, M.S.](https:\/\/www.eatingwell.com\/author\/carrie-myers\/)\n\n![Carrie Myers](https:\/\/www.eatingwell.com\/thmb\/SUOoTOthkFx3AC4jCf0mv_BotEQ=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/carrie-myers-0434bbef1a7f4cb7a9572c41ca3d7bd3.jpg)\n\nCarrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.\n\nand\n\n[Linda Frahm](https:\/\/www.eatingwell.com\/linda-frahm-8401405)\n\nLinda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.","meta_canonical":null}

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Meta Title	Homemade SCOBY Recipe
Meta Description	Make your own SCOBY at home to brew kombucha. The SCOBY is essential for fermenting the tea and transforming it into probiotic-rich kombucha.
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Boilerpipe Text	Active Time: 10 mins Total Time: 14 days Yield: 1 SCOBY Nutrition Profile: With this yeast culture, you can make your own kombucha from scratch. Kombucha is rich in probiotics supporting gut health, and may provide antioxidants as well. Use granulated sugar for consistent results. Make Homemade SCOBY if you want to brew your own kombucha. The SCOBY is essential for fermenting the tea and turning it into probiotic-rich kombucha. Keep reading for our expert tips, including how to ensure your SCOBY develops properly. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! You can use regular tap water, but if your water is highly chlorinated, it's advisable to let it sit for a while until the chlorine smell dissipates. Alternatively, you can use filtered water or boil the water beforehand. For making the SCOBY, we recommend using black or green tea. Both caffeinated and decaffeinated tea will work well, but we suggest avoiding herbal teas and fragrant blends. This recipe has been tested using granulated sugar, and we do not recommend using any other type of sweetener, whether natural or artificial. Once the SCOBY is finished, you can cut it into smaller pieces to use. It won't hurt the SCOBY. Nutrition Notes Kombucha is a fermented tea made by combining the bacteria- and yeast-rich SCOBY with water, tea bags and sugar, and allowing it to sit for about a week. Kombucha has been shown to have some potential health benefits thanks to its antioxidants and probiotics, those beneficial, gut-loving bacteria linked with a healthy gut and overall health. It should be noted that kombucha is not for everyone. If you're pregnant or have a yeast intolerance or sensitivity, you should avoid kombucha. Kombucha is also not appropriate for children, since it can contain small amounts of alcohol. Keep Screen Awake Ingredients 1/2x 1x 2x 8 cups water 1 cup granulated sugar 8 bags black tea or green tea 2 cups starter tea (prepared kombucha, original flavor) Directions Bring 8 cups water to a boil in a large saucepan. Add 1 cup sugar; stir until it completely dissolves. Turn off heat. Add 8 tea bags; allow the mixture to come to room temperature (add ice to speed this process if you're in a hurry). Pour 2 cups kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a good spot, at room temperature, where it won't get jostled and it's out of direct sunlight (it does not need to go in a dark place, just out of direct sun). It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what's happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you'll see some bubbles forming on the surface. Then you'll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY. Equipment 1-gallon jar Frequently Asked Questions Yes, it can happen. Check your SCOBY to ensure you see a thin, clear blob on the surface. You should not see any fuzzy mold, which typically appears in white, black or green. If you do see mold, it's best to discard the entire batch and start over. Using a moldy SCOBY can pose risks, but a small amount may not be a concern for healthy individuals. To store the SCOBY, place it in a jar with sweet tea and some starter liquid. It should remain viable for about 3 to 6 weeks. Alternatively, you can ask a friend to take care of it for you. Another option is to dehydrate the SCOBY using a dehydrator or an oven, which allows you to reactivate it later. We believe making a SCOBY is relatively simple, but you can also find one available online. Once you have a good SCOBY, you can share it with family or friends to keep it going. Our recipe for Homemade Kombucha is just as simple as creating the SCOBY for it. Kombucha is a refreshing, fizzy drink on its own, but it also works well in mocktails, such as our Watermelon-Lime Mocktail , and can be added to smoothies as well. The SCOBY can even be dehydrated to make a jerky snack; you can cut it into strips to eat or add it to salads. Cooking Light Additional reporting by Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. and Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.
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Discover self-care solutions now. (Paid Partnership)](https://www.parents.com/featured/premium/likeamother?utm_source=editorial&utm_campaign=sitewidebanner&utm_brand=eatingwell) - [Healthy Recipes](https://www.eatingwell.com/recipes/) - [Drink](https://www.eatingwell.com/recipes/17949/drinks/) # Homemade SCOBY 5\.0 (2) 2 Reviews SCOBY is an acronym that stands for symbiotic culture of bacteria and yeast. It's the "mother" that you use for every batch of kombucha you make, and it looks like a round, flat, opaque beige piece of agar agar (something like what was in those petri dishes in chemistry class). By [Ann Taylor Pittman](https://www.eatingwell.com/author/ann-taylor-pittman/) ![Ann Taylor Pittman]() ![Ann Taylor Pittman](https://www.eatingwell.com/thmb/Tp-myagWIZd1TMoikpKkybgKE3g=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ann-taylor-pittman-cd58cb0ad02c4720b096843b5a2dc2b6.png) [Ann Taylor Pittman](https://www.eatingwell.com/author/ann-taylor-pittman/) Ann Taylor Pittman is a longtime food writer, food editor and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one, with Scott Mowbray, for writing The New Way to Cook Light cookbook. [EatingWell's Editorial Guidelines](https://www.eatingwell.com/about-us-6743412#toc-editorial-policies) Updated on October 26, 2025 Reviewed by Dietitian [Christa Brown, M.S., RDN, LD](https://www.eatingwell.com/christa-brown-8409678) ![Headshot of Christa Brown]() ![Headshot of Christa Brown](https://www.eatingwell.com/thmb/-J797X1OAIqWG1HB5iV4U2Ipnec=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Christa-Brown-headshot-3f2277f6735f47669e2a7151f049c302.jpg) Reviewed by Dietitian [Christa Brown, M.S., RDN, LD](https://www.eatingwell.com/christa-brown-8409678) Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. [EatingWell's Editorial Guidelines](https://www.eatingwell.com/about-us-6743412) Save Rate Share Close ![Homemade SCOBY Recipe in a clear jar](https://www.eatingwell.com/thmb/YhpxMALnls93ydTJS0kWsn0Zx4c=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/homemade-scoby-1701w-8031471-24f6f0727d844a7388d737f1323688d2.jpg) ![Homemade SCOBY Recipe in a clear jar](https://www.eatingwell.com/thmb/YhpxMALnls93ydTJS0kWsn0Zx4c=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/homemade-scoby-1701w-8031471-24f6f0727d844a7388d737f1323688d2.jpg) Credit: Kelsey Hansen Active Time: 10 mins Total Time: 14 days Yield: 1 SCOBY Nutrition Profile: [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/) [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 recipe - With this yeast culture, you can make your own kombucha from scratch. - Kombucha is rich in probiotics supporting gut health, and may provide antioxidants as well. - Use granulated sugar for consistent results. Make Homemade SCOBY if you want to brew your own kombucha. The SCOBY is essential for fermenting the tea and turning it into probiotic-rich kombucha. Keep reading for our expert tips, including how to ensure your SCOBY develops properly. ## Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too\! - You can use regular tap water, but if your water is highly chlorinated, it's advisable to let it sit for a while until the chlorine smell dissipates. Alternatively, you can use filtered water or boil the water beforehand. - For making the SCOBY, we recommend using black or green tea. Both caffeinated and decaffeinated tea will work well, but we suggest avoiding herbal teas and fragrant blends. - This recipe has been tested using granulated sugar, and we do not recommend using any other type of sweetener, whether natural or artificial. - Once the SCOBY is finished, you can cut it into smaller pieces to use. It won't hurt the SCOBY. ## Nutrition Notes - [Kombucha](https://www.eatingwell.com/article/8031171/is-kombucha-good-for-you/) is a fermented tea made by combining the bacteria- and yeast-rich SCOBY with water, tea bags and sugar, and allowing it to sit for about a week. Kombucha has been shown to have some potential health benefits thanks to its antioxidants and probiotics, those beneficial, gut-loving bacteria linked with a healthy gut and overall health. It should be noted that kombucha is not for everyone. [If you're pregnant](https://www.eatingwell.com/article/7956115/is-kombucha-safe-for-pregnant-people/) or have a yeast intolerance or sensitivity, you should avoid kombucha. Kombucha is also not appropriate for children, since it can contain small amounts of alcohol. Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. - 8 cups water - 1 cup granulated sugar - 8 bags black tea or green tea - 2 cups starter tea (prepared kombucha, original flavor) ## Directions 1. Bring 8 cups water to a boil in a large saucepan. Add 1 cup sugar; stir until it completely dissolves. Turn off heat. Add 8 tea bags; allow the mixture to come to room temperature (add ice to speed this process if you're in a hurry). 2. Pour 2 cups kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a good spot, at room temperature, where it won't get jostled and it's out of direct sunlight (it does not need to go in a dark place, just out of direct sun). 3. It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what's happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you'll see some bubbles forming on the surface. Then you'll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY. ### Equipment 1-gallon jar ## Frequently Asked Questions - Can SCOBY become moldy? Yes, it can happen. Check your SCOBY to ensure you see a thin, clear blob on the surface. You should not see any fuzzy mold, which typically appears in white, black or green. If you do see mold, it's best to discard the entire batch and start over. Using a moldy SCOBY can pose risks, but a small amount may not be a concern for healthy individuals. - How do I keep my SCOBY alive while I'm not home? To store the SCOBY, place it in a jar with sweet tea and some starter liquid. It should remain viable for about 3 to 6 weeks. Alternatively, you can ask a friend to take care of it for you. Another option is to dehydrate the SCOBY using a dehydrator or an oven, which allows you to reactivate it later. - Can I buy a kombucha SCOBY online? We believe making a SCOBY is relatively simple, but you can also find one available online. Once you have a good SCOBY, you can share it with family or friends to keep it going. - Are there different ways to use kombucha and a SCOBY? Our recipe for [Homemade Kombucha](https://www.eatingwell.com/recipe/265889/homemade-kombucha/) is just as simple as creating the SCOBY for it. Kombucha is a refreshing, fizzy drink on its own, but it also works well in mocktails, such as our [Watermelon-Lime Mocktail](https://www.eatingwell.com/watermelon-lime-mocktail-8704093), and can be added to smoothies as well. The SCOBY can even be dehydrated to make a jerky snack; you can cut it into strips to eat or add it to salads. Cooking Light Save Rate Additional reporting by [Carrie Myers, M.S.](https://www.eatingwell.com/author/carrie-myers/) ![Carrie Myers]() ![Carrie Myers](https://www.eatingwell.com/thmb/SUOoTOthkFx3AC4jCf0mv_BotEQ=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/carrie-myers-0434bbef1a7f4cb7a9572c41ca3d7bd3.jpg) [Carrie Myers, M.S.](https://www.eatingwell.com/author/carrie-myers/) Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. [EatingWell's Editorial Guidelines](https://www.eatingwell.com/about-us-6743412) and [Linda Frahm](https://www.eatingwell.com/linda-frahm-8401405) [Linda Frahm](https://www.eatingwell.com/linda-frahm-8401405) Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. 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Readable Markdown	Active Time: 10 mins Total Time: 14 days Yield: 1 SCOBY Nutrition Profile: - With this yeast culture, you can make your own kombucha from scratch. - Kombucha is rich in probiotics supporting gut health, and may provide antioxidants as well. - Use granulated sugar for consistent results. Make Homemade SCOBY if you want to brew your own kombucha. The SCOBY is essential for fermenting the tea and turning it into probiotic-rich kombucha. Keep reading for our expert tips, including how to ensure your SCOBY develops properly. ## Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too\! - You can use regular tap water, but if your water is highly chlorinated, it's advisable to let it sit for a while until the chlorine smell dissipates. Alternatively, you can use filtered water or boil the water beforehand. - For making the SCOBY, we recommend using black or green tea. Both caffeinated and decaffeinated tea will work well, but we suggest avoiding herbal teas and fragrant blends. - This recipe has been tested using granulated sugar, and we do not recommend using any other type of sweetener, whether natural or artificial. - Once the SCOBY is finished, you can cut it into smaller pieces to use. It won't hurt the SCOBY. ## Nutrition Notes - [Kombucha](https://www.eatingwell.com/article/8031171/is-kombucha-good-for-you/) is a fermented tea made by combining the bacteria- and yeast-rich SCOBY with water, tea bags and sugar, and allowing it to sit for about a week. Kombucha has been shown to have some potential health benefits thanks to its antioxidants and probiotics, those beneficial, gut-loving bacteria linked with a healthy gut and overall health. It should be noted that kombucha is not for everyone. [If you're pregnant](https://www.eatingwell.com/article/7956115/is-kombucha-safe-for-pregnant-people/) or have a yeast intolerance or sensitivity, you should avoid kombucha. Kombucha is also not appropriate for children, since it can contain small amounts of alcohol. Keep Screen Awake Ingredients 1/2x 1x 2x - 8 cups water - 1 cup granulated sugar - 8 bags black tea or green tea - 2 cups starter tea (prepared kombucha, original flavor) ## Directions 1. Bring 8 cups water to a boil in a large saucepan. Add 1 cup sugar; stir until it completely dissolves. Turn off heat. Add 8 tea bags; allow the mixture to come to room temperature (add ice to speed this process if you're in a hurry). 2. Pour 2 cups kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a good spot, at room temperature, where it won't get jostled and it's out of direct sunlight (it does not need to go in a dark place, just out of direct sun). 3. It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what's happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you'll see some bubbles forming on the surface. Then you'll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY. ### Equipment 1-gallon jar ## Frequently Asked Questions - Yes, it can happen. Check your SCOBY to ensure you see a thin, clear blob on the surface. You should not see any fuzzy mold, which typically appears in white, black or green. If you do see mold, it's best to discard the entire batch and start over. Using a moldy SCOBY can pose risks, but a small amount may not be a concern for healthy individuals. - To store the SCOBY, place it in a jar with sweet tea and some starter liquid. It should remain viable for about 3 to 6 weeks. Alternatively, you can ask a friend to take care of it for you. Another option is to dehydrate the SCOBY using a dehydrator or an oven, which allows you to reactivate it later. - We believe making a SCOBY is relatively simple, but you can also find one available online. Once you have a good SCOBY, you can share it with family or friends to keep it going. - Our recipe for [Homemade Kombucha](https://www.eatingwell.com/recipe/265889/homemade-kombucha/) is just as simple as creating the SCOBY for it. Kombucha is a refreshing, fizzy drink on its own, but it also works well in mocktails, such as our [Watermelon-Lime Mocktail](https://www.eatingwell.com/watermelon-lime-mocktail-8704093), and can be added to smoothies as well. The SCOBY can even be dehydrated to make a jerky snack; you can cut it into strips to eat or add it to salads. Cooking Light Additional reporting by [Carrie Myers, M.S.](https://www.eatingwell.com/author/carrie-myers/) ![Carrie Myers](https://www.eatingwell.com/thmb/SUOoTOthkFx3AC4jCf0mv_BotEQ=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/carrie-myers-0434bbef1a7f4cb7a9572c41ca3d7bd3.jpg) Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. and [Linda Frahm](https://www.eatingwell.com/linda-frahm-8401405) Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.
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