🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 187 (from laksa036)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa187.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.foodandwine.com/drinks/how-to-make-kombucha\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/drinks/how-to-make-kombucha\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foodandwine.com\/drinks\/how-to-make-kombucha","crawl_time":1775959874,"first_indexed_time":1646168269,"http_code":200,"src_unparsed":"com,foodandwine!www,\/drinks\/how-to-make-kombucha s443","src_root_hash":"14720943955733791187","history_drop_reason":null,"meta_title":"How to Make Kombucha","meta_descriptions":["Here's a step-by-step guide to making fermented kombucha at home."],"attrs_boilerpipe_text":"Effervescent, bursting with sweet-tart flavor, fermented, and wildly popular, kombucha has been around for more than two thousand years. It has become more in-demand in the last few years; Kombucha Brewers International, a trade organization of kombucha brewers, estimates yearly sales of this fermented tea at over $500 million as consumers seek out a drink option that is low in sugar compared to soda and also boasts probiotic benefits.\n\"If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages\"\nThe health angle is part of its appeal; kombucha is full of live and active cultures, similar to\nyogurt\nor sour pickles. It also includes B vitamins, organic acids, and antioxidants, says Hannah Crum, co-author of\nThe Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea\n. But while you can buy bottles of this refreshingly fizzy, slightly sour beverage at most grocery stores, you can brew kombucha at home for just pennies a glass. If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages.\nIt's easy to get this brewing project started. Kombucha is one of the simplest homemade drinks to make. From start to finish, brewing and fermenting kombucha only takes seven to 10 days. And you probably have many of the tools you need to start your first batch of homebrew already. \"It's easy to do; the only elements you need are tea, sugar, a jar for fermentation and some starter or culture,\" says Zane Adams, founder and Co-Chief Executive Officer of Buchi Kombucha in Asheville, North Carolina, of brewing kombucha at home. Here's how to get started:\nStep 1: Make the Tea\nCrum notes that just as you would select the finest seeds to start your garden to ensure a bountiful and flavorful harvest, you should select the finest tea leaves possible to brew kombucha; preferably black, oolong, or green tea. Adams recommends keeping the brew small so it is easy to manage. Bring 3 quarts of water to boil in a pot or kettle. Filtering the water before you boil gives an extra layer of protection against unwanted bacteria. Add tea leaves or tea bags (the strength of the brew is a matter of personal preference). Add ½ cup sugar or honey and let it dissolve in the tea as it cools to room temperature.\nStep 2: Start Fermentation\nKombucha transforms from tea into a fermented beverage when you add a starter culture to the mix. \"Just as wine is fermented grapes and sauerkraut is fermented cabbage, we use a starter culture called a SCOBY that is added to sweetened tea,\" Crum explains. \"SCOBY\" is an acronym for \"symbiotic culture of bacteria and yeast.\" It's a close cousin to the \"mother\" used to make vinegar. You can source a SCOBY from a friend, or order one online (and after you brew your first batch of kombucha, you'll have a SCOBY to use for future batches). A SCOBY looks like a flat, pale, floating mushroom, and its texture is rubbery and a little squishy. To use it, simply gently slide the SCOBY into the jar of tea with clean hands. It will spread across the surface of the kombucha during fermentation, so its bacteria and yeast can eat most of the sugar in the tea during the fermentation process.\nAdobe Stock\nYou can\nferment your kombucha\nwith starter tea instead of a SCOBY. Starter tea is tea from a previous batch of kombucha or store-bought, unpasteurized, neutral-flavored kombucha. Pour 12 ounces of starter tea and the cooled sweetened tea solution into a wide-mouth 1-gallon glass jar.\n\"Avoid brewing in copper pots or jars and keep a tight weave tea towel well affixed to the top of the jar to prevent flies,\" says Adams. Cloth, coffee filters, or paper towels secured with a rubber band allow for air flow while keeping out unwanted pests and debris.\nStep 3: Let It Brew\nStore the jar of kombucha at room temperature, ideally between 75°F-80°F, out of direct sunlight, and in a place where it won't get jostled. Ferment it for seven to 10 days—just ignore it. Crum suggests avoiding looking at the brew until at least seven days have passed. The SCOBY can look strange, like a science experiment complete with tentacles hanging down and floating in the murky liquid. This is normal, as the yeasts hover near the surface at the beginning of the brewing process until the bacterial cellulose fills in the surface. \"This can lead some people to think they have mold or something is wrong with the brew,\" Crum notes.\nStep 4: Bottle Your Kombucha\nAfter you brew your first batch of kombucha, you'll have a SCOBY to use for future batches.\nRemove and save the SCOBY, then measure out 12 ounces of starter tea from this batch of kombucha to help start the next batch. Pour the fermented kombucha (straining it, if you prefer) into bottles or jars. Leave about a half-inch of headroom in each bottle for the carbon dioxide that may build up in the bottle, and store your bottles in a cool area (50°F-70°F), to slow the fermentation process and prevent explosions for 24-36 hours. This is when you can add juice, herbs, or other botanicals to your kombucha as additional flavoring. Use small amounts of dried or fresh flowers, bark, whole spices, and fresh herbs to infuse flavor without risking blowups; chamomile, ginger, turmeric, and apple slices are nice additions to your brew. Let them infuse for at least 2 hours, then enjoy your homemade kombucha.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.foodandwine.com\/drinks\/how-to-make-kombucha#main)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n- Please fill out this field.\n- [Newsletters](https:\/\/www.foodandwine.com\/drinks\/how-to-make-kombucha)\n- [Sweepstakes](https:\/\/www.foodandwine.com\/sweepstakes)\n- [Subscribe](https:\/\/www.foodandwine.com\/drinks\/how-to-make-kombucha)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n  Food\n  \n  - [Recipes](https:\/\/www.foodandwine.com\/recipes)\n  - [Ingredients](https:\/\/www.foodandwine.com\/ingredients)\n  - [Cooking Techniques](https:\/\/www.foodandwine.com\/cooking-techniques)\n  - [World Cuisines](https:\/\/www.foodandwine.com\/recipes\/cuisine)\n  - [Holidays & Occasions](https:\/\/www.foodandwine.com\/holidays-events)\n  - [Dietary Preferences](https:\/\/www.foodandwine.com\/special-diets)\n  - 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[Global Tastemakers](https:\/\/www.foodandwine.com\/global-tastemakers-7496846)\n\n[About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n\n[Subscribe](https:\/\/www.foodandwine.com\/drinks\/how-to-make-kombucha)\n\n[Don’t Miss Your Chance to Join Us at The F\\&W Classic in Aspen, June 19-21](https:\/\/classic.foodandwine.com\/experience\/passes\/?utm_source=digital&utm_medium=website&utm_campaign=F%26W_banner)\n\n# How to Make Kombucha at Home\nAnyone can brew kombucha in as few as four simple steps. Here’s a step-by-step guide to making this fermented beverage at home.\n\nBy [Nikki Miller-Ka](https:\/\/www.foodandwine.com\/author\/nikki-miller-ka)\n\nPublished on March 1, 2022\n\nClose\n\n![homemade kombucha on kitchen counter](https:\/\/www.foodandwine.com\/thmb\/RCFP0WBndQVimp1HMXs_PDwnvR0=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/how-to-make-kombucha-FT-BLOG0322-2-34d12e18a30c487f8aa0d11dcf51e883.jpg)\n\n![homemade kombucha on kitchen counter](https:\/\/www.foodandwine.com\/thmb\/RCFP0WBndQVimp1HMXs_PDwnvR0=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/how-to-make-kombucha-FT-BLOG0322-2-34d12e18a30c487f8aa0d11dcf51e883.jpg)\n\nCredit: Adobe Stock\n\nEffervescent, bursting with sweet-tart flavor, fermented, and wildly popular, kombucha has been around for more than two thousand years. It has become more in-demand in the last few years; Kombucha Brewers International, a trade organization of kombucha brewers, estimates yearly sales of this fermented tea at over \\$500 million as consumers seek out a drink option that is low in sugar compared to soda and also boasts probiotic benefits.\n\n\"If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages\"\n\nThe health angle is part of its appeal; kombucha is full of live and active cultures, similar to [yogurt](https:\/\/www.foodandwine.com\/recipes\/yogurt-rice) or sour pickles. It also includes B vitamins, organic acids, and antioxidants, says Hannah Crum, co-author of *The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea*. But while you can buy bottles of this refreshingly fizzy, slightly sour beverage at most grocery stores, you can brew kombucha at home for just pennies a glass. If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages.\n\nIt's easy to get this brewing project started. Kombucha is one of the simplest homemade drinks to make. From start to finish, brewing and fermenting kombucha only takes seven to 10 days. And you probably have many of the tools you need to start your first batch of homebrew already. \"It's easy to do; the only elements you need are tea, sugar, a jar for fermentation and some starter or culture,\" says Zane Adams, founder and Co-Chief Executive Officer of Buchi Kombucha in Asheville, North Carolina, of brewing kombucha at home. Here's how to get started:\n\n### Step 1: Make the Tea\nCrum notes that just as you would select the finest seeds to start your garden to ensure a bountiful and flavorful harvest, you should select the finest tea leaves possible to brew kombucha; preferably black, oolong, or green tea. Adams recommends keeping the brew small so it is easy to manage. Bring 3 quarts of water to boil in a pot or kettle. Filtering the water before you boil gives an extra layer of protection against unwanted bacteria. Add tea leaves or tea bags (the strength of the brew is a matter of personal preference). Add ½ cup sugar or honey and let it dissolve in the tea as it cools to room temperature.\n\n### Step 2: Start Fermentation\nKombucha transforms from tea into a fermented beverage when you add a starter culture to the mix. \"Just as wine is fermented grapes and sauerkraut is fermented cabbage, we use a starter culture called a SCOBY that is added to sweetened tea,\" Crum explains. \"SCOBY\" is an acronym for \"symbiotic culture of bacteria and yeast.\" It's a close cousin to the \"mother\" used to make vinegar. You can source a SCOBY from a friend, or order one online (and after you brew your first batch of kombucha, you'll have a SCOBY to use for future batches). A SCOBY looks like a flat, pale, floating mushroom, and its texture is rubbery and a little squishy. To use it, simply gently slide the SCOBY into the jar of tea with clean hands. It will spread across the surface of the kombucha during fermentation, so its bacteria and yeast can eat most of the sugar in the tea during the fermentation process.\n\n![SCOBY \"symbiotic culture of bacteria and yeast\" in a glass bottle jar, close up]()\n\n![SCOBY \"symbiotic culture of bacteria and yeast\" in a glass bottle jar, close up](https:\/\/www.foodandwine.com\/thmb\/w2nNhZbHsp6Q8oWvOvfXglR_iPY=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/how-to-make-kombucha-FT-BLOG0322-e918e653173c4bf8a06915647d255132.jpg)\n\nAdobe Stock\n\nYou can [ferment your kombucha](https:\/\/www.drinkbuchi.com\/homebrew) with starter tea instead of a SCOBY. Starter tea is tea from a previous batch of kombucha or store-bought, unpasteurized, neutral-flavored kombucha. Pour 12 ounces of starter tea and the cooled sweetened tea solution into a wide-mouth 1-gallon glass jar.\n\n\"Avoid brewing in copper pots or jars and keep a tight weave tea towel well affixed to the top of the jar to prevent flies,\" says Adams. Cloth, coffee filters, or paper towels secured with a rubber band allow for air flow while keeping out unwanted pests and debris.\n\n### Step 3: Let It Brew\nStore the jar of kombucha at room temperature, ideally between 75°F-80°F, out of direct sunlight, and in a place where it won't get jostled. Ferment it for seven to 10 days—just ignore it. Crum suggests avoiding looking at the brew until at least seven days have passed. The SCOBY can look strange, like a science experiment complete with tentacles hanging down and floating in the murky liquid. This is normal, as the yeasts hover near the surface at the beginning of the brewing process until the bacterial cellulose fills in the surface. \"This can lead some people to think they have mold or something is wrong with the brew,\" Crum notes.\n\n### Step 4: Bottle Your Kombucha\nAfter you brew your first batch of kombucha, you'll have a SCOBY to use for future batches.\n\nRemove and save the SCOBY, then measure out 12 ounces of starter tea from this batch of kombucha to help start the next batch. Pour the fermented kombucha (straining it, if you prefer) into bottles or jars. Leave about a half-inch of headroom in each bottle for the carbon dioxide that may build up in the bottle, and store your bottles in a cool area (50°F-70°F), to slow the fermentation process and prevent explosions for 24-36 hours. This is when you can add juice, herbs, or other botanicals to your kombucha as additional flavoring. Use small amounts of dried or fresh flowers, bark, whole spices, and fresh herbs to infuse flavor without risking blowups; chamomile, ginger, turmeric, and apple slices are nice additions to your brew. Let them infuse for at least 2 hours, then enjoy your homemade kombucha.\n\nExplore more:\n\n- [Drinks](https:\/\/www.foodandwine.com\/drinks)\n- [Nonalcoholic Drinks](https:\/\/www.foodandwine.com\/non-alcoholic-drinks-7496802)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![Air Fryer Brownies with ice cream]() ![Air Fryer Brownies with ice cream](https:\/\/www.foodandwine.com\/thmb\/U-9gJn7FeH2gTRVu01tXll-aqrk=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/air-fryer-brownies-FT-RECIPE1021-2-4d5f35df0bb74f61a47acd1a7806053e.jpg) Air Fryer Brownies 50 mins](https:\/\/www.foodandwine.com\/recipes\/air-fryer-brownies)\n\n[![mochi mooncakes]() ![mochi mooncakes](https:\/\/www.foodandwine.com\/thmb\/HzFm-na2S4ldJBkT_8LIDnDo8Jc=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/mochi-mooncakes-microwave-FT-RECIPE0121-deb0e40fb8834197803a8595e18265cc.jpg) Microwave Bánh Deo (Mochi Mooncakes) with Black Sesame–Chocolate Filling 3 hrs 40 mins](https:\/\/www.foodandwine.com\/recipes\/microwave-banh-deo-mochi-mooncakes)\n\n[![Pulled-Pork Tamales]() ![Pulled-Pork Tamales](https:\/\/www.foodandwine.com\/thmb\/Sqi329uEBHOr8Yc4x03I7DQ565M=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/pulled-pork-tamales-fwx-9e72887508cd476697e143797048038e.jpg) Pulled-Pork Tamales](https:\/\/www.foodandwine.com\/recipes\/pulled-pork-tamales)\n\n[![Tea-Smoked Roast Chickens]() ![Tea-Smoked Roast Chickens](https:\/\/www.foodandwine.com\/thmb\/zjafqQdZhX69iMtdFp7__GzK8g8=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/201009-xl-tea-smoked-roast-chickens-757fbc82138a40dabe36c3b255df95ea.jpg) Tea-Smoked Roast Chickens 1 day 3 hrs](https:\/\/www.foodandwine.com\/recipes\/tea-smoked-roast-chickens)\n\n[![Coffee beans, coffee and baking supplies]() ![Coffee beans, coffee and baking supplies](https:\/\/www.foodandwine.com\/thmb\/ml9Gozg27KBARXWet4oo55nSugQ=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/How-to-Bake-With-Coffee-FT-BLOG0123-8d8695af27f64eaab5a4dbd53c9ee4c2.jpg) Baking With Coffee Is Easier Than You Think](https:\/\/www.foodandwine.com\/how-to-bake-with-coffee-7093482)\n\n[![warming tea in microwave]() ![warming tea in microwave](https:\/\/www.foodandwine.com\/thmb\/FhS7kD1tprcfao9V5JXNFv7WIqM=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/warming-tea-in-microwave-ft-blog0417-a789648329f04613b5d2b0e7ec20e97d.jpg) The Healthiest Way to Brew Your Tea? 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CafÃ©](https:\/\/www.foodandwine.com\/thmb\/LcsyU3sd2C-hTd6spEUQfqomisk=\/282x188\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/Costa-Tequila-Cafe-FT-BLOG0523-2c082d23f3e24a908edb7952809ba16d.jpg) This New Tequila-Based Coffee Liqueur Will Upgrade Your Espresso Martini](https:\/\/www.foodandwine.com\/coffee-tequila-7487447)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n[Newsletters](https:\/\/www.foodandwine.com\/drinks\/how-to-make-kombucha)\n\nFollow Us\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n- [Drink](https:\/\/www.foodandwine.com\/drinks)\n- [Restaurants](https:\/\/www.foodandwine.com\/travel\/restaurants)\n- [Travel](https:\/\/www.foodandwine.com\/travel)\n- [News](https:\/\/www.foodandwine.com\/news)\n- [What to Buy](https:\/\/www.foodandwine.com\/what-to-buy)\n\n- [About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n- [Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n- [Product 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It has become more in-demand in the last few years; Kombucha Brewers International, a trade organization of kombucha brewers, estimates yearly sales of this fermented tea at over \\$500 million as consumers seek out a drink option that is low in sugar compared to soda and also boasts probiotic benefits.\n\n\"If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages\"\n\nThe health angle is part of its appeal; kombucha is full of live and active cultures, similar to [yogurt](https:\/\/www.foodandwine.com\/recipes\/yogurt-rice) or sour pickles. It also includes B vitamins, organic acids, and antioxidants, says Hannah Crum, co-author of *The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea*. But while you can buy bottles of this refreshingly fizzy, slightly sour beverage at most grocery stores, you can brew kombucha at home for just pennies a glass. If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages.\n\nIt's easy to get this brewing project started. Kombucha is one of the simplest homemade drinks to make. From start to finish, brewing and fermenting kombucha only takes seven to 10 days. And you probably have many of the tools you need to start your first batch of homebrew already. \"It's easy to do; the only elements you need are tea, sugar, a jar for fermentation and some starter or culture,\" says Zane Adams, founder and Co-Chief Executive Officer of Buchi Kombucha in Asheville, North Carolina, of brewing kombucha at home. Here's how to get started:\n\n### Step 1: Make the Tea\nCrum notes that just as you would select the finest seeds to start your garden to ensure a bountiful and flavorful harvest, you should select the finest tea leaves possible to brew kombucha; preferably black, oolong, or green tea. Adams recommends keeping the brew small so it is easy to manage. Bring 3 quarts of water to boil in a pot or kettle. Filtering the water before you boil gives an extra layer of protection against unwanted bacteria. Add tea leaves or tea bags (the strength of the brew is a matter of personal preference). Add ½ cup sugar or honey and let it dissolve in the tea as it cools to room temperature.\n\n### Step 2: Start Fermentation\nKombucha transforms from tea into a fermented beverage when you add a starter culture to the mix. \"Just as wine is fermented grapes and sauerkraut is fermented cabbage, we use a starter culture called a SCOBY that is added to sweetened tea,\" Crum explains. \"SCOBY\" is an acronym for \"symbiotic culture of bacteria and yeast.\" It's a close cousin to the \"mother\" used to make vinegar. You can source a SCOBY from a friend, or order one online (and after you brew your first batch of kombucha, you'll have a SCOBY to use for future batches). A SCOBY looks like a flat, pale, floating mushroom, and its texture is rubbery and a little squishy. To use it, simply gently slide the SCOBY into the jar of tea with clean hands. It will spread across the surface of the kombucha during fermentation, so its bacteria and yeast can eat most of the sugar in the tea during the fermentation process.\n\nAdobe Stock\n\nYou can [ferment your kombucha](https:\/\/www.drinkbuchi.com\/homebrew) with starter tea instead of a SCOBY. Starter tea is tea from a previous batch of kombucha or store-bought, unpasteurized, neutral-flavored kombucha. Pour 12 ounces of starter tea and the cooled sweetened tea solution into a wide-mouth 1-gallon glass jar.\n\n\"Avoid brewing in copper pots or jars and keep a tight weave tea towel well affixed to the top of the jar to prevent flies,\" says Adams. Cloth, coffee filters, or paper towels secured with a rubber band allow for air flow while keeping out unwanted pests and debris.\n\n### Step 3: Let It Brew\nStore the jar of kombucha at room temperature, ideally between 75°F-80°F, out of direct sunlight, and in a place where it won't get jostled. Ferment it for seven to 10 days—just ignore it. Crum suggests avoiding looking at the brew until at least seven days have passed. The SCOBY can look strange, like a science experiment complete with tentacles hanging down and floating in the murky liquid. This is normal, as the yeasts hover near the surface at the beginning of the brewing process until the bacterial cellulose fills in the surface. \"This can lead some people to think they have mold or something is wrong with the brew,\" Crum notes.\n\n### Step 4: Bottle Your Kombucha\nAfter you brew your first batch of kombucha, you'll have a SCOBY to use for future batches.\n\nRemove and save the SCOBY, then measure out 12 ounces of starter tea from this batch of kombucha to help start the next batch. Pour the fermented kombucha (straining it, if you prefer) into bottles or jars. Leave about a half-inch of headroom in each bottle for the carbon dioxide that may build up in the bottle, and store your bottles in a cool area (50°F-70°F), to slow the fermentation process and prevent explosions for 24-36 hours. This is when you can add juice, herbs, or other botanicals to your kombucha as additional flavoring. Use small amounts of dried or fresh flowers, bark, whole spices, and fresh herbs to infuse flavor without risking blowups; chamomile, ginger, turmeric, and apple slices are nice additions to your brew. Let them infuse for at least 2 hours, then enjoy your homemade kombucha.","meta_canonical":null}

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Boilerpipe Text	Effervescent, bursting with sweet-tart flavor, fermented, and wildly popular, kombucha has been around for more than two thousand years. It has become more in-demand in the last few years; Kombucha Brewers International, a trade organization of kombucha brewers, estimates yearly sales of this fermented tea at over $500 million as consumers seek out a drink option that is low in sugar compared to soda and also boasts probiotic benefits. "If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages" The health angle is part of its appeal; kombucha is full of live and active cultures, similar to yogurt or sour pickles. It also includes B vitamins, organic acids, and antioxidants, says Hannah Crum, co-author of The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea . But while you can buy bottles of this refreshingly fizzy, slightly sour beverage at most grocery stores, you can brew kombucha at home for just pennies a glass. If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages. It's easy to get this brewing project started. Kombucha is one of the simplest homemade drinks to make. From start to finish, brewing and fermenting kombucha only takes seven to 10 days. And you probably have many of the tools you need to start your first batch of homebrew already. "It's easy to do; the only elements you need are tea, sugar, a jar for fermentation and some starter or culture," says Zane Adams, founder and Co-Chief Executive Officer of Buchi Kombucha in Asheville, North Carolina, of brewing kombucha at home. Here's how to get started: Step 1: Make the Tea Crum notes that just as you would select the finest seeds to start your garden to ensure a bountiful and flavorful harvest, you should select the finest tea leaves possible to brew kombucha; preferably black, oolong, or green tea. Adams recommends keeping the brew small so it is easy to manage. Bring 3 quarts of water to boil in a pot or kettle. Filtering the water before you boil gives an extra layer of protection against unwanted bacteria. Add tea leaves or tea bags (the strength of the brew is a matter of personal preference). Add ½ cup sugar or honey and let it dissolve in the tea as it cools to room temperature. Step 2: Start Fermentation Kombucha transforms from tea into a fermented beverage when you add a starter culture to the mix. "Just as wine is fermented grapes and sauerkraut is fermented cabbage, we use a starter culture called a SCOBY that is added to sweetened tea," Crum explains. "SCOBY" is an acronym for "symbiotic culture of bacteria and yeast." It's a close cousin to the "mother" used to make vinegar. You can source a SCOBY from a friend, or order one online (and after you brew your first batch of kombucha, you'll have a SCOBY to use for future batches). A SCOBY looks like a flat, pale, floating mushroom, and its texture is rubbery and a little squishy. To use it, simply gently slide the SCOBY into the jar of tea with clean hands. It will spread across the surface of the kombucha during fermentation, so its bacteria and yeast can eat most of the sugar in the tea during the fermentation process. Adobe Stock You can ferment your kombucha with starter tea instead of a SCOBY. Starter tea is tea from a previous batch of kombucha or store-bought, unpasteurized, neutral-flavored kombucha. Pour 12 ounces of starter tea and the cooled sweetened tea solution into a wide-mouth 1-gallon glass jar. "Avoid brewing in copper pots or jars and keep a tight weave tea towel well affixed to the top of the jar to prevent flies," says Adams. Cloth, coffee filters, or paper towels secured with a rubber band allow for air flow while keeping out unwanted pests and debris. Step 3: Let It Brew Store the jar of kombucha at room temperature, ideally between 75°F-80°F, out of direct sunlight, and in a place where it won't get jostled. Ferment it for seven to 10 days—just ignore it. Crum suggests avoiding looking at the brew until at least seven days have passed. The SCOBY can look strange, like a science experiment complete with tentacles hanging down and floating in the murky liquid. This is normal, as the yeasts hover near the surface at the beginning of the brewing process until the bacterial cellulose fills in the surface. "This can lead some people to think they have mold or something is wrong with the brew," Crum notes. Step 4: Bottle Your Kombucha After you brew your first batch of kombucha, you'll have a SCOBY to use for future batches. Remove and save the SCOBY, then measure out 12 ounces of starter tea from this batch of kombucha to help start the next batch. Pour the fermented kombucha (straining it, if you prefer) into bottles or jars. Leave about a half-inch of headroom in each bottle for the carbon dioxide that may build up in the bottle, and store your bottles in a cool area (50°F-70°F), to slow the fermentation process and prevent explosions for 24-36 hours. This is when you can add juice, herbs, or other botanicals to your kombucha as additional flavoring. Use small amounts of dried or fresh flowers, bark, whole spices, and fresh herbs to infuse flavor without risking blowups; chamomile, ginger, turmeric, and apple slices are nice additions to your brew. Let them infuse for at least 2 hours, then enjoy your homemade kombucha.
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Here’s a step-by-step guide to making this fermented beverage at home. By [Nikki Miller-Ka](https://www.foodandwine.com/author/nikki-miller-ka) Published on March 1, 2022 Close ![homemade kombucha on kitchen counter](https://www.foodandwine.com/thmb/RCFP0WBndQVimp1HMXs_PDwnvR0=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/how-to-make-kombucha-FT-BLOG0322-2-34d12e18a30c487f8aa0d11dcf51e883.jpg) ![homemade kombucha on kitchen counter](https://www.foodandwine.com/thmb/RCFP0WBndQVimp1HMXs_PDwnvR0=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/how-to-make-kombucha-FT-BLOG0322-2-34d12e18a30c487f8aa0d11dcf51e883.jpg) Credit: Adobe Stock Effervescent, bursting with sweet-tart flavor, fermented, and wildly popular, kombucha has been around for more than two thousand years. It has become more in-demand in the last few years; Kombucha Brewers International, a trade organization of kombucha brewers, estimates yearly sales of this fermented tea at over \$500 million as consumers seek out a drink option that is low in sugar compared to soda and also boasts probiotic benefits. "If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages" The health angle is part of its appeal; kombucha is full of live and active cultures, similar to [yogurt](https://www.foodandwine.com/recipes/yogurt-rice) or sour pickles. It also includes B vitamins, organic acids, and antioxidants, says Hannah Crum, co-author of The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea. But while you can buy bottles of this refreshingly fizzy, slightly sour beverage at most grocery stores, you can brew kombucha at home for just pennies a glass. If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages. It's easy to get this brewing project started. Kombucha is one of the simplest homemade drinks to make. From start to finish, brewing and fermenting kombucha only takes seven to 10 days. And you probably have many of the tools you need to start your first batch of homebrew already. "It's easy to do; the only elements you need are tea, sugar, a jar for fermentation and some starter or culture," says Zane Adams, founder and Co-Chief Executive Officer of Buchi Kombucha in Asheville, North Carolina, of brewing kombucha at home. Here's how to get started: ### Step 1: Make the Tea Crum notes that just as you would select the finest seeds to start your garden to ensure a bountiful and flavorful harvest, you should select the finest tea leaves possible to brew kombucha; preferably black, oolong, or green tea. Adams recommends keeping the brew small so it is easy to manage. Bring 3 quarts of water to boil in a pot or kettle. Filtering the water before you boil gives an extra layer of protection against unwanted bacteria. Add tea leaves or tea bags (the strength of the brew is a matter of personal preference). Add ½ cup sugar or honey and let it dissolve in the tea as it cools to room temperature. ### Step 2: Start Fermentation Kombucha transforms from tea into a fermented beverage when you add a starter culture to the mix. "Just as wine is fermented grapes and sauerkraut is fermented cabbage, we use a starter culture called a SCOBY that is added to sweetened tea," Crum explains. "SCOBY" is an acronym for "symbiotic culture of bacteria and yeast." It's a close cousin to the "mother" used to make vinegar. You can source a SCOBY from a friend, or order one online (and after you brew your first batch of kombucha, you'll have a SCOBY to use for future batches). A SCOBY looks like a flat, pale, floating mushroom, and its texture is rubbery and a little squishy. To use it, simply gently slide the SCOBY into the jar of tea with clean hands. It will spread across the surface of the kombucha during fermentation, so its bacteria and yeast can eat most of the sugar in the tea during the fermentation process. ![SCOBY "symbiotic culture of bacteria and yeast" in a glass bottle jar, close up]() ![SCOBY "symbiotic culture of bacteria and yeast" in a glass bottle jar, close up](https://www.foodandwine.com/thmb/w2nNhZbHsp6Q8oWvOvfXglR_iPY=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/how-to-make-kombucha-FT-BLOG0322-e918e653173c4bf8a06915647d255132.jpg) Adobe Stock You can [ferment your kombucha](https://www.drinkbuchi.com/homebrew) with starter tea instead of a SCOBY. Starter tea is tea from a previous batch of kombucha or store-bought, unpasteurized, neutral-flavored kombucha. Pour 12 ounces of starter tea and the cooled sweetened tea solution into a wide-mouth 1-gallon glass jar. "Avoid brewing in copper pots or jars and keep a tight weave tea towel well affixed to the top of the jar to prevent flies," says Adams. Cloth, coffee filters, or paper towels secured with a rubber band allow for air flow while keeping out unwanted pests and debris. ### Step 3: Let It Brew Store the jar of kombucha at room temperature, ideally between 75°F-80°F, out of direct sunlight, and in a place where it won't get jostled. Ferment it for seven to 10 days—just ignore it. Crum suggests avoiding looking at the brew until at least seven days have passed. The SCOBY can look strange, like a science experiment complete with tentacles hanging down and floating in the murky liquid. This is normal, as the yeasts hover near the surface at the beginning of the brewing process until the bacterial cellulose fills in the surface. "This can lead some people to think they have mold or something is wrong with the brew," Crum notes. ### Step 4: Bottle Your Kombucha After you brew your first batch of kombucha, you'll have a SCOBY to use for future batches. Remove and save the SCOBY, then measure out 12 ounces of starter tea from this batch of kombucha to help start the next batch. Pour the fermented kombucha (straining it, if you prefer) into bottles or jars. Leave about a half-inch of headroom in each bottle for the carbon dioxide that may build up in the bottle, and store your bottles in a cool area (50°F-70°F), to slow the fermentation process and prevent explosions for 24-36 hours. This is when you can add juice, herbs, or other botanicals to your kombucha as additional flavoring. Use small amounts of dried or fresh flowers, bark, whole spices, and fresh herbs to infuse flavor without risking blowups; chamomile, ginger, turmeric, and apple slices are nice additions to your brew. Let them infuse for at least 2 hours, then enjoy your homemade kombucha. Explore more: - [Drinks](https://www.foodandwine.com/drinks) - [Nonalcoholic Drinks](https://www.foodandwine.com/non-alcoholic-drinks-7496802) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	Effervescent, bursting with sweet-tart flavor, fermented, and wildly popular, kombucha has been around for more than two thousand years. It has become more in-demand in the last few years; Kombucha Brewers International, a trade organization of kombucha brewers, estimates yearly sales of this fermented tea at over \$500 million as consumers seek out a drink option that is low in sugar compared to soda and also boasts probiotic benefits. "If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages" The health angle is part of its appeal; kombucha is full of live and active cultures, similar to [yogurt](https://www.foodandwine.com/recipes/yogurt-rice) or sour pickles. It also includes B vitamins, organic acids, and antioxidants, says Hannah Crum, co-author of The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea. But while you can buy bottles of this refreshingly fizzy, slightly sour beverage at most grocery stores, you can brew kombucha at home for just pennies a glass. If creating a microbiology project in a warm, dark closet sounds like a good time, welcome to the world of home-brewing fermented beverages. It's easy to get this brewing project started. Kombucha is one of the simplest homemade drinks to make. From start to finish, brewing and fermenting kombucha only takes seven to 10 days. And you probably have many of the tools you need to start your first batch of homebrew already. "It's easy to do; the only elements you need are tea, sugar, a jar for fermentation and some starter or culture," says Zane Adams, founder and Co-Chief Executive Officer of Buchi Kombucha in Asheville, North Carolina, of brewing kombucha at home. Here's how to get started: ### Step 1: Make the Tea Crum notes that just as you would select the finest seeds to start your garden to ensure a bountiful and flavorful harvest, you should select the finest tea leaves possible to brew kombucha; preferably black, oolong, or green tea. Adams recommends keeping the brew small so it is easy to manage. Bring 3 quarts of water to boil in a pot or kettle. Filtering the water before you boil gives an extra layer of protection against unwanted bacteria. Add tea leaves or tea bags (the strength of the brew is a matter of personal preference). Add ½ cup sugar or honey and let it dissolve in the tea as it cools to room temperature. ### Step 2: Start Fermentation Kombucha transforms from tea into a fermented beverage when you add a starter culture to the mix. "Just as wine is fermented grapes and sauerkraut is fermented cabbage, we use a starter culture called a SCOBY that is added to sweetened tea," Crum explains. "SCOBY" is an acronym for "symbiotic culture of bacteria and yeast." It's a close cousin to the "mother" used to make vinegar. You can source a SCOBY from a friend, or order one online (and after you brew your first batch of kombucha, you'll have a SCOBY to use for future batches). A SCOBY looks like a flat, pale, floating mushroom, and its texture is rubbery and a little squishy. To use it, simply gently slide the SCOBY into the jar of tea with clean hands. It will spread across the surface of the kombucha during fermentation, so its bacteria and yeast can eat most of the sugar in the tea during the fermentation process. Adobe Stock You can [ferment your kombucha](https://www.drinkbuchi.com/homebrew) with starter tea instead of a SCOBY. Starter tea is tea from a previous batch of kombucha or store-bought, unpasteurized, neutral-flavored kombucha. Pour 12 ounces of starter tea and the cooled sweetened tea solution into a wide-mouth 1-gallon glass jar. "Avoid brewing in copper pots or jars and keep a tight weave tea towel well affixed to the top of the jar to prevent flies," says Adams. Cloth, coffee filters, or paper towels secured with a rubber band allow for air flow while keeping out unwanted pests and debris. ### Step 3: Let It Brew Store the jar of kombucha at room temperature, ideally between 75°F-80°F, out of direct sunlight, and in a place where it won't get jostled. Ferment it for seven to 10 days—just ignore it. Crum suggests avoiding looking at the brew until at least seven days have passed. The SCOBY can look strange, like a science experiment complete with tentacles hanging down and floating in the murky liquid. This is normal, as the yeasts hover near the surface at the beginning of the brewing process until the bacterial cellulose fills in the surface. "This can lead some people to think they have mold or something is wrong with the brew," Crum notes. ### Step 4: Bottle Your Kombucha After you brew your first batch of kombucha, you'll have a SCOBY to use for future batches. Remove and save the SCOBY, then measure out 12 ounces of starter tea from this batch of kombucha to help start the next batch. Pour the fermented kombucha (straining it, if you prefer) into bottles or jars. Leave about a half-inch of headroom in each bottle for the carbon dioxide that may build up in the bottle, and store your bottles in a cool area (50°F-70°F), to slow the fermentation process and prevent explosions for 24-36 hours. This is when you can add juice, herbs, or other botanicals to your kombucha as additional flavoring. Use small amounts of dried or fresh flowers, bark, whole spices, and fresh herbs to infuse flavor without risking blowups; chamomile, ginger, turmeric, and apple slices are nice additions to your brew. Let them infuse for at least 2 hours, then enjoy your homemade kombucha.
Shard	187 (laksa)
Root Hash	14720943955733791187
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