🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 157 (from laksa107)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa157.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.olivemagazine.com/recipes/quick-and-easy/how-to-make-kombucha/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.olivemagazine.com/recipes/quick-and-easy/how-to-make-kombucha/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/how-to-make-kombucha\/","crawl_time":1776165551,"first_indexed_time":1557949295,"http_code":200,"src_unparsed":"com,olivemagazine!www,\/recipes\/quick-and-easy\/how-to-make-kombucha\/ s443","src_root_hash":"8697920723657045557","history_drop_reason":null,"meta_title":"Kombucha Recipe | olivemagazine","meta_descriptions":["Learn how to make kombucha at home with our easy tips and tricks. We've got some fruity flavoured recipes for this refreshing fermented drink"],"attrs_boilerpipe_text":"Try our kombucha recipe then check out more\nrecipes for a healthy gut\n, including our\nkimchi\nand\nsauerkraut\n.\nWhat is kombucha?\nTangy, funky and fizzy, kombucha is a fermented, sweetened tea that’s exploded in popularity recently as drinkers embrace its distinctive sour yet refreshing flavour – whether as a grown-up alternative to sickly sweet soft drinks, or as a versatile cocktail ingredient.\nWhere can I buy kombucha?\nWhat was once a niche beverage usually only found in health food shops is now made by multinational brands and craft producers alike. It can be found in supermarkets, cafés, bars and newsagents across the country.\nBut getting hold of really good kombucha can be tricky. Some brands are weak tasting or oversweetened, while those that do deliver that crucial funky-sour kick can become an expensive habit.\nHow can I make my own kombucha?\nGood job, then, that making your own ‘booch’ is easy and affordable. Most ingredients can be found at the supermarket, there’s minimal specialist kit needed and, once you’ve got the knack of it, there are endless ways to experiment – whether it’s playing around with different tea varieties or adding fruits, herbs and spices for flavour.\nWhat is a SCOBY?\n'SCOBY' stands for a 'symbiotic culture of bacteria and yeast'. This is a wide disk-shaped symbiotic culture which acts as a surface for fermentation to take place. It facilitates the process of sweet sugary tea being converted to kombucha. It generally floats at the top of a kombucha batch, but do not worry if yours sinks to the bottom, it is still active.\nWhere to find a scoby\nThe cheapest method is to ask anyone you knows who makes kombucha, as they’re likely to have new scobys that they can donate to you. Otherwise, you can either attend a course where they provide scobys or buy one online. The scoby should survive a trip through the postal system without problem, but it is a good idea to get it into a solution of fresh tea at the earliest opportunity.\nYour first scoby, it should come with some 'starter liquid', which will be added to the first batch. This liquid is very important as it contains not only a large quantity of bacteria and yeast but also a lot of acid which helps create the right environment for the next batch.\nWhat do you need to make kombucha?\n1.\nMeasuring jug\n2.\nWeighing scales\n3.\nPan\n4.\nFine sieve\n5.\n2-litre Kilner jar\nand\nflip-top bottle\n6 Muslin or kitchen roll and string or elastic bands\nKombucha recipe\n60g\ncaster sugar\n3\nearl grey tea bags\n2\nbreakfast tea bags\n1\nscoby\nplus 100ml of kombucha liquid (this will come with the scoby when you order it)\nMethod\nstep 1\nPut the sugar and 1 litre of just-boiled water into a pan and heat, stirring, until the sugar is dissolved. Add the tea bags and leave to infuse for 5 minutes. Carefully remove the teabags and leave the tea to cool completely.\nstep 2\nOnce cool, tip into a large glass jar with the scoby and kombucha liquid, cover the top with kitchen paper or muslin and seal in place with an elastic band or string. Leave in a cool, dark place for 1-2 weeks, tasting daily after the first week – it should be funky and acidic but not overly sour. Make sure you remove the scoby and 100ml of the liquid when you’re happy with the final result. Drink within a couple of days, keeping it in the fridge, or ferment a second time using the recipes below.\nMore kombucha recipes to try\nRaspberry kombucha recipe\nfrozen raspberries\n150g\nrunny honey\n2 tbsp\nkombucha\n750ml\nPut the raspberries into a small pan with the honey and heat gently until broken down and saucy. Push through a fine sieve and leave to cool completely.\nMix the raspberry purée with the first ferment kombucha, pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\nKombucha spritz mocktail\nalcohol-free aperitif\n60ml\nplain sparkling kombucha\n90ml\nsoda water\na splash\nred apple\na wedge\nPut some ice in a chilled large wine glass and pour over the alcohol-free aperitif followed by the plain sparkling kombucha and a splash of soda water. Stir briefly and garnish with a wedge of red apple.\nPineapple kombucha recipe\nripe pineapple\n200g, diced\nrunny honey\n2 tbsp\nkombucha\n750ml\nPut the pineapple and honey into a food processer and whizz until completely smooth. Push through a fine sieve into a large jug, mix with the kombucha and pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\nLime and ginger kombucha recipe\nginger\n2 thumb-sized pieces, finely grated\nlimes\n2, zested and juiced runny honey 1 tbsp kombucha 750ml\nPut the ginger, lime zest and juice, and honey into a large jug and mix well with the kombucha. Pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\nTHE SCOBY\nWhat is scoby?\nA scoby (which stands for ‘symbiotic culture of bacteria and yeast’) works in a similar way to a\nsourdough starter\nor a vinegar mother – and it’s essential for making kombucha. It’s a jelly-like raft that floats on top of the sweetened tea, fermenting it and transforming it into kombucha. First the yeast in the scoby turns the sugar into alcohol, then the bacteria turns the alcohol into acetic and other organic acids, which give kombucha its sweet and sour characteristics.\nThe scoby floats at the top exposing the bacteria to the oxygen it needs to turn alcohol into acid. If left to its own devices, the scoby would convert all of the available sugars into acid, making the kombucha too vinegary to drink – so you need to keep tasting the drink all the way through the process to ensure you strike the perfect balance between sweet and sour.\nWhere can I buy scoby for my kombucha?\nTo get started, you will need to buy a scoby – they are available online from\nhappykombucha.co.uk\nor\namazon.co.uk\n(it will come with some kombucha starter liquid, which is also essential to the process). Alternatively, if you know someone who already makes kombucha, then ask them for a scoby. Every time a new batch of kombucha is made, a new scoby is created, meaning you can simply peel away an older one to give to friends, or start another brew.\nFIRST AND SCOND KOMBUCHA FERMENTS\nOnce you’ve made the first ferment – using just tea, sugar and the scoby with its starter liquid – the kombucha will be delicious to drink. However, what many people – and most commercial brands – do is to give the kombucha a second ferment, just like you would for beer,\ncider\n, champagne and\nsparkling wine\n.\nThis is the ideal opportunity to introduce different flavours to the kombucha while also giving it effervescence. Adding a little more sugar (and the flavouring of your choice), and keeping your container sealed means that the carbon dioxide produced during fermention, that would otherwise have escaped, builds up in the liquid, creating a gentle fizz.\nBACKSLOPPING\nBefore you start the second ferment, it’s a good idea to keep back 10-20% of the liquid from the first kombucha. You can use this (alongside the scoby) to make a brand new batch of kombucha.\nTo ensure the scoby stays alive add it (and the reserved kombucha liquid) to another batch of sweetened tea and keep it in the fridge – this will slow fermentation down while keeping the scoby happy for up to a month.\nWhat you need to make kombucha\n1.\nMeasuring jug\n2.\nWeighing scales\n3.\nPan\n4.\nFine sieve\n5.\n2-litre Kilner jar and flip-top bottle 6 Muslin or kitchen roll and string or elastic bands\nKOMBUCHA TIPS\nUse a glass rather than plastic container – the acids in the kombucha may start to break down the plastic interior.\nTaste, taste, taste! Each kombucha ferments at its own pace, so you need to sample it daily to ensure it doesn’t get too vinegary.\nAlso check your second ferment regularly! Be warned, a build-up of too much CO2 could cause the bottle to explode if left unattended at room temperature for too long.\nDuring the first ferment, cover the open jar with kitchen paper, a thin, clean tea towel or muslin to prevent flies and mould spores from contaminating the scoby. It also reduces the risk of any bad bacteria being introduced to the kombucha.\nYou’ll also need somewhere cool and dry to store the kombucha, out of direct sunlight.\nIf a new scoby hasn’t formed at the top of the tea after a few days and it doesn’t taste acidic this means the fermentation has failed.","attrs_markdown":"[Skip to main content](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/how-to-make-kombucha\/#site-main)\n\n- [Baking](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/ \"Baking\")\n- [Product reviews](https:\/\/www.olivemagazine.com\/products-and-reviews\/ \"Product reviews\")\n- [Restaurants](https:\/\/www.olivemagazine.com\/restaurants\/ \"Restaurants\")\n- [Competitions](https:\/\/competitions.olivemagazine.com\/ \"Competitions\")\n\n- [Sign in](https:\/\/www.olivemagazine.com\/api\/auth\/login)\n- [Register](https:\/\/www.olivemagazine.com\/api\/auth\/signup)\n\n[Sign in](https:\/\/www.olivemagazine.com\/api\/auth\/login)\n\n[Register](https:\/\/www.olivemagazine.com\/api\/auth\/signup)\n\n- [Recipes](https:\/\/www.olivemagazine.com\/recipes\/ \"Recipes\")\n  - [Back to Main menu]()\n  - [New recipes](https:\/\/www.olivemagazine.com\/new-recipe-inspiration\/ \"New recipes\")\n  - [What's in season](https:\/\/www.olivemagazine.com\/recipes\/collection\/april-recipes\/ \"What's in season\")\n    - [Back to Recipes]()\n    - [Rhubarb](https:\/\/www.olivemagazine.com\/recipes\/collection\/rhubarb-recipes\/ \"Rhubarb\")\n    - [Asparagus](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-asparagus-recipes\/ \"Asparagus\")\n    - [Broccoli](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-purple-sprouting-broccoli-recipes\/ \"Broccoli\")\n    - [All seasonal recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/september-recipes\/ \"All seasonal recipes\")\n  - [Breakfast recipes](https:\/\/www.olivemagazine.com\/recipes\/easy-breakfast-recipes\/ \"Breakfast recipes\")\n  - [Lunch recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/healthy-lunches\/ \"Lunch recipes\")\n  - [Dinner recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/easy-30-minute-meals\/ \"Dinner recipes\")\n  - [Midweek meals](https:\/\/www.olivemagazine.com\/recipes\/collection\/easy-midweek-meal-recipes\/ \"Midweek meals\")\n    - [Back to Recipes]()\n    - [Easy soups](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-easy-soup-recipes\/ \"Easy soups\")\n    - [Curry recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-curry-recipes\/ \"Curry recipes\")\n    - [One pot recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-one-pot-recipes\/ \"One pot recipes\")\n    - [Easy vegetarian recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/easy-vegetarian-recipes\/ \"Easy vegetarian recipes\")\n    - [All midweek meals](https:\/\/www.olivemagazine.com\/recipes\/collection\/easy-midweek-meal-recipes\/ \"All midweek meals\")\n  - [Cuisines](https:\/\/www.olivemagazine.com\/recipes\/global-cuisines\/ \"Cuisines\")\n    - [Back to Recipes]()\n    - [Greek](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-greek-recipes\/ \"Greek\")\n    - [French](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-french-recipes\/ \"French\")\n    - [Italian](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-italian-recipes\/ \"Italian\")\n    - [Korean](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-korean-recipes\/ \"Korean\")\n    - [All cuisines](https:\/\/www.olivemagazine.com\/recipes\/global-cuisines\/ \"All cuisines\")\n  - [Baking](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-quick-and-easy-baking-recipes-ready-in-under-an-hour\/ \"Baking\")\n    - [Back to Recipes]()\n    - [Cakes](https:\/\/www.olivemagazine.com\/recipes\/collection\/cake-recipes\/ \"Cakes\")\n    - [Breads](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-exciting-bread-recipes\/ \"Breads\")\n    - [Traybakes](https:\/\/www.olivemagazine.com\/recipes\/collection\/sweet-traybake-recipes\/ \"Traybakes\")\n    - [Cookies](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-cookies-recipes\/ \"Cookies\")\n    - [Pastry](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-sweet-tarts-recipes\/ \"Pastry\")\n    - [Spring bakes](https:\/\/www.olivemagazine.com\/recipes\/collection\/spring-baking\/ \"Spring bakes\")\n    - [Afternoon tea](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-afternoon-tea-recipes\/ \"Afternoon tea\")\n    - [All baking](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/ \"All baking\")\n- [Travel](https:\/\/www.olivemagazine.com\/travel\/ \"Travel\")\n  - [Back to Main menu]()\n  - [Spring breaks](https:\/\/www.olivemagazine.com\/travel\/spring-holidays-for-food-lovers\/ \"Spring breaks\")\n    - [Back to Travel]()\n    - [Produce hotspots](https:\/\/www.olivemagazine.com\/travel\/european-gourmet-escapes-to-catch-spring-produce-at-its-peak\/ \"Produce hotspots\")\n    - [Spring in bloom](https:\/\/www.olivemagazine.com\/travel\/unmissable-destinations-to-see-spring-in-full-bloom\/ \"Spring in bloom\")\n    - [Train journeys](https:\/\/www.olivemagazine.com\/travel\/8-of-the-most-breathtaking-train-journeys-across-the-world\/ \"Train journeys\")\n    - [Boutique hotels](https:\/\/www.olivemagazine.com\/travel\/uk\/boutique-hotels-for-food-lovers\/ \"Boutique hotels\")\n    - [UK day trips](https:\/\/www.olivemagazine.com\/travel\/uk\/festive-uk-day-trips\/ \"UK day trips\")\n    - [UNESCO cities](https:\/\/www.olivemagazine.com\/travel\/11-unesco-cities-of-gastronomy-to-visit\/ \"UNESCO cities\")\n    - [Trending destinations](https:\/\/www.olivemagazine.com\/travel\/the-travel-trends-of-2026-must-visit-destinations-you-need-to-know\/ \"Trending destinations\")\n    - [All seasonal trips](https:\/\/www.olivemagazine.com\/travel\/ \"All seasonal trips\")\n  - [City breaks](https:\/\/www.olivemagazine.com\/travel\/best-european-city-breaks\/ \"City breaks\")\n    - [Back to Travel]()\n    - [Prague](https:\/\/www.olivemagazine.com\/travel\/europe\/best-restaurants-in-prague\/ \"Prague\")\n    - [Porto](https:\/\/www.olivemagazine.com\/travel\/europe\/porto-places-to-eat-and-drink\/ \"Porto\")\n    - [Málaga](https:\/\/www.olivemagazine.com\/travel\/europe\/spain\/malaga-where-to-eat-and-drink\/ \"Málaga\")\n    - [All city breaks](https:\/\/www.olivemagazine.com\/travel\/best-european-city-breaks\/ \"All city breaks\")\n  - [Destinations](https:\/\/www.olivemagazine.com\/travel\/expert-2025-travel-destinations\/ \"Destinations\")\n    - [Back to Travel]()\n    - [Norwegian fjords](https:\/\/www.olivemagazine.com\/travel\/europe\/journey-through-norways-fjords\/ \"Norwegian fjords\")\n    - [Slovenia](https:\/\/www.olivemagazine.com\/travel\/europe\/julian-alps-cuisine-10-things-we-love\/ \"Slovenia\")\n    - [Western Cape](https:\/\/www.olivemagazine.com\/travel\/africa\/western-cape-cuisine-10-things-we-love\/ \"Western Cape\")\n  - [Restaurants](https:\/\/www.olivemagazine.com\/restaurants\/ \"Restaurants\")\n    - [Back to Travel]()\n    - [London openings](https:\/\/www.olivemagazine.com\/restaurants\/london\/best-new-restaurants-in-london\/ \"London openings\")\n    - [Bath](https:\/\/www.olivemagazine.com\/travel\/uk\/south-west-travel\/bath-best-independent-places-to-eat-and-drink\/ \"Bath\")\n    - [Clerkenwell](https:\/\/www.olivemagazine.com\/restaurants\/london\/best-restaurants-in-clerkenwell\/ \"Clerkenwell\")\n    - [Manchester](https:\/\/www.olivemagazine.com\/restaurants\/north-west\/manchester-places-eat\/ \"Manchester\")\n    - [Kent](https:\/\/www.olivemagazine.com\/restaurants\/best-restaurants-in-kent\/ \"Kent\")\n    - [UK restaurants](https:\/\/www.olivemagazine.com\/restaurants\/new-uk-restaurants\/ \"UK restaurants\")\n    - [Pintxos bars](https:\/\/www.olivemagazine.com\/restaurants\/best-pintxos-bars\/ \"Pintxos bars\")\n- [Entertain](https:\/\/www.olivemagazine.com\/effortless-entertaining\/ \"Entertain\")\n  - [Back to Main menu]()\n  - [Dinner party ideas](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-dinner-party-mains\/ \"Dinner party ideas\")\n    - [Back to Entertain]()\n    - [Chef recipes](https:\/\/www.olivemagazine.com\/recipes\/chef-recipes\/best-restaurant-recipes\/ \"Chef recipes\")\n    - [Spring show-off](https:\/\/www.olivemagazine.com\/recipes\/collection\/spring-show-off-dishes-for-the-long-weekend\/ \"Spring show-off\")\n  - [Party food](https:\/\/www.olivemagazine.com\/recipes\/collection\/easy-party-food-recipes\/ \"Party food\")\n    - [Back to Entertain]()\n    - [Party platters](https:\/\/www.olivemagazine.com\/guides\/effortless-party-food-platters\/ \"Party platters\")\n    - [Canapés](https:\/\/www.olivemagazine.com\/recipes\/entertain\/best-ever-quick-and-easy-party-canapes\/ \"Canapés\")\n  - [Desserts](https:\/\/www.olivemagazine.com\/recipes\/collection\/easy-desserts-recipes\/ \"Desserts\")\n    - [Back to Entertain]()\n    - [Individual desserts](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-individual-puddings\/ \"Individual desserts\")\n    - [Chocolate desserts](https:\/\/www.olivemagazine.com\/recipes\/collection\/chocolate-dessert-recipes\/ \"Chocolate desserts\")\n  - [Cocktails](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-cocktail-recipes\/ \"Cocktails\")\n    - [Back to Entertain]()\n    - [Classic cocktails](https:\/\/www.olivemagazine.com\/recipes\/collection\/20-classic-cocktails\/ \"Classic cocktails\")\n    - [Spring cocktails](https:\/\/www.olivemagazine.com\/recipes\/collection\/top-5-best-spring-cocktails\/ \"Spring cocktails\")\n  - [Wine](https:\/\/www.olivemagazine.com\/drink\/wine\/ \"Wine\")\n  - [Spirits](https:\/\/www.olivemagazine.com\/drink\/best-sustainable-spirits\/ \"Spirits\")\n  - [Coffee](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-coffee-recipes\/ \"Coffee\")\n    - [Back to Entertain]()\n    - [Browse all drinks](https:\/\/www.olivemagazine.com\/drink\/ \"Browse all drinks\")\n  - [Product reviews](https:\/\/www.olivemagazine.com\/products-and-reviews\/ \"Product reviews\")\n    - [Back to Entertain]()\n    - [Best small air fryers](https:\/\/www.olivemagazine.com\/reviews\/best-small-air-fryers-uk\/ \"Best small air fryers\")\n    - [Sage coffee machines](https:\/\/www.olivemagazine.com\/reviews\/best-sage-coffee-machine\/ \"Sage coffee machines\")\n    - [Gozney vs Ooni](https:\/\/www.olivemagazine.com\/guides\/gozney-vs-ooni-pizza-ovens\/ \"Gozney vs Ooni\")\n    - [Best induction pan](https:\/\/www.olivemagazine.com\/reviews\/best-induction-pan-sets-uk\/ \"Best induction pan\")\n    - [Cookware sets](https:\/\/www.olivemagazine.com\/reviews\/best-cookware-brands\/ \"Cookware sets\")\n    - [Best coffee beans](https:\/\/www.olivemagazine.com\/guides\/best-coffee-beans-to-buy\/ \"Best coffee beans\")\n    - [Best cake delivery](https:\/\/www.olivemagazine.com\/reviews\/best-online-cake-delivery\/ \"Best cake delivery\")\n    - [All reviews](https:\/\/www.olivemagazine.com\/products-and-reviews\/ \"All reviews\")\n- [Health](https:\/\/www.olivemagazine.com\/recipes\/healthy\/ \"Health\")\n  - [Back to Main menu]()\n  - [Healthy meals](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-quick-and-healthy-recipes-ready-in-under-30-minutes\/ \"Healthy meals\")\n    - [Back to Health]()\n    - [Low calorie meals](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-easy-52-recipes-under-500-calories\/ \"Low calorie meals\")\n    - [Healthy spring meals](https:\/\/www.olivemagazine.com\/recipes\/collection\/healthy-spring-recipes\/ \"Healthy spring meals\")\n    - [Healthiest recipes](https:\/\/www.olivemagazine.com\/recipes\/healthy\/healthiest-recipes\/ \"Healthiest recipes\")\n    - [All healthy meals](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-quick-and-healthy-recipes-ready-in-under-30-minutes\/ \"All healthy meals\")\n  - [Gut health](https:\/\/www.olivemagazine.com\/recipes\/collection\/recipes-healthy-gut\/ \"Gut health\")\n    - [Back to Health]()\n    - [Improve gut health](https:\/\/www.olivemagazine.com\/recipes\/healthy\/how-to-support-gut-health\/ \"Improve gut health\")\n    - [Vibrant spring meals](https:\/\/www.olivemagazine.com\/recipes\/collection\/shake-off-winter-funk\/ \"Vibrant spring meals\")\n    - [Gut health foods](https:\/\/www.olivemagazine.com\/guides\/10-gut-health-foods\/ \"Gut health foods\")\n  - [Special diet](https:\/\/www.olivemagazine.com\/wellbeing\/10-foods-to-help-fight-seasonal-allergies-and-hay-fever\/ \"Special diet\")\n    - [Back to Health]()\n    - [Dairy free dinners](https:\/\/www.olivemagazine.com\/recipes\/20-dairy-free-dinner-recipes\/ \"Dairy free dinners\")\n    - [Gluten free recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-gluten-free-recipes\/ \"Gluten free recipes\")\n    - [Mediterranean diet](https:\/\/www.olivemagazine.com\/wellbeing\/expert-explains-the-mediterranean-diet\/ \"Mediterranean diet\")\n    - [30 plant foods](https:\/\/www.olivemagazine.com\/wellbeing\/want-to-improve-gut-health-here-are-30-ways-to-include-30-plant-foods-in-your-diet\/ \"30 plant foods\")\n  - [High protein recipes](https:\/\/www.olivemagazine.com\/recipes\/healthy\/high-protein-foods\/ \"High protein recipes\")\n    - [Back to Health]()\n    - [High protein meals](https:\/\/www.olivemagazine.com\/recipes\/collection\/high-protein-meals\/ \"High protein meals\")\n    - [Vegan protein](https:\/\/www.olivemagazine.com\/recipes\/collection\/high-protein-vegan-meals\/ \"Vegan protein\")\n    - [Vegetarian protein](https:\/\/www.olivemagazine.com\/recipes\/collection\/high-protein-vegetarian-meals\/ \"Vegetarian protein\")\n  - [Wellbeing](https:\/\/www.olivemagazine.com\/wellbeing\/ \"Wellbeing\")\n    - [Back to Health]()\n    - [Little boosts](https:\/\/www.olivemagazine.com\/wellbeing\/little-boosts-to-build-energy-into-your-day\/ \"Little boosts\")\n    - [Mood-boosting foods](https:\/\/www.olivemagazine.com\/wellbeing\/10-foods-to-improve-your-mood\/ \"Mood-boosting foods\")\n    - [Nutritionist's diet](https:\/\/www.olivemagazine.com\/wellbeing\/im-a-nutritionist-and-this-is-what-i-eat-in-a-day\/ \"Nutritionist's diet\")\n    - [How to improve sleep](https:\/\/www.olivemagazine.com\/wellbeing\/expert-explains-ways-to-have-a-better-nights-sleep\/ \"How to improve sleep\")\n    - [All wellbeing](https:\/\/www.olivemagazine.com\/wellbeing\/ \"All wellbeing\")\n  - [Supplements](https:\/\/www.olivemagazine.com\/guides\/the-6-supplements-experts-take\/ \"Supplements\")\n    - [Back to Health]()\n    - [Best greens powders](https:\/\/www.olivemagazine.com\/reviews\/best-greens-powder-to-buy-tried-and-tested\/ \"Best greens powders\")\n    - [Mushroom supplements](https:\/\/www.olivemagazine.com\/reviews\/best-mushroom-supplements\/ \"Mushroom supplements\")\n    - [Best collagen to buy](https:\/\/www.olivemagazine.com\/reviews\/best-collagen-supplements-uk\/ \"Best collagen to buy\")\n    - [Best protein powders](https:\/\/www.olivemagazine.com\/reviews\/best-protein-powder\/ \"Best protein powders\")\n    - [Best Vitamin D](https:\/\/www.olivemagazine.com\/reviews\/best-vitamin-d-supplement-uk\/ \"Best Vitamin D\")\n  - [All Health](https:\/\/www.olivemagazine.com\/recipes\/healthy\/ \"All Health\")\n- [Subscribe](https:\/\/www.olivemagazine.com\/subscribe\/ \"Subscribe\")\n- [Spring](https:\/\/www.olivemagazine.com\/joys-of-spring\/ \"Spring\")\n- [Baking](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/ \"Baking\")\n- [Product reviews](https:\/\/www.olivemagazine.com\/products-and-reviews\/ \"Product reviews\")\n- [Restaurants](https:\/\/www.olivemagazine.com\/restaurants\/ \"Restaurants\")\n- [Competitions](https:\/\/competitions.olivemagazine.com\/ \"Competitions\")\n\n- [Home](https:\/\/www.olivemagazine.com\/)\n- [Recipes](https:\/\/www.olivemagazine.com\/recipes\/)\n- [Easy](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/)\n- Kombucha\n\n![Kombucha Tea Recipes](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2019\/05\/Olive_Kombucha_01-d15662e.jpg?quality=90&crop=11px,2223px,4104px,1766px&resize=708,643)\n\n# Kombucha\n- [Hannah Guinness](https:\/\/www.olivemagazine.com\/author\/hannahguinness\/)\n\nPublished: May 15, 2019 at 3:39 PM\n\nSave recipe\n\n**Makes 1 litre**\n\n**Easy**\n\nTotal time: **15 mins**\n\n\\+ cooling + fermenting\n\n[A star rating of 0 out of 5.0 ratingsRate](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/how-to-make-kombucha\/#rating)\n\n[Post a comment](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/how-to-make-kombucha\/#commentsFeed)\n\n[Save in our Spring Sale - get 5 months for £5 when you subscribe today](https:\/\/www.olivemagazine.com\/subscribe\/?utm_medium=brandsite&amp;utm_content=&amp;utm_campaign=winter-2025\/)\n\nLearn how to make kombucha at home with our easy tips and tricks. We've got some fruity flavoured recipes for this refreshing fermented drink\n\nRead more\n\nPrint\n\nAd\n\n[Skip to ingredients](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/how-to-make-kombucha\/#ingredients-list)\n\nAlternatives\n\nShowing items 1 to 3 of 5\n\nprevious item\n\n[Classic whisky highball](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/classic-whisky-highball\/)\n\nA star rating of 5 out of 5.3 ratings\n\n[Iced tea cocktail](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/iced-tea-cocktail\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Earl grey and marmalade cooler](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/earl-grey-and-marmalade-cooler\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Kombucha spritz mocktail](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/kombucha-spritz-mocktail\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Homemade kimchi recipe](https:\/\/www.olivemagazine.com\/recipes\/entertain\/kimchi\/)\n\nA star rating of 5 out of 5.16 ratings\n\n[Classic whisky highball](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/classic-whisky-highball\/)\n\nA star rating of 5 out of 5.3 ratings\n\n[Iced tea cocktail](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/iced-tea-cocktail\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Earl grey and marmalade cooler](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/earl-grey-and-marmalade-cooler\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Kombucha spritz mocktail](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/kombucha-spritz-mocktail\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Homemade kimchi recipe](https:\/\/www.olivemagazine.com\/recipes\/entertain\/kimchi\/)\n\nA star rating of 5 out of 5.16 ratings\n\n[Classic whisky highball](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/classic-whisky-highball\/)\n\nA star rating of 5 out of 5.3 ratings\n\n[Iced tea cocktail](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/iced-tea-cocktail\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Earl grey and marmalade cooler](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/earl-grey-and-marmalade-cooler\/)\n\nA star rating of 0 out of 5.0 ratings\n\nnext item\n\n- Page 1\n- Page 2\n\n*Try our kombucha recipe then check out more [recipes for a healthy gut](https:\/\/www.olivemagazine.com\/recipes\/collection\/recipes-healthy-gut\/), including our [kimchi](https:\/\/www.olivemagazine.com\/recipes\/entertain\/kimchi\/) and [sauerkraut](https:\/\/www.olivemagazine.com\/recipes\/vegan\/sauerkraut\/).*\n***\n### What is kombucha?\nTangy, funky and fizzy, kombucha is a fermented, sweetened tea that’s exploded in popularity recently as drinkers embrace its distinctive sour yet refreshing flavour – whether as a grown-up alternative to sickly sweet soft drinks, or as a versatile cocktail ingredient.\n\n### Where can I buy kombucha?\nWhat was once a niche beverage usually only found in health food shops is now made by multinational brands and craft producers alike. It can be found in supermarkets, cafés, bars and newsagents across the country.\n\nBut getting hold of really good kombucha can be tricky. Some brands are weak tasting or oversweetened, while those that do deliver that crucial funky-sour kick can become an expensive habit.\n\n### How can I make my own kombucha?\nGood job, then, that making your own ‘booch’ is easy and affordable. Most ingredients can be found at the supermarket, there’s minimal specialist kit needed and, once you’ve got the knack of it, there are endless ways to experiment – whether it’s playing around with different tea varieties or adding fruits, herbs and spices for flavour.\n\n### What is a SCOBY?\n'SCOBY' stands for a 'symbiotic culture of bacteria and yeast'. This is a wide disk-shaped symbiotic culture which acts as a surface for fermentation to take place. It facilitates the process of sweet sugary tea being converted to kombucha. It generally floats at the top of a kombucha batch, but do not worry if yours sinks to the bottom, it is still active.\n\n### Where to find a scoby\nThe cheapest method is to ask anyone you knows who makes kombucha, as they’re likely to have new scobys that they can donate to you. Otherwise, you can either attend a course where they provide scobys or buy one online. The scoby should survive a trip through the postal system without problem, but it is a good idea to get it into a solution of fresh tea at the earliest opportunity.\n\nYour first scoby, it should come with some 'starter liquid', which will be added to the first batch. This liquid is very important as it contains not only a large quantity of bacteria and yeast but also a lot of acid which helps create the right environment for the next batch.\n\n### What do you need to make kombucha?\n**1\\. [Measuring jug](https:\/\/www.amazon.co.uk\/Pyrex-P586-Measuring-Jug-pint\/dp\/B004EEKPIK\/?tag=olivemag-21&ascsubtag=olivemagazine-89340)**\n\n**2\\. [Weighing scales](https:\/\/www.amazon.co.uk\/Salter-Digital-Kitchen-Weighing-Scales\/dp\/B000ZNM51O\/?tag=olivemag-21&ascsubtag=olivemagazine-89340)**\n\n**3\\. [Pan](https:\/\/www.amazon.co.uk\/Tefal-C973S344-Comfort-Stainless-Saucepan\/dp\/B00UOIZ8VY\/?tag-olivemag-21=&tag=olivemag-21&ascsubtag=olivemagazine-89340)**\n\n**4\\. [Fine sieve](https:\/\/www.amazon.co.uk\/LiveFresh-Premium-Stainless-Strainer-Straining\/dp\/B00XGL85HK\/?tag=olivemag-21&ascsubtag=olivemagazine-89340)**\n\n**5\\. [2-litre Kilner jar](https:\/\/www.amazon.co.uk\/Kilner-Round-Glass-Airtight-Rubber\/dp\/B003Y7MS6U\/?tag=olivemag-21&ascsubtag=olivemagazine-89340) and [flip-top bottle](https:\/\/www.amazon.co.uk\/Kilner-0025-471-Square-Bottle-Transparent\/dp\/B00FF78WEE\/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 6 Muslin or kitchen roll and string or elastic bands**\n***\n### Kombucha recipe\n\n## Ingredients\n- 60g caster sugar\n- 3 earl grey tea bags\n- 2 breakfast tea bags\n- 1 scoby\n  plus 100ml of kombucha liquid (this will come with the scoby when you order it)\n\nAd\n\n## Method\n- ### step 1\n  Put the sugar and 1 litre of just-boiled water into a pan and heat, stirring, until the sugar is dissolved. Add the tea bags and leave to infuse for 5 minutes. Carefully remove the teabags and leave the tea to cool completely.\n- ### step 2\n  Once cool, tip into a large glass jar with the scoby and kombucha liquid, cover the top with kitchen paper or muslin and seal in place with an elastic band or string. Leave in a cool, dark place for 1-2 weeks, tasting daily after the first week – it should be funky and acidic but not overly sour. Make sure you remove the scoby and 100ml of the liquid when you’re happy with the final result. Drink within a couple of days, keeping it in the fridge, or ferment a second time using the recipes below.\n\n***\n## More kombucha recipes to try\n### Raspberry kombucha recipe\n**frozen raspberries** 150g\n\n**runny honey** 2 tbsp\n\n**kombucha** 750ml\n\nPut the raspberries into a small pan with the honey and heat gently until broken down and saucy. Push through a fine sieve and leave to cool completely.\n\nMix the raspberry purée with the first ferment kombucha, pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\n\n![Olive\\_Kombucha\\_02](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2019\/05\/Olive_Kombucha_02-fd3fe6e.jpg?quality=90&crop=13px,826px,4098px,2730px&resize=700,466)\n***\n### Kombucha spritz mocktail\n**alcohol-free aperitif** 60ml\n\n**plain sparkling kombucha** 90ml\n\n**soda water** a splash\n\n**red apple** a wedge\n\nPut some ice in a chilled large wine glass and pour over the alcohol-free aperitif followed by the plain sparkling kombucha and a splash of soda water. Stir briefly and garnish with a wedge of red apple.\n\n![Two glasses of spritz with slices of apple behind](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2021\/01\/Kombucha-Sprirz-c9cb90c.jpg?quality=90&resize=700,466)\n***\n### Pineapple kombucha recipe\n**ripe pineapple** 200g, diced\n\n**runny honey** 2 tbsp\n\n**kombucha** 750ml\n\nPut the pineapple and honey into a food processer and whizz until completely smooth. Push through a fine sieve into a large jug, mix with the kombucha and pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\n\n![Olive\\_Kombucha\\_04](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2019\/05\/Olive_Kombucha_04-302a6b4.jpg?quality=90&crop=13px,856px,4098px,2730px&resize=700,466)\n***\n### Lime and ginger kombucha recipe\n**ginger** 2 thumb-sized pieces, finely grated  \n**limes** 2, zested and juiced runny honey 1 tbsp kombucha 750ml\n\nPut the ginger, lime zest and juice, and honey into a large jug and mix well with the kombucha. Pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\n\n![Olive\\_Kombucha\\_03](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2019\/05\/Olive_Kombucha_03-d4459c9.jpg?quality=90&crop=13px,1120px,4098px,2730px&resize=700,466)\n***\n**THE SCOBY**\n\n**What is scoby?**\n\nA scoby (which stands for ‘symbiotic culture of bacteria and yeast’) works in a similar way to a [sourdough starter](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/step-by-step-guide-to-sourdough-part-1\/) or a vinegar mother – and it’s essential for making kombucha. It’s a jelly-like raft that floats on top of the sweetened tea, fermenting it and transforming it into kombucha. First the yeast in the scoby turns the sugar into alcohol, then the bacteria turns the alcohol into acetic and other organic acids, which give kombucha its sweet and sour characteristics.\n\nThe scoby floats at the top exposing the bacteria to the oxygen it needs to turn alcohol into acid. If left to its own devices, the scoby would convert all of the available sugars into acid, making the kombucha too vinegary to drink – so you need to keep tasting the drink all the way through the process to ensure you strike the perfect balance between sweet and sour.\n\n**Where can I buy scoby for my kombucha?**\n\nTo get started, you will need to buy a scoby – they are available online from [happykombucha.co.uk](http:\/\/happykombucha.co.uk\/) or [amazon.co.uk](http:\/\/amazon.co.uk\/?tag=olivemag-21&ascsubtag=olivemagazine-89340) (it will come with some kombucha starter liquid, which is also essential to the process). Alternatively, if you know someone who already makes kombucha, then ask them for a scoby. Every time a new batch of kombucha is made, a new scoby is created, meaning you can simply peel away an older one to give to friends, or start another brew.\n\n**FIRST AND SCOND KOMBUCHA FERMENTS**\n\nOnce you’ve made the first ferment – using just tea, sugar and the scoby with its starter liquid – the kombucha will be delicious to drink. However, what many people – and most commercial brands – do is to give the kombucha a second ferment, just like you would for beer, [cider](https:\/\/www.olivemagazine.com\/drink\/cider-ultimate-expert-guide\/), champagne and [sparkling wine](https:\/\/www.olivemagazine.com\/drink\/fizz-the-new-frontiers\/).\n\nThis is the ideal opportunity to introduce different flavours to the kombucha while also giving it effervescence. Adding a little more sugar (and the flavouring of your choice), and keeping your container sealed means that the carbon dioxide produced during fermention, that would otherwise have escaped, builds up in the liquid, creating a gentle fizz.\n\n**BACKSLOPPING**\n\nBefore you start the second ferment, it’s a good idea to keep back 10-20% of the liquid from the first kombucha. You can use this (alongside the scoby) to make a brand new batch of kombucha.\n\nTo ensure the scoby stays alive add it (and the reserved kombucha liquid) to another batch of sweetened tea and keep it in the fridge – this will slow fermentation down while keeping the scoby happy for up to a month.\n\n**What you need to make kombucha**\n\n1\\. **Measuring jug**\n\n2\\. **Weighing scales**\n\n3\\. **Pan**\n\n4\\. **Fine sieve**\n\n5\\. **2-litre Kilner jar and flip-top bottle 6 Muslin or kitchen roll and string or elastic bands**\n\n**KOMBUCHA TIPS**\n\n- Use a glass rather than plastic container – the acids in the kombucha may start to break down the plastic interior.\n- Taste, taste, taste! Each kombucha ferments at its own pace, so you need to sample it daily to ensure it doesn’t get too vinegary.\n- Also check your second ferment regularly! Be warned, a build-up of too much CO2 could cause the bottle to explode if left unattended at room temperature for too long.\n- During the first ferment, cover the open jar with kitchen paper, a thin, clean tea towel or muslin to prevent flies and mould spores from contaminating the scoby. It also reduces the risk of any bad bacteria being introduced to the kombucha.\n- You’ll also need somewhere cool and dry to store the kombucha, out of direct sunlight.\n- If a new scoby hasn’t formed at the top of the tea after a few days and it doesn’t taste acidic this means the fermentation has failed.\n\n## Authors\n![Hannah Guinness olive magazine portrait](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2020\/07\/Hannah-Guinness-c5b5c9b-scaled.jpg?quality=90&resize=2560,2560)\n\n[Hannah Guinness](https:\/\/www.olivemagazine.com\/author\/hannahguinness\/)Senior sub editor and drinks writer\n\nAd\n\n## Comments, questions and tips\n### Overall rating\nA star rating of 0 out of 5.0 ratings\n\n### Be the first to comment\nWe’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...\n\nAd\n\nAd\n\n#### Latest\n[Best kombuchas to try](https:\/\/www.olivemagazine.com\/drink\/best-kombucha-taste-test\/)\n\n[Kombucha spritz mocktail](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/kombucha-spritz-mocktail\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[What is kombucha and where can you buy it?](https:\/\/www.olivemagazine.com\/glossary\/what-is-kombucha-where-to-buy-it\/)\n\nAd\n\n#### You may also like\n[Best kombuchas to try](https:\/\/www.olivemagazine.com\/drink\/best-kombucha-taste-test\/)\n\n[Kombucha spritz mocktail](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/kombucha-spritz-mocktail\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[What is kombucha and where can you buy it?](https:\/\/www.olivemagazine.com\/glossary\/what-is-kombucha-where-to-buy-it\/)\n\n[Homemade kimchi recipe](https:\/\/www.olivemagazine.com\/recipes\/entertain\/kimchi\/)\n\nA star rating of 5 out of 5.16 ratings\n\n[olive magazine podcast ep90 - Kombucha, sparkling red wine and who makes the best scotch egg?](https:\/\/www.olivemagazine.com\/guides\/olive-magazine-podcast-ep90-kombucha-sparkling-red-wine-and-who-makes-the-best-scotch-egg\/)\n\n[Classic whisky highball](https:\/\/www.olivemagazine.com\/recipes\/cocktails-and-drinks\/classic-whisky-highball\/)\n\nA star rating of 5 out of 5.3 ratings\n\n[Kombucha, the Ultimate Guide: Everything You Need to Know](https:\/\/www.olivemagazine.com\/guides\/kombucha-the-ultimate-guide-everything-you-need-to-know\/)\n\n[16 easy mocktail recipes for every occasion](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-mocktail-recipes\/)\n\n#### Want to see this content?\nThis page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.\n\nAccept and continue\n\n[Healthy dinners](https:\/\/www.olivemagazine.com\/recipes\/collection\/healthy-dinner-ideas\/)\n\n[Nourish yourself](https:\/\/www.olivemagazine.com\/recipes\/collection\/healthy-dinner-ideas\/)\n\n[Stunning getaways](https:\/\/www.olivemagazine.com\/guides\/best-european-hidden-gem-hotels\/)\n\n[Plan your trip](https:\/\/www.olivemagazine.com\/guides\/best-european-hidden-gem-hotels\/)\n\n[Subscribe to olive magazine today](https:\/\/www.olivemagazine.com\/subscribe\/?utm_source=fabric&utm_medium=brandsite&utm_content=footer-menu&utm_campaign=226egevergreen-26)\n\n[Subscribe now](https:\/\/www.olivemagazine.com\/subscribe\/?utm_source=fabric&utm_medium=brandsite&utm_content=footer-menu&utm_campaign=226egevergreen-26)\n\n- [Visit us on Facebook](https:\/\/www.facebook.com\/olivemagazine)\n- [Visit us on Twitter](https:\/\/twitter.com\/@olivemagazine)\n- [Visit us on Instagram](https:\/\/www.instagram.com\/olivemagazine)\n- [Visit us on Pinterest](http:\/\/uk.pinterest.com\/olivemag)\n- [Visit us on Youtube](https:\/\/www.youtube.com\/@olivemagazine432)\n- [Visit us on Rss](https:\/\/www.olivemagazine.com\/feed\/atom\/)\n\n- [About Us](https:\/\/www.olivemagazine.com\/about-olive-magazine\/ \"About Us\")\n- [Privacy Policy](https:\/\/www.immediate.co.uk\/privacy\/ \"Privacy Policy\")\n- [Terms & conditions](https:\/\/www.immediate.co.uk\/terms-and-conditions\/ \"Terms & conditions\")\n- [Cookies policy](https:\/\/www.immediate.co.uk\/cookies\/ \"Cookies policy\")\n- [Complaints](https:\/\/www.immediate.co.uk\/complaints-escalation\/ \"Complaints\")\n- [Advertise](https:\/\/www.immediate.co.uk\/brands\/olive\/#advertising \"Advertise\")\n- [Contact us](https:\/\/www.olivemagazine.com\/contact-us\/ \"Contact us\")\n- [Accessibility](https:\/\/www.immediate.co.uk\/accessibility\/ \"Accessibility\")\n- [AI Policy](https:\/\/www.immediate.co.uk\/genai\/ \"AI Policy\")\n- [Manage Privacy Settings](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/how-to-make-kombucha\/ \"Manage your privacy and consent settings\")\n\nThis website is owned and published by Immediate Media Company Limited.\n\n© Immediate 2026\n\n- [GoodFood.com](https:\/\/www.goodfood.com\/ \"GoodFood.com\")\n- [RadioTimes.com](https:\/\/www.radiotimes.com\/ \"RadioTimes.com\")\n- [GardenersWorld.com](https:\/\/www.gardenersworld.com\/ \"GardenersWorld.com\")\n- [MadeForMums.com](https:\/\/www.madeformums.com\/ \"MadeForMums.com\")\n- [HistoryExtra.com](https:\/\/www.historyextra.com\/ \"HistoryExtra.com\")\n- [TheRecommended.com](https:\/\/www.therecommended.com\/ \"TheRecommended.com\")\n- [PlatosRicos.es](https:\/\/www.platosricos.es\/ \"PlatosRicos.es\")\n\n- [Trending now](https:\/\/www.olivemagazine.com\/recipes\/ \"Trending now\")\n  - [Easy soup recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-easy-soup-recipes\/ \"Easy soup recipes\")\n  - [High protein foods](https:\/\/www.olivemagazine.com\/recipes\/healthy\/high-protein-foods\/ \"High protein foods\")\n  - [Best slow cooker recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-slow-cooker-recipes\/ \"Best slow cooker recipes\")\n- [Family recipes](https:\/\/www.olivemagazine.com\/recipes\/family\/ \"Family recipes\")\n  - [Tuna pasta bake](https:\/\/www.olivemagazine.com\/recipes\/family\/tuna-pasta-bake\/ \"Tuna pasta bake\")\n  - [Best cauliflower cheese](https:\/\/www.olivemagazine.com\/recipes\/vegetarian\/best-ever-cauliflower-cheese\/ \"Best cauliflower cheese\")\n  - [Chicken risotto](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/chicken-risotto\/ \"Chicken risotto\")\n- [Best recipe collections](https:\/\/www.olivemagazine.com\/recipes\/collection\/ \"Best recipe collections\")\n  - [Best halloumi recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-halloumi-recipes\/ \"Best halloumi recipes\")\n  - [Best fish recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-fish-recipes\/ \"Best fish recipes\")\n  - [Best prawn recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-prawn-recipes\/ \"Best prawn recipes\")\n- [Baking](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/ \"Baking\")\n  - [Classic chocolate brownies](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/classic-chocolate-brownies\/ \"Classic chocolate brownies\")\n  - [Sourdough](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/step-by-step-guide-to-sourdough-part-1\/ \"Sourdough\")\n  - [Birthday cakes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-birthday-cake-ideas-with-recipes\/ \"Birthday cakes\")\n- [Sunday lunch](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-roasts-recipes\/ \"Sunday lunch\")\n  - [Roast pork](https:\/\/www.olivemagazine.com\/recipes\/entertain\/roast-pork-with-hasselback-potatoes\/ \"Roast pork\")\n  - [Roast potatoes](https:\/\/www.olivemagazine.com\/recipes\/family\/best-ever-roast-potatoes\/ \"Roast potatoes\")\n  - [Roast chicken](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/easy-roast-chicken\/ \"Roast chicken\")\n- [Vegetarian](https:\/\/www.olivemagazine.com\/recipes\/vegetarian\/ \"Vegetarian\")\n  - [Quick vegetarian recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/quick-vegetarian-recipes-ready-in-under-30-minutes\/ \"Quick vegetarian recipes\")\n  - [Vegetarian pasta](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-vegetarian-pasta-recipes\/ \"Vegetarian pasta\")\n  - [Vegetarian curry](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-vegetarian-curry-recipes\/ \"Vegetarian curry\")","attrs_readable_markdown":"*Try our kombucha recipe then check out more [recipes for a healthy gut](https:\/\/www.olivemagazine.com\/recipes\/collection\/recipes-healthy-gut\/), including our [kimchi](https:\/\/www.olivemagazine.com\/recipes\/entertain\/kimchi\/) and [sauerkraut](https:\/\/www.olivemagazine.com\/recipes\/vegan\/sauerkraut\/).*\n***\n### What is kombucha?\nTangy, funky and fizzy, kombucha is a fermented, sweetened tea that’s exploded in popularity recently as drinkers embrace its distinctive sour yet refreshing flavour – whether as a grown-up alternative to sickly sweet soft drinks, or as a versatile cocktail ingredient.\n\n### Where can I buy kombucha?\nWhat was once a niche beverage usually only found in health food shops is now made by multinational brands and craft producers alike. It can be found in supermarkets, cafés, bars and newsagents across the country.\n\nBut getting hold of really good kombucha can be tricky. Some brands are weak tasting or oversweetened, while those that do deliver that crucial funky-sour kick can become an expensive habit.\n\n### How can I make my own kombucha?\nGood job, then, that making your own ‘booch’ is easy and affordable. Most ingredients can be found at the supermarket, there’s minimal specialist kit needed and, once you’ve got the knack of it, there are endless ways to experiment – whether it’s playing around with different tea varieties or adding fruits, herbs and spices for flavour.\n\n### What is a SCOBY?\n'SCOBY' stands for a 'symbiotic culture of bacteria and yeast'. This is a wide disk-shaped symbiotic culture which acts as a surface for fermentation to take place. It facilitates the process of sweet sugary tea being converted to kombucha. It generally floats at the top of a kombucha batch, but do not worry if yours sinks to the bottom, it is still active.\n\n### Where to find a scoby\nThe cheapest method is to ask anyone you knows who makes kombucha, as they’re likely to have new scobys that they can donate to you. Otherwise, you can either attend a course where they provide scobys or buy one online. The scoby should survive a trip through the postal system without problem, but it is a good idea to get it into a solution of fresh tea at the earliest opportunity.\n\nYour first scoby, it should come with some 'starter liquid', which will be added to the first batch. This liquid is very important as it contains not only a large quantity of bacteria and yeast but also a lot of acid which helps create the right environment for the next batch.\n\n### What do you need to make kombucha?\n**1\\. [Measuring jug](https:\/\/www.amazon.co.uk\/Pyrex-P586-Measuring-Jug-pint\/dp\/B004EEKPIK\/?tag=olivemag-21&ascsubtag=olivemagazine-89340)**\n\n**2\\. [Weighing scales](https:\/\/www.amazon.co.uk\/Salter-Digital-Kitchen-Weighing-Scales\/dp\/B000ZNM51O\/?tag=olivemag-21&ascsubtag=olivemagazine-89340)**\n\n**3\\. [Pan](https:\/\/www.amazon.co.uk\/Tefal-C973S344-Comfort-Stainless-Saucepan\/dp\/B00UOIZ8VY\/?tag-olivemag-21=&tag=olivemag-21&ascsubtag=olivemagazine-89340)**\n\n**4\\. [Fine sieve](https:\/\/www.amazon.co.uk\/LiveFresh-Premium-Stainless-Strainer-Straining\/dp\/B00XGL85HK\/?tag=olivemag-21&ascsubtag=olivemagazine-89340)**\n\n**5\\. [2-litre Kilner jar](https:\/\/www.amazon.co.uk\/Kilner-Round-Glass-Airtight-Rubber\/dp\/B003Y7MS6U\/?tag=olivemag-21&ascsubtag=olivemagazine-89340) and [flip-top bottle](https:\/\/www.amazon.co.uk\/Kilner-0025-471-Square-Bottle-Transparent\/dp\/B00FF78WEE\/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 6 Muslin or kitchen roll and string or elastic bands**\n***\n### Kombucha recipe\n\n- 60g caster sugar\n- 3 earl grey tea bags\n- 2 breakfast tea bags\n- 1 scoby\n  plus 100ml of kombucha liquid (this will come with the scoby when you order it)\n\n## Method\n- ### step 1\n  Put the sugar and 1 litre of just-boiled water into a pan and heat, stirring, until the sugar is dissolved. Add the tea bags and leave to infuse for 5 minutes. Carefully remove the teabags and leave the tea to cool completely.\n- ### step 2\n  Once cool, tip into a large glass jar with the scoby and kombucha liquid, cover the top with kitchen paper or muslin and seal in place with an elastic band or string. Leave in a cool, dark place for 1-2 weeks, tasting daily after the first week – it should be funky and acidic but not overly sour. Make sure you remove the scoby and 100ml of the liquid when you’re happy with the final result. Drink within a couple of days, keeping it in the fridge, or ferment a second time using the recipes below.\n\n***\n## More kombucha recipes to try\n### Raspberry kombucha recipe\n**frozen raspberries** 150g\n\n**runny honey** 2 tbsp\n\n**kombucha** 750ml\n\nPut the raspberries into a small pan with the honey and heat gently until broken down and saucy. Push through a fine sieve and leave to cool completely.\n\nMix the raspberry purée with the first ferment kombucha, pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\n\n![Olive\\_Kombucha\\_02](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2019\/05\/Olive_Kombucha_02-fd3fe6e.jpg?quality=90&crop=13px,826px,4098px,2730px&resize=700,466)\n***\n### Kombucha spritz mocktail\n**alcohol-free aperitif** 60ml\n\n**plain sparkling kombucha** 90ml\n\n**soda water** a splash\n\n**red apple** a wedge\n\nPut some ice in a chilled large wine glass and pour over the alcohol-free aperitif followed by the plain sparkling kombucha and a splash of soda water. Stir briefly and garnish with a wedge of red apple.\n\n![Two glasses of spritz with slices of apple behind](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2021\/01\/Kombucha-Sprirz-c9cb90c.jpg?quality=90&resize=700,466)\n***\n### Pineapple kombucha recipe\n**ripe pineapple** 200g, diced\n\n**runny honey** 2 tbsp\n\n**kombucha** 750ml\n\nPut the pineapple and honey into a food processer and whizz until completely smooth. Push through a fine sieve into a large jug, mix with the kombucha and pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\n\n![Olive\\_Kombucha\\_04](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2019\/05\/Olive_Kombucha_04-302a6b4.jpg?quality=90&crop=13px,856px,4098px,2730px&resize=700,466)\n***\n### Lime and ginger kombucha recipe\n**ginger** 2 thumb-sized pieces, finely grated  \n**limes** 2, zested and juiced runny honey 1 tbsp kombucha 750ml\n\nPut the ginger, lime zest and juice, and honey into a large jug and mix well with the kombucha. Pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week.\n\n![Olive\\_Kombucha\\_03](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2019\/05\/Olive_Kombucha_03-d4459c9.jpg?quality=90&crop=13px,1120px,4098px,2730px&resize=700,466)\n***\n**THE SCOBY**\n\n**What is scoby?**\n\nA scoby (which stands for ‘symbiotic culture of bacteria and yeast’) works in a similar way to a [sourdough starter](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/step-by-step-guide-to-sourdough-part-1\/) or a vinegar mother – and it’s essential for making kombucha. It’s a jelly-like raft that floats on top of the sweetened tea, fermenting it and transforming it into kombucha. First the yeast in the scoby turns the sugar into alcohol, then the bacteria turns the alcohol into acetic and other organic acids, which give kombucha its sweet and sour characteristics.\n\nThe scoby floats at the top exposing the bacteria to the oxygen it needs to turn alcohol into acid. If left to its own devices, the scoby would convert all of the available sugars into acid, making the kombucha too vinegary to drink – so you need to keep tasting the drink all the way through the process to ensure you strike the perfect balance between sweet and sour.\n\n**Where can I buy scoby for my kombucha?**\n\nTo get started, you will need to buy a scoby – they are available online from [happykombucha.co.uk](http:\/\/happykombucha.co.uk\/) or [amazon.co.uk](http:\/\/amazon.co.uk\/?tag=olivemag-21&ascsubtag=olivemagazine-89340) (it will come with some kombucha starter liquid, which is also essential to the process). Alternatively, if you know someone who already makes kombucha, then ask them for a scoby. Every time a new batch of kombucha is made, a new scoby is created, meaning you can simply peel away an older one to give to friends, or start another brew.\n\n**FIRST AND SCOND KOMBUCHA FERMENTS**\n\nOnce you’ve made the first ferment – using just tea, sugar and the scoby with its starter liquid – the kombucha will be delicious to drink. However, what many people – and most commercial brands – do is to give the kombucha a second ferment, just like you would for beer, [cider](https:\/\/www.olivemagazine.com\/drink\/cider-ultimate-expert-guide\/), champagne and [sparkling wine](https:\/\/www.olivemagazine.com\/drink\/fizz-the-new-frontiers\/).\n\nThis is the ideal opportunity to introduce different flavours to the kombucha while also giving it effervescence. Adding a little more sugar (and the flavouring of your choice), and keeping your container sealed means that the carbon dioxide produced during fermention, that would otherwise have escaped, builds up in the liquid, creating a gentle fizz.\n\n**BACKSLOPPING**\n\nBefore you start the second ferment, it’s a good idea to keep back 10-20% of the liquid from the first kombucha. You can use this (alongside the scoby) to make a brand new batch of kombucha.\n\nTo ensure the scoby stays alive add it (and the reserved kombucha liquid) to another batch of sweetened tea and keep it in the fridge – this will slow fermentation down while keeping the scoby happy for up to a month.\n\n**What you need to make kombucha**\n\n1\\. **Measuring jug**\n\n2\\. **Weighing scales**\n\n3\\. **Pan**\n\n4\\. **Fine sieve**\n\n5\\. **2-litre Kilner jar and flip-top bottle 6 Muslin or kitchen roll and string or elastic bands**\n\n**KOMBUCHA TIPS**\n\n- Use a glass rather than plastic container – the acids in the kombucha may start to break down the plastic interior.\n- Taste, taste, taste! Each kombucha ferments at its own pace, so you need to sample it daily to ensure it doesn’t get too vinegary.\n- Also check your second ferment regularly! Be warned, a build-up of too much CO2 could cause the bottle to explode if left unattended at room temperature for too long.\n- During the first ferment, cover the open jar with kitchen paper, a thin, clean tea towel or muslin to prevent flies and mould spores from contaminating the scoby. It also reduces the risk of any bad bacteria being introduced to the kombucha.\n- You’ll also need somewhere cool and dry to store the kombucha, out of direct sunlight.\n- If a new scoby hasn’t formed at the top of the tea after a few days and it doesn’t taste acidic this means the fermentation has failed.","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

3 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.1 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.olivemagazine.com/recipes/quick-and-easy/how-to-make-kombucha/
Last Crawled	2026-04-14 11:19:11 (3 days ago)
First Indexed	2019-05-15 19:41:35 (6 years ago)
HTTP Status Code	200
Meta Title	Kombucha Recipe \| olivemagazine
Meta Description	Learn how to make kombucha at home with our easy tips and tricks. We've got some fruity flavoured recipes for this refreshing fermented drink
Meta Canonical	null
Boilerpipe Text	Try our kombucha recipe then check out more recipes for a healthy gut , including our kimchi and sauerkraut . What is kombucha? Tangy, funky and fizzy, kombucha is a fermented, sweetened tea that’s exploded in popularity recently as drinkers embrace its distinctive sour yet refreshing flavour – whether as a grown-up alternative to sickly sweet soft drinks, or as a versatile cocktail ingredient. Where can I buy kombucha? What was once a niche beverage usually only found in health food shops is now made by multinational brands and craft producers alike. It can be found in supermarkets, cafés, bars and newsagents across the country. But getting hold of really good kombucha can be tricky. Some brands are weak tasting or oversweetened, while those that do deliver that crucial funky-sour kick can become an expensive habit. How can I make my own kombucha? Good job, then, that making your own ‘booch’ is easy and affordable. Most ingredients can be found at the supermarket, there’s minimal specialist kit needed and, once you’ve got the knack of it, there are endless ways to experiment – whether it’s playing around with different tea varieties or adding fruits, herbs and spices for flavour. What is a SCOBY? 'SCOBY' stands for a 'symbiotic culture of bacteria and yeast'. This is a wide disk-shaped symbiotic culture which acts as a surface for fermentation to take place. It facilitates the process of sweet sugary tea being converted to kombucha. It generally floats at the top of a kombucha batch, but do not worry if yours sinks to the bottom, it is still active. Where to find a scoby The cheapest method is to ask anyone you knows who makes kombucha, as they’re likely to have new scobys that they can donate to you. Otherwise, you can either attend a course where they provide scobys or buy one online. The scoby should survive a trip through the postal system without problem, but it is a good idea to get it into a solution of fresh tea at the earliest opportunity. Your first scoby, it should come with some 'starter liquid', which will be added to the first batch. This liquid is very important as it contains not only a large quantity of bacteria and yeast but also a lot of acid which helps create the right environment for the next batch. What do you need to make kombucha? 1. Measuring jug 2. Weighing scales 3. Pan 4. Fine sieve 5. 2-litre Kilner jar and flip-top bottle 6 Muslin or kitchen roll and string or elastic bands Kombucha recipe 60g caster sugar 3 earl grey tea bags 2 breakfast tea bags 1 scoby plus 100ml of kombucha liquid (this will come with the scoby when you order it) Method step 1 Put the sugar and 1 litre of just-boiled water into a pan and heat, stirring, until the sugar is dissolved. Add the tea bags and leave to infuse for 5 minutes. Carefully remove the teabags and leave the tea to cool completely. step 2 Once cool, tip into a large glass jar with the scoby and kombucha liquid, cover the top with kitchen paper or muslin and seal in place with an elastic band or string. Leave in a cool, dark place for 1-2 weeks, tasting daily after the first week – it should be funky and acidic but not overly sour. Make sure you remove the scoby and 100ml of the liquid when you’re happy with the final result. Drink within a couple of days, keeping it in the fridge, or ferment a second time using the recipes below. More kombucha recipes to try Raspberry kombucha recipe frozen raspberries 150g runny honey 2 tbsp kombucha 750ml Put the raspberries into a small pan with the honey and heat gently until broken down and saucy. Push through a fine sieve and leave to cool completely. Mix the raspberry purée with the first ferment kombucha, pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. Kombucha spritz mocktail alcohol-free aperitif 60ml plain sparkling kombucha 90ml soda water a splash red apple a wedge Put some ice in a chilled large wine glass and pour over the alcohol-free aperitif followed by the plain sparkling kombucha and a splash of soda water. Stir briefly and garnish with a wedge of red apple. Pineapple kombucha recipe ripe pineapple 200g, diced runny honey 2 tbsp kombucha 750ml Put the pineapple and honey into a food processer and whizz until completely smooth. Push through a fine sieve into a large jug, mix with the kombucha and pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. Lime and ginger kombucha recipe ginger 2 thumb-sized pieces, finely grated limes 2, zested and juiced runny honey 1 tbsp kombucha 750ml Put the ginger, lime zest and juice, and honey into a large jug and mix well with the kombucha. Pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. THE SCOBY What is scoby? A scoby (which stands for ‘symbiotic culture of bacteria and yeast’) works in a similar way to a sourdough starter or a vinegar mother – and it’s essential for making kombucha. It’s a jelly-like raft that floats on top of the sweetened tea, fermenting it and transforming it into kombucha. First the yeast in the scoby turns the sugar into alcohol, then the bacteria turns the alcohol into acetic and other organic acids, which give kombucha its sweet and sour characteristics. The scoby floats at the top exposing the bacteria to the oxygen it needs to turn alcohol into acid. If left to its own devices, the scoby would convert all of the available sugars into acid, making the kombucha too vinegary to drink – so you need to keep tasting the drink all the way through the process to ensure you strike the perfect balance between sweet and sour. Where can I buy scoby for my kombucha? To get started, you will need to buy a scoby – they are available online from happykombucha.co.uk or amazon.co.uk (it will come with some kombucha starter liquid, which is also essential to the process). Alternatively, if you know someone who already makes kombucha, then ask them for a scoby. Every time a new batch of kombucha is made, a new scoby is created, meaning you can simply peel away an older one to give to friends, or start another brew. FIRST AND SCOND KOMBUCHA FERMENTS Once you’ve made the first ferment – using just tea, sugar and the scoby with its starter liquid – the kombucha will be delicious to drink. However, what many people – and most commercial brands – do is to give the kombucha a second ferment, just like you would for beer, cider , champagne and sparkling wine . This is the ideal opportunity to introduce different flavours to the kombucha while also giving it effervescence. Adding a little more sugar (and the flavouring of your choice), and keeping your container sealed means that the carbon dioxide produced during fermention, that would otherwise have escaped, builds up in the liquid, creating a gentle fizz. BACKSLOPPING Before you start the second ferment, it’s a good idea to keep back 10-20% of the liquid from the first kombucha. You can use this (alongside the scoby) to make a brand new batch of kombucha. To ensure the scoby stays alive add it (and the reserved kombucha liquid) to another batch of sweetened tea and keep it in the fridge – this will slow fermentation down while keeping the scoby happy for up to a month. What you need to make kombucha 1. Measuring jug 2. Weighing scales 3. Pan 4. Fine sieve 5. 2-litre Kilner jar and flip-top bottle 6 Muslin or kitchen roll and string or elastic bands KOMBUCHA TIPS Use a glass rather than plastic container – the acids in the kombucha may start to break down the plastic interior. Taste, taste, taste! Each kombucha ferments at its own pace, so you need to sample it daily to ensure it doesn’t get too vinegary. Also check your second ferment regularly! Be warned, a build-up of too much CO2 could cause the bottle to explode if left unattended at room temperature for too long. During the first ferment, cover the open jar with kitchen paper, a thin, clean tea towel or muslin to prevent flies and mould spores from contaminating the scoby. It also reduces the risk of any bad bacteria being introduced to the kombucha. You’ll also need somewhere cool and dry to store the kombucha, out of direct sunlight. If a new scoby hasn’t formed at the top of the tea after a few days and it doesn’t taste acidic this means the fermentation has failed.
Markdown	[Skip to main content](https://www.olivemagazine.com/recipes/quick-and-easy/how-to-make-kombucha/#site-main) - [Baking](https://www.olivemagazine.com/recipes/baking-and-desserts/ "Baking") - [Product reviews](https://www.olivemagazine.com/products-and-reviews/ "Product reviews") - [Restaurants](https://www.olivemagazine.com/restaurants/ "Restaurants") - [Competitions](https://competitions.olivemagazine.com/ "Competitions") - [Sign in](https://www.olivemagazine.com/api/auth/login) - [Register](https://www.olivemagazine.com/api/auth/signup) [Sign in](https://www.olivemagazine.com/api/auth/login) [Register](https://www.olivemagazine.com/api/auth/signup) - [Recipes](https://www.olivemagazine.com/recipes/ "Recipes") - [Back to Main menu]() - [New recipes](https://www.olivemagazine.com/new-recipe-inspiration/ "New recipes") - [What's in season](https://www.olivemagazine.com/recipes/collection/april-recipes/ "What's in season") - [Back to Recipes]() - [Rhubarb](https://www.olivemagazine.com/recipes/collection/rhubarb-recipes/ "Rhubarb") - [Asparagus](https://www.olivemagazine.com/recipes/collection/best-ever-asparagus-recipes/ "Asparagus") - [Broccoli](https://www.olivemagazine.com/recipes/collection/best-ever-purple-sprouting-broccoli-recipes/ "Broccoli") - [All seasonal recipes](https://www.olivemagazine.com/recipes/collection/september-recipes/ "All seasonal recipes") - [Breakfast recipes](https://www.olivemagazine.com/recipes/easy-breakfast-recipes/ "Breakfast recipes") - [Lunch recipes](https://www.olivemagazine.com/recipes/collection/healthy-lunches/ "Lunch recipes") - [Dinner recipes](https://www.olivemagazine.com/recipes/collection/easy-30-minute-meals/ "Dinner recipes") - [Midweek meals](https://www.olivemagazine.com/recipes/collection/easy-midweek-meal-recipes/ "Midweek meals") - [Back to Recipes]() - [Easy soups](https://www.olivemagazine.com/recipes/collection/best-easy-soup-recipes/ "Easy soups") - [Curry recipes](https://www.olivemagazine.com/recipes/collection/best-ever-curry-recipes/ "Curry recipes") - [One pot recipes](https://www.olivemagazine.com/recipes/collection/best-ever-one-pot-recipes/ "One pot recipes") - [Easy vegetarian recipes](https://www.olivemagazine.com/recipes/collection/easy-vegetarian-recipes/ "Easy vegetarian recipes") - [All midweek meals](https://www.olivemagazine.com/recipes/collection/easy-midweek-meal-recipes/ "All midweek meals") - [Cuisines](https://www.olivemagazine.com/recipes/global-cuisines/ "Cuisines") - [Back to Recipes]() - [Greek](https://www.olivemagazine.com/recipes/collection/best-ever-greek-recipes/ "Greek") - [French](https://www.olivemagazine.com/recipes/collection/best-ever-french-recipes/ "French") - [Italian](https://www.olivemagazine.com/recipes/collection/best-ever-italian-recipes/ "Italian") - [Korean](https://www.olivemagazine.com/recipes/collection/best-ever-korean-recipes/ "Korean") - [All cuisines](https://www.olivemagazine.com/recipes/global-cuisines/ "All cuisines") - [Baking](https://www.olivemagazine.com/recipes/collection/best-ever-quick-and-easy-baking-recipes-ready-in-under-an-hour/ "Baking") - [Back to Recipes]() - [Cakes](https://www.olivemagazine.com/recipes/collection/cake-recipes/ "Cakes") - [Breads](https://www.olivemagazine.com/recipes/collection/best-ever-exciting-bread-recipes/ "Breads") - [Traybakes](https://www.olivemagazine.com/recipes/collection/sweet-traybake-recipes/ "Traybakes") - [Cookies](https://www.olivemagazine.com/recipes/collection/best-cookies-recipes/ "Cookies") - [Pastry](https://www.olivemagazine.com/recipes/collection/best-ever-sweet-tarts-recipes/ "Pastry") - [Spring bakes](https://www.olivemagazine.com/recipes/collection/spring-baking/ "Spring bakes") - [Afternoon tea](https://www.olivemagazine.com/recipes/collection/best-ever-afternoon-tea-recipes/ "Afternoon tea") - [All baking](https://www.olivemagazine.com/recipes/baking-and-desserts/ "All baking") - [Travel](https://www.olivemagazine.com/travel/ "Travel") - [Back to Main menu]() - [Spring breaks](https://www.olivemagazine.com/travel/spring-holidays-for-food-lovers/ "Spring breaks") - [Back to Travel]() - [Produce hotspots](https://www.olivemagazine.com/travel/european-gourmet-escapes-to-catch-spring-produce-at-its-peak/ "Produce hotspots") - [Spring in bloom](https://www.olivemagazine.com/travel/unmissable-destinations-to-see-spring-in-full-bloom/ "Spring in bloom") - [Train journeys](https://www.olivemagazine.com/travel/8-of-the-most-breathtaking-train-journeys-across-the-world/ "Train journeys") - [Boutique hotels](https://www.olivemagazine.com/travel/uk/boutique-hotels-for-food-lovers/ "Boutique hotels") - [UK day trips](https://www.olivemagazine.com/travel/uk/festive-uk-day-trips/ "UK day trips") - [UNESCO cities](https://www.olivemagazine.com/travel/11-unesco-cities-of-gastronomy-to-visit/ "UNESCO cities") - [Trending destinations](https://www.olivemagazine.com/travel/the-travel-trends-of-2026-must-visit-destinations-you-need-to-know/ "Trending destinations") - [All seasonal trips](https://www.olivemagazine.com/travel/ "All seasonal trips") - [City breaks](https://www.olivemagazine.com/travel/best-european-city-breaks/ "City breaks") - [Back to Travel]() - [Prague](https://www.olivemagazine.com/travel/europe/best-restaurants-in-prague/ "Prague") - [Porto](https://www.olivemagazine.com/travel/europe/porto-places-to-eat-and-drink/ "Porto") - [Málaga](https://www.olivemagazine.com/travel/europe/spain/malaga-where-to-eat-and-drink/ "Málaga") - [All city breaks](https://www.olivemagazine.com/travel/best-european-city-breaks/ "All city breaks") - [Destinations](https://www.olivemagazine.com/travel/expert-2025-travel-destinations/ "Destinations") - [Back to Travel]() - [Norwegian fjords](https://www.olivemagazine.com/travel/europe/journey-through-norways-fjords/ "Norwegian fjords") - [Slovenia](https://www.olivemagazine.com/travel/europe/julian-alps-cuisine-10-things-we-love/ "Slovenia") - [Western Cape](https://www.olivemagazine.com/travel/africa/western-cape-cuisine-10-things-we-love/ "Western Cape") - [Restaurants](https://www.olivemagazine.com/restaurants/ "Restaurants") - [Back to Travel]() - [London openings](https://www.olivemagazine.com/restaurants/london/best-new-restaurants-in-london/ "London openings") - [Bath](https://www.olivemagazine.com/travel/uk/south-west-travel/bath-best-independent-places-to-eat-and-drink/ "Bath") - [Clerkenwell](https://www.olivemagazine.com/restaurants/london/best-restaurants-in-clerkenwell/ "Clerkenwell") - [Manchester](https://www.olivemagazine.com/restaurants/north-west/manchester-places-eat/ "Manchester") - [Kent](https://www.olivemagazine.com/restaurants/best-restaurants-in-kent/ "Kent") - [UK restaurants](https://www.olivemagazine.com/restaurants/new-uk-restaurants/ "UK restaurants") - [Pintxos bars](https://www.olivemagazine.com/restaurants/best-pintxos-bars/ "Pintxos bars") - [Entertain](https://www.olivemagazine.com/effortless-entertaining/ "Entertain") - [Back to Main menu]() - [Dinner party ideas](https://www.olivemagazine.com/recipes/collection/best-ever-dinner-party-mains/ "Dinner party ideas") - [Back to Entertain]() - [Chef recipes](https://www.olivemagazine.com/recipes/chef-recipes/best-restaurant-recipes/ "Chef recipes") - [Spring show-off](https://www.olivemagazine.com/recipes/collection/spring-show-off-dishes-for-the-long-weekend/ "Spring show-off") - [Party food](https://www.olivemagazine.com/recipes/collection/easy-party-food-recipes/ "Party food") - [Back to Entertain]() - [Party platters](https://www.olivemagazine.com/guides/effortless-party-food-platters/ "Party platters") - [Canapés](https://www.olivemagazine.com/recipes/entertain/best-ever-quick-and-easy-party-canapes/ "Canapés") - [Desserts](https://www.olivemagazine.com/recipes/collection/easy-desserts-recipes/ "Desserts") - [Back to Entertain]() - [Individual desserts](https://www.olivemagazine.com/recipes/collection/best-ever-individual-puddings/ "Individual desserts") - [Chocolate desserts](https://www.olivemagazine.com/recipes/collection/chocolate-dessert-recipes/ "Chocolate desserts") - [Cocktails](https://www.olivemagazine.com/recipes/collection/best-ever-cocktail-recipes/ "Cocktails") - [Back to Entertain]() - [Classic cocktails](https://www.olivemagazine.com/recipes/collection/20-classic-cocktails/ "Classic cocktails") - [Spring cocktails](https://www.olivemagazine.com/recipes/collection/top-5-best-spring-cocktails/ "Spring cocktails") - [Wine](https://www.olivemagazine.com/drink/wine/ "Wine") - [Spirits](https://www.olivemagazine.com/drink/best-sustainable-spirits/ "Spirits") - [Coffee](https://www.olivemagazine.com/recipes/collection/best-ever-coffee-recipes/ "Coffee") - [Back to Entertain]() - [Browse all drinks](https://www.olivemagazine.com/drink/ "Browse all drinks") - [Product reviews](https://www.olivemagazine.com/products-and-reviews/ "Product reviews") - [Back to Entertain]() - [Best small air fryers](https://www.olivemagazine.com/reviews/best-small-air-fryers-uk/ "Best small air fryers") - [Sage coffee machines](https://www.olivemagazine.com/reviews/best-sage-coffee-machine/ "Sage coffee machines") - [Gozney vs Ooni](https://www.olivemagazine.com/guides/gozney-vs-ooni-pizza-ovens/ "Gozney vs Ooni") - [Best induction pan](https://www.olivemagazine.com/reviews/best-induction-pan-sets-uk/ "Best induction pan") - [Cookware sets](https://www.olivemagazine.com/reviews/best-cookware-brands/ "Cookware sets") - [Best coffee beans](https://www.olivemagazine.com/guides/best-coffee-beans-to-buy/ "Best coffee beans") - [Best cake delivery](https://www.olivemagazine.com/reviews/best-online-cake-delivery/ "Best cake delivery") - [All reviews](https://www.olivemagazine.com/products-and-reviews/ "All reviews") - [Health](https://www.olivemagazine.com/recipes/healthy/ "Health") - [Back to Main menu]() - [Healthy meals](https://www.olivemagazine.com/recipes/collection/best-ever-quick-and-healthy-recipes-ready-in-under-30-minutes/ "Healthy meals") - [Back to Health]() - [Low calorie meals](https://www.olivemagazine.com/recipes/collection/best-ever-easy-52-recipes-under-500-calories/ "Low calorie meals") - [Healthy spring meals](https://www.olivemagazine.com/recipes/collection/healthy-spring-recipes/ "Healthy spring meals") - [Healthiest recipes](https://www.olivemagazine.com/recipes/healthy/healthiest-recipes/ "Healthiest recipes") - [All healthy meals](https://www.olivemagazine.com/recipes/collection/best-ever-quick-and-healthy-recipes-ready-in-under-30-minutes/ "All healthy meals") - [Gut health](https://www.olivemagazine.com/recipes/collection/recipes-healthy-gut/ "Gut health") - [Back to Health]() - [Improve gut health](https://www.olivemagazine.com/recipes/healthy/how-to-support-gut-health/ "Improve gut health") - [Vibrant spring meals](https://www.olivemagazine.com/recipes/collection/shake-off-winter-funk/ "Vibrant spring meals") - [Gut health foods](https://www.olivemagazine.com/guides/10-gut-health-foods/ "Gut health foods") - [Special diet](https://www.olivemagazine.com/wellbeing/10-foods-to-help-fight-seasonal-allergies-and-hay-fever/ "Special diet") - [Back to Health]() - [Dairy free dinners](https://www.olivemagazine.com/recipes/20-dairy-free-dinner-recipes/ "Dairy free dinners") - [Gluten free recipes](https://www.olivemagazine.com/recipes/collection/best-ever-gluten-free-recipes/ "Gluten free recipes") - [Mediterranean diet](https://www.olivemagazine.com/wellbeing/expert-explains-the-mediterranean-diet/ "Mediterranean diet") - [30 plant foods](https://www.olivemagazine.com/wellbeing/want-to-improve-gut-health-here-are-30-ways-to-include-30-plant-foods-in-your-diet/ "30 plant foods") - [High protein recipes](https://www.olivemagazine.com/recipes/healthy/high-protein-foods/ "High protein recipes") - [Back to Health]() - [High protein meals](https://www.olivemagazine.com/recipes/collection/high-protein-meals/ "High protein meals") - [Vegan protein](https://www.olivemagazine.com/recipes/collection/high-protein-vegan-meals/ "Vegan protein") - [Vegetarian protein](https://www.olivemagazine.com/recipes/collection/high-protein-vegetarian-meals/ "Vegetarian protein") - [Wellbeing](https://www.olivemagazine.com/wellbeing/ "Wellbeing") - [Back to Health]() - [Little boosts](https://www.olivemagazine.com/wellbeing/little-boosts-to-build-energy-into-your-day/ "Little boosts") - [Mood-boosting foods](https://www.olivemagazine.com/wellbeing/10-foods-to-improve-your-mood/ "Mood-boosting foods") - [Nutritionist's diet](https://www.olivemagazine.com/wellbeing/im-a-nutritionist-and-this-is-what-i-eat-in-a-day/ "Nutritionist's diet") - [How to improve sleep](https://www.olivemagazine.com/wellbeing/expert-explains-ways-to-have-a-better-nights-sleep/ "How to improve sleep") - [All wellbeing](https://www.olivemagazine.com/wellbeing/ "All wellbeing") - [Supplements](https://www.olivemagazine.com/guides/the-6-supplements-experts-take/ "Supplements") - [Back to Health]() - [Best greens powders](https://www.olivemagazine.com/reviews/best-greens-powder-to-buy-tried-and-tested/ "Best greens powders") - [Mushroom supplements](https://www.olivemagazine.com/reviews/best-mushroom-supplements/ "Mushroom supplements") - [Best collagen to buy](https://www.olivemagazine.com/reviews/best-collagen-supplements-uk/ "Best collagen to buy") - [Best protein powders](https://www.olivemagazine.com/reviews/best-protein-powder/ "Best protein powders") - [Best Vitamin D](https://www.olivemagazine.com/reviews/best-vitamin-d-supplement-uk/ "Best Vitamin D") - [All Health](https://www.olivemagazine.com/recipes/healthy/ "All Health") - [Subscribe](https://www.olivemagazine.com/subscribe/ "Subscribe") - [Spring](https://www.olivemagazine.com/joys-of-spring/ "Spring") - [Baking](https://www.olivemagazine.com/recipes/baking-and-desserts/ "Baking") - [Product reviews](https://www.olivemagazine.com/products-and-reviews/ "Product reviews") - [Restaurants](https://www.olivemagazine.com/restaurants/ "Restaurants") - [Competitions](https://competitions.olivemagazine.com/ "Competitions") - [Home](https://www.olivemagazine.com/) - [Recipes](https://www.olivemagazine.com/recipes/) - [Easy](https://www.olivemagazine.com/recipes/quick-and-easy/) - Kombucha ![Kombucha Tea Recipes](https://images.immediate.co.uk/production/volatile/sites/2/2019/05/Olive_Kombucha_01-d15662e.jpg?quality=90&crop=11px,2223px,4104px,1766px&resize=708,643) # Kombucha - [Hannah Guinness](https://www.olivemagazine.com/author/hannahguinness/) Published: May 15, 2019 at 3:39 PM Save recipe Makes 1 litre Easy Total time: 15 mins \+ cooling + fermenting [A star rating of 0 out of 5.0 ratingsRate](https://www.olivemagazine.com/recipes/quick-and-easy/how-to-make-kombucha/#rating) [Post a comment](https://www.olivemagazine.com/recipes/quick-and-easy/how-to-make-kombucha/#commentsFeed) [Save in our Spring Sale - get 5 months for £5 when you subscribe today](https://www.olivemagazine.com/subscribe/?utm_medium=brandsite&utm_content=&utm_campaign=winter-2025/) Learn how to make kombucha at home with our easy tips and tricks. We've got some fruity flavoured recipes for this refreshing fermented drink Read more Print Ad [Skip to ingredients](https://www.olivemagazine.com/recipes/quick-and-easy/how-to-make-kombucha/#ingredients-list) Alternatives Showing items 1 to 3 of 5 previous item [Classic whisky highball](https://www.olivemagazine.com/recipes/cocktails-and-drinks/classic-whisky-highball/) A star rating of 5 out of 5.3 ratings [Iced tea cocktail](https://www.olivemagazine.com/recipes/cocktails-and-drinks/iced-tea-cocktail/) A star rating of 0 out of 5.0 ratings [Earl grey and marmalade cooler](https://www.olivemagazine.com/recipes/cocktails-and-drinks/earl-grey-and-marmalade-cooler/) A star rating of 0 out of 5.0 ratings [Kombucha spritz mocktail](https://www.olivemagazine.com/recipes/cocktails-and-drinks/kombucha-spritz-mocktail/) A star rating of 0 out of 5.0 ratings [Homemade kimchi recipe](https://www.olivemagazine.com/recipes/entertain/kimchi/) A star rating of 5 out of 5.16 ratings [Classic whisky highball](https://www.olivemagazine.com/recipes/cocktails-and-drinks/classic-whisky-highball/) A star rating of 5 out of 5.3 ratings [Iced tea cocktail](https://www.olivemagazine.com/recipes/cocktails-and-drinks/iced-tea-cocktail/) A star rating of 0 out of 5.0 ratings [Earl grey and marmalade cooler](https://www.olivemagazine.com/recipes/cocktails-and-drinks/earl-grey-and-marmalade-cooler/) A star rating of 0 out of 5.0 ratings [Kombucha spritz mocktail](https://www.olivemagazine.com/recipes/cocktails-and-drinks/kombucha-spritz-mocktail/) A star rating of 0 out of 5.0 ratings [Homemade kimchi recipe](https://www.olivemagazine.com/recipes/entertain/kimchi/) A star rating of 5 out of 5.16 ratings [Classic whisky highball](https://www.olivemagazine.com/recipes/cocktails-and-drinks/classic-whisky-highball/) A star rating of 5 out of 5.3 ratings [Iced tea cocktail](https://www.olivemagazine.com/recipes/cocktails-and-drinks/iced-tea-cocktail/) A star rating of 0 out of 5.0 ratings [Earl grey and marmalade cooler](https://www.olivemagazine.com/recipes/cocktails-and-drinks/earl-grey-and-marmalade-cooler/) A star rating of 0 out of 5.0 ratings next item - Page 1 - Page 2 Try our kombucha recipe then check out more [recipes for a healthy gut](https://www.olivemagazine.com/recipes/collection/recipes-healthy-gut/), including our [kimchi](https://www.olivemagazine.com/recipes/entertain/kimchi/) and [sauerkraut](https://www.olivemagazine.com/recipes/vegan/sauerkraut/). * ### What is kombucha? Tangy, funky and fizzy, kombucha is a fermented, sweetened tea that’s exploded in popularity recently as drinkers embrace its distinctive sour yet refreshing flavour – whether as a grown-up alternative to sickly sweet soft drinks, or as a versatile cocktail ingredient. ### Where can I buy kombucha? What was once a niche beverage usually only found in health food shops is now made by multinational brands and craft producers alike. It can be found in supermarkets, cafés, bars and newsagents across the country. But getting hold of really good kombucha can be tricky. Some brands are weak tasting or oversweetened, while those that do deliver that crucial funky-sour kick can become an expensive habit. ### How can I make my own kombucha? Good job, then, that making your own ‘booch’ is easy and affordable. Most ingredients can be found at the supermarket, there’s minimal specialist kit needed and, once you’ve got the knack of it, there are endless ways to experiment – whether it’s playing around with different tea varieties or adding fruits, herbs and spices for flavour. ### What is a SCOBY? 'SCOBY' stands for a 'symbiotic culture of bacteria and yeast'. This is a wide disk-shaped symbiotic culture which acts as a surface for fermentation to take place. It facilitates the process of sweet sugary tea being converted to kombucha. It generally floats at the top of a kombucha batch, but do not worry if yours sinks to the bottom, it is still active. ### Where to find a scoby The cheapest method is to ask anyone you knows who makes kombucha, as they’re likely to have new scobys that they can donate to you. Otherwise, you can either attend a course where they provide scobys or buy one online. The scoby should survive a trip through the postal system without problem, but it is a good idea to get it into a solution of fresh tea at the earliest opportunity. Your first scoby, it should come with some 'starter liquid', which will be added to the first batch. This liquid is very important as it contains not only a large quantity of bacteria and yeast but also a lot of acid which helps create the right environment for the next batch. ### What do you need to make kombucha? 1\. [Measuring jug](https://www.amazon.co.uk/Pyrex-P586-Measuring-Jug-pint/dp/B004EEKPIK/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 2\. [Weighing scales](https://www.amazon.co.uk/Salter-Digital-Kitchen-Weighing-Scales/dp/B000ZNM51O/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 3\. [Pan](https://www.amazon.co.uk/Tefal-C973S344-Comfort-Stainless-Saucepan/dp/B00UOIZ8VY/?tag-olivemag-21=&tag=olivemag-21&ascsubtag=olivemagazine-89340) 4\. [Fine sieve](https://www.amazon.co.uk/LiveFresh-Premium-Stainless-Strainer-Straining/dp/B00XGL85HK/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 5\. [2-litre Kilner jar](https://www.amazon.co.uk/Kilner-Round-Glass-Airtight-Rubber/dp/B003Y7MS6U/?tag=olivemag-21&ascsubtag=olivemagazine-89340) and [flip-top bottle](https://www.amazon.co.uk/Kilner-0025-471-Square-Bottle-Transparent/dp/B00FF78WEE/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 6 Muslin or kitchen roll and string or elastic bands * ### Kombucha recipe ## Ingredients - 60g caster sugar - 3 earl grey tea bags - 2 breakfast tea bags - 1 scoby plus 100ml of kombucha liquid (this will come with the scoby when you order it) Ad ## Method - ### step 1 Put the sugar and 1 litre of just-boiled water into a pan and heat, stirring, until the sugar is dissolved. Add the tea bags and leave to infuse for 5 minutes. Carefully remove the teabags and leave the tea to cool completely. - ### step 2 Once cool, tip into a large glass jar with the scoby and kombucha liquid, cover the top with kitchen paper or muslin and seal in place with an elastic band or string. Leave in a cool, dark place for 1-2 weeks, tasting daily after the first week – it should be funky and acidic but not overly sour. Make sure you remove the scoby and 100ml of the liquid when you’re happy with the final result. Drink within a couple of days, keeping it in the fridge, or ferment a second time using the recipes below. * ## More kombucha recipes to try ### Raspberry kombucha recipe frozen raspberries 150g runny honey 2 tbsp kombucha 750ml Put the raspberries into a small pan with the honey and heat gently until broken down and saucy. Push through a fine sieve and leave to cool completely. Mix the raspberry purée with the first ferment kombucha, pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. ![Olive\_Kombucha\_02](https://images.immediate.co.uk/production/volatile/sites/2/2019/05/Olive_Kombucha_02-fd3fe6e.jpg?quality=90&crop=13px,826px,4098px,2730px&resize=700,466) * ### Kombucha spritz mocktail alcohol-free aperitif 60ml plain sparkling kombucha 90ml soda water a splash red apple a wedge Put some ice in a chilled large wine glass and pour over the alcohol-free aperitif followed by the plain sparkling kombucha and a splash of soda water. Stir briefly and garnish with a wedge of red apple. ![Two glasses of spritz with slices of apple behind](https://images.immediate.co.uk/production/volatile/sites/2/2021/01/Kombucha-Sprirz-c9cb90c.jpg?quality=90&resize=700,466) * ### Pineapple kombucha recipe ripe pineapple 200g, diced runny honey 2 tbsp kombucha 750ml Put the pineapple and honey into a food processer and whizz until completely smooth. Push through a fine sieve into a large jug, mix with the kombucha and pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. ![Olive\_Kombucha\_04](https://images.immediate.co.uk/production/volatile/sites/2/2019/05/Olive_Kombucha_04-302a6b4.jpg?quality=90&crop=13px,856px,4098px,2730px&resize=700,466) * ### Lime and ginger kombucha recipe ginger 2 thumb-sized pieces, finely grated limes 2, zested and juiced runny honey 1 tbsp kombucha 750ml Put the ginger, lime zest and juice, and honey into a large jug and mix well with the kombucha. Pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. ![Olive\_Kombucha\_03](https://images.immediate.co.uk/production/volatile/sites/2/2019/05/Olive_Kombucha_03-d4459c9.jpg?quality=90&crop=13px,1120px,4098px,2730px&resize=700,466) * THE SCOBY What is scoby? A scoby (which stands for ‘symbiotic culture of bacteria and yeast’) works in a similar way to a [sourdough starter](https://www.olivemagazine.com/recipes/baking-and-desserts/step-by-step-guide-to-sourdough-part-1/) or a vinegar mother – and it’s essential for making kombucha. It’s a jelly-like raft that floats on top of the sweetened tea, fermenting it and transforming it into kombucha. First the yeast in the scoby turns the sugar into alcohol, then the bacteria turns the alcohol into acetic and other organic acids, which give kombucha its sweet and sour characteristics. The scoby floats at the top exposing the bacteria to the oxygen it needs to turn alcohol into acid. If left to its own devices, the scoby would convert all of the available sugars into acid, making the kombucha too vinegary to drink – so you need to keep tasting the drink all the way through the process to ensure you strike the perfect balance between sweet and sour. Where can I buy scoby for my kombucha? To get started, you will need to buy a scoby – they are available online from [happykombucha.co.uk](http://happykombucha.co.uk/) or [amazon.co.uk](http://amazon.co.uk/?tag=olivemag-21&ascsubtag=olivemagazine-89340) (it will come with some kombucha starter liquid, which is also essential to the process). Alternatively, if you know someone who already makes kombucha, then ask them for a scoby. Every time a new batch of kombucha is made, a new scoby is created, meaning you can simply peel away an older one to give to friends, or start another brew. FIRST AND SCOND KOMBUCHA FERMENTS Once you’ve made the first ferment – using just tea, sugar and the scoby with its starter liquid – the kombucha will be delicious to drink. However, what many people – and most commercial brands – do is to give the kombucha a second ferment, just like you would for beer, [cider](https://www.olivemagazine.com/drink/cider-ultimate-expert-guide/), champagne and [sparkling wine](https://www.olivemagazine.com/drink/fizz-the-new-frontiers/). This is the ideal opportunity to introduce different flavours to the kombucha while also giving it effervescence. Adding a little more sugar (and the flavouring of your choice), and keeping your container sealed means that the carbon dioxide produced during fermention, that would otherwise have escaped, builds up in the liquid, creating a gentle fizz. BACKSLOPPING Before you start the second ferment, it’s a good idea to keep back 10-20% of the liquid from the first kombucha. You can use this (alongside the scoby) to make a brand new batch of kombucha. To ensure the scoby stays alive add it (and the reserved kombucha liquid) to another batch of sweetened tea and keep it in the fridge – this will slow fermentation down while keeping the scoby happy for up to a month. What you need to make kombucha 1\. Measuring jug 2\. Weighing scales 3\. Pan 4\. Fine sieve 5\. 2-litre Kilner jar and flip-top bottle 6 Muslin or kitchen roll and string or elastic bands KOMBUCHA TIPS** - Use a glass rather than plastic container – the acids in the kombucha may start to break down the plastic interior. - Taste, taste, taste! Each kombucha ferments at its own pace, so you need to sample it daily to ensure it doesn’t get too vinegary. - Also check your second ferment regularly! Be warned, a build-up of too much CO2 could cause the bottle to explode if left unattended at room temperature for too long. - During the first ferment, cover the open jar with kitchen paper, a thin, clean tea towel or muslin to prevent flies and mould spores from contaminating the scoby. It also reduces the risk of any bad bacteria being introduced to the kombucha. - You’ll also need somewhere cool and dry to store the kombucha, out of direct sunlight. - If a new scoby hasn’t formed at the top of the tea after a few days and it doesn’t taste acidic this means the fermentation has failed. ## Authors ![Hannah Guinness olive magazine portrait](https://images.immediate.co.uk/production/volatile/sites/2/2020/07/Hannah-Guinness-c5b5c9b-scaled.jpg?quality=90&resize=2560,2560) [Hannah Guinness](https://www.olivemagazine.com/author/hannahguinness/)Senior sub editor and drinks writer Ad ## Comments, questions and tips ### Overall rating A star rating of 0 out of 5.0 ratings ### Be the first to comment We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions... Ad Ad #### Latest [Best kombuchas to try](https://www.olivemagazine.com/drink/best-kombucha-taste-test/) [Kombucha spritz mocktail](https://www.olivemagazine.com/recipes/cocktails-and-drinks/kombucha-spritz-mocktail/) A star rating of 0 out of 5.0 ratings [What is kombucha and where can you buy it?](https://www.olivemagazine.com/glossary/what-is-kombucha-where-to-buy-it/) Ad #### You may also like [Best kombuchas to try](https://www.olivemagazine.com/drink/best-kombucha-taste-test/) [Kombucha spritz mocktail](https://www.olivemagazine.com/recipes/cocktails-and-drinks/kombucha-spritz-mocktail/) A star rating of 0 out of 5.0 ratings [What is kombucha and where can you buy it?](https://www.olivemagazine.com/glossary/what-is-kombucha-where-to-buy-it/) [Homemade kimchi recipe](https://www.olivemagazine.com/recipes/entertain/kimchi/) A star rating of 5 out of 5.16 ratings [olive magazine podcast ep90 - Kombucha, sparkling red wine and who makes the best scotch egg?](https://www.olivemagazine.com/guides/olive-magazine-podcast-ep90-kombucha-sparkling-red-wine-and-who-makes-the-best-scotch-egg/) [Classic whisky highball](https://www.olivemagazine.com/recipes/cocktails-and-drinks/classic-whisky-highball/) A star rating of 5 out of 5.3 ratings [Kombucha, the Ultimate Guide: Everything You Need to Know](https://www.olivemagazine.com/guides/kombucha-the-ultimate-guide-everything-you-need-to-know/) [16 easy mocktail recipes for every occasion](https://www.olivemagazine.com/recipes/collection/best-mocktail-recipes/) #### Want to see this content? This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes. Accept and continue [Healthy dinners](https://www.olivemagazine.com/recipes/collection/healthy-dinner-ideas/) [Nourish yourself](https://www.olivemagazine.com/recipes/collection/healthy-dinner-ideas/) [Stunning getaways](https://www.olivemagazine.com/guides/best-european-hidden-gem-hotels/) [Plan your trip](https://www.olivemagazine.com/guides/best-european-hidden-gem-hotels/) [Subscribe to olive magazine today](https://www.olivemagazine.com/subscribe/?utm_source=fabric&utm_medium=brandsite&utm_content=footer-menu&utm_campaign=226egevergreen-26) [Subscribe now](https://www.olivemagazine.com/subscribe/?utm_source=fabric&utm_medium=brandsite&utm_content=footer-menu&utm_campaign=226egevergreen-26) - [Visit us on Facebook](https://www.facebook.com/olivemagazine) - [Visit us on Twitter](https://twitter.com/@olivemagazine) - [Visit us on Instagram](https://www.instagram.com/olivemagazine) - [Visit us on Pinterest](http://uk.pinterest.com/olivemag) - [Visit us on Youtube](https://www.youtube.com/@olivemagazine432) - [Visit us on Rss](https://www.olivemagazine.com/feed/atom/) - [About Us](https://www.olivemagazine.com/about-olive-magazine/ "About Us") - [Privacy Policy](https://www.immediate.co.uk/privacy/ "Privacy Policy") - [Terms & conditions](https://www.immediate.co.uk/terms-and-conditions/ "Terms & conditions") - [Cookies policy](https://www.immediate.co.uk/cookies/ "Cookies policy") - [Complaints](https://www.immediate.co.uk/complaints-escalation/ "Complaints") - [Advertise](https://www.immediate.co.uk/brands/olive/#advertising "Advertise") - [Contact us](https://www.olivemagazine.com/contact-us/ "Contact us") - [Accessibility](https://www.immediate.co.uk/accessibility/ "Accessibility") - [AI Policy](https://www.immediate.co.uk/genai/ "AI Policy") - [Manage Privacy Settings](https://www.olivemagazine.com/recipes/quick-and-easy/how-to-make-kombucha/ "Manage your privacy and consent settings") This website is owned and published by Immediate Media Company Limited. © Immediate 2026 - [GoodFood.com](https://www.goodfood.com/ "GoodFood.com") - [RadioTimes.com](https://www.radiotimes.com/ "RadioTimes.com") - [GardenersWorld.com](https://www.gardenersworld.com/ "GardenersWorld.com") - [MadeForMums.com](https://www.madeformums.com/ "MadeForMums.com") - [HistoryExtra.com](https://www.historyextra.com/ "HistoryExtra.com") - [TheRecommended.com](https://www.therecommended.com/ "TheRecommended.com") - [PlatosRicos.es](https://www.platosricos.es/ "PlatosRicos.es") - [Trending now](https://www.olivemagazine.com/recipes/ "Trending now") - [Easy soup recipes](https://www.olivemagazine.com/recipes/collection/best-easy-soup-recipes/ "Easy soup recipes") - [High protein foods](https://www.olivemagazine.com/recipes/healthy/high-protein-foods/ "High protein foods") - [Best slow cooker recipes](https://www.olivemagazine.com/recipes/collection/best-slow-cooker-recipes/ "Best slow cooker recipes") - [Family recipes](https://www.olivemagazine.com/recipes/family/ "Family recipes") - [Tuna pasta bake](https://www.olivemagazine.com/recipes/family/tuna-pasta-bake/ "Tuna pasta bake") - [Best cauliflower cheese](https://www.olivemagazine.com/recipes/vegetarian/best-ever-cauliflower-cheese/ "Best cauliflower cheese") - [Chicken risotto](https://www.olivemagazine.com/recipes/meat-and-poultry/chicken-risotto/ "Chicken risotto") - [Best recipe collections](https://www.olivemagazine.com/recipes/collection/ "Best recipe collections") - [Best halloumi recipes](https://www.olivemagazine.com/recipes/collection/best-halloumi-recipes/ "Best halloumi recipes") - [Best fish recipes](https://www.olivemagazine.com/recipes/collection/best-fish-recipes/ "Best fish recipes") - [Best prawn recipes](https://www.olivemagazine.com/recipes/collection/best-ever-prawn-recipes/ "Best prawn recipes") - [Baking](https://www.olivemagazine.com/recipes/baking-and-desserts/ "Baking") - [Classic chocolate brownies](https://www.olivemagazine.com/recipes/baking-and-desserts/classic-chocolate-brownies/ "Classic chocolate brownies") - [Sourdough](https://www.olivemagazine.com/recipes/baking-and-desserts/step-by-step-guide-to-sourdough-part-1/ "Sourdough") - [Birthday cakes](https://www.olivemagazine.com/recipes/collection/best-birthday-cake-ideas-with-recipes/ "Birthday cakes") - [Sunday lunch](https://www.olivemagazine.com/recipes/collection/best-ever-roasts-recipes/ "Sunday lunch") - [Roast pork](https://www.olivemagazine.com/recipes/entertain/roast-pork-with-hasselback-potatoes/ "Roast pork") - [Roast potatoes](https://www.olivemagazine.com/recipes/family/best-ever-roast-potatoes/ "Roast potatoes") - [Roast chicken](https://www.olivemagazine.com/recipes/meat-and-poultry/easy-roast-chicken/ "Roast chicken") - [Vegetarian](https://www.olivemagazine.com/recipes/vegetarian/ "Vegetarian") - [Quick vegetarian recipes](https://www.olivemagazine.com/recipes/collection/quick-vegetarian-recipes-ready-in-under-30-minutes/ "Quick vegetarian recipes") - [Vegetarian pasta](https://www.olivemagazine.com/recipes/collection/best-ever-vegetarian-pasta-recipes/ "Vegetarian pasta") - [Vegetarian curry](https://www.olivemagazine.com/recipes/collection/best-ever-vegetarian-curry-recipes/ "Vegetarian curry")
Readable Markdown	Try our kombucha recipe then check out more [recipes for a healthy gut](https://www.olivemagazine.com/recipes/collection/recipes-healthy-gut/), including our [kimchi](https://www.olivemagazine.com/recipes/entertain/kimchi/) and [sauerkraut](https://www.olivemagazine.com/recipes/vegan/sauerkraut/). * ### What is kombucha? Tangy, funky and fizzy, kombucha is a fermented, sweetened tea that’s exploded in popularity recently as drinkers embrace its distinctive sour yet refreshing flavour – whether as a grown-up alternative to sickly sweet soft drinks, or as a versatile cocktail ingredient. ### Where can I buy kombucha? What was once a niche beverage usually only found in health food shops is now made by multinational brands and craft producers alike. It can be found in supermarkets, cafés, bars and newsagents across the country. But getting hold of really good kombucha can be tricky. Some brands are weak tasting or oversweetened, while those that do deliver that crucial funky-sour kick can become an expensive habit. ### How can I make my own kombucha? Good job, then, that making your own ‘booch’ is easy and affordable. Most ingredients can be found at the supermarket, there’s minimal specialist kit needed and, once you’ve got the knack of it, there are endless ways to experiment – whether it’s playing around with different tea varieties or adding fruits, herbs and spices for flavour. ### What is a SCOBY? 'SCOBY' stands for a 'symbiotic culture of bacteria and yeast'. This is a wide disk-shaped symbiotic culture which acts as a surface for fermentation to take place. It facilitates the process of sweet sugary tea being converted to kombucha. It generally floats at the top of a kombucha batch, but do not worry if yours sinks to the bottom, it is still active. ### Where to find a scoby The cheapest method is to ask anyone you knows who makes kombucha, as they’re likely to have new scobys that they can donate to you. Otherwise, you can either attend a course where they provide scobys or buy one online. The scoby should survive a trip through the postal system without problem, but it is a good idea to get it into a solution of fresh tea at the earliest opportunity. Your first scoby, it should come with some 'starter liquid', which will be added to the first batch. This liquid is very important as it contains not only a large quantity of bacteria and yeast but also a lot of acid which helps create the right environment for the next batch. ### What do you need to make kombucha? 1\. [Measuring jug](https://www.amazon.co.uk/Pyrex-P586-Measuring-Jug-pint/dp/B004EEKPIK/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 2\. [Weighing scales](https://www.amazon.co.uk/Salter-Digital-Kitchen-Weighing-Scales/dp/B000ZNM51O/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 3\. [Pan](https://www.amazon.co.uk/Tefal-C973S344-Comfort-Stainless-Saucepan/dp/B00UOIZ8VY/?tag-olivemag-21=&tag=olivemag-21&ascsubtag=olivemagazine-89340) 4\. [Fine sieve](https://www.amazon.co.uk/LiveFresh-Premium-Stainless-Strainer-Straining/dp/B00XGL85HK/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 5\. [2-litre Kilner jar](https://www.amazon.co.uk/Kilner-Round-Glass-Airtight-Rubber/dp/B003Y7MS6U/?tag=olivemag-21&ascsubtag=olivemagazine-89340) and [flip-top bottle](https://www.amazon.co.uk/Kilner-0025-471-Square-Bottle-Transparent/dp/B00FF78WEE/?tag=olivemag-21&ascsubtag=olivemagazine-89340) 6 Muslin or kitchen roll and string or elastic bands * ### Kombucha recipe - 60g caster sugar - 3 earl grey tea bags - 2 breakfast tea bags - 1 scoby plus 100ml of kombucha liquid (this will come with the scoby when you order it) ## Method - ### step 1 Put the sugar and 1 litre of just-boiled water into a pan and heat, stirring, until the sugar is dissolved. Add the tea bags and leave to infuse for 5 minutes. Carefully remove the teabags and leave the tea to cool completely. - ### step 2 Once cool, tip into a large glass jar with the scoby and kombucha liquid, cover the top with kitchen paper or muslin and seal in place with an elastic band or string. Leave in a cool, dark place for 1-2 weeks, tasting daily after the first week – it should be funky and acidic but not overly sour. Make sure you remove the scoby and 100ml of the liquid when you’re happy with the final result. Drink within a couple of days, keeping it in the fridge, or ferment a second time using the recipes below. * ## More kombucha recipes to try ### Raspberry kombucha recipe frozen raspberries 150g runny honey 2 tbsp kombucha 750ml Put the raspberries into a small pan with the honey and heat gently until broken down and saucy. Push through a fine sieve and leave to cool completely. Mix the raspberry purée with the first ferment kombucha, pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. ![Olive\_Kombucha\_02](https://images.immediate.co.uk/production/volatile/sites/2/2019/05/Olive_Kombucha_02-fd3fe6e.jpg?quality=90&crop=13px,826px,4098px,2730px&resize=700,466) * ### Kombucha spritz mocktail alcohol-free aperitif 60ml plain sparkling kombucha 90ml soda water a splash red apple a wedge Put some ice in a chilled large wine glass and pour over the alcohol-free aperitif followed by the plain sparkling kombucha and a splash of soda water. Stir briefly and garnish with a wedge of red apple. ![Two glasses of spritz with slices of apple behind](https://images.immediate.co.uk/production/volatile/sites/2/2021/01/Kombucha-Sprirz-c9cb90c.jpg?quality=90&resize=700,466) * ### Pineapple kombucha recipe ripe pineapple 200g, diced runny honey 2 tbsp kombucha 750ml Put the pineapple and honey into a food processer and whizz until completely smooth. Push through a fine sieve into a large jug, mix with the kombucha and pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. ![Olive\_Kombucha\_04](https://images.immediate.co.uk/production/volatile/sites/2/2019/05/Olive_Kombucha_04-302a6b4.jpg?quality=90&crop=13px,856px,4098px,2730px&resize=700,466) * ### Lime and ginger kombucha recipe ginger 2 thumb-sized pieces, finely grated limes 2, zested and juiced runny honey 1 tbsp kombucha 750ml Put the ginger, lime zest and juice, and honey into a large jug and mix well with the kombucha. Pour into a flip-top bottle and seal. Leave in a cool, dark place for 2 days to 1 week, tasting each day until it’s sweet, sour and lightly carbonated, then chill. Drink within a week. ![Olive\_Kombucha\_03](https://images.immediate.co.uk/production/volatile/sites/2/2019/05/Olive_Kombucha_03-d4459c9.jpg?quality=90&crop=13px,1120px,4098px,2730px&resize=700,466) * THE SCOBY What is scoby? A scoby (which stands for ‘symbiotic culture of bacteria and yeast’) works in a similar way to a [sourdough starter](https://www.olivemagazine.com/recipes/baking-and-desserts/step-by-step-guide-to-sourdough-part-1/) or a vinegar mother – and it’s essential for making kombucha. It’s a jelly-like raft that floats on top of the sweetened tea, fermenting it and transforming it into kombucha. First the yeast in the scoby turns the sugar into alcohol, then the bacteria turns the alcohol into acetic and other organic acids, which give kombucha its sweet and sour characteristics. The scoby floats at the top exposing the bacteria to the oxygen it needs to turn alcohol into acid. If left to its own devices, the scoby would convert all of the available sugars into acid, making the kombucha too vinegary to drink – so you need to keep tasting the drink all the way through the process to ensure you strike the perfect balance between sweet and sour. Where can I buy scoby for my kombucha? To get started, you will need to buy a scoby – they are available online from [happykombucha.co.uk](http://happykombucha.co.uk/) or [amazon.co.uk](http://amazon.co.uk/?tag=olivemag-21&ascsubtag=olivemagazine-89340) (it will come with some kombucha starter liquid, which is also essential to the process). Alternatively, if you know someone who already makes kombucha, then ask them for a scoby. Every time a new batch of kombucha is made, a new scoby is created, meaning you can simply peel away an older one to give to friends, or start another brew. FIRST AND SCOND KOMBUCHA FERMENTS Once you’ve made the first ferment – using just tea, sugar and the scoby with its starter liquid – the kombucha will be delicious to drink. However, what many people – and most commercial brands – do is to give the kombucha a second ferment, just like you would for beer, [cider](https://www.olivemagazine.com/drink/cider-ultimate-expert-guide/), champagne and [sparkling wine](https://www.olivemagazine.com/drink/fizz-the-new-frontiers/). This is the ideal opportunity to introduce different flavours to the kombucha while also giving it effervescence. Adding a little more sugar (and the flavouring of your choice), and keeping your container sealed means that the carbon dioxide produced during fermention, that would otherwise have escaped, builds up in the liquid, creating a gentle fizz. BACKSLOPPING Before you start the second ferment, it’s a good idea to keep back 10-20% of the liquid from the first kombucha. You can use this (alongside the scoby) to make a brand new batch of kombucha. To ensure the scoby stays alive add it (and the reserved kombucha liquid) to another batch of sweetened tea and keep it in the fridge – this will slow fermentation down while keeping the scoby happy for up to a month. What you need to make kombucha 1\. Measuring jug 2\. Weighing scales 3\. Pan 4\. Fine sieve 5\. 2-litre Kilner jar and flip-top bottle 6 Muslin or kitchen roll and string or elastic bands KOMBUCHA TIPS** - Use a glass rather than plastic container – the acids in the kombucha may start to break down the plastic interior. - Taste, taste, taste! Each kombucha ferments at its own pace, so you need to sample it daily to ensure it doesn’t get too vinegary. - Also check your second ferment regularly! Be warned, a build-up of too much CO2 could cause the bottle to explode if left unattended at room temperature for too long. - During the first ferment, cover the open jar with kitchen paper, a thin, clean tea towel or muslin to prevent flies and mould spores from contaminating the scoby. It also reduces the risk of any bad bacteria being introduced to the kombucha. - You’ll also need somewhere cool and dry to store the kombucha, out of direct sunlight. - If a new scoby hasn’t formed at the top of the tea after a few days and it doesn’t taste acidic this means the fermentation has failed.
Shard	157 (laksa)
Root Hash	8697920723657045557
Unparsed URL	com,olivemagazine!www,/recipes/quick-and-easy/how-to-make-kombucha/ s443