🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 109 (from laksa041)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa109.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.thecraftypickle.co.uk/post/recipe-how-to-make-kombucha\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thecraftypickle.co.uk/post/recipe-how-to-make-kombucha\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thecraftypickle.co.uk\/post\/recipe-how-to-make-kombucha","crawl_time":1776124289,"first_indexed_time":1710767370,"http_code":200,"src_unparsed":"uk,co,thecraftypickle!www,\/post\/recipe-how-to-make-kombucha s443","src_root_hash":"10690418109503166709","history_drop_reason":null,"meta_title":"RECIPE: How to make kombucha","meta_descriptions":["Check out this simple kombucha recipe to start brewing your own delicious fermented tea at home."],"attrs_boilerpipe_text":"I’m a complete newbie to making kombucha, but was lucky enough to have access to the kombucha care instructions which attendees of our\nKombucha Workshops\ngo home with and OH MY GOODNESS it worked out so well! I may have even finished off almost an entire pint and a half in one sitting. Just note, this is not recommended if you're new to living fermented foods, there may be some unwelcome side effects otherwise!\nKombucha is a fermented drink traditionally made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea and leaving it to ferment. The bacteria and yeast work together to transform the sugars into acids and other beneficial by-products and a small amount of alcohol. Sugars are the food for the microbes and so is an essential part of the brew. Usually kombucha goes through a primary fermentation with the SCOBY and a secondary fermentation in the bottle. You can add all sorts of flavours to kombucha during the secondary fermentation - we love ginger or lemon juice, raspberries and rosemary! The result is a delicious, tangy, fizzy drink that makes a rather sophisticated alternative to your usual tipple with the benefit of being alive and so supporting gut health.\nNow, when I say this was a lot easier than I expected, I really mean it. The thought of making kombucha seemed quite overwhelming at first, this took all of half an hour to make, with the longest part being the wait for waiting the water to cool down. Get your SCOBY out and the kettle on and you can see what I mean!\nIngredients\nWater x 850ml\nSugar x 60g (preferably white, granulated)\nGreen teabags x 2 (you can also use black tea or a blend)\nSCOBY plus starter liquid x 150ml\nEquipment\nKettle\nLarge, clean glass jar\nMuslin\nElastic band\nJug\nSieve\nBottle\nOptional: funnel\nMethod\n1.     Boil the kettle and pour onto two green tea bags in a jug until you've added roughly half the total water (425ml), add 60g of sugar and stir to dissolve. This amount of sugar is 6% of the total volume of liquid we're adding (water plus liquid SCOBY). You can use between 5-8% sugar depending on your taste.\n2.     Using clean hands move your SCOBY into a clean jar (if it has lots of layers you can separate them and make some more batches at the same time to test out what flavours you like best).\n3.     After around 10 mins squeeze out the liquid from your teabags and discard, add the rest of the water, and allow to cool to room temperature or so it's warm but not hot to the touch. Hot water will harm the beneficial bacteria and yeasts in your SCOBY.\n4.    Once cool, pour into the jar with your SCOBY, and cover the top with a muslin and elastic band. Keep this mixture in a warm place - this is called primary fermentation. You’ll need to mix\/swirl it every now and then, and after 5-10 days you can taste it to see if you’d like to keep it brewing. If you have a cool house or are fermenting in the winter this might take longer.\nI leave my kombucha to ferment in my airing cupboard\n5.    The aim is to have a drink that's acidic but also has some sweetness. The perfect balance of sweet\/sour is the sweet-spot we think makes the best kombucha.\n6.     Once you've got the taste you'd like you can bottle your kombucha and either drink it straight away or leave it for secondary fermentation. To bottle, make sure all your equipment is clean and then pour through a sieve into your bottle using a funnel or spout of a jug. Leave a few inches of space at the top to allow for gasses to be released. Make sure to save about 10-20% of the fermented liquid and SCOBY which you can then use to make a brand new batch. If you're drinking it right away store it in the fridge to slow fermentation down.\n7.    If you're doing a secondary fermentation now's your chance to add flavourings if you'd like (100% fruit juice or cordial - just make sure there's no sweeteners in them - fresh or dried fruit, herbs and more). Adjust the amount you use to your taste, but as a rough guide for juices we add around 5% of the total volume you're putting in the bottle. You can also add a tiny amount of sugar to 'prime' the bottle to make sure it gets nice and fizzy. For a 500ml bottle we'd add about a quarter teaspoon of sugar, giving it a shake to dissolve. Then leave somewhere warm for a few days to a week, giving it a taste regularly. Once you love the taste pop it in the fridge and enjoy!\nHad a go? We wanna know! Get in touch @craftypickleco on\nInstagram\n and\nFacebook","attrs_markdown":"top of page\n\n[![Crafty Pickle Black and White Logo](https:\/\/static.wixstatic.com\/media\/cf420e_c3a772f7fbcd4ea4a133050d12585e4e~mv2.png\/v1\/fill\/w_154,h_184,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/logo%202024-02_edited.png)](https:\/\/www.thecraftypickle.co.uk\/)\n\n[The Crafty Pickle Co.](https:\/\/www.thecraftypickle.co.uk\/)\n\nLive Fermented Foods\n\n\\#FERMENTSFIGHTINGFOODWASTE\n\n![Cartoon vegetables protesting about food waste](https:\/\/static.wixstatic.com\/media\/cf420e_2b989c40a16b43688badd6817cda1142~mv2.png\/v1\/fill\/w_232,h_177,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/radical.png)\n\n[Shop live ferments now](https:\/\/www.thecraftypickle.co.uk\/products)\n\n- [Home](https:\/\/www.thecraftypickle.co.uk\/)\n- Products\n  - [Our kick-ass products](https:\/\/www.thecraftypickle.co.uk\/products)\n  - [Wholesale](https:\/\/www.thecraftypickle.co.uk\/wholesale)\n  - [Where to find us](https:\/\/www.thecraftypickle.co.uk\/where-to-find-us)\n  - [Gift card](https:\/\/www.thecraftypickle.co.uk\/gift-card)\n- About\n  - [Our story](https:\/\/www.thecraftypickle.co.uk\/our-story)\n  - [Fighting food waste](https:\/\/www.thecraftypickle.co.uk\/fighting-food-waste)\n- [Workshops](https:\/\/www.thecraftypickle.co.uk\/workshops)\n  - [In-Person Workshops](https:\/\/www.thecraftypickle.co.uk\/workshops\/upcoming-events)\n  - [Online Courses](https:\/\/www.thecraftypickle.co.uk\/workshops\/online-courses)\n- [Blog](https:\/\/www.thecraftypickle.co.uk\/blog)\n- [FAQ](https:\/\/www.thecraftypickle.co.uk\/faq)\n- [Get in Touch](https:\/\/www.thecraftypickle.co.uk\/get-in-touch)\n- [Loyalty](https:\/\/www.thecraftypickle.co.uk\/loyalty)\n- More\n\nUse tab to navigate through the menu items.\n\n- [All Posts](https:\/\/www.thecraftypickle.co.uk\/blog)\n- [Recipes](https:\/\/www.thecraftypickle.co.uk\/blog\/categories\/recipes)\n- [Gut Health](https:\/\/www.thecraftypickle.co.uk\/blog\/categories\/gut-health)\n- [News](https:\/\/www.thecraftypickle.co.uk\/blog\/categories\/news)\n- [Fermentation](https:\/\/www.thecraftypickle.co.uk\/blog\/categories\/fermentation)\n- [Sustainability](https:\/\/www.thecraftypickle.co.uk\/blog\/categories\/sustainability-1)\n- [Nutrition](https:\/\/www.thecraftypickle.co.uk\/blog\/categories\/nutrition)\n\nSearch\n\n# RECIPE: How to make kombucha\n- [Bronwyn](https:\/\/www.thecraftypickle.co.uk\/profile\/15a92e8e-531e-4f40-b48c-418cffb24f59\/profile)\n- Mar 18, 2024\n- 3 min read\n\n![2 jars of kombucha fermenting with bottles ready for bottling](https:\/\/static.wixstatic.com\/media\/cf420e_6e6cc2d15a144dbc93b2641a7ac4b8de~mv2.jpg\/v1\/fill\/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/cf420e_6e6cc2d15a144dbc93b2641a7ac4b8de~mv2.jpg)\n\nI’m a complete newbie to making kombucha, but was lucky enough to have access to the kombucha care instructions which attendees of our [Kombucha Workshops](https:\/\/www.thecraftypickle.co.uk\/workshops\/upcoming-events) go home with and OH MY GOODNESS it worked out so well! I may have even finished off almost an entire pint and a half in one sitting. Just note, this is not recommended if you're new to living fermented foods, there may be some unwelcome side effects otherwise\\!\n\nKombucha is a fermented drink traditionally made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea and leaving it to ferment. The bacteria and yeast work together to transform the sugars into acids and other beneficial by-products and a small amount of alcohol. Sugars are the food for the microbes and so is an essential part of the brew. Usually kombucha goes through a primary fermentation with the SCOBY and a secondary fermentation in the bottle. You can add all sorts of flavours to kombucha during the secondary fermentation - we love ginger or lemon juice, raspberries and rosemary! The result is a delicious, tangy, fizzy drink that makes a rather sophisticated alternative to your usual tipple with the benefit of being alive and so supporting gut health.\n\nNow, when I say this was a lot easier than I expected, I really mean it. The thought of making kombucha seemed quite overwhelming at first, this took all of half an hour to make, with the longest part being the wait for waiting the water to cool down. Get your SCOBY out and the kettle on and you can see what I mean\\!\n\n**Ingredients**\n\nWater x 850ml\n\nSugar x 60g (preferably white, granulated)\n\nGreen teabags x 2 (you can also use black tea or a blend)\n\nSCOBY plus starter liquid x 150ml\n\n**Equipment**\n\nKettle\n\nLarge, clean glass jar\n\nMuslin\n\nElastic band\n\nJug\n\nSieve\n\nBottle\n\nOptional: funnel\n\n**Method**\n\n1\\. Boil the kettle and pour onto two green tea bags in a jug until you've added roughly half the total water (425ml), add 60g of sugar and stir to dissolve. This amount of sugar is 6% of the total volume of liquid we're adding (water plus liquid SCOBY). You can use between 5-8% sugar depending on your taste.\n\n2\\. Using clean hands move your SCOBY into a clean jar (if it has lots of layers you can separate them and make some more batches at the same time to test out what flavours you like best).\n\n3\\. After around 10 mins squeeze out the liquid from your teabags and discard, add the rest of the water, and allow to cool to room temperature or so it's warm but not hot to the touch. Hot water will harm the beneficial bacteria and yeasts in your SCOBY.\n\n4\\. Once cool, pour into the jar with your SCOBY, and cover the top with a muslin and elastic band. Keep this mixture in a warm place - this is called primary fermentation. You’ll need to mix\/swirl it every now and then, and after 5-10 days you can taste it to see if you’d like to keep it brewing. If you have a cool house or are fermenting in the winter this might take longer.\n\n![Jars of kombucha fermenting in a warm airing cupboard](https:\/\/static.wixstatic.com\/media\/cf420e_06a0a01670de4994ae4a3f5fe15c1cca~mv2.jpg\/v1\/fill\/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/cf420e_06a0a01670de4994ae4a3f5fe15c1cca~mv2.jpg)\n\nI leave my kombucha to ferment in my airing cupboard\n\n5\\. The aim is to have a drink that's acidic but also has some sweetness. The perfect balance of sweet\/sour is the sweet-spot we think makes the best kombucha.\n\n6\\. Once you've got the taste you'd like you can bottle your kombucha and either drink it straight away or leave it for secondary fermentation. To bottle, make sure all your equipment is clean and then pour through a sieve into your bottle using a funnel or spout of a jug. Leave a few inches of space at the top to allow for gasses to be released. Make sure to save about 10-20% of the fermented liquid and SCOBY which you can then use to make a brand new batch. If you're drinking it right away store it in the fridge to slow fermentation down.\n\n7\\. If you're doing a secondary fermentation now's your chance to add flavourings if you'd like (100% fruit juice or cordial - just make sure there's no sweeteners in them - fresh or dried fruit, herbs and more). Adjust the amount you use to your taste, but as a rough guide for juices we add around 5% of the total volume you're putting in the bottle. You can also add a tiny amount of sugar to 'prime' the bottle to make sure it gets nice and fizzy. For a 500ml bottle we'd add about a quarter teaspoon of sugar, giving it a shake to dissolve. Then leave somewhere warm for a few days to a week, giving it a taste regularly. Once you love the taste pop it in the fridge and enjoy\\!\n\nHad a go? We wanna know! Get in touch @craftypickleco on [Instagram](http:\/\/www.instagram.com\/craftypickleco) and [Facebook](http:\/\/www.facebook.com\/craftypickleco)\n\nTags:\n\n- [fermented food](https:\/\/www.thecraftypickle.co.uk\/blog\/tags\/fermented-food)\n- [recipe](https:\/\/www.thecraftypickle.co.uk\/blog\/tags\/recipe)\n- [fermentation](https:\/\/www.thecraftypickle.co.uk\/blog\/tags\/fermentation)\n- [gut health](https:\/\/www.thecraftypickle.co.uk\/blog\/tags\/gut-health)\n- [plant based](https:\/\/www.thecraftypickle.co.uk\/blog\/tags\/plant-based)\n- [probiotic](https:\/\/www.thecraftypickle.co.uk\/blog\/tags\/probiotic)\n- [kombucha](https:\/\/www.thecraftypickle.co.uk\/blog\/tags\/kombucha)\n\n- [Recipes](https:\/\/www.thecraftypickle.co.uk\/blog\/categories\/recipes)\n- [Fermentation](https:\/\/www.thecraftypickle.co.uk\/blog\/categories\/fermentation)\n\n## Recent Posts\n[See All](https:\/\/www.thecraftypickle.co.uk\/blog)\n\n[![RECIPE: How to make fermented sodas](https:\/\/static.wixstatic.com\/media\/cf420e_6539be11e2a046a1a15a153fda89baab~mv2.jpg\/v1\/fill\/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/cf420e_6539be11e2a046a1a15a153fda89baab~mv2.jpg)](https:\/\/www.thecraftypickle.co.uk\/post\/recipe-how-to-make-wild-fermented-sodas)\n\n[RECIPE: How to make fermented sodas](https:\/\/www.thecraftypickle.co.uk\/post\/recipe-how-to-make-wild-fermented-sodas)\n\n[![RECIPE: Wild Garlic Sauerkraut](https:\/\/static.wixstatic.com\/media\/cf420e_7d066444f13b4407838a2bcdb9b8252f~mv2.jpg\/v1\/fill\/w_980,h_961,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/cf420e_7d066444f13b4407838a2bcdb9b8252f~mv2.jpg)](https:\/\/www.thecraftypickle.co.uk\/post\/recipe-wild-garlic-sauerkraut)\n\n[RECIPE: Wild Garlic Sauerkraut](https:\/\/www.thecraftypickle.co.uk\/post\/recipe-wild-garlic-sauerkraut)\n\n[Ferment in Fifteen - Make fermented kimchi at home](https:\/\/www.thecraftypickle.co.uk\/post\/ferment-in-fifteen-make-fermented-kimchi-at-home)\n\nLocation:\n\nThe Crafty Pickle Co. Fermented Foods\n\nBentley Green Farm\n\nCrick\n\nNP26 5UT\n\n\n\nName & Registered Office:\n\nTHE CRAFTY PICKLE CO. LTD\n\nSummit House\n\n4-5 Mitchell Street\n\nEH6 7BD\n\nEdinburgh, Scotland\n\n\n\nCompany No. SC623477\n\n\n\n\n\n[The Crafty Pickle Co.](https:\/\/www.thecraftypickle.co.uk\/)\n\n[hello@thecraftypickle.co.uk](mailto:hello@thecraftypickle.co.uk)\n\nLogo design by [Space Panda](https:\/\/www.spacepanda.design\/)\n\n[Privacy Policy](https:\/\/www.thecraftypickle.co.uk\/privacy-policy)\n\n[Ts & Cs](https:\/\/www.thecraftypickle.co.uk\/terms-and-conditions)\n\n![Addewid Twf Gwyrdd Logo](https:\/\/static.wixstatic.com\/media\/cf420e_d13ebf8617304e38aa4179b64b0011c6~mv2.png\/v1\/fill\/w_138,h_138,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/Addewid%20Twf%20Gwyrdd%20Logo.png)\n\n![Green Growth Pledge Logo](https:\/\/static.wixstatic.com\/media\/cf420e_abaaf5c01c744346ab9a74143d930b63~mv2.png\/v1\/fill\/w_138,h_138,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/Green%20Growth%20Pledge%20Logo.png)\n\nbottom of page","attrs_readable_markdown":"![2 jars of kombucha fermenting with bottles ready for bottling](https:\/\/static.wixstatic.com\/media\/cf420e_6e6cc2d15a144dbc93b2641a7ac4b8de~mv2.jpg\/v1\/fill\/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/cf420e_6e6cc2d15a144dbc93b2641a7ac4b8de~mv2.jpg)\n\nI’m a complete newbie to making kombucha, but was lucky enough to have access to the kombucha care instructions which attendees of our [Kombucha Workshops](https:\/\/www.thecraftypickle.co.uk\/workshops\/upcoming-events) go home with and OH MY GOODNESS it worked out so well! I may have even finished off almost an entire pint and a half in one sitting. Just note, this is not recommended if you're new to living fermented foods, there may be some unwelcome side effects otherwise\\!\n\nKombucha is a fermented drink traditionally made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea and leaving it to ferment. The bacteria and yeast work together to transform the sugars into acids and other beneficial by-products and a small amount of alcohol. Sugars are the food for the microbes and so is an essential part of the brew. Usually kombucha goes through a primary fermentation with the SCOBY and a secondary fermentation in the bottle. You can add all sorts of flavours to kombucha during the secondary fermentation - we love ginger or lemon juice, raspberries and rosemary! The result is a delicious, tangy, fizzy drink that makes a rather sophisticated alternative to your usual tipple with the benefit of being alive and so supporting gut health.\n\nNow, when I say this was a lot easier than I expected, I really mean it. The thought of making kombucha seemed quite overwhelming at first, this took all of half an hour to make, with the longest part being the wait for waiting the water to cool down. Get your SCOBY out and the kettle on and you can see what I mean\\!\n\n**Ingredients**\n\nWater x 850ml\n\nSugar x 60g (preferably white, granulated)\n\nGreen teabags x 2 (you can also use black tea or a blend)\n\nSCOBY plus starter liquid x 150ml\n\n**Equipment**\n\nKettle\n\nLarge, clean glass jar\n\nMuslin\n\nElastic band\n\nJug\n\nSieve\n\nBottle\n\nOptional: funnel\n\n**Method**\n\n1\\. Boil the kettle and pour onto two green tea bags in a jug until you've added roughly half the total water (425ml), add 60g of sugar and stir to dissolve. This amount of sugar is 6% of the total volume of liquid we're adding (water plus liquid SCOBY). You can use between 5-8% sugar depending on your taste.\n\n2\\. Using clean hands move your SCOBY into a clean jar (if it has lots of layers you can separate them and make some more batches at the same time to test out what flavours you like best).\n\n3\\. After around 10 mins squeeze out the liquid from your teabags and discard, add the rest of the water, and allow to cool to room temperature or so it's warm but not hot to the touch. Hot water will harm the beneficial bacteria and yeasts in your SCOBY.\n\n4\\. Once cool, pour into the jar with your SCOBY, and cover the top with a muslin and elastic band. Keep this mixture in a warm place - this is called primary fermentation. You’ll need to mix\/swirl it every now and then, and after 5-10 days you can taste it to see if you’d like to keep it brewing. If you have a cool house or are fermenting in the winter this might take longer.\n\n![Jars of kombucha fermenting in a warm airing cupboard](https:\/\/static.wixstatic.com\/media\/cf420e_06a0a01670de4994ae4a3f5fe15c1cca~mv2.jpg\/v1\/fill\/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto\/cf420e_06a0a01670de4994ae4a3f5fe15c1cca~mv2.jpg)\n\nI leave my kombucha to ferment in my airing cupboard\n\n5\\. The aim is to have a drink that's acidic but also has some sweetness. The perfect balance of sweet\/sour is the sweet-spot we think makes the best kombucha.\n\n6\\. Once you've got the taste you'd like you can bottle your kombucha and either drink it straight away or leave it for secondary fermentation. To bottle, make sure all your equipment is clean and then pour through a sieve into your bottle using a funnel or spout of a jug. Leave a few inches of space at the top to allow for gasses to be released. Make sure to save about 10-20% of the fermented liquid and SCOBY which you can then use to make a brand new batch. If you're drinking it right away store it in the fridge to slow fermentation down.\n\n7\\. If you're doing a secondary fermentation now's your chance to add flavourings if you'd like (100% fruit juice or cordial - just make sure there's no sweeteners in them - fresh or dried fruit, herbs and more). Adjust the amount you use to your taste, but as a rough guide for juices we add around 5% of the total volume you're putting in the bottle. You can also add a tiny amount of sugar to 'prime' the bottle to make sure it gets nice and fizzy. For a 500ml bottle we'd add about a quarter teaspoon of sugar, giving it a shake to dissolve. Then leave somewhere warm for a few days to a week, giving it a taste regularly. Once you love the taste pop it in the fridge and enjoy\\!\n\nHad a go? We wanna know! Get in touch @craftypickleco on [Instagram](http:\/\/www.instagram.com\/craftypickleco) and [Facebook](http:\/\/www.facebook.com\/craftypickleco)","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

17 hours ago

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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 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

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Property	Value
URL	https://www.thecraftypickle.co.uk/post/recipe-how-to-make-kombucha
Last Crawled	2026-04-13 23:51:29 (17 hours ago)
First Indexed	2024-03-18 13:09:30 (2 years ago)
HTTP Status Code	200
Meta Title	RECIPE: How to make kombucha
Meta Description	Check out this simple kombucha recipe to start brewing your own delicious fermented tea at home.
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Boilerpipe Text	I’m a complete newbie to making kombucha, but was lucky enough to have access to the kombucha care instructions which attendees of our Kombucha Workshops go home with and OH MY GOODNESS it worked out so well! I may have even finished off almost an entire pint and a half in one sitting. Just note, this is not recommended if you're new to living fermented foods, there may be some unwelcome side effects otherwise! Kombucha is a fermented drink traditionally made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea and leaving it to ferment. The bacteria and yeast work together to transform the sugars into acids and other beneficial by-products and a small amount of alcohol. Sugars are the food for the microbes and so is an essential part of the brew. Usually kombucha goes through a primary fermentation with the SCOBY and a secondary fermentation in the bottle. You can add all sorts of flavours to kombucha during the secondary fermentation - we love ginger or lemon juice, raspberries and rosemary! The result is a delicious, tangy, fizzy drink that makes a rather sophisticated alternative to your usual tipple with the benefit of being alive and so supporting gut health. Now, when I say this was a lot easier than I expected, I really mean it. The thought of making kombucha seemed quite overwhelming at first, this took all of half an hour to make, with the longest part being the wait for waiting the water to cool down. Get your SCOBY out and the kettle on and you can see what I mean! Ingredients Water x 850ml Sugar x 60g (preferably white, granulated) Green teabags x 2 (you can also use black tea or a blend) SCOBY plus starter liquid x 150ml Equipment Kettle Large, clean glass jar Muslin Elastic band Jug Sieve Bottle Optional: funnel Method 1. Boil the kettle and pour onto two green tea bags in a jug until you've added roughly half the total water (425ml), add 60g of sugar and stir to dissolve. This amount of sugar is 6% of the total volume of liquid we're adding (water plus liquid SCOBY). You can use between 5-8% sugar depending on your taste. 2. Using clean hands move your SCOBY into a clean jar (if it has lots of layers you can separate them and make some more batches at the same time to test out what flavours you like best). 3. After around 10 mins squeeze out the liquid from your teabags and discard, add the rest of the water, and allow to cool to room temperature or so it's warm but not hot to the touch. Hot water will harm the beneficial bacteria and yeasts in your SCOBY. 4. Once cool, pour into the jar with your SCOBY, and cover the top with a muslin and elastic band. Keep this mixture in a warm place - this is called primary fermentation. You’ll need to mix/swirl it every now and then, and after 5-10 days you can taste it to see if you’d like to keep it brewing. If you have a cool house or are fermenting in the winter this might take longer. I leave my kombucha to ferment in my airing cupboard 5. The aim is to have a drink that's acidic but also has some sweetness. The perfect balance of sweet/sour is the sweet-spot we think makes the best kombucha. 6. Once you've got the taste you'd like you can bottle your kombucha and either drink it straight away or leave it for secondary fermentation. To bottle, make sure all your equipment is clean and then pour through a sieve into your bottle using a funnel or spout of a jug. Leave a few inches of space at the top to allow for gasses to be released. Make sure to save about 10-20% of the fermented liquid and SCOBY which you can then use to make a brand new batch. If you're drinking it right away store it in the fridge to slow fermentation down. 7. If you're doing a secondary fermentation now's your chance to add flavourings if you'd like (100% fruit juice or cordial - just make sure there's no sweeteners in them - fresh or dried fruit, herbs and more). Adjust the amount you use to your taste, but as a rough guide for juices we add around 5% of the total volume you're putting in the bottle. You can also add a tiny amount of sugar to 'prime' the bottle to make sure it gets nice and fizzy. For a 500ml bottle we'd add about a quarter teaspoon of sugar, giving it a shake to dissolve. Then leave somewhere warm for a few days to a week, giving it a taste regularly. Once you love the taste pop it in the fridge and enjoy! Had a go? We wanna know! Get in touch @craftypickleco on Instagram and Facebook
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I may have even finished off almost an entire pint and a half in one sitting. Just note, this is not recommended if you're new to living fermented foods, there may be some unwelcome side effects otherwise\! Kombucha is a fermented drink traditionally made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea and leaving it to ferment. The bacteria and yeast work together to transform the sugars into acids and other beneficial by-products and a small amount of alcohol. Sugars are the food for the microbes and so is an essential part of the brew. Usually kombucha goes through a primary fermentation with the SCOBY and a secondary fermentation in the bottle. You can add all sorts of flavours to kombucha during the secondary fermentation - we love ginger or lemon juice, raspberries and rosemary! The result is a delicious, tangy, fizzy drink that makes a rather sophisticated alternative to your usual tipple with the benefit of being alive and so supporting gut health. Now, when I say this was a lot easier than I expected, I really mean it. The thought of making kombucha seemed quite overwhelming at first, this took all of half an hour to make, with the longest part being the wait for waiting the water to cool down. Get your SCOBY out and the kettle on and you can see what I mean\! Ingredients Water x 850ml Sugar x 60g (preferably white, granulated) Green teabags x 2 (you can also use black tea or a blend) SCOBY plus starter liquid x 150ml Equipment Kettle Large, clean glass jar Muslin Elastic band Jug Sieve Bottle Optional: funnel Method 1\. Boil the kettle and pour onto two green tea bags in a jug until you've added roughly half the total water (425ml), add 60g of sugar and stir to dissolve. This amount of sugar is 6% of the total volume of liquid we're adding (water plus liquid SCOBY). You can use between 5-8% sugar depending on your taste. 2\. Using clean hands move your SCOBY into a clean jar (if it has lots of layers you can separate them and make some more batches at the same time to test out what flavours you like best). 3\. After around 10 mins squeeze out the liquid from your teabags and discard, add the rest of the water, and allow to cool to room temperature or so it's warm but not hot to the touch. Hot water will harm the beneficial bacteria and yeasts in your SCOBY. 4\. Once cool, pour into the jar with your SCOBY, and cover the top with a muslin and elastic band. Keep this mixture in a warm place - this is called primary fermentation. You’ll need to mix/swirl it every now and then, and after 5-10 days you can taste it to see if you’d like to keep it brewing. If you have a cool house or are fermenting in the winter this might take longer. ![Jars of kombucha fermenting in a warm airing cupboard](https://static.wixstatic.com/media/cf420e_06a0a01670de4994ae4a3f5fe15c1cca~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/cf420e_06a0a01670de4994ae4a3f5fe15c1cca~mv2.jpg) I leave my kombucha to ferment in my airing cupboard 5\. The aim is to have a drink that's acidic but also has some sweetness. The perfect balance of sweet/sour is the sweet-spot we think makes the best kombucha. 6\. Once you've got the taste you'd like you can bottle your kombucha and either drink it straight away or leave it for secondary fermentation. To bottle, make sure all your equipment is clean and then pour through a sieve into your bottle using a funnel or spout of a jug. Leave a few inches of space at the top to allow for gasses to be released. Make sure to save about 10-20% of the fermented liquid and SCOBY which you can then use to make a brand new batch. If you're drinking it right away store it in the fridge to slow fermentation down. 7\. If you're doing a secondary fermentation now's your chance to add flavourings if you'd like (100% fruit juice or cordial - just make sure there's no sweeteners in them - fresh or dried fruit, herbs and more). Adjust the amount you use to your taste, but as a rough guide for juices we add around 5% of the total volume you're putting in the bottle. You can also add a tiny amount of sugar to 'prime' the bottle to make sure it gets nice and fizzy. For a 500ml bottle we'd add about a quarter teaspoon of sugar, giving it a shake to dissolve. Then leave somewhere warm for a few days to a week, giving it a taste regularly. Once you love the taste pop it in the fridge and enjoy\! Had a go? We wanna know! 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Readable Markdown	![2 jars of kombucha fermenting with bottles ready for bottling](https://static.wixstatic.com/media/cf420e_6e6cc2d15a144dbc93b2641a7ac4b8de~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/cf420e_6e6cc2d15a144dbc93b2641a7ac4b8de~mv2.jpg) I’m a complete newbie to making kombucha, but was lucky enough to have access to the kombucha care instructions which attendees of our [Kombucha Workshops](https://www.thecraftypickle.co.uk/workshops/upcoming-events) go home with and OH MY GOODNESS it worked out so well! I may have even finished off almost an entire pint and a half in one sitting. Just note, this is not recommended if you're new to living fermented foods, there may be some unwelcome side effects otherwise\! Kombucha is a fermented drink traditionally made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea and leaving it to ferment. The bacteria and yeast work together to transform the sugars into acids and other beneficial by-products and a small amount of alcohol. Sugars are the food for the microbes and so is an essential part of the brew. Usually kombucha goes through a primary fermentation with the SCOBY and a secondary fermentation in the bottle. You can add all sorts of flavours to kombucha during the secondary fermentation - we love ginger or lemon juice, raspberries and rosemary! The result is a delicious, tangy, fizzy drink that makes a rather sophisticated alternative to your usual tipple with the benefit of being alive and so supporting gut health. Now, when I say this was a lot easier than I expected, I really mean it. The thought of making kombucha seemed quite overwhelming at first, this took all of half an hour to make, with the longest part being the wait for waiting the water to cool down. Get your SCOBY out and the kettle on and you can see what I mean\! Ingredients Water x 850ml Sugar x 60g (preferably white, granulated) Green teabags x 2 (you can also use black tea or a blend) SCOBY plus starter liquid x 150ml Equipment Kettle Large, clean glass jar Muslin Elastic band Jug Sieve Bottle Optional: funnel Method 1\. Boil the kettle and pour onto two green tea bags in a jug until you've added roughly half the total water (425ml), add 60g of sugar and stir to dissolve. This amount of sugar is 6% of the total volume of liquid we're adding (water plus liquid SCOBY). You can use between 5-8% sugar depending on your taste. 2\. Using clean hands move your SCOBY into a clean jar (if it has lots of layers you can separate them and make some more batches at the same time to test out what flavours you like best). 3\. After around 10 mins squeeze out the liquid from your teabags and discard, add the rest of the water, and allow to cool to room temperature or so it's warm but not hot to the touch. Hot water will harm the beneficial bacteria and yeasts in your SCOBY. 4\. Once cool, pour into the jar with your SCOBY, and cover the top with a muslin and elastic band. Keep this mixture in a warm place - this is called primary fermentation. You’ll need to mix/swirl it every now and then, and after 5-10 days you can taste it to see if you’d like to keep it brewing. If you have a cool house or are fermenting in the winter this might take longer. ![Jars of kombucha fermenting in a warm airing cupboard](https://static.wixstatic.com/media/cf420e_06a0a01670de4994ae4a3f5fe15c1cca~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/cf420e_06a0a01670de4994ae4a3f5fe15c1cca~mv2.jpg) I leave my kombucha to ferment in my airing cupboard 5\. The aim is to have a drink that's acidic but also has some sweetness. The perfect balance of sweet/sour is the sweet-spot we think makes the best kombucha. 6\. Once you've got the taste you'd like you can bottle your kombucha and either drink it straight away or leave it for secondary fermentation. To bottle, make sure all your equipment is clean and then pour through a sieve into your bottle using a funnel or spout of a jug. Leave a few inches of space at the top to allow for gasses to be released. Make sure to save about 10-20% of the fermented liquid and SCOBY which you can then use to make a brand new batch. If you're drinking it right away store it in the fridge to slow fermentation down. 7\. If you're doing a secondary fermentation now's your chance to add flavourings if you'd like (100% fruit juice or cordial - just make sure there's no sweeteners in them - fresh or dried fruit, herbs and more). Adjust the amount you use to your taste, but as a rough guide for juices we add around 5% of the total volume you're putting in the bottle. You can also add a tiny amount of sugar to 'prime' the bottle to make sure it gets nice and fizzy. For a 500ml bottle we'd add about a quarter teaspoon of sugar, giving it a shake to dissolve. Then leave somewhere warm for a few days to a week, giving it a taste regularly. Once you love the taste pop it in the fridge and enjoy\! Had a go? We wanna know! Get in touch @craftypickleco on [Instagram](http://www.instagram.com/craftypickleco) and [Facebook](http://www.facebook.com/craftypickleco)
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