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Kombucha enjoyed increased popularity outside the territory of the former Soviet Union at the beginning of the twentieth century, then the love of this vigorous drink that can quench a strong thirst undeservedly passed, the taste is forgotten, the current generation knows absolutely nothing about the benefits and use of Kombucha.

Rules for the care of Kombucha

Kombucha grows exclusively in layers. The statement that a small layer is sufficient for its propagation is fundamentally wrong. In order to prepare Kombucha correctly, you must use the middle layer, which must be separated with extreme caution. To begin with, this long-awaited layer must be thoroughly washed with warm water, put in a clean jar, pour water at an average room temperature, leave it to adapt to water for one day, covering the jar with a double layer of gauze. Something should not get onto the surface of the fungus, because it can die, which is why it is necessary to have a double layer of gauze.

At the end of the day, take a clean three-liter jar. It is not recommended to wash the jar with detergents, it is better to pour boiling water over it and let it cool. Then pour spring or filtered water into it. Such water will always need to be washed with Kombucha, water from the tap cannot be, since it contains a lot of chlorine, which can damage the fungus.

Recipe number 1 - Cooking Kombucha

In order to properly prepare kombucha, sugar must be added to the water at the rate of one hundred grams per liter of water and one teaspoon of tea. It must not be placed in hot water, as it may die. Also, do not put pieces of undissolved sugar on the body of the medusomycete, this can lead to injury to the fungus, and it can begin to hurt. The nutrient medium can be made with both black tea and green. Black tea can cause heart palpitations, and green tea is heartburn.

The basis for the preparation can be prepared from a wide variety of drinks. Often, base tea can be replaced, for example, with instant coffee. Kombucha will initially lie at the very bottom of the can, but later it will surface, it will be picked up by carbon dioxide, which is formed by yeast. But if it does not rise for a long time, then the room temperature is too low, and it must be moved to a warmer place. Do not forget that the complete carbonation and maturation of Kombucha is carried out on the sixth day. And after two weeks, its taste becomes like dry wine.

Each month, jellyfish require thorough rinsing. This is done like this: pour the ready-made infusion into a separate jug, thoroughly rinse the kombucha with barely warm boiled water, put it back into the jar, add a new nutrient medium for the subsequent maturation of this amazing drink. You also need to remember that, Kombucha should in no case be rearranged, because the top layer may darken and die.

Cooking kombucha is a very simple process, if you follow all the necessary requirements, as a result you will not notice any inconvenience. Infusions of jellyfish during the ripening period have a large number of useful substances and vitamins, which are so necessary for a person.

This drink can bring great benefits to your body, get rid of some diseases and improve your health.

Recipe number 2 cooking Kombucha

Kombucha - care and preparation

Kombucha cultivation

It is necessary to carefully separate one layer from an adult multilayer mushroom. Rinse the resulting separate layer thoroughly in boiled water, and pour in a three-liter jar of warm water its temperature should be within twenty-five degrees. Cover the jar with gauze. It is not recommended to use the lid, and leave it to get used for one to two days.

At this stage, in no case should you feed a newborn fungus with a solution of tea or sugar. The mushroom in the habituation stage is very sick, and responds absolutely to any third-party intervention, it needs some time in order to take root.

During this time, the mushroom will float on the bottom of the jar or even lie at the very bottom. At the end of time, the mushroom must be moved to the prepared solution. He gets sick for a while, and floats below or in the middle of the tank.

Be patient. It will certainly pop up, but only if all the requirements are met correctly. It must be properly bred, since it lives very little, sooner or later you can stay without a mushroom at all.

Kombucha - solution preparation

Stages of cooking:

For a three-liter jar, it is necessary to prepare a solution of no more than two liters, since the tea mushroom can become very crowded, because it usually floats on top of the tank.
Take twenty grams of leaf black tea and make tea leaves, strain and pour it into hot or cold boiled water in order to get a weak tea solution.
Pour fifty grams of sugar in the solution into the solution, and mix everything thoroughly until sugar is completely dissolved.
The hot solution must be cooled to room temperature. Gently lower the mushroom into this solution. The optimum temperature for the life of the fungus is considered twenty-five degrees of heat. It can be a little lower to seventeen degrees, the temperature below it is strictly prohibited.

Everything must be done strictly according to the instructions. For example, it is strictly forbidden to add sugar directly to the container, since undissolved sugar can cause a severe burn of the mucous membrane of Kombucha, which can provoke its death. Floating gulls will do no less harm to the fungus.

A healthy mushroom floats peacefully on the surface of the solution, and gradually turns the mixture of tea leaves and sugar solution into a healthy and tasty drink.

Kombucha - top dressing

You need to feed an adult healthy mushroom regularly, and systematically drain the finished solution. In the summer, this should be done every three to four days, in the winter every five to seven days. In order to speed up the fermentation process as much as possible, add one glass of the prepared infusion to the prepared solution.

An adult fungus processes the infusion faster than a sick or young fungus. It is not recommended to overexposure the infusion, since the top layer will immediately begin to darken, and this may cause the fungus to die.

Do not forget that the mushroom must be washed in boiled water three times, each time when changing the solution. This must be done very carefully so that no matter what the mushroom is damaged.

It is strictly forbidden to use a sweetener instead of sugar, or raw sugar, because these actions inexorably lead to the death of the fungus.

The finished infusion can be stored in the refrigerator for four to five months.

1. Infusion teas

The solution prepared on black tea

If you prepare a solution on black tea, you can get a very high percentage of glucuronic and lactic acids, and purines which are able to normalize the metabolism in the body. A huge amount of phenol and essential oils have bactericidal actions. This infusion perfectly fights fat deposits and removes excess cholesterol.

The solution prepared on green tea

It is able to help fight stones in the kidneys, gall and bladder. He will have a huge amount of vitamins P, K, B2, which are responsible for the freshness and elasticity of the skin, normalize blood circulation, strengthen hair. Thanks to unfermented green tea and the content of tannins in it, cancerous tumors do not develop.

In addition, this infusion is very effective in various vascular, intestinal diseases, and as an antibacterial agent.

Despite the fact that most people prefer black tea, the mushroom itself loves green. In it, he lives longer and grows much better.

Herbal teas

When preparing the infusion for Kombucha, you can use both herbal preparations and mixtures. To do this, you need to take two liters of water and five tablespoons of the herbal mixture. You can use two tablespoons of tea, and the rest is grass. Before filtering the grass, it is recommended to insist for about one hour.

Use of various plants

Blackberry and nettle leaves, mother and stepmother, plantain, strawberry and birch leaves, white blackthorn, green tea, lime blossom.
Nettle leaves, rose hip and green tea.
Oregano, yarrow, bird starlet, snapdragon leaves, any tea.
Snapdragon, yarrow, bear’s eye, nettle, any tea.
Raspberry leaves and wild berry leaves, blackcurrant and blackberry.

You can not take plants that have a huge amount of essential oils, for example, sage, pepper, chamomile, wild currants, etc., since such an infusion negatively affects your health.

Recipe No. 3 - Cooking Kombucha

Essential Ingredients:

Pure water two liters;
Tea mushroom;
Black tea four teaspoons, herbal or green tea, the same amount;
One hundred grams of sugar, or honey, but it is strictly forbidden to use artificial substitutes.

Cooking medium

For the preparation of the drink it is necessary to use only sweet tea. One hundred grams of sugar, this is the norm for such an amount of tea leaves.

We make tea:

For black or herbal tea, boil one liter of water in a saucepan. For green or white tea, water needs to be heated until thick steam has fallen from its surface, or until it boils, it all depends on your personal preferences.
Remove the pan from the stove, add the tea leaves to it, wait twenty minutes until tea is brewed.
Filtering tea, pour it into a three-liter jar.
Add sugar and mix thoroughly until it is completely dissolved.
Add one liter of cold water.

Moving Kombucha into tea

Allow the tea to cool completely, then add twenty ml to it. apple cider vinegar or an incomplete glass of ready infusion of kombucha. Before immersing kombucha in a jar, hands must be thoroughly disinfected. Then very carefully remove the Kombucha from the container where it was stored, and carefully lower it with the dark side into the tea. If the dark side is missing, then which one will fall.

Since the preparatory work is completed, it is necessary to begin the fermentation of the drink. We cover the jar with the mushroom with clean gauze folded several times, secure it with an elastic band on the neck of the jar. Put in a warm and dark place where the temperature will not exceed twenty-five degrees of heat, and direct sunlight will not fall on the mushroom.

From this time on, the drink will be fermented for four to fourteen days. And you just have to wait.

Reapply Kombucha

You can use kombucha repeatedly. To do this, you need to separate the layer of the darkest shade, and discard it, put the tea mushroom in a container with sweet tea, and then follow the above written instructions. If you do not need to prepare the next portion of the drink, you can keep Kombucha for several days, pouring it with the finished drink that remains.

As kombucha grows, you can use it and separate it from parts to create a new mushroom or by distributing it to friends who also plan to make a tasty and healthy drink.

You can prepare an unusual tasty and healthy drink with the help of Kombucha. Kombucha is known for its high taste and many beneficial properties. You can grow it even from a small piece, but if you do not have it, we will tell you how to get a completely new Kombucha at home.

In today's article, we will describe not only an effective way to grow Kombucha, but also the basic rules for caring for it.

How to grow Kombucha at home

To grow from scratch, you need to create a special nutrient medium. It is interesting that he appeared by accident: he simply grew up in a cup with tea left. Since then, it has been used for several thousands of years to make delicious drinks.

The main nutrient medium is tea, sugar and water, which must be mixed in certain proportions. The most popular growing method will be described below.

Ways

So, how to grow Kombucha at home. To do this, brew medium-strength loose leaf tea and add 2 tablespoons of sugar (with a slide) to each liter of water in it (Figure 1).

The finished tea is filtered so that no tea leaves remain in the liquid, and poured into a clean glass dish.

Note: Tea bags and sugar substitutes are not suitable, since the body grows only on natural ingredients.

Figure 1. Features of cultivation

As a rule, it is grown in liter jars. Only two-thirds need to be filled with tea so that the product receives enough air.

Growing conditions

For the successful cultivation of this unusual organism, certain rules must be observed.

Kombucha needs the following conditions (figure 2):

A sufficient amount of air: for this reason it is impossible to fill the jar with liquid completely, so that the growing biomass lacks oxygen;
Optimum temperature conditions: a jar of tea is covered with a lid and stored at room temperature;
Lighting: the product does not like direct sunlight, but it is also impossible to put it in a dark place. An ideal option would be a place in the kitchen or in a room where there is enough light.

Figure 2. Growing technology

In a week, a cloudy film should appear on the surface of the water, which indicates that the body began to grow. If this happens, the jar is left for about 2 months, so that a sufficiently large biomass is formed inside.

rules

After you have managed to grow the body yourself from scratch, you need to properly care for it. First of all, it must be transferred to a clean large jar, in which the drink will be prepared.

Before moving the product and the container itself is washed with warm water. The jar is dried and filled with fresh sweet tea (about 2/3) and the raw materials are transferred. The neck is covered with several layers of gauze.

Figure 3. Proper care of Kombucha

In the future, an adult specimen can be divided if it begins to delaminate at the edges. It is not recommended to cut or tear off parts of biomass: despite the fact that a young specimen can grow even from a piece, the old one often dies from such manipulations.

The video shows in detail how to grow a house.

Home Care

He does not require special care at home. The main thing is to put it in a suitable place with sufficient sunlight, but without direct sunlight, leave space in the bank for oxygen to penetrate, and drain the resulting liquid in time (Figure 3).

Watering

The drink that forms in the jar has a characteristic sweet and sour taste. In addition, it is good for health, but to get it you need to properly water.

Every three to four days, half the liquid is drained, and a new portion of sweet tea is added, which serves as a nutrient medium (Figure 4). You can use both black and green tea, but it must be leafy.

Note: In no case should you pour tea leaves and sugar directly into the jar. The body grows only on prepared tea.

Periodically, about once every few months, it is recommended to drain all the liquid obtained, rinse the product again with warm water and dip it in a fresh serving of brewed tea.

Features

To make the drink tasty and healthy, you need to consider some of the features of care. Firstly, the neck must always be covered with gauze so that insects do not get into the liquid.

Figure 4. Pouring Kombucha

Secondly, you need to carefully monitor the condition of the fungus itself. If its surface is darkened or covered with tubercles, you need to divide it into several new ones. This should be done carefully, gradually delaminating the biomass so as not to damage its tissue. After that, the parts obtained are washed with warm water and placed in separate containers.

rules

There are certain rules for growing and caring for a living organism (Figure 5):

It is better to take a three-liter jar so that the body has enough space and air;
The neck can only be covered with gauze, but in no case with a lid or foil, as there will not be enough air inside;
Every few days, half of the finished drink must be drained and replenished with a fresh portion of the prepared tea.

Also, the fungus must be periodically divided, since in older instances the production of fluid is reduced.

Useful properties and how to grow

If you have already provided the body with proper care and even received the first drink from it, you will be interested to know what features and useful properties it has.

Figure 5. Storage and cultivation of Kombucha

The use of Kombucha is useful in such cases.:

Effectively combats excess weight, accelerating metabolism and removing salts and waste from the body;
It has high anti-inflammatory properties and can be used to treat and prevent flu and colds;
Improves the quality of the skin and fights against acne;
An infusion based on it relieves pain from burns and promotes wound healing;
It has a diuretic effect and is used to prevent arthritis, arthrosis and atherosclerosis.

Since this organism grows on natural ingredients, it has practically no contraindications. However, it should be used with caution in people with obesity and diabetes mellitus, people with acute fungal infections, and people with high acidity of the stomach, you can prepare a decoction only on the basis of black tea and honey (instead of sugar).

Medusomycet cultivated for a very long time, lives in all parts of the world, easily adapts to changing conditions and successfully adapts to them, withstanding a relatively wide temperature range, assimilating various nutrient media and various sugars. The functions peculiar only to yeast fungi and acetic acid bacteria allow you to rebuild the metabolism and survive adverse conditions due to internal reserves. But when starting a mushroom at home, remember that this is your friend who will always come to the rescue with his healing properties, and despite his unpretentiousness, needs proper care.

The mushroom grows in layers. They often “share” it, tearing off a “piece” from the main body, arguing that even a very small piece is enough for a new mushroom to develop and grow. Ah, how wrong. Yes, you will grow a mushroom, but a donor that is injured by “breaking off” the flesh will be sick for a long time, and it is difficult for the recipient to grow, having a small sprout surface. Therefore, you need to carefully separate the daughter film, transfer it to a clean jar, fill it with warm water and transfer it for reproduction.

Having brought home the long-awaited "shoot", do not rush to put it in a nutrient medium. Leave the daughter film layer in warm water at room temperature for a day, covering the jar with a double layer of clean gauze. You will have time to prepare the dishes for the new tenant, to think about the composition of its nutrient medium. During this time, do not feed it with tea solution and do not put sugar, let it be sick and adapt. At this time, the mushroom is very susceptible to external influences, gauze is simply necessary, because if a fly lands on it, it will certainly die. The mushroom will die if, instead of gauze, cover it with a tight plastic cover - suffocate.

An indispensable condition: to keep the mushroom in a glass bowl. It’s better not to wash it with detergents, pour good boiling water over the jar and do not rush to pour it, let the dishes stand for a while with it. To prepare a nutrient medium, do not take tap water, this water contains a large amount of chlorine and even “do not like” boiled jellyfish. The best option is spring water. But in the current state of ecology, even spring water should be filtered. Another option: filtered water. Today in many houses there are both stationary filters and jug filters, and finally, you can still use drinking water, which is sold in five-liter plastic bottles. Use the same water to rinse it.

Since at one time kombucha was in almost every house due to its unpretentiousness, they got used to cooking it without any special expenses: in a three-liter jar with mushroom, the remains of daily tea parties were poured, adding sugar to your taste. And the resulting infusion was drunk at any time, pouring directly from the can in which the mushroom swam. Healthy organisms will withstand such "consumption". But let's not forget that tea kvass is primarily a medicinal drink. And since the infusion of medusomycete is a medicine, then it must be prepared in compliance with sanitary standards, and be kept in accordance with the necessary conditions.

Drain the infusion, rinse the mushroom, prepare the nutrient medium in a clean room with thoroughly washed hands. Express the infusion through sterile gauze, pouring into a clean glassware doused with boiling water. For normal growth of the fungus, a two- or three-liter glass jar is suitable. But sometimes a large amount of infusion is necessary (for example, for baths), then five- and ten-liter bottles are used. It is very important that they have a sufficiently wide throat - this makes it possible, without injuring, to extract the body of the fungus for washing.

Kombucha should be kept in a room where the average room temperature is kept stable at normal humidity.

Methods of preparing a culture medium for Kombucha

The most universal and frequently used method is the following.

Prepare a one percent infusion of tea, adding to it dissolved sugar in the ratio of infusion of tea 1:10, put the mushroom in this nutrient medium.

Boil 1.5 liters of water, remove the pan from the heat and add 5 g of black or green tea (1-2 teaspoons) to the water, insist for 15 minutes, then add 70 g of sugar, stirring, completely dissolve it, cool to room temperature. In no case should the mushroom be placed in a hot solution, in which case it will die. Do not pour undissolved sugar onto the mushroom: this will injure the fungus's body and it will hurt.

Often, honey is added to tea instead of sugar, as it enhances the antiseptic properties of the infusion. In this case, it is added to the tea leaves after it has cooled to room temperature. However, it should be noted that a high concentration of honey inhibits the vital activity of the fungus. The content in honey of a whole bunch of useful substances, microelements and mineral salts makes the drink infused on it in its own way unique, enhances its antibacterial effect, energy effect on the body.

Tea is brewed in the usual way, but at least two liters are taken. The nutrient medium is prepared at the rate of 1 teaspoon of tea and from 100 to 125 g of sugar per liter.

If black tea causes a heartbeat, other types of tea, such as green, can be used. It is possible to use teas with additives, tea from rose hips (the dosage is about the same). However, it should be remembered that the kvass of the fungus inherits the properties of tea with almost no change. And if some black tea causes a heartbeat, then green tea can cause a sharp drop in pressure, which in itself is not very good, but for hypotensive patients it can become a serious nuisance. Green tea can provoke pain, the appearance of heartburn in diseases of the stomach.

The fermentation process is accelerated, and the effectiveness of the infusion increases if you add apple infusion to it. In winter, dried fruits are used. They are soaked for a day in warm boiled water, then boiled for no more than 10 minutes and insist 1.5-2 hours. Cooled to room temperature, the infusion is added to the nutrient medium of the fungus. In the summer, instead of dried fruits, fresh apples are used. Firstly, this solution has a beneficial effect on the life of the medusomycete itself, and secondly, the resulting drink effectively restores metabolism and immunity.

Tea is sometimes replaced with a solution of coffee, pea or soy flour.

For 1 liter of hot water - 1 tablespoon of instant coffee.

For 1 liter of warm boiled water - 1/2 teaspoon of a flour. The remaining components are unchanged. The drink has a specific taste, as they say, "for everybody."

Care and cultivation of Kombucha

The first days, adapting, the mushroom lies at the bottom of the can. After a few days, it will certainly come up, it will be raised to the surface by carbon dioxide bubbles formed by yeast. If this does not happen, then your jellyfish is not enough for the process of heat fermentation. Place it in a warmer place, avoiding a sharp increase in temperature.

If you place a sufficiently mature mushroom at the bottom of the can, then within 2-3 days a transparent skin of a new mushroom will begin to form on the surface of the liquid. Submerged in water, it is almost invisible, but after a few days it becomes denser and turns into a kind of elastic blanket, consisting of an elastic mucous mass. If the conditions are favorable, then on the 8-10th day a new, edible mushroom will form. Under good conditions, the infusion remains transparent throughout the growth process of the new fungus, its film begins to exfoliate. Over time, its lower layer darkens, strands hang from it. As they age, the lower layers can be removed if the remaining ones are enough for the growth of the body.

The overgrown and well-stratified mushroom can be carefully peeled off, washed with a slightly warm boiled or filtered water, and placed in another jar with a nutrient solution for further cultivation.

The infusion reaches its first “maturity” after 3-4 days in the summer and after 5-7 days in the winter. But we should not forget that for therapeutic use, infusions of different "ages" from 3-4 days to 15 days or more are needed.

On the third - sixth day, the drink acquires a pleasant sweet and sour taste, has a pleasant aroma, carbonated. If the fermentation process lengthens, the acidic character of the drink comes to the fore. After fourteen to fifteen days, the infusion resembles dry wine.

The finished kvass is filtered and poured into clean bottles, tightly closed with corks and placed in a cool place.

Kombucha infusion is rarely used in its pure form. This is possible if, after the first "maturity" (3-4 days of fermentation), you gradually strain the kvass, adding a weak infusion of tea with a ten percent sugar content. Usually, the infusion is diluted in a ratio of 1: 2, 1: 3 or more, depending on its concentration. The drink should not irritate the mucous membranes of the mouth, esophagus and stomach.

Remember! The mushroom should be washed regularly with water. In summer, you will do this procedure in one to two weeks, and in winter every three to four. Carefully remove it from the solution (which is why a wide enough throat of the jar is needed!), Rinse carefully and thoroughly in cool boiled or filtered water, then place it back in the infusion.

Once a month, arrange for your ward a good "bath". To do this, pour all the liquid out of the can, rinse the can thoroughly in running water with baking soda, and rinse with boiling water. Rinse the jellyfish, see if it is necessary to separate the already overgrown layers. In a new solution of tea with sugar, place the updated fungus, to speed up the fermentation process, add about ten percent of the old drink to it. In such an environment, it will recover faster.

The mushroom should not be allowed to rearrange in the solution (for this it is necessary to wash it), as a rule, the consequence of this is the darkening of the upper film and the mushroom dies.

Kombucha is called Japanese, sea, Manchurian mushroom, as well as kombucha, tea jellyfish, sea kvass, Japanese sponge, fango or jellyfish. This is a symbiosis of a yeast-like fungus and acetic acid bacteria. Kombucha looks like a jellyfish with a dense, shiny top layer and a colony of bacteria from below - this is a sprout zone of the fungus, similar to hanging rags or the belly of a jellyfish. Kombucha turns a solution of sweet tea into a healthy drink.

Story

It is still not known for certain how and where the Kombucha came from. His homeland is China, India, Ceylon, Tibet.

In ancient China, it was believed that "kam-bu-ha" - "tea mushroom" has divine power and prolongs life. This drink was available only to the emperor and the most senior courtiers.

Very revered kombucha drink in Japan and India. Not surprising, because this drink is very tasty and healthy.

Composition of Kombucha

What are the beneficial substances in the composition of Kombucha?

Vitamin C, PP, B1, B2, B6, B12, D; enzymes, organic acids, polysaccharides, lactic acids, caffeine, medusin, carotenoids and sucrose; trace elements: calcium, iodine, zinc.

All these substances are extremely beneficial for the human body.

Vitamins:

C - improves immunity, normalizes the emotional state, provides a slim figure, as well as the health of blood vessels, teeth and gums.
PP - protects the digestive and cardiovascular systems, normalizes hormonal levels, reduces the level of bad cholesterol, participates in the process of hematopoiesis.
B1 - stabilizes the nervous system, provides mental activity.
B2 - provides eye health, increases stress resistance, normalizes metabolism, protects the cardiovascular system.
B6 - normalizes the nervous system, promotes the processing of amino acids, stabilizes blood pressure, stimulates the immune system.
B12 - strengthens the immune system, protects the body from obesity, normalizes the brain and the nervous system.
D - promotes the absorption of calcium, strengthens the immune system, protects the heart and intestines.

Trace elements:

Calcium - is responsible for the normal passage of nerve impulses and the strength of bones and teeth, helps to remove salts and radionuclides from the body, has anti-allergenic properties, stabilizes the activity of the heart and reduces blood pressure.
Iodine - protects the thyroid gland, is responsible for normal growth, participates in metabolic processes and stabilizes the state of the nervous system.
Zinc - is responsible for the health of joints, enhances the reparative functions of the body, participates in hematopoiesis, improves brain function.

Useful material:

Organic acids - have detoxification and antiseptic properties, strengthen the body, ensure the full functioning of the gastrointestinal
tract, involved in metabolic processes.
Enzymes - strengthen the immune system, promote the removal of toxins from the body and the absorption of vitamins and minerals, protect the digestive system.
Polysaccharides - provide the body with energy.
Carotenoids - essential for eye health, protect the body from the harmful effects of ultraviolet radiation, are natural antioxidants.
Caffeine - invigorates, briefly increases attention and memory, improves performance.
Sucrose - useful for kidney diseases, promotes satiety, improves brain function.
Lactic acids - improve the functioning of the gastrointestinal tract.
Medusin is a natural antibiotic.

Kombucha: benefits and harms

Kombucha contains many important components for human health. Because Kombucha is considered so appreciated.

Useful properties of Kombucha:

Kombucha infusion is useful for diseases of the gastrointestinal tract.
Recommended Kombucha for diseases of the liver and gall bladder.
They drink kombucha for viral infections and colds.
This drink is useful for problems with gums and nasal mucosa.
Kombucha infusion helps with infected wounds, burns, allergies.
Kombucha is recommended for skin and hair problems.
It is believed that Kombucha facilitates the condition of patients with tuberculosis.
Drink this drink and those who want to lose weight.
Kombucha contributes to the normalization of the nervous system.
It restores the natural intestinal microflora and is effective in combating constipation.
Kombucha lowers blood pressure.
Kombucha infusion soothes toothache.
In addition, this drink perfectly quenches thirst.
Kombucha infusion helps to improve well-being after feasts with heavy libations.
Kombucha helps fight fatigue and depression. It is useful in case of breakdown and constant stress.

The use of Kombucha

By the way, infusion of Kombucha is used not only as a drink:

This infusion can rinse your hair - they become stronger and softer to the touch, look more shiny.
You can rinse your mouth with this infusion: it helps restore gum health and eliminate bad breath.
For burns, the compress from this infusion helps well.
Useful foot baths that relieve fatigue, as well as baths for nails - nails become more healthy and stronger.
People with problematic oily skin are recommended to wipe their face with a cotton swab dipped in this liquid. Washing with infusion of Kombucha is also useful: it will make the skin smooth and healthy.
For conjunctivitis, compresses for the eyes from the infusion of Kombucha are useful.
You can add the infusion of Kombucha in the bath (1 cup). Such a bath tones the skin and does not dry it.
Kombucha helps in the treatment of nail fungus.

Kombucha is also used in cooking:

Infusion of kombucha can be replaced with kvass when cooking okroshka.
A cocktail is prepared from a mixture of infusion, honey, lemon and carrot juice.
Based on this drink, sauces are prepared.

A mixture of Kombucha with infusion of other plants helps to cope with insomnia, reduce allergic reactions, improve the condition with diseases of the genitourinary system, diseases of the joints, and get rid of migraines.

Contraindications

Unfortunately, even the most healthy foods can have contraindications. Therefore, before you start drinking infusion of Kombucha, you need to make sure that you are not allergic to this product.

You can not drink this drink for those who suffer from type 2 diabetes, obesity and high acidity of gastric juice.

Caution should be taken when consuming Kombucha for pregnant and lactating mothers.

Precautionary measures:

People taking medications should consult a doctor before drinking infusion of Kombucha.
Do not add sugar substitutes to the fungal nutrient medium.
If the solution is too saturated, it should be diluted before use.
Do not drink the infusion of Kombucha in front of the road if you have to drive a car: alcohol is formed during the fermentation process.
The list of diseases in which kombucha is useful is extremely extensive. But with serious health problems, you should not replace a trip to the doctor and traditional treatment with the use of this drink.
Infusion on green tea contains more caffeine and has a stronger effect on the gastrointestinal tract.
It is not recommended to drink more than 1 liter of infusion per day.

How to grow and how to cook Kombucha

To make kombucha you need the following:

Sourdough (Kombucha)
2 liters of water
200 gr. refined sugar (sometimes I use honey, but the taste of such a drink is peculiar)
4 teaspoons of black or green tea (if desired, you can use any other tea, including herbal or flower)
Three-liter glass jar (you can use stainless steel dishes, but in no case metal)
Gauze, paper towel, cloth
Elastic or elastic braid, bandage

Cooking Kombucha:

You need to make sweet tea and let it brew for at least a quarter of an hour. Make sure that there are no lumps of tea leaves or insoluble sugar in the tea.
Pour tea into a can or stainless steel vessel and cool it. Do not put Kombucha in a hot liquid.
Add the old sourdough to the jar: approximately 1:10.
Dip the mushroom into the liquid.
Cover the jar with gauze or a paper towel and secure with an elastic band (tape). The mushroom should breathe, but dust and insects, and especially insects, should not get inside.
also pollen and spores of other plants.
Place the jar in a dark and warm place (about 25 degrees).
The warmer around the mushroom, the faster it will infuse. As a rule, it is ready in 7-10 days.
From the finished infusion, the mushroom must be removed - very carefully and always with clean hands. It must be placed in a new culture medium, prepared in the same way.
Infusion should be allowed to “ripen”: pour it into a glass container with a tight lid and leave it for at least 5 days in a cool place.

The drink is ready to drink!

There is an opinion that Kombucha is sensitive to handling: you need to take care of it, distribute daughter mushrooms to relatives and friends, and the old mushroom cannot be discarded - you must bury it.

Helpful hints:

Kombucha should not be refrigerated: it should be stored at room temperature, but in the shade.
Do not close the jar with tea mushroom tightly - it is better to just cover it so that the mushroom can breathe.
Nutrient medium for the mushroom - sweet tea - should not contain pieces of sugar or tea leaves.
No need to pour sugar on the mushroom itself.
At least once a month (and in summer - twice), you need to rinse the mushroom with clean water. However, do not wash the kombucha too often: this can damage it.
A clear evidence that the mushroom is not all right is a thickening of the infusion.
Kombucha can be dried, it will start functioning again when it is poured with sweet tea.
It is necessary to refrain from growing kombucha in herbal teas from plants that produce essential oils: chamomile, currant, sage. And, on the contrary, plants such as: snapdragon, nettle, birch leaves, strawberries, raspberries, rose hips, coltsfoot, oregano, and yarrow are well suited for kombucha.

Kombucha propagation:

You can separate part of the fungus yourself and place it in a nutrient medium.
Kombucha can separate itself from itself a daughter mushroom.
You can grow a new Kombucha: leave the infusion of Kombucha at room temperature - in a couple of weeks (maybe earlier) a thin film will form on the surface of the liquid, which will become an adult mushroom.

Where to get and where to buy Kombucha

Kombucha can be ordered through online stores (in dry form). Its cost ranges from 240 to 800 rubles. The average price is 500-650 rubles. In European countries, as well as in China and Japan, Kombucha and its preparations are sold in pharmacies. So you can order it to friends leaving for these countries.
But the best is considered Kombucha, which was given as a gift from a good person: friend, relative or just an acquaintance.