Kombucha: Useful properties, preparation and use. Kombucha - composition, useful properties and contraindications

For more than a hundred years, a popular drink of the eastern peoples, kombucha, has been known in Russia. It is also called Japanese or medusa mycete. It really does look like a jellyfish. And the liquid in which it lives becomes a delicious carbonated drink like kvass and acquires medicinal properties. For this, many people love kombucha. How to care and use it? Previously, this information was transmitted orally to each other. But now you can find a lot of information about this amazing mushroom on your own.

general characteristics

This product has long been known in the East. In China, it was called the elixir of health and immortality. They believed that this drink helps digestion and tones the body. But for this you need to know how to care for and use kombucha. Some people may not like the photo of this substrate. After all, it resembles a jellyfish, for which it is called a jellyfish. Its upper surface is smooth, and below there are many filaments containing yeast bacteria. It is they, as well as acetic acid bacteria, that turn the solution into a healthy carbonated drink.

The color of the fungus can be whitish-yellow, with a brown tint or pinkish. With age, it becomes thicker, if not separated, it can grow up to 100 kg over time. But at home, the jellyfish is a layered cake, most often living in a three-liter jar. It is used to produce a delicious tonic called kombucha or kombucha.

How to care for a mushroom?

Medusomycetes can be purchased online or asked from friends. People who breed it will gladly share. The fact is that with proper care, it grows quickly, and if you do not separate the lower part, it can fill the entire jar. Therefore, now there are no problems in acquiring kombucha. How to care for, brew and use it is also easy to learn. Moreover, there is nothing complicated in this.

Kombucha for its life needs a nutrient medium. Most often it is placed in a sweet solution of tea. The fungus itself uses sugars, while many of the tea's substances remain and give the drink a specific taste and aroma. To get such kvass, you need to place the acquired young mushroom in a clean three-liter jar, best of all, if together with a ready-made drink. To it you need to add about 2 liters of cooled sweet weak tea, you can brew tea that has been drunk. The jar needs to be covered with gauze so that the mushroom breathes, and put in a warm, bright place, but away from sunlight and heaters.

How to grow kombucha from scratch?

If you could not find a plate of the fungus, you can breed it yourself. To do this, you only need a little ready-made tea kvass. It must be poured into a glass jar, covered with gauze and left to stand at room temperature. After 1-2 weeks, a film will begin to form on the surface, which will eventually transform into a new fungus. You need to take care of him in the same way as for the old one, only the drink that he will produce in the initial stages will not have his properties.

This is also often required if the fungus has died due to improper care. It happens that people get bored with this drink, but after a while they want to try it again. In this case, in order not to grow a new mushroom, you can store the old one in the refrigerator in a small amount of solution.

Before preparing this healing drink, you need to learn how to care for and use kombucha. There are some rules, if they are not followed, the fungus can get sick or die.

• The optimal temperature for the life of the fungus is 24-25 degrees. Therefore, it is undesirable to put it in a cool room, as well as near heating appliances.
• It is necessary to protect the jar of mushroom from direct sunlight.
• It is necessary to drain the resulting solution every 5-6 days, and even more often in summer. If the mushroom is left standing, there will be a lot of vinegar in the drink, and it will no longer be so tasty and healthy.
• Every 3-4 weeks, rinse the mushroom with clean, cool water, inspect for damage, and separate if it has become too thick.
• Pour the mushroom only with a cooled solution. Best at room temperature. Too hot can destroy the body, and cold can slow down its vital activity.
• The solution that is added to the jar with the mushroom must be well filtered. Sugar must be dissolved in it. Grains of sugar and tea leaves can cause a burn on the surface of the medusomycete.

In order for the mushroom to benefit and produce a delicious healing drink, it is important to follow these rules. It is a living organism, and it also needs to be loved. Therefore, it is recommended to study well how to care for and consume kombucha.

Preparation of a healing drink

It seems to many that it is very difficult to make such kvass. But it doesn't really take long. There are many tips about kombucha: how to care for and use. The preparation of the drink is recommended on the basis of black tea. It is its constituent components that the fungus uses to produce ascorbic acid and other useful substances. The most common recipe for making a tea solution is this: a three-liter jar needs 2 liters of water. 4-5 tablespoons of leaf tea are brewed in it and a glass of sugar is dissolved. Do not make too strong tea, it can slow down the vital activity of the fungus.

But you can also pour a medusomycete with a solution of green tea, and even decoctions of medicinal herbs. From this, it acquires additional healing properties. Most often, nettle grass, linden flowers, rose hips, birch, plantain, blackberry leaves are used for this. It is not recommended to use herbs containing a lot of essential oils. When processed, they can greatly change the properties of the drink, and it is not known how this will affect human health. This is chamomile, sage, currant. The same applies to the advice to infuse the mushroom in juice or fruit decoctions, use honey or jam instead of sugar. It is best to add the necessary ingredients to an already prepared drink.

Pour the mushroom with a new solution as soon as the already prepared infusion is drained. It is recommended to leave a little in the jar, this will speed up the maturation of the drink. Ready kvass must be poured into bottles, but not to the brim, as it can still ripen and foam. It should be stored in the refrigerator for no more than 1-2 months. For the habitat of the fungus, you need to use glassware. You can store the drink in any container, but not in metal.

Beneficial features

We looked at how to care for and consume kombucha. Its benefits and harms have long been known in the countries of the East. Japanese geisha drank it in order not to get better, used it as an antidote, removed warts with it. Modern scientists have studied the drink produced by kombucha and determined why it is so beneficial.

The infusion contains organic acids, polysaccharides, sugars, proteins, essential oils, vitamins, enzymes and valuable trace elements. It also contains substances with antibacterial properties. The presence of a large number of biologically active substances explains the medicinal qualities and benefits of kombucha. Caring for him may seem difficult to many, but it's worth it. After all, the resulting drink is not only tasty, but also healing. It has the following properties:

• relieves headache and toothache;
• reduces inflammation;
• destroys bacteria, viruses and fungal organisms;
• lowers blood pressure;
• has a diuretic effect;
• calms the nervous system;
• strengthens the immune system;
• cleanses the body of toxins and toxins;
• increases efficiency and brain activity;
• improves the condition of the skin, nails and hair.

For what pathologies is it used

• atherosclerosis and hypertension;
• sore throat, tonsillitis, pharyngitis;
• dysentery;
• insomnia;
• pain in the heart;
• sunburn;
• hair loss;
• hangover.

How to use correctly?

Tea kvass is useful for adults and children. It is a favorite refreshing drink for many. But you need to know how to care for and consume kombucha in order to benefit from it. It is recommended to drink kvass separately from meals. It is desirable that 2-3 hours pass after eating. Or drink it an hour before meals. In folk medicine, it is recommended to drink a glass of drink 2-3 times a day. Drinking on an empty stomach, it will improve digestion and cleanse the body, and before going to bed it will calm the nervous system and help you fall asleep quickly.

Kombucha treatment recipes

In folk medicine, medusomycete has long been used to treat various diseases. It can be taken orally, used for rinsing the hair, mouth, lotions and compresses. The beneficial properties of this drink help with many pathologies. But it is necessary to follow all the rules for the care, preparation and use of kombucha. You can use ready-made recipes or try your own methods of treatment with such a remedy.

• Applying a piece of kombucha helps to quickly get rid of an ingrown toenail. Such a compress removes inflammation and suppuration.
• To preserve the color of the hair and to improve their condition, you need to rinse your head with infusion of the fungus after each wash.
• If the hair falls out, you need to rub this drink into the scalp and roots. This procedure also helps to get rid of dandruff.
• By tying mushroom pieces to your nails at night, you can get rid of the fungus.
• From gastritis, an infusion of the fungus mixed with honey helps. Such a drink should be consumed 3 times a day, 100 ml.
• Tea kvass will help you lose weight if you consume 6 glasses of it daily along with proper nutrition.

Could the drink be harmful?

If you know how to care for kombucha and use it correctly, it will only benefit the body. But still, not all people are recommended to drink this drink. Due to the presence of a large amount of organic acids, yeast, tonic substances, and also because of its ability to lower blood pressure, it is contraindicated to use tea kvass in such cases:

• with gastritis with high acidity of gastric juice;
• with peptic ulcer;
• diabetes mellitus;
• gout;
• fungal diseases;
• hypotension;
• children under 12 years old.

In addition, it is not recommended to use a heavily fermented drink, as well as an infusion of a fungus that is affected by any disease. In order not to harm your health, you should not drink too much of this kvass, yet it contains alcohol, albeit in small quantities. In addition, the presence of acids in the composition of the infusion can damage sensitive tooth enamel and aggravate existing oral diseases.

Kombucha diseases

This is a living organism, so it can also get sick and even die. And most often this is due to the fact that people do not know how to care for kombucha and use it correctly. First of all, when shifting the medusomycete, washing it and separating it, physical damage can be done to it. Such damage does not affect the quality of the drink, but it is still better to wait until the fungus recovers by placing it in a small amount of nutrient solution for a while.

But there are other diseases that make the drink unfit for consumption. Most often, the upper surface of the fungus turns brown. This is due to a violation of the rules for the care and use of kombucha. Grains of sugar or tea, too hot or cold water, etc. lead to damage to the surface of the medusomycete.

Sometimes blue-green algae grow in a jar of mushrooms. The solution then becomes cloudy and becomes unusable. Algae can form when the room temperature is too low, when sunlight hits the fungus. If the temperature regime is violated, mold can also form on the surface of the medusomycete. In addition, midges can get into the jar in the summer and lay eggs in the mushroom.

All these problems lead to the death of the body. Sometimes you can try to save the mushroom, for example, to separate the brown upper part. But it is best to study well everything about kombucha: how to care for and use it. Then no problems will arise.

Kombucha: how to care and use - reviews

For the most part, the responses of people who have kombucha at home are positive. People love the pleasant refreshing taste of this drink. Many are so accustomed to it that caring for the mushroom does not cause them any problems. He lives with people for many years, and the infusion is used not only as a drink, but also as a remedy. Many people note that kvass helped them improve digestion, strengthen immunity, and normalize blood pressure. And recently this drink has become very popular abroad. It is sold in glass bottles and is called kombucha.

Ecology of consumption: Symbiotic organism: Kombucha or tea jellyfish (Medusomyces gisevii) was known as early as 250 years before the beginning of our era, in the Han Dynasty in China. The Chinese called it the elixir of health and immortality.

Symbiotic organism: Kombucha or tea jellyfish (Medusomyces gisevii) was known as early as 250 years before the beginning of our era, in the Han Dynasty in China. The Chinese called it the elixir of health and immortality.

This mushroom is familiar to many Russian people. Previously, it was an indispensable attribute of philistine and rural houses. Like many zoogleys with healing properties, he came to us from Asia.

In general, this is one of the very ancient organisms known from time immemorial. The first mention of it was made in Manchuria and dates back to 220 BC. e.

Ceylon is considered the birthplace of kombucha, from where it spread to India, and then moved to China. Already from China, zooglea appeared in Manchuria and Eastern Siberia. Another name of Kombucha testifies to the oriental origin of kombucha. Scientifically, it is called jellyfish (Medusomyces gisevi) for its resemblance to jellyfish.

However, not all researchers share this version of the origin and distribution of kombucha. Some are sure that as such it originated in Tibet. Others point out that the ancient Greeks knew about its properties. It is now unlikely that it will be possible to establish the real history of this medicinal mushroom. However, it is known how kombucha ended up in Europe.

In Russia, it has been studied since the end of the 19th century, since Transbaikalia and Manchuria were in the halo of the interests of the Russian Empire. Then it was established that this, in fact, is not a fungus at all, but a symbiosis of acetic acid bacteria and several types of yeast. Scientists have found out both the composition of zooglea and its healing properties.

In Russia, Kombucha took root especially well in the Volga region, in the central provinces of Russia. He also found his niche in Ukraine, Belarus, and the Baltic states. It was also transferred to the Transcaucasus.

Of the European countries, Germany was the first to learn about kombucha. It happened at the beginning of the 20th century. It was also there that the first truly scientific description of an organism was compiled. It was made in 1913 by the German mycologist G. Lindau. This is where the history of the long-term and constant study of kombucha begins.

In England, France and Prussia, vinegar was made from a drink made with kombucha. It was produced in open wooden barrels, while the mushroom films reached gigantic sizes. A patent was even obtained for the production of vinegar in this way. It was also used as an ordinary drink, and therefore was called mushroom kvass, tea kvass. So he became known in Russian families.

Interested in the specifics of this zooglea and researchers. They found that the liquid obtained as a result of fermentation has a positive effect on the condition of a person with high blood pressure, reduces the risk of atherosclerosis. A good effect was also found in a number of cases with acute gastrointestinal diseases. On the basis of kombucha, even a special antibiotic was isolated - jellyfish (E.K. Naumova). Infusion of the fungus was prescribed for stomatitis. Since the middle of the last century, they started talking about its bactericidal action.

People used tea from kombucha not only as such, but also for medicinal purposes - to get rid of various kinds of colds, maintain strength, and give the body a tone. “Refreshing”, “sour”, “invigorating” - this is what all those who have tried it have said about it more than once. This drink was drunk for headaches, intestinal disorders. In Japan, for example, it was also used to maintain a slim figure. Vinegar obtained from it was rinsed with hair to give it shine. Its effect on the elderly was considered especially useful. Mushroom kvass improved the well-being of the elderly and old people. "Prescribed" this drink and constipation.

Later, already in the heyday of biology, it was found that such a drink has pronounced metabolic properties, restoring normal conditions in cell membranes, which ensures the effect of well-being.

Beneficial features

The fungus does not assimilate the aromatic, tannin and other substances of tea, but cannot live without it. Here is such a paradox! Without tea, he cannot, for example, synthesize acids. Actually, the secret of making this healthy and fragrant kombucha drink is very simple: water, tea, sugar, air, a secluded place plus care and cleaning.

The fermentation process is initiated by yeast. As a result, ethyl alcohol and carbon dioxide are formed from sugar. Then bacteria come into play. They oxidize alcohol, and the resulting acetic acid stops the fermentation process.

It turns out a liquid in which there is still unfermented sugar, carbon dioxide, tannins (they are contained in the tea brew you used), jpynnbi vitamins B and vitamin C. This infusion also contains organic acids (lactic, carbonic, gluconic, kojic, etc.), enzymes, aromatic substances. As scientists have found out, according to the number of acids included in such a drink, it is equal to ordinary kvass. However, it gets its more pronounced positive properties compared to kvass due to the combination of gluconic and kojic acids.

For proper storage of the mushroom and obtaining a drink rich in useful substances, a suitable environment for this zoogley is needed - filtered sweet black tea. This serves as further evidence that the fungus appeared where the tea bush grows - in Asia. The stronger the tea is, the more vitamins will be in the desired product.

It is very important to take care of the normal intestinal microflora. Bacteria beneficial to the human body stimulate the processes of its defense. They are responsible for the removal of toxins and waste products - the main enemies of bacteria that protect us, the most important of which is Escherichia coli (intestinal bacterium).

It depends on the intestinal microflora how successfully the body can cope with negative factors, including those that cause disease and aging. The poisoning of the systems working in our body is manifested in bad breath, constant headaches, digestive difficulties, rheumatic diseases, and immune system disorders. Eczema and cancer - seemingly so dissimilar ailments - arise due to weakened immunity, damage to healthy systems as a result of the negative influence of toxins. Kombucha contains acids necessary for the body and flushes out microbes that lead to these terrible consequences. It is very important that at the same time it is completely natural and safe.

Ripened tea kvass contains sucrose, glucose, fructose, wine alcohol.

Kombucha contains useful acids: gluconic, citric, lactic, acetic, malic, kojic, as well as enzymes, B vitamins, vitamins C and PP, sugar, caffeine.

Kombucha improves digestion.

Has antibiotic properties.

Daily use of tea kvass half a glass 3 times a day for a cycle of 2-3 weeks improves the well-being of people suffering from sclerotic forms of hypertension, lowers blood pressure.

Reduces and relieves headaches.

Useful for a number of intestinal diseases, constipation. It is especially useful for people leading a sedentary lifestyle.

It has an antimicrobial antibiotic effect. The strength of this property depends on the accumulation of a special antibiotic jellyfish, resistant to acids and heat, non-poisonous.

It is used to treat some forms of angina.

It is used for conjunctivitis, pustular skin lesions and as a bactericidal agent.

From kombucha, a concentrated kombucha is made. The use of this drug has had a beneficial effect in senile phenomena, especially in atherosclerosis.

The drug "Medusin" has an antibiotic effect.

Kom-Bancha drink is made on the basis of Japanese green tea, it is sweet in taste and is intended to restore the health of alcoholics and drug addicts. The same drink was recommended for cancer patients to recuperate those patients who have lost their appetite. The drink is also suitable for diabetics.

Kom-Chungmee drink is made from Chinese green tea and is used all over the world to help with diabetes, prostate and kidney problems.

Kom-Sencha drink based on green tea helps with cardiovascular diseases, hypertension, high blood cholesterol. It has a tonic and calming effect.

Kombucha helps in the treatment of the liver and gallbladder.

It is used to treat tonsillitis and tonsillitis.

Useful for treating eye infection.

It is used together with other drugs in the treatment of scarlet fever, diphtheria, typhoid fever, influenza, acute respiratory infections, diseases of the ear, throat and nose.

Infusion of the fungus slows down and alleviates the course of tuberculosis.

Strengthens the central nervous system.

Lowers blood pressure in patients with hypertension.

Description of the species

Kombucha is a kind of symbiotic organism consisting of two components: a fungus (mycobiont) and an algae (phycobiont). Kombucha is a symbiosis of acetic acid sticks and yeast. Kombucha, together with kefir fungus, belongs to the zoogley fungus. Yeast fungus ferments sugar with the formation of alcohol and carbon dioxide, and acetic acid bacteria oxidize alcohol and convert it into organic acids. The result is a flavored drink with a pleasant sour taste, reminiscent of tea kvass.

The fungus is a thick layered mucous film floating on the surface of a liquid nutrient medium - sweet tea or juice. Kombucha tends to fill the entire free surface of the nutrient medium, so in industrial conditions it can reach an impressive size - up to 100 kg. At home, it is placed in glass jars from half a liter to five liters filled with sweet tea.

This mushroom, as already mentioned, looks like a jellyfish. Therefore, it often causes some alertness, and sometimes even discomfort. Its upper part is shiny, dense, the lower part is hanging threads. It is in it that the sugar solution and tea leaves turn into a healing drink.

For the correct preparation of this drink, sugar is required, as for the Indian sea mushroom, and tea leaves. That is why this zooglea is called kombucha.

Its film is yellowish-brown in color and floats on the surface of a sweet black tea infusion. The liquid may contain glucose, sucrose, fructose. The type of tea does not matter, but it should be without additives and it is black.

In addition, a number of components are distinguished in the composition of the drink obtained with the help of kombucha:

Ethanol;

Sahara;

Organic acids: acetic, oxalic, citric, malic, pyruvic, phosphoric, etc.;

Ascorbic acid;

Thiamine;

Enzymes: lipase, protease, amylase, etc.;

fatty acids, etc.

Rules for cultivation, care and use

Usually, to prepare 1 liter of drink, add 2 teaspoons of dry black long leaf tea and about 50 g of sugar (maximum 100 g). Tea should be poured so that it does not fall on the fungus itself and does not cause decay processes.

You need to breed kombucha and prepare a drink from it in a glass jar. It should be large - 2-3 liters, with a wide neck. Prepare the jar in the same way as for breeding Indian sea rice. Pour in filtered sweet tea. Put the mushroom in there. Take gauze folded in two layers. It is with it that it is necessary to close the jar, but in no case with a lid. A fungus is a living organism, and it requires air.

Pour boiled or purified water, along with sugar dissolved in it. There is a lot of calcium in raw water, and a precipitate of gluconic acid salts can form in it. Do not sprinkle sugar on the mushroom - this will darken it and impair its performance.

The jar is left at room temperature so that direct sunlight does not fall on it. In addition, it must be kept away from the window and the cold. This slows down the growth of the fungus and degrades the quality of the drink.

Do not be afraid to breed a mushroom from its smallest piece. This zooglea is growing fast. Separate the bottom layer from the bottom of the mother mushroom and put it in the prepared jar, pouring the cooled sweet tea into it.

About three days Kombucha will not rise to the surface. This is a completely normal reaction. Then it will pop up, and in a week the first portion of the drink will be ready. Due to the carbon dioxide contained in it, the resulting liquid will be slightly carbonated.

Soon the mushroom will reach a thickness of several centimeters. Every 10 days, another new layer forms on its surface - a thin mucous film. To propagate the fungus, such layers are separated (usually 1-2) and transplanted into a new container.

Carefully monitor the liquid level in the jar and add (from 0.5 to 2 liters). If you suddenly forget about kombucha, the liquid may evaporate. This is not a very good phenomenon, but zooglea is very hardy, and it will not die. It is worth adding sweet tea, as it will come to life again and begin to increase in size.

Kombucha is usually sweetened with a solution in the proportion of 2 tbsp. spoons of sugar and 2 teaspoons of tea per 3 liters of water.

A few more specific conditions for the preparation of this healthy drink should be observed.

Get two three-liter jars. One should contain a mushroom. In another, you will begin to pour the drink, keeping it in the refrigerator. Drain the infusion every 5-7 days in winter, do it more often in summer, after 3 days, because it gets warmer and the fungus is activated.

To maintain the optimal composition of kvass and acceptable taste properties, the mushroom should be washed with warm boiled water once a week. If you have not done this, then your mushroom will overgrow. A drink that has not been drained for a couple of weeks takes on the qualities of vinegar. You can't drink it. In summer, rinse the mushroom with clean water after two weeks, in winter - about once a month.

A special sign of the unfavorable state of kombucha is its darkening. The top film turns brown. This means that the zooglea is dying. So, she stood in the infusion or you did not wash it properly. Prevent the situation by breeding new kombucha.

You can grow and propagate kombucha in another way. It is not necessary to separate new layers. Approximately 1 liter of a 10-day infusion is removed in a warm place. A thin film forms after two weeks. From it the zooglea of ​​Kombucha is formed.

The taste of the resulting drink should be sweet and sour, refreshing. In no case is it sharp, neither with a pronounced alcoholic taste, nor tart. Otherwise, you either overdid it with sugar, or, conversely, put it in less than necessary. Maybe the brew was too strong or too weak. In addition, the taste of the drink depends on the duration of the mushroom in it.

Since the incoming substances interact with food in your stomach, you should not drink mushroom kvass immediately before a meal, during it, or immediately after it, so that no mixing with food occurs. It is believed that after a hearty meal, if you ate fish, meat or poultry, two to three hours should pass, and after eating vegetables or fruits - 1-2 hours. But if you overeat, then to eliminate heaviness in the stomach, drink half a glass of kombucha infusion.

You can drink tea kvass in the morning and evening - twice a day. Morning reception performs a stimulating function, evening - soothing, normalizing sleep.

Before drinking normal mushroom kvass, it should be filtered by pouring it through gauze folded in four layers. The most delicious is a drink aged for a week. Pour the drink into jars (or bottles), store them in a cool place. It tastes better when chilled.

Although only black tea should be used for medicinal purposes, other types of tea are also suitable for special taste needs or occasions. For example, green tea contains more vitamins and caffeine, such a drink will be a real tonic. They can even rinse your mouth after eating, as it has a strong antibacterial effect.

You can add tea with bergamot or herbs to infuse the drink - especially mint and oregano. This has a calming effect on the nervous system. Sometimes honey is put instead of sugar, as a result, you will enrich the resulting drink with additional trace elements, and the taste will be close to the type of honey that you use.

Since there are many people involved in the cultivation of kombucha, a lot of evidence has been collected that this organism as a whole is very unpretentious. Therefore, you should not have any particular difficulties in caring for him.

So, tea fungus infusion improves digestion, treats arthritis, has antibacterial properties, helps lower blood pressure, stimulates the immune system. In addition, being healthy and tasty at the same time, it diversifies the traditional and sometimes stingy set of drinks in your diet.

Medicinal and cosmetic effect of kombucha

Once again, we list the cases when the infusion of kombucha has a preventive, and sometimes even a therapeutic effect:

Diseases of the liver and gallbladder;

Diseases of the gastrointestinal tract;

Vegetovascular dystonia;

Tonsillitis;

Conjunctivitis;

Chronic enterocolitis;

Influenza and SARS;

Gastritis;

wounds;

Constipation.

In addition, the doctors who conducted the research believe that it is appropriate to drink such an infusion for tuberculosis. It also serves as a supportive agent in diseases of the central nervous system.

For the treatment of gastrointestinal diseases, as well as diseases of the gallbladder, the drink should be prepared in the above way and drunk regularly. Exactly the same recipe should be used in case of headache, insomnia, cardialgia.

The antibacterial effect of kombucha is manifested in the treatment of the nasopharynx and oral cavity. To enhance the action, the solution is slightly heated. This should be done in enameled dishes (not in aluminum and not in galvanized!), And even better - in clay or glass. There are examples when an infusion of kombucha prepared in this way was used in the treatment of sore throats for hourly rinsing. In such cases, water is added to the infusion in a ratio of 1:10. The nasal mucosa is washed with the same solution. In addition, mushroom kvass is drunk 2-3 glasses a day.

With stomatitis, rinse your mouth every half hour.

For the prevention of acute respiratory infections, they also drink 3 glasses every day.

In case of inflammation of the mucous membrane of the eye or barley, an infusion of kombucha, diluted in a ratio of 1: 20, is instilled 2-3 drops several times a day.

When removing the symptoms of a cold, they also use gauze swabs soaked in such a solution of kombucha. They are changed every half an hour.

An alcohol tincture prepared on concentrated kombucha is also very useful. To do this, you need to take the longest stored (maybe for a month) infusion and add vodka to it in a ratio of 1: 4. Then infuse the drink for 2 weeks, strain, and then store in a dark, cold place. Drink this tincture 1 teaspoon 3 times a day as a prophylactic to eliminate the symptoms of a cold.

In addition, excellent homemade vinegar is prepared from kombucha. To do this, the mushroom is poured with boiled water, tea leaves and sugar syrup and kept for 3 weeks. Do not forget to wash the mushroom periodically. Then the infusion is poured into a saucepan, boiled for about 40 minutes, filtered through cheesecloth and citric acid is added. You will receive a product that can be used not only for cooking, but also for cosmetic purposes.

It should be said that the range of cosmetic use of kombucha is quite wide. Diluting it in water, they can wash oily hair. From it you can make an excellent lotion for the care of porous oily skin, cleansing from acne and pustular lesions. To do this, pour a weekly solution of the fungus, soak a cotton swab in it and wipe your face with it along the lines of the skin. It is advisable to perform this procedure twice a day - in the morning and in the evening. Your skin condition will improve, and due to the antibacterial action of kombucha infusion, various rashes and redness should also go away, unless, of course, they are of an allergic nature.

From the infusion of kombucha, you can make a tonic mask for any type of skin. They do it like that. First, clean your face and generously lubricate it with a natural-based cream. Then put gauze, abundantly moistened in a solution of kombucha and squeezed out so that the liquid does not drain, on your face. Lie down, rest for 20-30 minutes. Finishing the procedure, wash yourself with cool boiled water.

Kombucha - natural cosmetic

Kombucha infusion is a natural skin care product. It stimulates its excretory functions, improves blood circulation, smoothes and tones the skin. This product finds surprisingly diverse cosmetic applications, providing both therapeutic and cosmetic effects during many procedures.

Sebum and sweat, covering the skin with a thin layer, create an acidic environment that is unfavorable for many microorganisms that cause various skin diseases. The skin, which is naturally acidic, thus performs an important protective function in relation to the entire body.

The vast majority of soaps violate this protective shell of the skin, since alkali is involved in it. If your scalp or body itches, it usually means that you have used a cleanser that is too strong and that it has altered the natural acidity of your skin. When acid is used as a cleanser, the skin receives a natural product that meets its natural needs.

Therefore, after washing with soap, it is very good to rinse or wipe the skin with infusion of kombucha for a month or even longer. Such an infusion has established itself as an effective skin care product, thanks to which its acidic environment is restored. In addition, it is valuable because it has a soft and very delicate effect on the skin.

To eliminate acne, you can add lavender flowers to the tea fungus infusion (a handful of flowers per glass of tea kvass) or lavender oil (in a volume similar to the volume of plants). Keep the lotion for three weeks in a cold place, then strain. Wash your face and take a bath by adding this solution to the water.

A good cleanser is an infusion of Kombucha, aged for a month. This is a kind of scrub and lotion at the same time, which can be used to wipe the whole body. First, wash your body well with soap, then rub yourself with infusion of the mushroom .. Lie down like this for about ten minutes, then wash everything off with clean water. After rubbing with infusion, you can do a massage, this will enhance its therapeutic and cosmetic effect.

It is not forbidden to add an infusion when taking a bath (a glass of kombucha infusion is aged for at least 2-3 weeks). Stay in the water for 20-30 minutes.

To kill bacteria from the skin, you can wipe the armpits with gauze or cotton cloth moistened with infusion of kombucha. This is a very effective remedy for the unpleasant smell of sweat, preserving the skin's natural acidic environment.

There are other ways to cleanse your face as well. Wipe your face with cosmetic milk, rinse with warm water. Then soak a linen cloth well in the 2-week kombucha infusion, wring it out, place it on your face and cover it with a warm towel. Lie like this for ten minutes. After that, remove the napkin, wash your face with warm water and massage the skin vigorously.

An infusion of kombucha is also used to treat the scalp. Rinse your hair with kombucha infusion after every hair wash, and they will become shiny. For oily hair, use a combination of a mushroom infusion with an infusion of nettle leaves. Dried nettle leaves brew at the rate of 2 tbsp. tablespoons in a glass of water, mix the resulting solution with mushroom kvass in a ratio of 1: 1. After washing your hair, moisten the Skin with this infusion and massage it along the hairline. There is no need to rinse your hair with water afterwards. If it is unpleasant for you to leave the infusion unwashed, rinse them, but not earlier than after half an hour.

To care for oily hair, you can prepare another infusion: take 1 teaspoon of sage, rosemary, thyme and horsetail, brew half a glass of boiling water and mix with half a glass of infusion.

For brittle hair, nettle leaves, chamomile and mushroom infusion are used, taken in the same proportion.

To make your hair thicker, try taking care of it with mushroom kvass with the addition of dry burdock herb (2 tablespoons per half glass).

Helps infusion of kombucha and dandruff. Rub it into the skin after washing your hair, hold for 20 minutes, and then rinse.

Similarly, you can wipe your hands, torso, nails with infusion of kombucha. This helps to improve their appearance and your overall well-being.

Contraindications

With increased acidity of the stomach, stomach ulcers are not recommended.

Kombucha is a natural source of health and longevity. Experts consider it a real miracle, since they still have not been able to establish the time and place of its origin, understand the features of development and explain its beneficial properties. With the help of this plant, people prepare a special drink that tastes like kvass, which can be consumed cold, warm and hot.

The body of Kombucha looks like a jellyfish, the color can be light yellow or dark brown. From above it is smooth and dense, and from the inside it is layered and heterogeneous. At the initial stage of formation, it is a thin mucous film floating on the surface of a liquid nutrient medium. Culture is growing and developing rapidly, filling all the free space. There are cases when kombucha was born in bulky barrels and reached a weight of one hundred kilograms.

Kombucha is a biological substrate that exists due to the mutual symbiosis of numerous colonies of yeast fungi and acetic acid bacteria.

The liquid surrounding the mushroom turns into a slightly carbonated sour drink - kombucha. They drink it in its pure form, adding lime or lemon, with honey and sugar, mixed with water or other drinks - tea, juice, milk, herbal infusions and decoctions. The substance has found application in home medicine, cosmetology and cooking. The culture received its unique properties due to the vital activity and excretion products of beneficial microorganisms. The mushroom is considered medicinal and is used to treat many diseases.

The benefits and harms of kombucha

Kombucha has an official scientific name - medusomycete, given to it in 1913 by mycologist G. Lindau. In the process of life, it releases many biologically active substances. These are organic acids, polysaccharides, vitamins, alcohols and esters, proteins, trace elements, antibiotics and enzymes. Together, these components have a positive effect on the well-being and health of a person.

The drink obtained with the help of kombucha does not contain caffeine, therefore it is allowed to be consumed at high and low pressure. It quenches thirst well, tones up and dulls the feeling of hunger.

Useful properties of kombucha:

• normalization of metabolism;
• rejuvenation and restoration of the body;
• acceleration of regenerative processes;
• improvement of microflora;
• antibiotic effect;
• strengthening immunity;
• antioxidant effect;
• promotes ;
• mild diuretic;
• replenishment of vitamins and minerals;
• removal of harmful and toxic substances.

The benefits of kombucha allow it to be used as a safe natural remedy. It cleanses the body of toxins, protects against viruses and infections, lowers blood pressure, normalizes cholesterol, improves the functioning of the stomach and intestines, improves sleep, relieves nervous tension and relieves pain. The high therapeutic effect made it possible to use the mushroom not only in everyday life, but also on an industrial scale - pharmaceuticals, catering, cosmetology.

With numerous beneficial properties, kombucha has contraindications:

• the presence of fungal diseases;
• increased acidity, not allowed for use in erosions and stomach ulcers;
• gout and;
• allergic reaction and individual intolerance.

Growing technology

To breed kombucha, you will need the simplest items - a three-liter jar, preferably with a wide mouth, a piece of gauze or a special food napkin, white or brown sugar, green or black tea, or a rosehip broth or herbal tea. It is unacceptable to use sweeteners instead of sugar.

How to grow kombucha from scratch:

1. To grow from scratch, you will need freshly brewed tea of ​​medium strength in the amount of a liter and a half.
2. About 100-120 grams of sugar should be dissolved in tea, the drink should be cooled and poured into a three-liter jar.
3. To prevent dirt and insects from getting inside the jar, the neck must be covered with gauze or a special breathable napkin. The fabric should be fixed with a rope or elastic band.
4. The jar is best placed in partial shade, where the air temperature is in the range from 22 to 26 °.

Kombucha does not like darkness and direct sunlight; in cool conditions, the growth process slows down slightly.

Over time, a thin darkish film forms on the surface of the tea - this is the beginning of the development of the fungus. In two or three months, it will grow enough, and it will be possible to use its infusion. The readiness of the liquid for consumption can be determined by the thickness of the fungus (at least 2-3 mm) and a pleasant sour-sweet smell.

Dividing and growing kombucha

When the mushroom reaches a thickness of 4-5 centimeters, you can safely begin to divide it and move it to another container with a nutrient medium. For transplantation, the top layer is taken, which is carefully separated, washed and transferred to a new three-liter jar.
On a fungus that is ready for division, layers are clearly visible, which, even with a slight impact, independently exfoliate from the parent base. The lower layers are considered the most productive and useful, they are darker in color and looser in density.

The maximum concentration of useful and nutritious substances is contained in the infusion, the age of which does not exceed one month. The infusion of a mature mushroom is unsuitable for consumption.

You can also grow a new mushroom on the basis of a ready-to-use infusion. The drink, which has been prepared for 5-6 days, is poured into a clean and dry container, covered with gauze and remains in this form for a week. After a few days, a new organism forms on the surface of the nutrient medium. To speed up the process, it is recommended to add 1-2 tablespoons to the base solution.

Care and disease of kombucha

Every 3-5 days, the finished tea kvass is drained, and sweetish boiled water at room temperature is added instead. The amount of sugar is 100 grams per 1 liter of water. Water is boiled, sugar is dissolved in it, cooled and only then added to a container where kombucha lives. It is undesirable to use raw water, as it contains a lot of salts and impurities that worsen the taste of the drink and precipitate.

Too strong tea has a bad effect on the condition of the fungus. If sugar is added directly to the jar, it can get burned and die.

How to care for kombucha:

1. Every 3-5 days it is necessary to drain the infusion and fill the container with fresh nutrient medium.
2. In order for the mushroom to remain healthy and useful, it should be washed in water every 2-3 months.
3. Turbid infusion is a bad sign, harmful impurities reduce the quality and medicinal properties of the drink.
4. The fungus should always remain on the surface. If the mushroom is very dark and sank to the bottom, it means that he got sick and may die.
5. The rules of treatment are simple - cleanliness and good care. The nutrient liquid in the jar can reach 2/3 of the total volume so that the fungus has the opportunity for further development and growth.

Knowing how to grow kombucha correctly, you can enjoy a natural drink every day that combines high health benefits, quality and taste!

Video about growing kombucha at home

Growing mushrooms from black tea

If you only need kombucha for a tasty drink that has a general tonic effect, you can grow kombucha only from black tea. You will need a three-liter jar, gauze cloth, teapot, boiling water, sugar and large-leaf black tea leaves. Moreover, tea leaves should be the most usual, without any additives - the cheaper, the better.

The first thing to do is to wash the three-liter jar very carefully, which will become the place of residence of your fungus. This is a mandatory requirement, as kombucha loves cleanliness. Otherwise, he will die, never having time to grow. And one more very important point: in no case do not use synthetic detergents to wash the jar - ordinary baking soda is enough.

Place five tablespoons of black tea in a teapot and pour half a liter of boiling water over them, leave until the tea has completely cooled. Then add 7 tablespoons of sugar to the tea, mix thoroughly and strain with gauze. Pour the sweet strong tea leaves into a three-liter jar, cover it with gauze cloth on top and put it in a warm place for about a month and a half.

Somewhere in a week and a half, a strong vinegar smell will appear - this is completely normal, you will have to be patient a little. After 5-6 days, the smell will practically disappear, and a thin film will form on the surface of the liquid - this is Kombucha. Every day it will be thicker and thicker - the growth of the fungus does not stop all his life.

Growing a mushroom from rose hips

If the task of your kombucha is not only to remove thirst, but also to take care of your health, it is best to give preference to growing from rose hips. Such kombucha is a real find in the cold season, during the season of flu and colds, as well as in the spring, when beriberi is activated. The principle of growing is the same as from simple tea leaves, but there are some nuances, which we will talk about now.

First you need to prepare an infusion of wild rose. To do this, you can use both fresh and dried fruits, which are sold in any pharmacy. Place four tablespoons of wild rose hearths in a thermos, pour half a liter of boiling water over it and cover with a lid, leave for five days.

After the rosehip infusion is ready, you can proceed directly to growing the mushroom. Wash a three-liter jar, pour rosehip infusion and pre-prepared tea leaves into it - at the rate of a tablespoon of large-leaf black tea per glass of boiling water. Add 5 tablespoons of sugar and mix thoroughly, leave for a day.

Then strain with a gauze cloth, rinse the jar and again fly the infusion into the jar. Cover the jar with gauze cloth, previously folded in several layers, and place in a warm, dark place. Further, the process will develop according to the standard scheme - in about two weeks a strong vinegar smell will appear, which will soon disappear. And the fungus itself is formed in one and a half to two months.

Kombucha Care

Growing kombucha at home from scratch is half the battle. The second equally important half is the proper care of the mushroom. Otherwise, you risk not getting a tasty drink, but something resembling vinegar. And even worse - the kombucha grown with such care will simply die.

By the way, there is an excellent indicator of the health of kombucha - it should always be on the surface of the water. If your mushroom sank to the bottom, or after topping up the tea leaves, it refuses to rise again, it is very likely that it got sick. If Kombucha got sick, you made a mistake in care. This means that it must be treated, and in all cases, without exception, the treatment is the same - cleanliness and proper care.

Liquid volume

As you remember, initially there is a small amount of liquid in the jar - about 0.5 liters. But when the mushroom has already grown, there should be much more liquid - about three liters. It goes without saying that kombucha is not your decoration and you will drink it. So, do not forget to regularly add fluid.

To do this, you can use already sleeping tea leaves - pour boiling water over it, cool and add sugar, then pour it into a jar. Sugar should not be very much - no more than two tablespoons per liter of liquid. If necessary, it is better to add sugar to a cup with a drink.

Many people do not strain tea leaves - they just add it. There is no harm in this for the mushroom, it will just not be very convenient for you to drink the drink later. But there will be no harm only if all the sugar is completely dissolved - in no case should grains of sugar come into contact with the surface of the fungus.

bath day

Once every two to three weeks, be sure to arrange a bath day for kombucha. Remove the mushroom itself very carefully from the jar, put it on a wide plate, trying not to deform it much. Carefully strain the liquid in which the mushroom was located with gauze and pour into a clean three-liter jar.

Put the plate with the mushroom in the sink and gently rinse with warm (but not hot) water, leave it in the air for a couple of minutes. Then also carefully transfer the kombucha to a jar and cover with a gauze cloth. That's it, the "puzzle" of kombucha is over. It would seem that a completely simple procedure, which is very simple to do, and it is thanks to it that your kombucha will be healthy.

Otherwise, the fungus will start to hurt - at first it will turn brown, and then it will begin to delaminate altogether. It is very difficult to save such a mushroom, and in most cases it is easier to grow a new one. A drink from such a tea fungus is not recommended at all, because it not only loses its benefits, but moreover, it becomes dangerous to health. Remember that the infusion of kombucha should always be exceptionally transparent.

Storage of kombucha

Another necessary condition for the health of kombucha is its proper storage. Firstly, the temperature - it should be high enough only when growing kombucha. Then the optimum temperature should not exceed 18 degrees. Secondly, lighting. Light is simply necessary for the normal life of kombucha, and daylight hours should be at least 8 hours. But direct sunlight must be avoided, so don't repeat the very common mistake of placing a jar of kombucha on a windowsill.

Benefits of kombucha

It is impossible not to at least briefly mention the beneficial properties of kombucha - after all, it’s not in vain, after all, that you mess with it?

Metabolism and immune system

The first thing to talk about is vitamins. There are much more useful substances in the kombucha drink than in the most expensive vitamin and mineral complex. Vitamins, minerals, carbonic, lactic and other acids, minerals, enzymes - this is not a complete list. Therefore, it is not surprising that a tea fungus drink has the most positive effect on the functioning of the immune system and normalizes metabolism.

digestive tract

Are you suffering from gastritis, colitis, peptic ulcer of the stomach and duodenum, dysbacteriosis? Just one glass of kombucha drink, drunk on an empty stomach, can improve the situation in just a week. And its regular use contributes to a complete cure. By the way, the drink very well eliminates even the most severe heartburn.

As you can see, there is nothing complicated in growing and caring for kombucha. Therefore, if you set out to grow this miracle mushroom yourself - go for it, because the benefits are obvious!

Kombucha is known in different countries and was used even in Ancient Greece. This fungus is similar in appearance to a jellyfish and is a medusomycete (Medusomyces gisevi). Ceylon is considered the birthplace of this type of fungus. Later he became famous and gained popularity in China, India, Manchuria, Eastern Siberia. It was brought to Russia from Asia. In Europe at the beginning of the 20th century, vinegar, tea and mushroom kvass were made with the help of a mushroom.

In Russia, and today he is known for the preparation of these tasty and healthy drinks. Mushroom-based tea goes through the fermentation process. The drink contains many useful substances that favorably affect the general condition of the body. Based on it, a natural antibiotic called jellyfish was isolated. He has no contraindications.

Description of the mushroom

Kombucha is a symbiosis of several types of fungi and acetic bacteria. It belongs to fungi - zoogleys. These bacteria form an extensive colony, which in appearance resemble a yellowish-brown jellyfish. The upper part of the mushroom surface is dense, elastic and shiny. The bottom has a rost zone with threads hanging down.

It is this part of the fungus that is responsible for converting simple tea into a healing drink and saturates it with B, C, D, PP vitamins, enzymes (catalase, protease, amylase) and organic acids (lactic, gluconic, acetic, malic, oxalic, citric).

Kombucha together with tea, water, sugar after the fermentation process makes the drink not only tasty, but also healthy. Yeast is responsible for the fermentation process. During this process, carbon dioxide is formed with ethyl alcohol. After that, bacteria are taken to work, which oxidize ethyl alcohol. Acetic acid appears, stopping the fermentation in the drink.

Sugar, carbon dioxide, vitamins and tannins remain in the finished drink. According to the amount of organic acids, tea drink is equal to kvass. But gluconic and kojic acid enhance the benefits of this drink.

The fungus does not absorb tannins, flavors, aromatics and other substances from tea, and at the same time enriches the drink with useful substances.

Beneficial features

Mushroom tea:

• has a tonic effect
• helps with headaches
• strengthens the nervous system
• effective in diseases of the kidneys, prostate, liver, gallbladder.
• splits stones in the kidneys, choleretic tract, the resulting sand comes out. The genitourinary system is being restored.
• in men, potency and erection are restored.
• in women, the hormonal background is leveled and many gynecological diseases disappear.
• removes excess salt from the body, which improves the condition of the joints (pain passes) and makes them more mobile.
• with colds, flu, a tea drink speeds up recovery.
• used in the treatment of intestinal disorders, colitis, constipation, diarrhea, dysbacteriosis. It also improves metabolism.

When drinking this drink, accumulated toxins, poisons and slags are removed from the body.. After cleansing the body of harmful substances, natural immunity is manifested and strengthened, which develops protection against many, even quite dangerous diseases.

Ready drink normalizes metabolic processes and equates to natural antibiotics without contraindications. Synthetic antibiotics in relation to this natural substance noticeably lose, since in addition to benefit, they also carry harm. Natural antibiotic kills harmful bacteria and leaves beneficial ones for the body. Unfortunately, artificial analogues do not have this property and destroy absolutely all bacteria.

This drink helps to correct the figure and maintain it in good condition. Kombucha vinegar is used to improve the quality and beauty of hair. Alcohol tinctures are used for colds.
Kombucha has a beneficial effect on general well-being in the elderly.

When drinking a drink half a glass three times a day for three weeks, it evens out and blood pressure returns to normal, well-being improves with the sclerotic form of hypertension. In a concentrated form, the infusion of the fungus softens the course of a disease such as atherosclerosis.

Tea tincture relieves stomatitis, periodontitis, tonsillitis, tonsillitis, bad breath, runny nose.

A mushroom-based drink improves well-being in all forms of cancer, improves appetite. This drink allows you to recover faster after an illness.

Kombucha allows you to restore the body in the treatment of alcoholism, drug addiction. It helps with hangovers. With tuberculosis, the infusion of the fungus facilitates the course of the disease.

tea drink used in the treatment of purulent skin lesions, conjunctivitis acting bactericidal. Long non-healing wounds, abrasions, burns are cured when they are treated with such an infusion.

How to cook and care for mushrooms

To get a healthy drink, the mushroom must be properly stored. For these purposes, filtered black sweet tea is suitable. The stronger the tea, the healthier the finished drink.

For 1 liter of water, take a tablespoon of long leaf tea, 50-100 grams of sugar.

In some cases, green tea is used, and honey is taken instead of sugar. But such changes lead to a change in the properties of the finished drink. The full effect of such impurities has not been studied. In addition to these ingredients, various medicinal herbs in the form of decoctions can be added.

• You need to prepare an infusion of kombucha in a transparent glass jar with a volume of at least 2 liters (with a wide neck).
• The finished infusion should not reach the neck, this can harm the growth of the fungus.
• Filtered tea with sugar dissolved in advance is poured into the jar, a mushroom is placed.
• Water for tea should be purified.
• Sugar and tea leaves should not fall on the fungus, otherwise it can get sick or even die.
• Sugar causes burns on the surface of the fungus, and tea leaves can form mold.
• Instead of a lid, a two-layer gauze is used. The neck closes tightly to prevent insects from getting inside.

The jar is placed in a dark place at room temperature (no more than 25 degrees). Drain the drink once a week, replacing it with fresh tea. Ready infusion is stored in the refrigerator. Kombucha when replacing is laid out on a clean and dry plate. The jar is washed, new tea is poured and a “tea jellyfish” is lowered into it.

The mushroom in the summer once a week is necessarily washed with water, in the winter bath procedures are carried out once every 3 weeks.

Mushroom loves cleanliness!

A mushroom can be grown from a small piece. From the bottom of the zooglea, the bottom layer is taken. For better survival, a new mushroom can not be fed, but poured with plain boiled water that has cooled to 25 degrees. 3 days a piece remains at the bottom of the jar. Then it pops up and starts growing.

After that, you can make a tea drink, in a week it will be ready. The tea drink is sweet-sour with a slight carbonated effect. If the drink has the smell of alcohol or any other specific smell, it is not recommended to use it.

Every 10 days, a new thin mucous layer appears on the fungus.

Instead of separating the layer, you can take a simple week and a half drink and leave it to stand in a dark place for another two weeks. A thin film will appear on the surface of the tea infusion, which subsequently grows into a new fungus.

From time to time, you need to add liquid to the jar of tea. Even if you forget about the drink for a while and the moisture evaporates, just add fresh tea to the jar and kombucha will come to life. If necessary, the mushroom can be dried and put in a refrigerator or cupboard, and then simply poured with tea and it will begin to grow again.

Benefits for Women

1. The benefits of kombucha lie in the complex effect on the entire body.
2. The pressure decreases, the body receives an additional surge of strength and comes into tone.
3. When drinking a tea drink, sleep normalizes, the nervous system returns to normal.
4. With constant stress in women, the hormonal background is disturbed, which adversely affects the genitourinary system.
5. When using kombucha, the vaginal microflora (bacterial vaginosis) is restored.
6. Inflammatory processes in the genitals stop, painful periods cease to bring discomfort.

To improve the general condition of the body, a tea drink should be consumed three times a day, one glass at a time. When taken an hour to half an hour before a meal, this drink will help reduce weight.
Many replace ordinary tea with them, but we must not forget about the measure and contraindications to this product.

Kombucha for weight loss

The benefits of a tea drink for weight loss are quite noticeable. When using infusion, the work of all organs improves, toxins are removed. The work of the intestines is normalized and the food is digested correctly. The acidity of the stomach is normalized.

For 3 liters of water, no more than 7 tablespoons of sugar are taken. The resulting tincture should have a light brown color. The first tincture is prepared for a week, then enough for 5 days.

Ready infusion should be taken 1 glass half an hour before meals.

With regular use, immunity improves, the nervous system strengthens, sleep normalizes, and weight goes away.

beauty application

Kombucha adds beauty both outside and inside!

The range of uses of kombucha in cosmetology is quite wide. When diluting the drink in water, it is used to wash the hair. Mushroom-based vinegar is great for rinsing hair, it gives them shine and beauty.

Natural vinegar is obtained with prolonged fermentation of the fungus (for a month). When the infusion begins to emit a vinegar smell, it is ready. Oily sheen is removed, hair becomes healthy, soft, thicker. When rubbing the infusion into the skin, dandruff stops.

Mask for the face

From the infusion, you can prepare a tonic mask. It is suitable for all skin types. The skin is cleansed, covered with a thin layer of cream. Gauze soaked in infusion is placed on top. The mask should be kept for half an hour. Then it is removed and you need to wash with cool water.

Lotion for oily skin

From kombucha, you can make a lotion for the care of oily porous skin. This lotion will cleanse the skin of acne and relieve inflammation. In a weekly infusion, you need to dip a cotton swab and wipe the skin along the lines of the skin. The procedure is repeated twice a day until the appearance of the skin improves.

At the same time, the skin becomes toned, smoothed, blood circulation improves, excretory functions are stimulated.

Every day after washing with soap, you need to wipe the skin with infusion of the fungus, the face will become clean and fresh. To increase the effect, lavender oil or a handful of lavender flowers, chamomile is added to the tea infusion. This mixture is aged for three weeks in a cold place.

Lotion and scrub

Aged infusion of kombucha for a month can be used as a lotion and scrub at the same time. They can wipe the whole body. After bathing, the whole body is rubbed with ready-made infusion. After that, you need to wait 10 minutes, and then rinse. To enhance the effect, you can do a massage.

When adding infusion to the bath, you need to lie down in it for at least half an hour. The skin will become not only clean, but also healthier.

Wiping the armpits with this infusion allows you to get rid of the smell of sweat.

Various medicinal herbs can be added to the infusion for masks, tonics and other care products. Kombucha has a beneficial effect on hair, skin and nails.

Contraindications

• After a course of drinking a tea drink, you need to take a break for a month.
• The drink can be consumed two hours after a meal or half an hour before a meal.
• Drinking with food is not recommended.

For people with fungal diseases, the drink can only be consumed in a completely fermented and aged form. This drink is prepared for about 2 weeks. A drink with a shorter exposure time is contraindicated and can harm.

With increased acidity of the stomach, gastritis and ulcers, the tea drink is used with caution.

In diabetes, this infusion is contraindicated, since the sugar in its composition can be harmful.

If the drink is infused for more than a week, it is recommended to dilute it with boiled water. It is not recommended to drink a strong drink before driving.

Video about the benefits of kombucha

Kombucha, when used correctly, can improve well-being. The appearance is also improved, as the skin becomes younger and more beautiful, and the hair becomes thicker and shinier.