Useful properties of kombucha. Instructions for the care and preparation of kombucha drink

Kombucha is popularly known as a healthy and tasty drink. There are many names for the mushroom, the most common are:

1. Japanese mushroom;
2. Kombucha;
3. Fango;
4. Sea kvass;
5. Tea jellyfish;
6. Japanese uterus;

The scientific name of kombucha is Medusomyces gisevi (medusomycete). This is a combination of yeast with acetic acid bacteria. In addition, during the fermentation process, yeast-like fungi and ethyl alcohol are added to the composition.

The substance is called jellyfish because of the external resemblance to marine life. Kombuha (or kombucha, kombucha) is the Japanese pronunciation of the name of seaweed tea. Fango (or Hongo) is the accepted pronunciation of the mushroom in Spain and France.

A mushroom looks like this when viewed in a transparent container like this:

1. Thick multilayer film;
2. Changing color depending on the conditions of care: white, yellow, brown and pink;
3. Located on the surface of the water.

The composition of the liquid obtained during the infusion of the fungus includes various sugar-containing substances:

• glucose;
• fructose;
• sucrose.

Scientists have studied the properties of the fungus, its ability to retain its beneficial properties in tea water. Medusomycete does not absorb the components of other infusions. It is not affected by flavors, tanning properties.

But the mushroom separately in a pure liquid, and not in tea, does not synthesize ascorbic acid, which it considers one of the most important components of a healthy drink.

The fermentation process of the fungus is based on the interaction of yeast with sugar: alcohol and carbon dioxide are formed. Bacteria enter into a chemical reaction with ethyl alcohol and form acetic acid.

The composition of mushroom tinctures, depending on what it is based on, is rich in the contained chemical elements:

1. On honey: acetic and gluconic acids, alcohol, choline;
2. On black tea with sugar: gluconic and kojic acids, lactic and acetic acids, carbonic and citric acids, sugar, caffeine, ethanol. The drink contains vitamins B, C, D, PP.

What is useful Kombucha for the body

The drink has various healing properties. Therefore, there are a lot of recommendations for its use. The main diseases and preventive measures are as follows.

Kvass helps:

Tinctures prepared on the basis of the fungal mass help to improve the condition of the skin, the structure and appearance of the hair. The fungal mixture cleanses the skin of age spots, removes warts and other neoplasms.

The main medicinal properties of the fungus:

• antibiotic;
• the ability to anesthetize;
• removal of inflammation.

The infusion is drunk to lower blood cholesterol, normalize blood pressure. A positive result was noted in the treatment of various types of sclerosis. Provides special assistance in chronic ENT - diseases.

How to grow your own kombucha

There are two ways to grow and get kombucha on your own:

1. From black tea;
2. From the rosehip.

First way

To start the process, you will need the following items and ingredients:

3-liter clean bottle or other convenient glass container;

1. Gauze fabric;
2. Boiling water;
3. Sugar or lump sugar;
4. Teapot and black tea.

Any tea is suitable for brewing, but it is better if you buy large leaves without any additives. The price for tea leaves does not matter, you can buy an inexpensive one that is affordable for the family budget.

An important condition is the sterility of the container for the reproduction of the fungal substance. Dirt and infection adversely affect it, the process may not occur, or the fungus dies.

It is advised to wash the jar with soda. It will not leave the chemical components of modern detergents on the walls. Rinse the jar under running water several times, it is not necessary to sterilize.

Then five tablespoons of dry tea leaves are taken and poured into a teapot. Spoons to understand the desired volume - tablespoons, but without a slide. Tea is poured with 0.5 liters of boiling water. Tea is left to infuse.

After the liquid has cooled, sugar is added to it. You need 7 tablespoons of granulated sugar or 7 lumps of sugar. It is better not to choose instant sugar.

Everything is thoroughly mixed. Tea leaves with sugar are filtered through gauze. It is advisable to repeat the straining twice. The resulting tincture is poured into a three-liter jar.

The fermentation container is closed with gauze rolled up in several layers. It is needed to prevent dust or dirt from getting in. Put the jar in a warm place. You will have to wait about 6-7 weeks.

After about two weeks, the liquid will begin to emit an unpleasant acetic odor. It is not worth taking any action. The smell confirms that the fermentation process is underway. Gradually the smell will disappear. A thin film will appear on the surface of the water, this is the first layer of the future fungus. The thin film will gradually grow.

Second way

The process of growing a rosehip mushroom is similar to tea leaves.

An infusion is prepared from the fruits of a useful berry. Both dry mix and freshly picked fruits are suitable. The best way to brew rose hips is not with a teapot, but with a thermos. Take 4 tablespoons of fruit and 0.5 liters of boiling water.

Rosehip is infused longer: about 4-5 days. After that, black tea is added to the rose hips. Preliminarily, the liquid from the thermos is filtered and poured into a jar. You will need 1 tablespoon of dried tea leaves per 1 cup of boiling water.

Sugar is added 5 tablespoons. The entire collected mixture is worth another day. Then all the liquid is filtered and poured into a bottle for a future healthy drink. The rest of the procedure is the same as with welding. The fungus will appear in about 2 months.

Reproduction of Kombucha

The medusoid base propagates from the layer of the fungus. It is best to carefully remove the top film. You can do the breeding procedure in stages:

1. Pull out the mushroom from the container;
2. Rinse it;
3. Remove carefully the top layer;
4. Place it in a jar of warm clean water (boiled);
5. Be sure to close the jar with a cloth or gauze.
6. Boiled water is constantly poured so that the water level is always the same.

Kombucha requires care.

Wrong actions with the created mass lead to its damage.

The drink will look like a mixture with vinegar, it will not bring benefits.

Checking the state of the mushroom is easy.

It must be on the surface of the liquid.

There are certain rules of care.

How to care for kombucha:

What does it mean if kombucha sank to the bottom of the jar?

If the useful mass sank to the bottom, then the fungus got sick.

Urgent intervention and treatment of the product is required. The key is cleanliness. The mushroom is taken out of the jar, washed, the damaged layers are removed.

Can you lose weight by eating kombucha?

The properties of the substances that make up the drink have been tested by doctors. They confirm that the infusion will help with weight loss. What processes does the drink activate when it enters the human body:

1. Improves metabolism. It leads to the removal of harmful elements from the body, promotes regular self-purification.
2. Enzyme activity is activated. Gradually improves the work of the digestive system and digestive organs.
3. Lipase is formed, which is responsible for the timely and correct breakdown of harmful fats in the body;
4. The intestines are cleansed. They come out naturally, gradually without a sharp impact on the internal state of toxins and toxins.

If you take kvass regularly, hoping only for its help, you may not get a result. It is important to understand that the drink can be part of a set of measures aimed at weight loss and weight loss. It is necessary to change the diet, increase physical activity, physical activity.

Tea for weight loss: recipe

How to cook:

1. Take one thin layer of fresh mushroom;
2. Pour 100 grams of granulated sugar into 1.5 liters of water;
3. Mix it thoroughly in water;
4. Put the mushroom in sweet water;
5. Cool the tea;
6. Pour into a jar with a young mushroom;
7. Leave the jar open for insisting;
8. Wait 3-4 days.

The tea should become cloudy and the mushroom layer will begin to rise closer to the surface.

The tincture should stand for 7 days. After that, it is ready for use. The liquid is filtered. What is left in the jar is poured with fresh sweet black tea.

Some suggest using green tea instead of black tea for weight loss. The whole cooking process is repeated. You can choose slimming tea blends for the recipe, then the effect will be even more noticeable.

Rules for taking a healing drink for weight loss

How to use tea mushroom infusion:

1. Do not drink while eating;
2. Do not drink food;
3. If a calorie counting diet is chosen, then you need to consider that there are 38 calories per 100 grams in a drink.
4. It is not recommended to drink in the morning;
5. When taken on an empty stomach, heartburn and belching appear;
6. With increased acidity, you need to take mushroom kvass in a limited amount.

Tip: For optimal weight loss results, drink 1 glass half an hour before meals.

Who should not use tea kvass: harm and contraindications

There is a certain list of conditions of the body and diseases in which the intake of the drink is strictly prohibited.

The most severe contraindications:

1. Diabetes;
2. Gastritis and stomach ulcer.

Simultaneous intake of fungal kvass and antibiotics is prohibited: tsiprolet, nolicin. If you start treatment with kvass and take antipyretics, painkillers, the normal level of the state of the bone marrow decreases. The patient will notice a deterioration in the functioning of the nervous system.

Tea in large quantities adversely affects many vital systems of the body:

1. On the mucous membrane, burns may occur;
2. Blood clotting worsens;
3. Decreased kidney function.

There is a risk of getting anemia, shock. There is a real possibility of getting an allergic reaction.

Harm gives vinegar and jellyfish. They appear in the drink with improper preparation and care. Therefore, the infusion should not be too strong, sweet, tart.

More information about kombucha - in the next video.

Kombucha drink is characterized by its healing, tonic and taste properties, which have been known since ancient times.

Today, not only supporters of folk methods of treatment, but also official medicine recognizes its benefits for the human body.

In order for it to be as useful as possible, it is necessary to grow and maintain it correctly.

How to care for kombucha: conditions of detention

Depending on what conditions are created for kombucha, not only its taste, but also useful characteristics and chemical composition will change. In order for Kombucha to develop properly, it is necessary to adhere to the conditions for its maintenance:

1. Kombucha can live and develop perfectly in a spacious glass container, for example, in a three-liter jar. It may be a different dish, but it must match the size of the mushroom.

2. The glass container with the mushroom should not be in a bright place. Direct sunlight slows down the growth of kombucha, so do not put the container on the windowsill.

4. After the mushroom is cooked, do not close the container with a tight lid. In this case, there will be a lack of oxygen necessary for the respiration of the fungus. It will be enough to fold clean gauze 3-4 times and put it on top of the container.

7. Before pouring water, it is necessary to dissolve sugar and tea leaves in it. Do not pour tea on top of the mushroom or place it in water in which undissolved sugar remains. As a result of such actions, he will get burned and covered with brown spots. The same applies to tea brewing. Petals or granules from brewed tea should be completely removed.

8. To ensure the normal functioning of kombucha, it must be washed with clean water from time to time. Water can be tap, but it is better if it is boiled or spring.

9. Care must be taken to ensure that Kombucha does not die. This may be due to prolonged exposure to the same solution. A sign may be a change in color on the top of the fungus. It becomes brown. In this case, it must be removed from the container, rinsed in clean water, removed and discarded.

10. If you have been gone for a long time or you just forgot about the mushroom, then it may be left without liquid. He will begin to live again if he is poured with tea solution or sweet water. The fungus has the ability to be stored dry.

How to care for kombucha: what is poured into it

As you drink a drink from kombucha, it becomes necessary to replenish the habitat in which it is located. In order for him to be healthy, his proper nourishment becomes a regular procedure. To do this, you need to prepare a tea solution diluted with sugar. In a boiled, 1% tea solution, dilute the sugar in a ratio of 1 to 10. In such a prepared solution, you can move the mushroom itself or add this solution to the one in which it already lives.

It is necessary to ensure that the prepared solution is not very strong or saturated. This will slow down the growth of the fungus. The concentration can be lowered by adding boiled, cooled water.

Top dressing of the fungus or replacement of the solution is carried out constantly, approximately once every 3-4 days. With a decrease in ambient temperature, this procedure is reduced to once every 6-7 days. In order for the mushroom drink to be more saturated, the feeding process can be carried out more often.

How to Care for Kombucha: How to Wash and Divide

Kombucha needs constant care and attention. It is not enough just to put it in a container, drain the drink and recharge from time to time. So what kind of care does kombucha require?

So that the mushroom does not die, it must be washed periodically. It is usually washed with cool, preferably running, and clean water. It must be washed very carefully, because if the water pressure is strong, then the structure of the fungus can be damaged.

Also, while washing it should be held gently. Mechanical damage can lead to damage to the integrity and it will die. Having finished "bathing", the mushroom returns to its usual environment, is filled with a weak sweetish solution of tea.

In summer, at higher ambient temperatures, the fungus is more active than in winter. Wash it and change the tea solution more often. The washing process is recommended to be carried out once every 3-4 weeks in winter and at least once every 1-2 weeks in summer.

In addition to constant care for the fungus, a major cleaning of the container in which it lives is necessary. The jar in which the mushroom is located must be thoroughly washed, removing mucus, possible algae and other substances. After that, the jar is filled with a new tea solution and a new product is prepared.

Reproduction of kombucha is very simple. To do this, it is necessary to separate the upper part of the fungus and move it to a clean container with warm water. A new mushroom should stand in a dark place at room temperature for at least a day. As soon as the film of the mushroom begins to rise and exfoliate, you can move the young mushroom into a sweet tea solution. 2-3 days after the mushroom is moved, it will noticeably increase in size and the drink can be consumed. The period of life of kombucha, when it produces the highest quality drink, is a couple of months.

How to care for kombucha: beginner mistakes

Drinking their kombucha is not only tasty, but also healthy. However, all the taste and medicinal properties of the fungus are preserved if it is properly cared for. Beginning "mushroom pickers" make some mistakes that prevent kombucha from producing a drink:

1. By placing a young kombucha in a glass container, you do not have to wait for an instant result. There is a period of growth and maturation. Be patient and let the mushroom grow.

2. An attempt to put sugar on top of the mushroom and thereby increase its productivity will lead to negative consequences. The consequence of this can be a burn of the fungus and its death. Sugar is added exclusively in a diluted state.

3. The mushroom must be constantly bathed. In no case should you tear off the lower, nondescript layers of the fungus, but leave the beautiful upper one. It is the lower layers that produce those elements, as a result of which a delicious drink is obtained.

4. The mushroom should float only horizontally, smooth side up. If it is turned upside down, then it must be returned to its normal position, otherwise there will be no drink.

5. It is necessary to constantly refresh the water of the mushroom after drinking a drink. If the water is not refreshed, then the acidity will increase in the tea solution. If you do not want to drink the drink, then just pour out some of it and pour in a fresh solution.

6. It is impossible to use metal utensils under the solution, as the fungus produces acid. The reaction of acid and metal will cause the product to go bad.

7. Most often, the fungus dies when still uncooled tea is poured onto it from a mug or teapot. If you accidentally “boiled” a mushroom, do not throw it away immediately, remove the top part, maybe it will survive and will delight you with a healthy drink for a long time.

Kombucha is a biological substance that looks like a jellyfish, its beneficial properties are known to many, today it is grown at home and taken for years, rejoicing in improved health.

Even in ancient China, kombucha had a reputation as an elixir of health, it was considered a remedy for all diseases. There is an opinion that the inhabitants of Ceylon were the first to master the use of kombucha, from there he moved to India and China, and then the inhabitants of Manchuria and Eastern Siberia met him.

What is useful Kombucha

If you still don’t know how kombucha is useful, then you should definitely familiarize yourself with the list of diseases that can be cured with this remedy:

• tonsillitis;
• vegetovascular dystonia;
• conjunctivitis;
• gastritis;
• flu;
• SARS;
• constipation;
• wounds;
• chronic enterocolitis;
• diseases of the stomach and intestines;
• diseases of the liver and gallbladder.

In addition, the beneficial properties of kombucha are manifested in the treatment of tuberculosis, it well supports the body of a person suffering from diseases of the central nervous system.

Since kombucha has antibacterial properties, it is recommended to use it for the treatment of diseases of the nasopharynx, as well as the oral cavity. Many people advise gargling with a warm solution of the fungus (1:10, 1 part of the fungus to 10 parts of warm water) for sore throats - this should be done every hour.

A sour drink obtained from kombucha should be drunk daily, 2-3 glasses each: it has a beneficial effect on the entire body and serves as a good prevention of inflammatory and infectious diseases.

For the treatment of stomatitis, a mushroom is also used, rinsing their mouth every 30 minutes.

This remedy helps well if it is necessary to relieve inflammation from the mucous membrane of the eyes or cure barley: you need to dilute 1 part of the mushroom infusion with 20 parts of water and drip several times a day.

In order to get rid of the symptoms of a cold, you should prepare an alcohol tincture. The most “infused” mushroom is best suited for these purposes - maybe you have one that is stored for about a month. 4 parts of vodka are added to 1 part of this infusion and kept in a dark place for 2 weeks. Then it must be filtered, and the tincture is ready for use: it should be drunk 3 times a day for a teaspoon.

Useful properties and contraindications

In addition to the described beneficial properties of kombucha, its cosmetic effect is known. For example, it is recommended to rinse oily hair with infusion of the fungus (about a week old). The same infusion perfectly cleanses the skin of pustules, acne, relieves irritation: it is enough to moisten cotton wool in the fungus and wipe the face several times a day.

Studying the beneficial properties and contraindications of kombucha, experts came to the conclusion that it is almost completely safe: the infusion of the fungus can be used by pregnant women, nursing mothers, and young children.

However, some caution must still be observed. For example, it is contraindicated to drink kombucha for those who suffer from:

• increased acidity of gastric juice;
• diabetes mellitus;
• gout;
• fungal diseases;
• stomach ulcer;
• individual intolerance.

Another important warning: kombucha contains alcohol, albeit in negligible amounts, which means that, despite the many useful properties, there is a main contraindication - it is better not to use it for those who are going to drive.

Where to get kombucha

If you decide to start treatment or just support the body with this remedy, you need to know where to get kombucha. First, find out from whom you can take a fungus shoot - it is also called a “baby”. Ask your acquaintances, friends, or look for kombucha on Avito. A very small piece is enough, it grows and multiplies relatively quickly.

How to grow kombucha at home

The next exciting question will be how to grow kombucha at home? The shoot that you managed to take should be placed in a three-liter clean and dry jar. Separately, brew 100 g of the most ordinary tea with 1 liter of boiling water. Add a little sugar - about 40-60 g, previously dissolved (required!) In a small amount of boiling water. After the tea has cooled, pour it into a jar of mushrooms.

How to care for kombucha

It is not enough just to fill the mushroom with tea leaves - you need to know how to care for kombucha so that it does not die, but successfully grows and benefits. Be sure to store it in the shade, away from direct sunlight - they can destroy it.

The air temperature in the room is also important - it should not be lower than +25 degrees, since in a colder room the mushroom can freeze.

The infusion should be periodically drained and the mushroom should be poured with fresh tea leaves. In summer, this is done every 2-4 days, in winter it can be done less often, after 5-6 days. It must not be allowed to stagnate, otherwise the substance will be covered with a brown film that prevents the penetration of oxygen. The fungus is a living organism, and with poor care, it dies.

In addition, every three weeks it is imperative to rinse the kombucha with clean water at room temperature.

After each washing and pouring fresh tea, the jar with the mushroom should be covered with gauze folded several times to prevent dust from getting inside the dishes. The mushroom is infused for 8-15 days: after this period it is ready for use.

How to drink kombucha

It is very useful to drink a glass or two of kombucha on an empty stomach, immediately after waking up. It will prepare the gastrointestinal tract for breakfast, set up the body for proper digestion.

A good effect on the stomach and on the body as a whole produces half a glass of kombucha drunk at night.

In total, from 300 to 500 ml of a healing drink can be consumed throughout the day.

It is important to know how to drink kombucha correctly if you want to diversify its taste. For example, you can enrich the taste and improve the healing qualities of kombucha with various herbs: for example, add a couple of teaspoons of chopped herbs to a liter of tea with which you are going to fill the mushroom. The only thing to avoid are herbs containing essential oils, such as lavender, sage, etc.

You can brew rose hips with boiling water, first you need to insist on their hour, then strain and add to kombucha.

How to lose weight with kombucha

Of course, kombucha by itself will not help you lose weight, but it works great in combination with other drugs. Drink six glasses of infusion a day: an hour before meals - a glass, and two hours after eating - another glass. Of course, nutrition should be correct, contain nutrients and a minimum of calories. The course of treatment is 3 months, then you need to take a break for a week.

Regular use of kombucha helps to remove edema, helps to get rid of body fat, and normalizes metabolic processes in the body.

Olga Moiseeva for the Women's magazine "Charm"

A rather simple organism, resulting from the antagonistic relationship of yeast fungi with acetic acid bacteria, is one of the most popular and strange "creatures" grown at home. The appearance of zooglea (kombucha) is the most unsightly and even frightening, but the pleasant-tasting, lightly carbonated drink formed as a result of its vital activity has no analogues in terms of its rich vitamin composition and a huge range of healing properties.

Where to get kombucha and how to use it correctly? All answers on the topic - further.

What is a medusa mycete?

Kombucha (otherwise, medusomycete) is a constantly functioning symbiote, the body of which is formed due to the unique and mutually beneficial relationship of two types of bacteria. Even by the appearance of the liquid floating on the surface in a jar of kombucha, you can determine its two main components:

Through the continuous work of acidic bacteria, the primary nutrient liquid - sweet tea in a jar - is gradually transformed into a complex enzyme composition, including a minimal amount of ethyl alcohol. The action becomes possible due to the main catalyst - sugar, therefore, it is not recommended to replace the traditional sweetener with any analogues, including honey. How much sugar does kombucha need for catalysis? In fact, the process starts already with one tablespoon, but to improve fermentation and get a pleasant taste, you will have to put at least five spoons.

The composition of "kvass" medusomycete

The only environment in which the medusomycete feels most comfortable is moderately strong tea brewing, which combines such important and necessary elements for the growth of the fungus as vitamin C and caffeine. Only by receiving sufficient nourishment and the ability to produce new fibers of the lower productive layer, Kombucha can synthesize a valuable drink, the benefits of which have been known for several tens of centuries ago.

The composition of the finished product obtained as a result of the vital activity of zooglea:

• organic lemon, apple, oxalic, acetic;
• vitamins: C, D, B;
• ethanol;
• enzymes: zymase, lipase, carbohydrase, levansucrase, catalase;
• lipid complex: fatty acids, sterols, foefatides;
• mono-poly- and disaccharides;
• pigment substances: chlorophyll and xanthophyll;
• tannin;
• natural antibiotics.

It should be noted that the beneficial properties of kombucha and the amount of valuable substances in the drink are unstable. They depend on the quality of care, the location of the container with the jellyfish (temperature and light conditions) and the properly prepared nutrient medium (tea). How to care for kombucha in order to get the maximum benefit from its use and what is this benefit expressed in?

Benefits of kombucha

To obtain a positive result, kombucha (mushroom kvass) should be consumed regularly and at least 100 ml per day. It is this amount of a drink drunk by an adult that will be sufficient to maintain a good tone of the walls of blood vessels and prevent the formation of atherosclerotic growths in them.

In addition to the strengthening and supporting effect on the cardiovascular system, the beneficial properties of Kombucha also apply to other pathological conditions of the human body:

• defeat by Staphylococcus aureus;
• intestinal disorders, dysbacteriosis, toxic poisoning;
• metabolic disorders (including at the cellular level);
• reduced immunity;
• weakness of the nervous system;
• low hemoglobin;
• colds.

Enzymes and antioxidants in the composition of the drink will help to cope with migraines, the negative effects of radiation therapy, diseases of the genitourinary and pulmonary systems. It is recommended to drink kombucha for tuberculosis, chronic otitis and laryngitis, inflammation of the maxillary sinuses and joint diseases.

Externally, the infusion is used for compresses and washes with barley and conjunctivitis, hemorrhoidal bumps and non-healing ulcers, with stomatitis and after complex tooth extraction. Drinking the infusion in a warm form is recommended before bed for those who suffer from insomnia or neurosis.

The benefits of medusomycete infusion are undeniable, but where can I get kombucha? It is almost impossible to find it in free sale, except perhaps "from the hands", from people who are specially involved in its breeding. Is it possible to make kombucha from scratch and how to start the process?

How to grow zooglia yourself

A universal container for growing kombucha at home is considered to be an ordinary 3-liter jar of transparent glass, which should be washed well before use. After the container is prepared, proceed directly to the brewing of tea infusion, in which the mushroom will form.

How to prepare kombucha:

• for 3 liters of water take: 5 tbsp. spoons of loose leaf tea and 5-7 tbsp. spoons of sugar;
• brew strong tea, insist it for 15 minutes;
• strain the finished solution through three layers of gauze;
• fill the jar just below the level of the “shoulders” and wrap gauze around the neck so that air can freely penetrate inside.

How to care for kombucha? The container is placed in the kitchen separately from other products and out of places lit by the sun. Normally, on the 9-11th day, an unpleasant, sour smell appears from the jar, which lasts 2-3 days. On the 15-17th day from the moment the nutrient base is poured on the surface of the liquid, it will be possible to see a thickened cloudy layer - this will be a young mushroom, which in no case should be disturbed. Zooglia should be allowed to grow for at least another 30 days, or better - a month and a half, and only then for the first time remove it from the jar and change the nutrient medium to a new one.

It is impossible to use the drained liquid obtained during the long time of formation of the medusa mycete.

Proper care of kombucha

Periodic care for medusomycetes consists in washing the body of the fungus once a week under running water and replacing the finished slightly carbonated drink with a fresh tea solution. It is very important not to forget to strain the tea and completely dissolve the grains of sugar in the hot liquid. Tea leaves adhering to the delicate substance of zoogley or unmixed sweet crystals can provoke a burn of the mucous surface of the yeast body and even lead to the death of the fungus.

It is not necessary to prepare a strong brew every time - just the one insisted for ordinary tea drinking is enough. The only condition is that the tea substrate must not be placed in disposable bags. The amount of sugar is also adjusted to taste, starting from the absolute minimum - 1 tbsp. spoon for 0.5 liters. tea solution.

Before transferring the mushroom to the renewed nutrient medium, it is allowed to cool to 20-25 ° C, and the fungus itself is washed under a stream of slightly warm running water from plaque and excess mucus. In winter, the “bathing” procedure is carried out less frequently than in the warm season - on average, once every three weeks.

The jar is kept in a shady place, controlling that the ambient temperature does not fall below 20 ° C, which is comfortable for the medusa mycete. Under such conditions, the period of "ripening" of kvass will be 3-4 days. Without fail, at least once a week, it is required to refill the jar, adding at least a third of the volume of fresh liquid, otherwise the fungus will be poisoned by its own decay products.

Kombucha with rose hips and medicinal herbs

How to grow directional kombucha and is it possible? In some cases, people have to use decoctions of medicinal fruits for a long time, the effect of which on the body gradually decreases. A concentrated medusomycete is able to stimulate the usual infusion, bringing a large amount of its own benefit to it and significantly enhancing the healing properties of the plant substance.

For a tasty and rich vitamin drink, use the fruits of hawthorn, wild rose or honeysuckle. A liter of decoction is prepared from 2/3 cup of sorted fruits. The liquid is infused for a day under the lid, then it is filtered and poured into a 3-liter jar, where about 1.7 liters of sweetened tea leaves are added next. The jar neck is tied with gauze, and the mushroom, as in the recipe with regular tea, takes about two months to form.

They take care of kombucha as in the first case - periodically draining the spent infusion and replacing it with fresh tea solution, with the only difference being that 30% of the filtered liquid will be a decoction of the selected fruits.

Mushroom reproduction

Along with the question of how to grow kombucha, many people ask - how to correctly divide it into several independent jellyfish so as not to damage the main organism? You need to remove the entire top layer and only with your hands, without the help of a knife or other devices. If the plate of the fungus is torn, it will die, and the same is true if you try to exfoliate a still young, not ready to divide, zooglia.

It is easy to determine the readiness of the mushroom for reproduction - it will thicken significantly in size and will look like a puff pastry pie. In this case, the mushroom is removed from the jar, washed, and the “dome” is carefully separated right under running water. Then the old mushroom is transferred to a fresh tea solution, and the young one is left for one day in a container with clean boiled water. After 24 hours, you can transplant into a separate "tea" environment and it. If everything is done correctly, the young organism will expand significantly in the first three days and form a large number of gas bubbles around the emerging body.

Mushroom growing mistakes

Beginners who do not yet know all the nuances of how to care for kombucha often make mistakes that lead to illness or even death of the organism grown in the bank. Most often, the rapidly changing color of the medusomycete and the violation of its natural structure helps to understand the cause of the oversight.

The mushroom has darkened or brown “blots” have appeared on it:

• The nutrient fluid has not been replaced for a long time, and the body began to self-oxidize. Kombucha that has sunk to the bottom of the jar will also mean that an immediate replacement of the tea solution is required.
• It's hard for the medusamycete to breathe - maybe the fabric covering the neck of the jar is too dense, or the vessel was accidentally closed
• Heterogeneous spots on the top of the zooglea often mean burns from adhering tea leaves or grains of sugar. The fungus dies from such damage, so the damaged layer will have to be removed and discarded.
• The fungus "froze" and stopped developing. This happens when the temperature around the jar is below 20 ° C. If the fungus is “hot”, it will react in much the same way, but at the same time it will precede the disease with violent activity and surround itself with a layer of bubbles.
• Incorrectly selected dishes for storing the mushroom. If metals are present in the container, the fungus will oxidize itself and make the drink unusable. An ideal vessel for the life of an acetic acid culture is a glass jar.
• Medusomycetes were “boiled” by pouring too hot tea solution from above, right on the surface of the fungus. If you quickly take action and exfoliate the fungus, removing the “dome” affected by burns, then the main part of the body can be saved.

For a number of reasons, a medusomycete can "tip", turning its smooth side to the bottom of the jar. This will not immediately affect the health of the fungus, but the oxidation of the drink will stop immediately. The mushroom should be carefully turned over with your hands and carefully inspected for damage to the mucous surface.

How to drink "mushroom kvass"

It is necessary to use kombucha, like any other agent that actively affects the body, according to a certain scheme, in which only the amount of drink consumed will vary. A person with a healthy stomach can drink up to three glasses of "homemade soda" per day - 200 ml in the morning and another 200-400 ml during the day, splitting the entire volume of medicinal kvass into 3-4 doses. For children, the elderly or those who have problems with the gastrointestinal tract, a single dose should be reduced to 30-50 ml of the drink.

They drink the infusion not earlier than an hour after eating, when the main part of the food is already digested, or 30-40 minutes before eating. The duration of the course is up to 2 months, after which you need to rest for a couple of weeks and allow the body to “respond” to the treatment.

Kombucha in cosmetology

The unique, vitamin-rich acidic environment of kombucha acts on the skin in two directions at once:

• as a natural antiseptic - stopping the reproduction of bacteria in the layers of the epidermis;
• as a natural antioxidant - slowing down the aging process by stimulating blood microcirculation in the upper and middle layers of the skin.

In the first case, it is enough just to wipe the problem areas of the skin - acne or areas of increased sebum formation in order to notice the result in a week. Large pores will noticeably shrink, micro-inflammations will go away and the number of comedones will noticeably decrease. With regular (morning and evening) rubbing of the face with chilled kvass, problem skin will stop giving out a greasy sheen and react with rashes to any changes in hormonal levels or environmental irritants.

To restore elasticity to aged or tired facial skin, a slightly warmed drink is used. A gauze compress is impregnated with liquid and applied to the entire face, from time to time slightly pressing the gauze to the skin. The time of the whole manipulation is from 10 to 25 minutes, the number of procedures is unlimited.

With pronounced signs of aging - wrinkles and age spots, it is recommended to use the mycelium of the fungus, that is, the top removed layer of the substance, which is completely applied to the skin surface and kept for about 20 minutes. After such a compress, it is recommended to immediately wash with warm boiled water and apply a moisturizer to the skin.

Japanese kombucha is used in several areas of our life: cooking, medicine.

If you decide to keep the mushroom at home, you need to know how to grow kombucha, how to properly care for the Japanese mushroom at home.

How to care for kombucha?

In order for the mushroom to bring joy and benefit, you need to take care of it, since it is a living organism. It should be handled correctly, then you can be guaranteed to get a truly healing drink. How we care for kombucha growing at home depends not only on the taste of the infusion, but also on its chemical composition and beneficial properties. Studies have shown that tea infusion is essential for the development of the fungus. The mushroom almost does not consume its components, namely tannins, aromatics and other substances. But he is very sensitive to the absence of tea infusion. Without tea, he cannot synthesize ascorbic acid, which is necessary for his life.

If kombucha satisfies all the conditions at your home, then already on the 4-10th day it begins to produce a healthy drink that tastes like strong highly carbonated kvass. Gas bubbles and acetic acid are “provided” by yeast and acetic acid bacteria, and tea and some types of yeast give a specific flavor to the infusion.

Where to keep kombucha?

At home, kombucha is kept only in glass containers that are suitable for it in size. As a rule, this is a 3-liter jar.

The mushroom should not be kept in a metal dish, unless it is stainless steel, as the acids produced by the fungus can react with metals. You can use a container made of high quality synthetic materials, such as polyethylene or polypropylene. Containers made of polyvinyl chloride (PVC) or polystyrene should not be used.

Well, if the jar with the mushroom will stand in a shaded place, let it be a separate box with good ventilation and no foreign odors. Direct sunlight and cold inhibit the development of the fungus, so it is better to keep it away from the window. To properly care for kombucha, monitor the temperature in the room. The optimum temperature for it is about 20-25°C. If the temperature at home is below 17C, it is harmful for the fungus, as it reduces its activity and blue-green algae can start in it. You should not close the jar with the mushroom, because it needs to breathe. It is enough to close the jar with gauze or a clean napkin. This will not only allow the fungus to breathe, but also protect it from dust and insects, in particular fruit flies.

Kombucha is placed only in boiled water with sugar already dissolved in it and tea brewing. Raw water contains many soluble calcium salts, which form calcium gluconate with gluconic acid, which precipitates. In no case should sugar be poured directly onto the mushroom or placed in a solution with insoluble sugar. This will cause burns in the form of brown spots on the body of the fungus. The tea solution for the fungus should not be too strong, because too concentrated tea will inhibit its growth. Leaves or granules of tea leaves should not remain in the tea solution, this is very harmful to the fungus and can injure it.

How to wash kombucha?

Periodically, kombucha grown at home must be washed in clean water - from the tap or, if possible, with spring water. In summer, this is done with a frequency of 1 time in 1-2 weeks, in winter - 1 time in 3-4 weeks. You can not put the mushroom in hot tea infusion, it will die.

If the upper part of the kombucha begins to turn brown, then it begins to die. This usually happens due to the fact that the mushroom has stood in the infusion.

So that he does not completely die, he is washed, the top layer is separated and placed in a new tea infusion. Keep in mind that kombucha “works” more intensively in summer than in winter, which means that the solution is changed more often. If you forget about the mushroom, stop caring for it, then all the liquid will evaporate. You can bring it back to life by flooding it again with sweet water or tea infusion. It turns out that kombucha can be stored for some time in dried form.

Reproduction of Kombucha

If the kombucha infusion is poured into a separate container and left at room temperature, after 7-14 days a thin translucent layer will appear on its surface - a colony of microorganisms, which after a while will become an adult fungus.

Sometimes kombucha growing at home is “reborn”. It happens in the following way. The fungus sinks to the bottom of the jar and separates from itself a new clean transparent film. This film is a daughter of kombucha. In this case, the old mushroom can either be thrown away or used further, having previously transplanted the child into a new container. If the old mushroom is already very thick, it is great for making vinegar, as it begins to produce a lot of acid.

If the kombucha has become too thick, accumulated many layers and it is inconvenient to take care of it, and the drink turns out to be sour, detach a part of the mushroom and transplant it into another container or present it to relatives and friends, talking about its beneficial properties.

Kombucha at home

For optimal growth and development of the fungus, a 10% sugar solution with the addition of black or green tea infusion is required.

Japanese kombucha recipe

So, to prepare an infusion of kombucha, you will need: kombucha (sourdough), about 100 g of white refined sugar (5 tablespoons without a slide), 2 teaspoons of green or black tea, 1 liter of water, a 3-liter glass jar, elastic band or elastic band, gauze.

A not very strong infusion is prepared from sugar and tea. It is best to brew tea for at least 15 minutes. Sugar should be completely dissolved, and there should be no pieces of tea leaves. Loose tea can be replaced with tea bags. Pour the mushroom, placed in a jar, only with a cooled infusion, otherwise the mushroom will die. If the mushroom is young, then a little infusion is added to the tea from the jar where it was previously contained. The amount of infusion should be approximately 1/10 of the total volume of liquid.

After the mushroom has been placed in a jar and filled with infusion, the neck of the container is covered with gauze and fixed with an elastic band. Gauze is needed so that the fungus can breathe, and dust, plant spores, and small midges do not get into the jar. The jar is placed in a dark warm place at home. It is recommended to insist the mushroom for 4-10 days, after which it is ready for use. Fermentation time depends on air temperature. The higher the temperature, the faster it will infuse.

When the drink reaches (to taste) the desired acidity, the mushroom is taken out with clean hands and washed under cold running water. Then they are again lowered into a jar with infusion prepared according to the same scheme.

How and where to store Japanese kombucha infusion?

The finished drink is poured into another container to the brim and closed with a tight lid. To make the infusion even better, it is allowed to ripen for a few more days (optimally 5 days) in a cool place. Without access to air, bacteria cease to perform their function, and yeast continues to work, producing gas. The result is an excellent carbonated drink. Before drinking, the infusion is filtered through gauze or a strainer.

If the mushroom is already old and has reached a thickness of several centimeters, then its infusion can be drunk every day directly from the jar, while not forgetting to make up for the loss of fluid with a new portion of cold sweet tea.

The area of ​​the fungus depends on the area of ​​the container in which it "lives".

It is very convenient to have two cans, in one of which the mushroom will “live”, and the finished drink will merge into the other. The infusion can be stored in the refrigerator, closed, for quite a long time. At the same time, its healing and taste properties will not change at all.

The benefits of kombucha for the body: video