In the 70-80s, in every Soviet family in the kitchen you could see a three-liter jar with an incomprehensible slippery cake floating in a yellowish liquid. Any child knew that this was kombucha; it makes a delicious, sweet and sour refreshing drink. It perfectly quenched thirst on hot days. For some time, the mushroom was undeservedly forgotten. Now many people are returning to natural products. But not everyone knows how to care for this drink, how to store kombucha.
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What are the benefits of kombucha?
Kombucha, also called kombucha, is a slimy formation that resembles a jellyfish. Many people don't like its appearance, but it is extremely useful. The mushroom is a mixture of acetic acid bacteria and yeast fungi. It is capable of turning regular tea or green tea into a carbonated drink. In Ancient China, this drink was valued for its properties.
The tea drink contains:
- organic and fatty acids;
- carbohydrates;
- vitamins B1 and C;
- tea caffeine;
- digestive enzymes.
It improves digestion by supplying the body with necessary digestive enzymes. Tea is useful to drink for dysentery, diarrhea, intoxication, poisoning. Kombucha perfectly helps with viral diseases; you can gargle with the infusion and rinse your nose. It has a wound-healing effect; if you apply it to a wound, it will heal faster and the inflammation will go away. This tea is useful for people over 45 years of age; at this time, the amount of enzymes produced by organisms decreases, they need to be replenished.
Kombucha contraindications
It is forbidden to drink kombucha if you have the following health problems:
- for gastritis, gastroduodenitis, serious gastrointestinal diseases;
- allergies;
- for diabetes mellitus;
- increased acidity;
- pregnant women;
- children under three years old.
How to care for kombucha
For the normal functioning of the kombucha body, a tea solution is needed. Anyone can handle the cooking. For a liter of water, 2 teaspoons of tea leaves and 5 tbsp. spoons of sugar. Regular tea is prepared, sugar is completely dissolved in it. The tea must be cooled to room temperature and strained. Then pour into a clean three-liter jar, put the mushroom in it, and cover the jar with gauze.
It is recommended to place the jar in a dark place; it will feel comfortable at a temperature of 20-25°C. The drink is usually ready in 5-10 days. The maturation time depends on the temperature in the room and the age of the kombucha. If you do not drink the resulting drink, a new layer may appear on the surface, which will grow and turn into a new mushroom.
It is better to drain the prepared drink regularly; you can consume it immediately, or you can put it in the refrigerator in a tightly closed container so that it infuses a little. The result is a real carbonated drink to quench your thirst.
Long-term storage of kombucha
Sometimes there is a desire to take a break from drinking the drink. How to preserve kombucha if you are going on vacation or a business trip? To do this, you should place the mushroom in a freshly prepared tea infusion, place it in a cool place, this could be a pantry, a balcony, or a dark place on a windowsill in winter. While the mushroom is resting, it is necessary to take out the jar, rinse it, and make a new solution for it.
Some people prefer to use kombucha only during extreme heat in the summer. Therefore, in winter it is removed. For such long-term storage, it is better to place the mushroom in a plastic bag, removing it from the jar. Place the bag in the vegetable compartment in the refrigerator. The cold will slow down the activity of bacteria and yeast, they fall into deep sleep. Once the mushroom is placed back in favorable conditions, it will begin to produce a tasty drink.
There is a way to store kombucha in a dried state. The mushroom is washed, placed in a dry plate and turned over periodically to prevent mold from appearing. It is better to place the plate at the bottom of a deep container, cover it with gauze or cloth to prevent dust and other harmful microorganisms from entering. Once the mushroom is dry, it can be stored in the kitchen cabinet or refrigerator. To revive such a mushroom, you need to take a regular solution of sweet tea. Within a week the mushroom will return to normal. The first infusion should be drained, and then the mushroom will begin to produce a healthy drink as usual.
Rules for storing kombucha
- Do not store mushrooms in metal containers.
- The jar needs to be sterilized periodically and thoroughly washed regularly.
- It is recommended to strain the drink through a plastic strainer.
- Do not close the jar tightly. Kombucha cannot live without oxygen.
- You should not keep the jar of mushroom in the sun; drafts should also be avoided.
- The mushroom should be washed with cool boiled water at least once a week in the summer; this should be done less often in winter.
- When pouring a new solution, you need to be careful so that grains of sugar and tea leaves do not get on the mushroom.
- You need to regularly inspect the mushroom for any painful areas, mold, or damage.
Tea mushroom appeared in Russia at the beginning of the twentieth century and became widespread in the 80s. Nowadays, it is undeservedly forgotten and is quite rare, despite the fact that the drink obtained with its help has valuable therapeutic and prophylactic properties.
Instructions
mushroom- quite strange looking
culture
The upper part is dense and shiny, and the lower part looks like a cluster of hanging threads. Biologically, it is a symbiosis
yeast
mushroom ka and acetic acid bacteria. Most often for the content of tea
mushroom A
use
3 liter glass jars. Under no circumstances use metal utensils or containers made of polyvinyl chloride or polystyrene for this purpose.
Keep a jar of tea
for him. It is best to place a container with
mushroom ohm in a special box. Try to ensure the box is ventilated and free of foreign odors.
Cover the container with a napkin or gauze to prevent dust and insects from getting in, but under no circumstances cover the jar with a lid. The mushroom should.
Tea is best
mushroom feels at a temperature of approximately 25 degrees. Temperature below 17 degrees
for him.
preparations
tea solution, use only pre-boiled and cooled water. Cannot be placed
mushroom into water with poorly dissolved sugar or simply sprinkle it on top. This causes burns on his body.
mushroom must be washed periodically, preferably in spring water. This is necessary in summer
in 1 – 2, and
in 3 – 4 weeks.
The fungus may become sick and die if the tea solution is not changed for too long. If a brown coating appears on the top layer, rinse thoroughly
mushroom, remove the top layer and place it in
tea solution
If tea
mushroom for some reason it was left without your care and attention (for example, during a long departure), the water evaporated from it and it dried up, do not rush to throw it away. The mushroom will come to life if it
fresh tea solution
What to do if you decide not to use tea for a while mushroom, but want to save it? Remove part mushroom A. Place the jar in the refrigerator. Rinse frequently mushroom cool water. At low temperatures, its activity decreases noticeably.
Sources:
- how to dry kombucha
Kombucha as a very healthy drink gained particular popularity in the 80s of the last century. Currently, its popularity is returning. How to get kombucha at home?
Instructions
Leave the strong brew of black tea in a warm place for three days. After this time, its surface will begin to become covered with an oily film that is slimy to the touch. Let the “embryo” gain strength and get stronger. To make the process go faster, add a pinch of sugar to the brew. A month and a half later, the ex
will take on the usual mushroom shape and dense consistency. Now it can be placed in a 3-liter jar in a permanent place and the “miracle healer” can be cared for in accordance with generally accepted traditions.
Use another method
receiving
Kombucha If you do not have a piece of the mushroom itself, but have the water in which it developed, do the following: pour 2-3 tablespoons of sugar (per liter) and drunk tea into the liquid. After a week, this entire mixture will begin to peroxidize, and a thin film will form on the surface.
Place a 3-liter jar of mushroom in
a place where she won't be
But so that you don’t forget about it. Cover the drink with four layers of gauze and tie it, otherwise midges may appear. You cannot cover the jar with a lid, because... the mushroom must breathe.
Use the body of one kombucha to produce another. Carefully remove one layer of an adult multilayer mushroom. Rinse with cool boiled water
this part, and then fill it with warm water in a three-liter
Cover the jar with gauze and leave the mushroom for 1-1.5 days. Do not feed a newborn mushroom into this
No tea. After a day or a little more, you should place the fungus in the prepared solution.
Prepare a solution for kombucha: take 2 teaspoons of black
leafy
tea and make a brew. Strain the resulting tea leaves and pour it into hot boiled water. Add sugar at the rate of 2-3
canteens
spoons per liter of water and mix the solution well so that the sugar dissolves.
Gently lower the mushroom into the cooled solution. The optimal temperature for the existence of the fungus is 25°C. At low temperatures (below 17°C) the fungus does not develop.
Sources:
- where to get kombucha
Kombucha is a drink that is not only tasty, but also healthy. At the same time, he is quite capricious and requires constant care. Kombucha not only enriches the body with vitamins, but also helps in the treatment of sore throats and colds no worse than a potent medicine.
You will need
- To grow mushroom:
- - 3 liters of tea;
- - 1.5 cups of sugar.
- To prepare tea kvass:
- - 2.5 - 3 liters of tea;
- - sugar to taste.
Instructions
mushroom you can take it from acquaintances or friends, or you can
grow
ourselves. It doesn't require many ingredients and a few months of patience. Take a jar, preferably a 3-liter one, pour a medium-sized tea solution into it.
fortresses
(Not good
But not weak either).
Place the jar in a warm place and leave. Within a few days you will notice a thin film like mold on the surface of the tea. Actually, this is our mushroom, however, he still has to grow and grow. The full process can take up to 2 months, but it can be sped up by sweetening the solution. Sugar makes the breeding ground for bacteria even more favorable, and mushroom begins to increase right before our eyes.
mushroom is
a rather dense slimy substance, similar to a sea jellyfish. Once this happens, you can
prepare a drink
First, rinse
mushroom Wash the jar under cool running water, it will become an excellent “home” for your pet.
Prepare a tea solution, add sugar to taste, stir well, leave until cool. Remember that hot liquid
mushroom You can’t flood it, otherwise it will die. Also undesirable is the ingress of sugar crystals or very strong tea leaves. Pour the solution at room temperature into a jar. The mushroom will go down for a while, but then rise. As a rule, in winter it is time
preparing carbonated
amounts to
about 5 days, in summer – 2-3.
Pour the finished tea kvass into another container and store
in a refrigerator
mushroom Arrange water procedures. Rinse it to remove excess mucus and fibers. If necessary, separate the “old” part, put it back in the jar and fill it with fresh solution. Don't forget to rinse the jar too.
Use gauze or a special lid with holes, mushroom must "breathe". Oxygen is necessary for bacteria to function. If you have separated the old part, then add it to the solution for the young mushroom and a little ready mushroom a lot of insistence so that he adapts faster.
Sources:
- how to make kombucha solution
Japanese mushroom, kombucha, Japanese sponge, tea jellyfish, Fanga mushroom are different names for the same group of organisms, with the help of which you can get a slightly carbonated drink with a pleasant sweet and sour taste. Kombucha infusion contains many biologically active substances, which makes it a healthy drink.
Kombucha is
acetic acid bacteria and yeast fungi, forming a thick layered film that
on the surface of the liquid nutrient medium. The official name of the Japanese mushroom is “medusomycete”. Its appearance resembles a jellyfish: the kombucha is smooth, dense and slippery on top, and covered with numerous threads on the bottom. During fermentation, yeast converts sugar into alcohol and carbon dioxide, and bacteria, in turn, oxidize the alcohol to acetic acid. Kombucha infusion is usually called kombucha.
The tea jellyfish is native to China. Kombucha was first mentioned in written sources around 250 BC. According to these sources, the mushroom was obtained by accident: it appeared independently on the surface of someone’s forgotten sweet tea. The Chinese tried the drink and appreciated its pleasant, refreshing taste. Later, the beneficial properties of kombucha were noticed, due to which it began to be called the elixir of health and longevity.
The Fanga mushroom came to Europe and Russia only in the 20th century. Scientists became interested in the healing properties of medusomycetes and conducted relevant research. As a result, official science has confirmed the benefits of kombucha.
Tea kvass contains various organic acids: acetic, oxalic, lactic, malic and citric. They maintain the acid-base balance in the human body and improve the digestion process. In addition, the mushroom infusion contains gluconic acid, which stimulates metabolism and increases muscle performance. Tea kvass is rich in vitamins, including vitamin B5, vitamin C, vitamin PP, as well as enzymes, tannin and caffeine. The finished drink contains little alcohol - about the same as in regular kefir.
Drinking kombucha infusion normalizes the stomach microflora, improves the nervous system, lowers cholesterol levels, strengthens the immune system, alleviates hangover symptoms and causes a surge of vivacity. Externally, tea kvass is used to gargle for sore throat and tonsillitis, to treat burns, seborrhea and pustular rashes on the skin.
Tea kvass is prepared in a large glass container. Most often, ordinary three-liter jars are used. To obtain 2.5 liters of mushroom infusion, you will need 2 liters of boiled water, 2-3 teaspoons of black or green tea and 4-6 tablespoons of sugar. First you need to prepare tea leaves; for this, dry tea is poured with 250-300 ml of boiling water. Then sugar is dissolved in hot boiled water. After the brew has infused, it must be strained and added to water with sugar. When the nutrient solution has cooled to room temperature, you can put the kombucha into it.
It is best to place the jar with the mushroom in partial shade, since direct sunlight is dangerous for it. In summer, tea kvass will be ready in 3-4 days, in winter - in 5-6 days. The drained infusion can be stored in the refrigerator for 3-4 months.
Tea mushroom appeared in Russia in the 19th century. Scientists cannot name his homeland exactly, but the largest number of versions boils down to the fact that he comes from Ceylon. Besides the name tea mushroom many call it Japanese, sea, Indian, Manchurian, tea jellyfish, as well as leavened drink, etc. Regardless of the name, the drink has a pleasant, refreshing taste and has valuable properties that allow it to be taken for the prevention and treatment of various diseases.
You will need
- - brewing black or green tea without additives;
- - clean container;
- - 200 g sugar;
- - gauze or sieve;
- - clean bottles for storage.
Instructions
In infusion mushroom and due to acetic acid fermentation and the activity of yeast mushroom This produces a large amount of natural bacteria and vitamins necessary for the body, which help cope with various diseases, increase immunity, as a result of which they prevent the occurrence of serious diseases and strengthen the body as a whole.
But you can’t drink the drink without measure. Like any herbal remedy, a tea drink made from mushroom but you need to drink moderately, systematically and following certain doses.
To prepare the drink, you need to take a clean three-liter jar, pour boiling water into it, add a tablespoon of unflavored tea leaves, 200 g of sugar, mix everything thoroughly, and cool. Rinse the mushroom under running water and dip into the prepared solution. At
temperature
from 25 degrees and above, the drink will be ready in 5 days, at lower temperatures – in 7-8 days. Capacity with
mushroom It should be kept away from direct sunlight. You can use black or green tea as a brew.
After the specified period of time, the drink must be strained through a fine sieve or gauze, poured into clean bottles, and sealed thoroughly. Store in the refrigerator for 7 days. From longer storage mushroom may deteriorate and lose its valuable properties.
The tea drink should be taken 30 minutes before meals, 300 ml 3 times a day. They also drink it after meals, but not earlier than 1 hour later.
The tea drink is contraindicated for people with diabetes due to the sugar content, without which the fermentation process is impossible. And also for diseases of the gastrointestinal tract with high acidity and increased secretory function.
Indications for use are: colds, viral infections, hypotension, hypertension, insufficient digestive function,
poisoning
Including
alcohol
drugs
The drink helps the liver and bile ducts, normalizes stool in case of dysentery and
disorder
gastrointestinal tract. They can be used to gargle when
Tonsillitis,
pharyngitis, rinse eyes for conjunctivitis
For external use, the drink is used to treat wounds, ulcers, burns, including sunburn. Since tea
mushroom removes toxins and improves digestion, use it rationally
for obesity
and metabolic disorders.
Kombucha or “tea jellyfish” has been known for quite some time. It is a thick mucous film, consisting of a symbiosis of yeast fungi and acetic acid bacteria, floating on the surface of a nutrient medium (for example, sweet tea, juice).
The drink made with kombucha has a pleasant sweet and sour taste. It is able to improve blood circulation, nutrition of internal organs, increases immunity due to the content of B vitamins, vitamin C, PP, folic, gluconic, citric, lactic, acetic and malic acids. Drinking this tea causes a surge of energy, and also perfectly improves a person’s performance, thanks to the caffeine and tannins in the composition. The drink from the teahouse is especially useful
"for diseases of the stomach, liver, kidneys and, of course, intestines. The finished infusion accelerates recovery from colitis and enteritis, bacterial dysentery, fights constipation, regulates cholesterol levels in the body, which prevents the deposition of plaques on the walls of blood vessels. This unusual drink is also widely used in cosmetology. Various face masks, compresses and lotions are made from it. Thanks to the valuable composition of kombucha, the skin is rejuvenated, turgor is improved and pores are narrowed.
Caring for kombucha is not at all difficult. It is recommended to keep it in a three-liter jar with a wide neck. The optimal temperature is 25-26 degrees. Keep the mushroom in the shade, because the sun's rays are harmful to it. The infusion must be drained every 5-6 days in winter and 2-4 days in summer. It is recommended to store the jar of the finished drink in the refrigerator.
To brew kombucha, it is better to take young shoots from those who have been growing kombucha for a long time. Brew 100-120 g of black or green tea per 1 liter of water in a jar or bowl and add 40-70 g of granulated sugar. Place the mushroom shoot in a three-liter jar and pour in a thin stream of pre-chilled tea. Cover the neck of the jar with several layers of gauze and leave to infuse at room temperature for 2 weeks. After 14 days, you need to carefully empty the jar by pouring the finished, slightly carbonated drink into a clean bottle, and pour tea and sugar into it again. In this way, the kombucha infusion can be “grown” and consumed for years.
To grow kombucha yourself, you need to mix 120-200 ml of strong black tea with 1 tbsp. sugar and leave in a warm place for 2-3 days. A thin film should form, which needs to be poured along with the infusion into a container in which you will continue growing the “tea jellyfish”.
Kombucha cannot be bought in any store or pharmacy. It is given to good people as a treasure when it multiplies. The infusion has a beneficial effect on the human body, helps in the treatment of diseases of the gastrointestinal tract, hypertension, insomnia, etc.
What is Kombucha?
Kombucha is a thick mucous film on the surface of the liquid, vaguely resembling
Scientific
Name
This organism is a medusomycete, and is popularly called kombucha, Japanese mushroom, tea jellyfish or sea kvass. It's a symbiosis
and bacteria.
The body needs a special nutrient medium. Like regular yeast, kombucha needs sugar, which it ferments, resulting in ethyl alcohol and carbon dioxide. Bacteria, in turn, oxidize ethyl alcohol and convert it into acetic acid. As a result of the activity of the fungus, a pleasant drink is obtained that tastes like kvass.
Kombucha care
In order for kombucha to develop and grow, it needs to be properly cared for. For good growth and development, the mushroom needs a sweet liquid. It can be put, in principle, in any drink, for example, fruit juice or berry juice, but the most pleasant-tasting drink is tea-based (it’s not for nothing that this organism is called kombucha).
Prepare the solution. Brew some tea. Strain the brew and add warm water to the required amount. Dissolve sugar at the rate of 100 g per liter of water. It is most convenient to make the drink in a three-liter jar, so this amount will require 300 g of sugar.
You can add honey to the infusion to taste, which will give it additional antibacterial and tonic properties.
Cool the liquid and add kombucha to it. Cover the jar with a napkin, gauze, or any other clean cotton cloth. Place the container in a warm place (the optimal temperature for the functioning of the fungus is about 25 degrees, that is, room temperature is usual). At the same time, it is best not to place the jar on the window, since kombucha does not like direct sunlight and can get burned and die.
A coffee-based drink is very tasty. To do this, you need to make a sweet solution at the rate of 1 tablespoon of your favorite instant coffee and 100 g of sugar per 1 liter of water. Place kombucha on top of the drink and cover the jar with gauze.
The drink will be ready in 2-4 days in summer, and in winter in about a week. Drain the liquid, immediately prepare new tea and dip the mushroom in it. The resulting drink is ready to drink and can be stored in the refrigerator for several days.
Once every 2 weeks, the kombucha needs to be “bathed”. After draining the drink, remove it from the jar and rinse it under running warm water. As the fungus grows, it begins to multiply and develop layers. They can be easily separated. Keep the required amount of mushrooms for yourself and donate the rest. Pure kombucha will first sink to the bottom, and then gradually rise and take its usual place on the surface.
One time tea mushroom was in almost every kitchen and was considered a panacea for all diseases. Then many people got rid of a strange organism floating in a jar that looked like a jellyfish. And it’s completely in vain - this is a community of acetic acid bacteria and yeast mushroom Cove contains many substances beneficial to the human body. And it can really be successfully used to solve many health problems. Of course, as a companion product.
Instructions
Before drinking a tea drink mushroom oh, it needs to be cooked correctly. Brew tea and add sugar in the proportion of 5 tablespoons per 2.5 liters of water. When cool, carefully pour into a jar with mushroom ohm and cover the neck with gauze. The infusion will be ready in a week, when mushroom will float to the top under the influence of carbon dioxide, which it itself produces.
If you don’t have any health problems, but just want to strengthen it, drink one glass of the drink every day for two months on an empty stomach, 15 minutes before breakfast, one after lunch and one more before bed. Then take a break for a month and repeat the course, stopping again for a month at the end.
For colds,
and tonsillitis infusion
mushroom Heat slightly in an enamel bowl, dilute with water in a ratio of 1 to 2 and drink 2-3 glasses a day. At the same time, gargle with warm infusion and rinse your nose. It also needs to be diluted with water, but more powerfully – 1 to 10. During an epidemic
take 3 glasses of drink every day
for prevention
normalization of stool for constipation
drink an eight-day infusion
To reduce cravings for alcohol, you can also drink an infusion
mushroom A. But only during the period of abstinence from drinking alcohol. First, you need to drink at least a liter of drink per day, and it should be more “vigorous” than usual. Add infusion to
Tea, let's just do it. After a month, the portion can be reduced.
When taking antibiotics, especially strong ones, to neutralize their harmful effects on the body, take a tea drink
mushroom A. Just don't try it
wash down
medications for them - maintain intervals of 2-3 hours between doses
tablets
and infusion. After each
pills
drink half a glass of the drink.
I remember that during times of total shortage, kombucha was very popular among housewives. With its help, kvass was made from tea - a natural carbonated drink. Then he was in almost every home, but today this home assistant is undeservedly forgotten, and if someone suddenly decides to treat himself to tasty and healthy kvass, he will certainly have questions: where to get this miracle of nature and how to store kombucha?
Useful properties and use
Kombucha, or kombucha, is a yellow-brown structure very similar to a jellyfish with strings of mucus hanging from the bottom. The unaesthetic appearance is more than offset by the benefits this creation brings. Being, in fact, a symbiosis of acetic acid bacteria and yeast fungi, it turns black tea into a carbonated drink, which the ancient Chinese called the elixir of immortality.
Tea kvass contains:
- vitamins C and B1;
- fatty and organic acids;
- tea caffeine;
- ethanol;
- carbohydrates;
- a large number of digestive enzymes.
Such a composition cannot cure all diseases, but the fact that it improves digestion is a fact proven by many generations of fans of mushroom infusion. By supplying the body with the necessary enzymes, kvass helps digest food. It is good to use its infusion for various poisonings and intoxications, diarrhea, and dysentery.
Having antiseptic properties, kombucha helps with colds and viral diseases: diluted kvass can be used to rinse your nose and gargle. In addition, kombucha has a regenerative effect on the human body. If you apply it to a wound or postoperative suture, it will relieve inflammation in the tissues, and their fusion will occur much faster.
The drink made with kombucha is often used externally, improving the condition of the skin and hair at home. With its help you can get rid of dandruff, pimples, blackheads and oily shine.
You need to drink 100-150 ml of tea kvass half an hour before meals or 2-3 hours after a meal. This drink is especially useful for people after 45-50 years of age, when the amount of enzymes produced by their body begins to decrease.
Due to the presence of large amounts of acids and sugar in tea kvass, this product has a number of contraindications. First of all, it is prohibited to take it if:
- increased acidity of gastric juice;
- gastritis, ulcers, gastroduodenitis, gastroesophageal reflux (heartburn) and other serious gastrointestinal diseases;
- diabetes mellitus (kvass is made from tea with the addition of a large amount of sugar);
- obesity;
- allergies;
- intolerance to any component included in the infusion.
In addition, tea kvass contains alcohol (no more than 2.5%), so it should not be consumed by children under three years of age, pregnant women and drivers.
Kombucha care
Kombucha does not eat tea, but it is necessary for the normal functioning of this organism. You need to feed the mushroom with a solution, the preparation of which takes a minimum of time. You will need 2 teaspoons of tea leaves, 5 tablespoons of sugar and a liter of water. You need to brew the tea, leave for 15-20 minutes, completely dissolve the sugar in it, strain and cool to room temperature. The water for brewing tea must be boiled, otherwise an unpleasant sediment will fall at the bottom of the drink. Pour tea into a clean 2-3-liter jar (you can use either black or green), put the mushroom in it and cover the container with gauze on top.
The jar of kombucha should be stored in a dark place at a temperature of 20-25 ºС. Tea kvass matures from 5 to 10 days, depending on the age of the mushroom and the temperature in the room. If the resulting drink is not consumed, but forgotten on the table, a new mushroom will grow in it - a thin mucous film on the surface, which over time will turn into a traditional layered “jellyfish”.
Helpful advice. The prepared kvass can be consumed immediately, but it becomes much tastier if you strain it and put it in the refrigerator, closing the container with a lid. In a few days you will receive a carbonated drink that perfectly quenches your thirst.
To avoid various troubles, caring for kombucha should be done in accordance with the following rules.
- Do not grow mushrooms in metal containers, as the acid in them will react with the metal. It is best to keep it in a glass jar.
- The jar needs to be washed and sterilized periodically.
- Strain the drink only through a plastic sieve and do not touch the mushroom with an iron utensil.
- Never close the jar with a lid: without oxygen, kombucha will quickly die.
- Keep the jar away from sunlight; under their influence, algae may appear on the bottom.
- Watch the temperature: if it drops below 17 ºС, the preparation of the infusion will proceed too slowly.
- Avoid drafts, especially in winter: they can destroy the mushroom.
- Kombucha must be washed: once a week in summer and once every 3-4 weeks in winter.
- Water for rinsing should be boiled and cool. Kombucha will die from contact with too hot liquid.
- Make sure that there are no particles of tea leaves or grains of sugar in the tea you pour over the mushroom. They cause burns on the delicate surface of this organism, so the sugar must be completely dissolved and the tea must be carefully filtered.
Diseases and problems
Sometimes, despite care, various troubles begin to occur with the mushroom. If you find it at the bottom of the jar, it is covered with spots or mold, has changed color, or has become a haven for midges or larvae, it means that the kombucha has been overcome by diseases and it’s time to start treating them.
The most common diseases are:
- Brown film on the surface. In this case, there is only one treatment: the mushroom should be washed well, the top layer removed from its surface and dipped in a fresh portion of tea. In the future, try to care for it more carefully.
- Spots on a mushroom. Actually, their appearance does not indicate illness, but rather the fact that caring for kombucha is not done entirely correctly. The stains are burns from grains of sugar and leftover tea leaves. Treatment is not at all necessary, just strain the tea more carefully, dissolve the sugar in it without any residue - and after a while the stains will disappear.
- Kombucha does not grow well and brewing is too slow. Most likely, the reason is that the temperature is too low: just move the jar to a warmer place.
- Kombucha has grown too much. If the mushroom grows well, this only indicates that it is provided with excellent care and is completely healthy. However, an overgrown specimen becomes difficult to care for, and it takes up too much space in the jar. Carefully remove a few of the oldest layers and caring for your kombucha will become much easier.
- The mushroom is drowning. In its normal state, kombucha floats and remains on the surface of the infusion all the time, but sometimes it can sink to the bottom. What to do if this happens? First of all, look for a thin transparent film on the surface. Obviously, the old mushroom simply decided to retire, and it sank to the bottom in order to “give birth” to a young successor. Carefully transfer the thin film into the fresh sweet tea solution.
Attention! Mushrooms that are too old should not be used to prepare the infusion: it will turn out to be overly sour. With their help you can make natural vinegar for household purposes.
- Mold has appeared on the mushroom. If your mushroom is moldy, this does not mean that you need to throw it away immediately. You shouldn’t do this, because the kombucha is just sick, and if you care for it properly, it can be completely cured. Let's figure out why the mushroom becomes moldy. The bacteria and fungi living in kombucha are strong enough to repel the attack of foreign microorganisms. However, if the fungi are not in the right conditions or are poorly cared for, their defenses are weakened and mold may well take over. What to do if the mushroom is covered with mold? First of all, rinse the mushroom thoroughly under running water and remove the affected layers. Wash the bottom and walls of the jar in which the mushroom lives, treat it with vinegar and rinse thoroughly. Then fill the kombucha with a new portion of tea and place the jar in a dark, warm place, covering it with gauze or a napkin.
An important nuance. Sometimes a whitish bubbly coating appears on the mushroom. Do not confuse it with mold: these are just bubbles of carbon dioxide that form during fermentation of the infusion. There are no signs of the disease, and there is no need to start treating the fungus.
If you decide to take a break from drinking the infusion, the mushroom can be preserved in weak tea, placing it in a cool, dark place. At home, this could be a balcony, loggia, pantry, closet near the entrance or a dark place on the windowsill during the cold season. Once every 2-3 weeks you should make a new solution, not forgetting to rinse the mushroom properly.
To preserve kombucha during your long absence, you need to remove it from the solution, wash it, place it in a plastic bag and store it in the refrigerator, in the fruit and vegetable drawer. Cold inhibits the activity of yeast and bacteria; they go into suspended animation. If you place them in warmer conditions, they will wake up and start producing the delicious drink again.
You can also preserve kombucha during your absence by drying it. Wash the mushroom, place it on a dry plate and turn it over from time to time to prevent mold from forming on the bottom. It is advisable to place the plate at the bottom of a deep pan and cover the structure with a piece of dense fabric to limit access to the fungus of dust, insects and harmful microorganisms. You can store dried kombucha in the refrigerator or kitchen cabinet.
You need to revive a dried mushroom in a regular sweet tea solution. Place kombucha there and within a week it will return to its original shape. The first infusion should not be consumed internally, but the next batch can already be drunk, especially if you provide the mushroom with proper care.
Your little brownie
Kombucha infusion is famous for its healing properties, which largely depend on its
storage. In principle, this culture, which is a symbiosis of acetic acid bacteria and yeast fungus, is unpretentious; however, it is necessary to observe certain storage conditions for kombucha, which will be described below.
What is the best container to store kombucha?
There is no need to place the jar in the refrigerator, as cold has a detrimental effect on kombucha. It is enough to place the container in a dark, well-ventilated and cool place. The temperature at which kombucha is stored should be 22-25 degrees Celsius. If the indicators are lower, this will negatively affect the healing properties of the resulting infusion.
Take care of the mushroom!
Experienced kombucha breeders recommend regularly rinsing it in running water. In summer, this procedure must be performed at least once a week, but in winter, you can limit it to once a month. You also need to remember that the solution, which is a nutrient medium for the culture, should be changed regularly so that the fungus does not get sick.
Evidence that the culture is not doing well is a brown coating on the mushroom. The plaque must be carefully cleaned off, the nutrient solution replaced with a fresh one, and then the kombucha placed back in the container. It is noteworthy that even after complete evaporation of the liquid medium, the mushroom can come to life if you refill it with fresh tea solution, therefore you should not part with it even if all the water from the container has evaporated for one reason or another and it seems as if the mushroom has died.
If you need to store kombucha for a long time (for example, you are going on vacation or a business trip), then there is nothing left to do but place it in the refrigerator. At low temperatures, the functioning of the fungus will slow down (it will seem to go into hibernation), but when it gets into favorable conditions, it will return to its normal state.
In conclusion, we note that the mushroom should be stored in sweetened boiled water. Sugar must be stirred until it is completely dissolved, since contact of this product with the body of the mushroom causes so-called burns.
How to Store Kombucha While on Vacation
How to preserve memory? Say no to cystitis. What is kombucha, what is it good for, how to prepare it? Beginning of the plot: 18:44 Duration of the plot: 14:27 Heading: About food Subject: Homemade carbonated drinks. April 8, 2011
SOUL
My son drinks this drink at such a rate that I don’t have time to refill it.
Kombucha was brought to Russia by soldiers returning from the Russo-Japanese War of 1905. Residents of the Far East successfully use kombucha for medicinal purposes. This plant has many names: tea kvass, sea kvass, Japanese mushroom, Japanese uterus.
Kombucha is an amazing example of the cohabitation of two different microorganisms. Yeasts and acetic acid bacteria form a huge colony that looks like a jellyfish. The upper part of the colony is shiny, dense, and the lower part acts as a growth zone and has the appearance of numerous hanging threads. This is where amazing transformations of ordinary sugar solution and tea leaves into a complex of healing substances useful for the human body take place.
Gluconic, lactic, acetic, malic acids, various enzymes, vitamins C and PP - this is not a complete list of substances that are synthesized in this living laboratory.
Kombucha successfully relieves inflammation in the nasopharynx and oral cavity. To enhance the anti-inflammatory effect, the kombucha solution is slightly heated in an enamel bowl. In case of sore throat, rinsing is repeated hourly. The effect will be noticeable in the near future. When you have a cold, use gauze swabs soaked in this solution. To speed up the clinical effect, tampons are changed every half hour.
Since ancient times, kombucha has been used to treat a variety of internal diseases: gastrointestinal, liver, gall bladder, since it well regulates the activity of the gastrointestinal tract and increases the activity of digestive juices.
Kombucha is an excellent remedy in the fight against constipation, it is also very effective against atherosclerosis, and relieves high blood pressure well. Constant consumption of kombucha helps to reduce and even stop headaches and normalizes sleep, which is usually disturbed in old age.
As you can see, the range of actions and uses of kombucha is enormous.
chektata
therapeutic and prophylactic use
Ripe tea kvass contains sucrose and glucose and fructose formed from it, a small amount of wine alcohol, lactic, gluconic, acetic acid, gas dissolved in the liquid - carbon dioxide, aromatic and other substances contained in tea. Some samples of medusomycetes contain microbes of acetic acid fermentation that convert grape sugar into non-volatile gluconic acid, which, with an excess of calcium salts, combines with them and crystallizes at the bottom of the vessel. Gluconic, lactic, acetic, malic, kojic acids, various enzymes, vitamins C and PP - this is not a complete list of substances that are synthesized in this strange entity.
Kombucha infusion. | Author: Jurij. You need to be able to be healthy and lead a healthy lifestyle in our technogenic world. How can we save it for the duration of our vacation if we are leaving for a month? Answer.
Studies of the chemical and biological properties of the products formed by kombucha have confirmed the antimicrobial (antibiotic) effect of mature kombucha. These properties depend on the accumulation (by the 7-8th day of growth) of a special antibiotic called medusin, which is quite resistant to acids, heat and non-toxic. The presence of vitamins in tea kvass, apparently formed from tea substances, has also been established.
The drink obtained with the help of kombucha has useful therapeutic and prophylactic properties, improves the activity of the gastrointestinal tract (and can help with dysentery), suppresses putrefactive microflora, enhances intestinal motility (that is, it is effective in combating constipation and can be useful for people with sedentary lifestyle), normalizes stomach acidity. It lowers blood pressure (and can be useful for older people with atherosclerosis), and with regular use, it lowers cholesterol levels in the blood, reduces neurological headaches, heart pain and restores normal sleep. Drinking kombucha liquid significantly helps with kidney stones. Kombucha liquid can be drunk by everyone; no contraindications for its use have been found.
Constant consumption of kombucha infusion increases the body's protective functions. Kombucha is useful for some forms of sore throat, conjunctivitis, pustular skin lesions and as a bactericidal agent. A three- to seven-day infusion of kombucha is taken half a glass an hour before meals 3-4 times a day. For gastrointestinal diseases, it is recommended to lie on your right side for an hour after taking kombucha. For various sore throats and tonsillitis, gargling is recommended.
In case of a burn, put a thin layer of mushroom mass on the sore spot and change it as it dries until the redness goes away. The burn heals without a trace.
For a runny nose, you can use gauze swabs soaked in a solution of kombucha. A greater effect is achieved if the tampons are renewed every half hour. Kombucha is very useful for children; it can be recommended instead of carbonated water, kvass, Coca-Cola, forfeits, etc.
It is recommended to add honey to the drink (5% honey, 5% sugar) - this drink has stronger bactericidal properties against intestinal microbes. However, it should be noted that high concentrations of honey inhibit the growth and activity of kombucha.
It is important to note that the effect of kombucha is still preventative rather than therapeutic. If you want to cure any stomach illness with kombucha, then most likely you will not succeed. But, as a prophylactic agent, kombucha liquid deserves attention and can be used without restrictions. Kombucha liquid can be bottled, corked, stored in the refrigerator and drunk as needed.
The use of tea kvass as a medicinal and dietary product gives good results only if the tea kvass is of good quality.
Caring for kombucha is not difficult, you just need to follow some rules:
A two-three-liter jar with a wide neck, which must be covered with several layers of gauze, is suitable for it. Do not cover the neck with a lid under any circumstances, as the fungus needs air for its life. For the growth and development of the fungus, a solution of tea with sugar is needed. It is prepared at the rate of 100-120g of sugar per 1 liter of water. The water for the solution is slightly heated, sugar is dissolved in it and then, once cooled, the sugar is added to the jar. You cannot pour sugar directly into the jar onto the mushroom, as you can burn the mucous membrane of the mushroom, as a result of which it will die. It is better to have two jars: in one the mushroom will live, and in the other you will pour the finished drink. A jar of the finished drink can be stored in the refrigerator for quite a long time. The optimal temperature for the mushroom is 25 degrees. Direct sunlight is harmful to it, so it is better to keep it in the shade. Temperatures below 17 degrees are also harmful, as it reduces the activity of the fungus and blue-green algae can develop in it. The mushroom infusion should be drained every 5-6 days in winter and every 2-4 days in summer. Also, do not forget that the mushroom must be washed regularly with clean, cool water; in summer this should be done every 1-2 weeks, and in winter every 3-4 weeks. If the mushroom remains in the solution, the upper film begins to turn brown. This is a sure sign that the mushroom is beginning to die.
It is very useful for our health, it began to be used many hundreds of years ago, but the healing properties of this organism have become of interest to scientists only in recent years. They found that the liquid of such a mushroom has a beneficial effect on all organs of our body, cleansing them of pathogenic microflora. This remedy helps in treating the stomach, kidneys and liver. In the countries of the Far East, kombucha is considered an indispensable medicine that is drunk on a variety of occasions.
Externally, kombucha looks like a large jellyfish. It consists of many enzymes, vitamins and acids that are extremely beneficial for our body. This drink is practically incapable of causing harm to a person, but it should not be considered a panacea either. However, kombucha has a wide range of beneficial properties; it is used in the treatment of colds, insomnia, hypertension, intestinal disorders, and it can also cure painful headaches. Regular consumption of this drink makes it easier to fight many ailments.
Kombucha does not require any special care. It is recommended to place it in a large jar (two or three liters), and apply gauze folded in several layers to the neck. Do not cover the neck with a lid, as this will only hinder the development of the fungus. To ensure fast and efficient growth, the jar is filled with sweet tea.
To prepare it, take one hundred grams of sugar for one liter of weak brew. Cool and mix the liquid thoroughly, then pour it over the mushroom. Under no circumstances should you simply fall asleep, as this will lead to burns to the mucous membrane of the body and may even cause its death.
You need to drain the infusion every four days in the summer, and once a week in the winter. If you notice that the top film of the mushroom has turned a dark brown color, quickly drain the solution - it has overstayed and can cause the death of the mushroom. Place the drink in a separate jar, which you put in the refrigerator. You can grow and consume it for years, since even very old mushrooms do not harbor worms.
About application
Kombucha is an excellent cosmetic product. It effectively cleanses the skin, tightens pores, rejuvenates, adds elasticity and smoothness. To prepare the mask, you just need to warm the infusion a little, moisten a cotton napkin in it and place it on your face for ten minutes. Cover with a terry towel.
To tighten pores, freeze a month's infusion in ice cube trays and use it to wipe cleansed facial skin.
Another way to make a mask from kombucha: thoroughly mash the banana pulp, mix a couple of tablespoons of this mass with half a glass of mushroom infusion (it’s best to take a month’s worth). Add a couple of teaspoons of olive oil, a couple of yolks and a teaspoon of freshly squeezed lemon juice to the mixture. Beat all the ingredients with a mixer and apply to a previously cleansed face for thirty minutes. This product should be washed off with plain warm water without adding detergents.
Kombucha will help you heal burns faster. Apply a thin layer of mushroom mixture to the affected area and constantly change it as it dries.
For allergic diseases, you should drink a couple of glasses of a three-day infusion in the morning on an empty stomach, adding to it herbs used to treat such ailments. During the day you need to drink a couple more glasses of the drink. This remedy will help strengthen your immune system in a short time and forget about the disease.
For gastritis, regardless of the level of acidity, you need to take a couple of glasses of infusion per day, adding natural honey to the drink. Already on the second day, pain and heaviness will disappear, and appetite will normalize.
Regular consumption of kombucha infusion significantly reduces blood cholesterol levels, therefore it is a wonderful method of treating and preventing atherosclerosis. It is recommended to drink a five- to six-day remedy.
For sinusitis, you need to use an infusion of the mushroom to rinse your nose. Warm it up and pour it into a saucer, then lean over the sink and suck the product into one nostril, holding the other nostril with your finger. If the solution gets into your mouth, spit it out, otherwise just exhale it into the sink. Repeat the procedure several times with different nostrils.
Kombucha liquid perfectly removes even very strong thirst. It retains all its healing properties even when stored in the refrigerator for a long time. Anyone can take this remedy; it has no contraindications. The only thing that is recommended is for diabetics to refrain from taking this drink, as it contains quite a lot of sugar. In addition, you need to know when to stop; you should not drink a very strong infusion, and the daily dosage should not exceed a liter. It is also recommended to take breaks from taking it - at least for a couple of weeks, and preferably for a month.
Those who have fungal diseases also need to be careful, as they are especially sensitive to sugar. To enhance the bactericidal properties, add a little natural honey to the drink, but do not overdo it, as this can significantly slow down the development and growth of the fungus.
I remember that during times of total shortage, kombucha was very popular among housewives. With its help, kvass was made from tea - a natural carbonated drink.
Having antiseptic properties, kombucha helps with colds and viral diseases: diluted kvass can be used to rinse your nose and gargle. In addition, kombucha has a regenerative effect on the human body.
Once every 2-3 weeks you should make a new solution, not forgetting to rinse the mushroom properly.
Avoid drafts, especially in winter: they can destroy the mushroom. Kombucha must be washed: once a week in summer and once every 3-4 weeks in winter. Water for rinsing should be boiled and cool. Kombucha will die from contact with too hot liquid. Make sure that there are no particles of tea leaves or grains of sugar in the tea you pour over the mushroom.
Do not grow mushrooms in metal containers, as the acid in them will react with the metal. It is best to keep it in a glass jar. The jar needs to be washed and sterilized periodically. Strain the drink only through a plastic sieve and do not touch the mushroom with an iron utensil. Never close the jar with a lid: without oxygen, kombucha will quickly die.
You need to drink 100-150 ml of tea kvass half an hour before meals or 2-3 hours after a meal. This drink is especially useful for people after 45-50 years of age, when the amount of enzymes produced by their body begins to decrease.
You can also preserve kombucha during your absence by drying it. Wash the mushroom, place it on a dry plate and turn it over from time to time to prevent mold from forming on the bottom. It is advisable to place the plate at the bottom of a deep pan and cover the structure with a piece of dense fabric to limit access to the fungus of dust, insects and harmful microorganisms.
It is good to use its infusion for various poisonings and intoxications, diarrhea, and dysentery.
In a few days you will receive a carbonated drink that perfectly quenches your thirst.
First of all, look for a thin transparent film on the surface. Obviously, the old mushroom simply decided to retire, and it sank to the bottom in order to “give birth” to a young successor.
Long-term storage of kombucha.
You shouldn’t do this, because the kombucha is just sick, and if you care for it properly, it can be completely cured. Let's figure out why the mushroom becomes moldy. The bacteria and fungi living in kombucha are strong enough to repel the attack of foreign microorganisms.
vitamins C and B1; fatty and organic acids; tea caffeine; ethanol; carbohydrates; a large number of digestive enzymes.
They cause burns on the delicate surface of this organism, so the sugar must be completely dissolved and the tea must be carefully filtered.
Pour tea into a clean 2-3-liter jar (you can use either black or green), put the mushroom in it and cover the container with gauze on top.
Spots on a mushroom. Actually, their appearance does not indicate illness, but rather the fact that caring for kombucha is not done entirely correctly. The stains are burns from grains of sugar and leftover tea leaves.
In addition, tea kvass contains alcohol (no more than 2.5%), so it should not be consumed by children under three years of age, pregnant women and drivers.
In the second half of summer, caring for the mushroom must be done especially carefully. Liquids that contain sugar and alcohol are very attractive to fruit flies.
Treatment is not at all necessary, just strain the tea more carefully, dissolve the sugar in it without any residue - and after a while the stains will disappear. Kombucha does not grow well and brewing is too slow. Most likely, the reason is that the temperature is too low: just move the jar to a warmer place.
Such a composition cannot cure all diseases, but the fact that it improves digestion is a fact proven by many generations of fans of mushroom infusion. By supplying the body with the necessary enzymes, kvass helps digest food.
The most common diseases are:
Kombucha care.
Kombucha: how to store, care and consume.
Brown film on the surface. In this case, there is only one treatment: the mushroom should be washed well, the top layer removed from its surface and dipped in a fresh portion of tea. In the future, try to care for it more carefully.
Kombucha, or kombucha, is a yellow-brown structure very similar to a jellyfish with strings of mucus hanging from the bottom. The unaesthetic appearance is more than offset by the benefits this creation brings.
Kombucha does not eat tea, but it is necessary for the normal functioning of this organism. You need to feed the mushroom with a solution, the preparation of which takes a minimum of time. You will need 2 teaspoons of tea leaves, 5 tablespoons of sugar and a liter of water. You need to brew the tea, leave for 15-20 minutes, completely dissolve the sugar in it, strain and cool to room temperature. The water for brewing tea must be boiled, otherwise an unpleasant sediment will fall at the bottom of the drink.
In its normal state, kombucha floats and remains on the surface of the infusion all the time, but sometimes it can sink to the bottom. What to do if this happens?
To preserve kombucha during your long absence, you need to remove it from the solution, wash it, place it in a plastic bag and store it in the refrigerator, in the fruit and vegetable drawer. Cold inhibits the activity of yeast and bacteria; they go into suspended animation.
However, if the fungi are not in the right conditions or are poorly cared for, their defenses are weakened and mold may well take over. What to do if the mushroom is covered with mold?
The drink made with kombucha is often used externally, improving the condition of the skin and hair at home. With its help you can get rid of dandruff, pimples, blackheads and oily shine.
With their help you can make natural vinegar for household purposes.
Then fill the kombucha with a new portion of tea and place the jar in a dark, warm place, covering it with gauze or a napkin.
Being, in fact, a symbiosis of acetic acid bacteria and yeast fungi, it turns black tea into a carbonated drink, which the ancient Chinese called the elixir of immortality.
To avoid various troubles, caring for kombucha should be done in accordance with the following rules.
First of all, rinse the mushroom thoroughly under running water and remove the affected layers. Wash the bottom and walls of the jar in which the mushroom lives, treat it with vinegar and rinse thoroughly.
Then he was in almost every home, but today this home assistant is undeservedly forgotten, and if someone suddenly decides to treat himself to tasty and healthy kvass, he will certainly have questions: where to get this miracle of nature and how to store kombucha?
You need to revive a dried mushroom in a regular sweet tea solution. Place kombucha there and within a week it will return to its original shape.
Mold has appeared on the mushroom. If your mushroom is moldy, this does not mean that you need to throw it away immediately.
If you place them in warmer conditions, they will wake up and start producing the delicious drink again.
Kombucha has grown too much. If the mushroom grows well, this only indicates that it is provided with excellent care and is completely healthy. However, an overgrown specimen becomes difficult to care for, and it takes up too much space in the jar. Carefully remove a few of the oldest layers and caring for your kombucha will become much easier. The mushroom is drowning.
Attention! Mushrooms that are too old should not be used to prepare the infusion: it will turn out to be overly sour.
The first infusion should not be consumed internally, but the next batch can already be drunk, especially if you provide the mushroom with proper care.
Using kombucha you can make tasty and healthy fizzy kvass. But at the same time, you need to know how to store and care for kombucha.
Tea kvass contains:
Always cover the jar with a thick layer of gauze, but if midges do get to the infusion, be prepared for their larvae to appear in the mushroom. It is unlikely that it will be possible to revive the affected mushroom.
There are no signs of the disease, and there is no need to start treating the fungus.
Due to the presence of large amounts of acids and sugar in tea kvass, this product has a number of contraindications. First of all, it is prohibited to take it if:
Helpful advice. The prepared kvass can be consumed immediately, but it becomes much tastier if you strain it and put it in the refrigerator, closing the container with a lid.
You can store dried kombucha in the refrigerator or kitchen cabinet.
If you apply it to a wound or postoperative suture, it will relieve inflammation in the tissues, and their fusion will occur much faster.
An important nuance. Sometimes a whitish bubbly coating appears on the mushroom. Do not confuse it with mold: these are just bubbles of carbon dioxide that form during fermentation of the infusion.
If the resulting drink is not consumed, but forgotten on the table, a new mushroom will grow in it - a thin mucous film on the surface, which over time will turn into a traditional layered “jellyfish”.
If you decide to take a break from drinking the infusion, the mushroom can be preserved in weak tea, placing it in a cool, dark place. At home, this could be a balcony, loggia, pantry, closet near the entrance or a dark place on the windowsill during the cold season.
Kombucha: how to store, care and consume
Useful properties and use.
An article about how to properly grow kombucha, or jellyfish mushroom, about the diseases of this organism and its treatment.
Kombucha is an organism brought by the Russians from Japan during the Russo-Japanese War. The organism is not quite ordinary, living in tea, herbal infusions and decoctions. Hence the name of the mushroom - tea mushroom.
The mushroom has other names: jellyfish mushroom, sea kvass, Japanese mushroom, Japanese kvass, tea queen, medusomycete.
The photo you see above shows an “aged” medusomycete. It has several plates. Young mushrooms have one plate.
Kombucha lives in a jar for a reason. It produces a particularly healthy drink that tastes like lightly carbonated lemonade. However, sea kvass is very different from regular kvass. The latter has a pronounced taste and smell of yeast, unlike the former.
Medusomycetes promotes wound healing, the body's resistance to negative external influences, and is used for the treatment and prevention of a huge list of diseases.
Surely you have already asked the question: “Where can I get Japanese mushroom?” The answer is simple - you can grow it yourself, you can buy it, you can ask friends or relatives who already have an adult medusomycete. Next, we will talk about how to grow this organism yourself at home.
How to grow kombucha from scratch at home, how to care for it, which side to put the kombucha in the jar?
Medusomycete does not require special care, but is very sensitive to external temperature and the concentration of the solution in which it is located. The tea leaves for it need to be prepared in a special way.
The already grown mushroom is placed in a jar with the smooth side facing up.
Growing a Japanese mushroom from scratch is more than possible. This will be discussed in the video below.
Video: How to grow kombucha from scratch at home - care: propagation
How much sugar and tea leaves for kombucha are needed for a 3 liter jar, and how to infuse it?
Medusomycetes loves strong brewed tea. This is the ideal environment for him. To prepare medusomycete tea leaves you will need:
- tea leaves
- granulated sugar
- boiling water
Important! For 1 liter of tea leaves you will need one tablespoon of black tea and about 2.5 times more granulated sugar.
Accordingly, for a three-liter jar of tea leaves, the number of components must be multiplied by 3.
Technology for making tea leaves for medusomycetes:
- Pour the required amount of black tea into the container.
- Pour boiling water over it.
- Dissolve the granulated sugar.
- Leave for at least 15 minutes.
- Cool.
- Strain through a very fine sieve lined with cheesecloth.
- Pour into a container in which you will grow the medusomycete.
- Place the mushroom in the jar.
- Cover with a napkin.
- Leave for 7 days.
Kombucha, refill, feed, rinse?
We have already talked about how to make a dressing for Japanese mushroom in the previous part of the article. Now we’ll tell you how to “feed” the mushroom.
Like any other organism, medusomycetes need a special nutrient medium to grow. The body can live in tea, but it feeds and grows by adding sugar or honey to tea.
If there is not enough sugar, the mushroom will most likely die or simply not grow.
To prevent the mushroom from getting sick, it is important to wash it once a month with clean water. If you do not have access to clean well water, you can use warm filtered water. Place the mushroom in a plate of water and rinse with gentle movements. Then place in fresh tea leaves.
In order for the mushroom to continue making a tasty and healthy drink for you, provide it with the necessary nutrient solution. It's the same tea with sugar. The finished drink must be drained, then immediately filled with a new, freshly prepared one. The drink will be ready within a week.
To learn more about the Japanese mushroom, watch the following video.
Video: The secret healing properties of kombucha
What brew should I use for kombucha? Is it possible to use green tea?
What tea can be used to brew medusomycetes? Black tea is usually used, but if you don't currently have it on hand, you can use one of the following options:
- herbal infusion
- green tea
- blooming Sally
Other types of teas such as hibiscus or white tea can be used, but very carefully. The fungus can react to them with illness.
The drink produced by medusomycetes is also called Kombucha. Kombucha comes in a variety of colors, from red to green. Thus, if you manage to grow a Japanese mushroom on a hibiscus plant, you will get pink Kombucha.
How to divide and propagate Kombucha?
Propagating kombucha is quite simple. But for this it is necessary that your mushroom is old enough. It should have several layers of film. This is the only way to propagate it without damaging the fungus itself.
Video: How to separate kombucha?
How to brew 3 liter kombucha?
To brew sea mushroom for three liters, take the ratio of ingredients indicated for 1 liter and multiply by 3. Earlier in the article, we already talked about how much sugar and tea leaves are needed to prepare an infusion for the mushroom.
How to preserve kombucha in winter and during vacation, can it be stored in the refrigerator?
Kombucha, surprisingly, keeps well in the refrigerator. It can also be dried and stored in a closet for several months.
If you are going on vacation for less than a month, there is no reason to believe that the mushroom will spoil under normal conditions. In advance, you can choose a larger jar for him, nothing more.
In winter, the mushroom can safely exist in the same jar, only the fermentation of the drink will slow down for a couple of days. However, it is worth maintaining standard room temperature so that your mushroom does not freeze. Also avoid drafts.
How to properly store mushrooms in the refrigerator? Ideally, the medusomycete should be washed off. How to do this correctly is already indicated in the article. After the mushroom is washed, place it in an airtight freezer bag or tightly sealed plastic container. There is no need to add tea leaves to prevent the mushroom from fermenting.
In this form, the mushroom can be stored for several months.
Take note! Some people prefer to store medusomycetes in the freezer in the same bags or containers. The shelf life is significantly increased.
How can you tell if your kombucha has gone bad?
The mushroom may become sick. All diseases are easily diagnosed. So, your jellyfish mushroom is sick if:
- it fell sharply and does not float up for a long time
- covered in mold
- black or blue threads appeared
- a white film appeared on the surface of the mushroom
- there are midges in the mushroom
It is possible to revive the mushroom. You can rinse it and place it in a clean jar with fresh tea leaves. However, if the mushroom has not surfaced within two to three weeks, most likely it will no longer be possible to save it.
Mold is a fungal disease
Why doesn't the kombucha float to the surface and sink?
In some cases, a jellyfish mushroom may get sick and fall to the bottom and not float up. There can be many reasons for this. For example:
- ran out of fermentation sugar
- you washed the mushroom too thoroughly, or did not wash it for a long time
- sudden changes in temperature
- the mushroom has become too heavy
Therefore, in order for the mushroom to float, you need to do the following:
- Transfer the jellyfish to a new solution.
- Rinse the mushroom if you have not done so before.
- Stabilize the air temperature where the mushroom is located.
- Divide and propagate the mushroom.
Even if the most favorable conditions are created for the fungus, it can sink to the bottom. in this case we recommend waiting for several weeks. Your medusomycete will appear on the surface again.
The kombucha has become moldy and has worms in it: what should I do?
If you notice new residents in the jar with your jellyfish mushroom, do not rush to consume this drink. It would be more logical to get rid of the medusomycete. To prevent this situation from happening again, always cover the neck of the jar with a napkin.
And if the mushroom suddenly becomes moldy, you will have to save it. And urgently. You can find more detailed instructions later in the article.
- The jellyfish mushroom needs an urgent shower. Rinse it and place it in a new solution and a clean jar
- monitor the temperature. Sometimes mold appears if the temperature is too low
- if there is frequent smoking in the room where the mushroom is located, then the mushroom spores are probably clogged. Rinse it and move it to a place with clean air
- Burns can be mistaken for mold; they are brown in color. Rinse the mushroom and from now on make sure that all the sugar has dissolved in the tea leaves and only after that put the jellyfish in it
How to cure kombucha if it is sick
In this article we have already talked about Japanese mushroom diseases. Let's summarize what needs to be done if the mushroom gets sick:
- remove from smoky premises
- change the tea leaves
- rinse the mushroom
- remove from open sun
- change the jar
- normalize the temperature outside the jar