Kombucha treatment. How to brew and store kombucha correctly? Kombucha shelf life

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?

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

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.

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.

Kombucha is grown at home to produce a refreshing, delicious drink that also has medicinal properties. This type of fungus is the result of a symbiosis of yeast fungi (mainly the genus Torula) and acetic acid bacteria. The scientific name of this fungus is Medusomyces Gisevi (medusomycete).

Appearance

In appearance, this mushroom is very similar to a jellyfish. From above, the surface of the mushroom is smooth and shiny, but the lower part does not look very attractive and is represented by a growth zone, from which numerous threads extend.

Where does it grow

It is believed that the birthplace of kombucha is Tibet. It began to be used there in the third century BC. For the ancient Chinese, an infusion of this mushroom was an elixir that bestowed longevity and youth. A little later, kombucha began to be grown in Korea, Japan and other countries. It was brought to Russia at the end of the 19th century. In the 80-90s of the 20th century, this mushroom became most widespread and popular in our country. It was rare that someone did not grow it at home at that time. Gradually, interest in kombucha decreased, which was also facilitated by an untrue rumor about the carcinogenic effect of this mushroom.

Characteristics

Normal development of kombucha occurs at temperatures from +22 to +25 degrees.
Kombucha develops well in a 10% sucrose solution, represented by medium-strength tea leaves.
The mushroom needs an influx of oxygen.
The mushroom, whose thickness has reached 1-7 centimeters, acquires healing properties.
Kombucha will be beneficial at any age, but young children should not be given tea kvass due to the caffeine and alcohol content.

Nutritional value and calorie content

100 g of kombucha drink contains:

Chemical composition

The contents of the jar are used by the mushroom for its vital functions. Yeast fungi process sugar to produce carbon dioxide and ethyl alcohol, which is converted by acetic acid bacteria into acetic acid. The result of such processing is a pleasant-tasting liquid containing:

organic acids,
carbon dioxide,
sugar,
enzymes,
catechins,
amino acids,
caffeine,
alcohol,
minerals,
polysaccharides;
antibiotic medusin;
vitamins (PP, C, group B).

Beneficial features

The usefulness of kombucha is ensured by the large number of substances necessary for human life in its composition.

This sweet and sour refreshing drink made with kombucha has the following abilities:

Increase appetite;
Quench;
Normalize acidity and increase the production of gastric juice;
Improve metabolism;
Disinfect;
Improve blood circulation;
Have a mild laxative effect;
Invigorate;
Increase efficiency;
Improve digestion;
Increase immunity;
Restore microflora in the intestines;
Cleanse the kidneys and liver;
Stimulate the functions of the pancreas;
Calm down;
Provide a general strengthening effect;
Remove cholesterol from the body;
Resist the tuberculosis bacillus;
Dissolve stones in the kidneys and gall bladder, as well as remove them;
Reduce inflammation;
Improve vision and hearing;
Purify blood;
Stimulate the heart;
Relieve hangover.

This infusion is also in demand in cosmetology. It is used in the care of acne-prone skin. You can rinse your hair with an infusion diluted with water.

You can learn even more about the beneficial properties of kombucha from the following video of the program “About the Most Important Thing.”

Contraindications

Kombucha infusion should not be consumed if:

Gastritis with high acidity;
Peptic ulcer (exacerbation);
Diabetes mellitus;
Hypotension;
Gout;
Pregnancy (allergic reactions are possible);
Acute kidney diseases;
Breastfeeding (if mother and baby have a reaction to kombucha);
Fungal diseases;
Individual intolerance.

To ensure that kombucha is safe to drink, you should practice good hygiene when preparing it and use fresh water. The mushroom infusion should not be consumed if it has not been drained for more than two weeks. Also, the infusion should not be drunk by drivers preparing to travel, since it contains alcohol, albeit in small quantities.

The infusion will be ready in about 7 days. It is filtered and stored in a refrigerator.

After a week of storage in the cold, the beneficial properties of the drink will manifest themselves to the maximum.

You can drain the drink without even removing the gauze, but replace it periodically.

Do not cover the mushroom tightly, otherwise it will disappear. Gauze will help protect the mushroom from flies.

Application

In cooking

You can make cocktails from the mushroom infusion by mixing the drink with lemon and carrot juice, as well as honey.
The infusion can be made as a component of okroshka.
Vinegar prepared with kombucha can be added to sauces, salads, and fish marinade.

How to cook

To prepare the drink, you need to fill a 3-liter jar with strained and cooled not very strong tea (you can use coffee), in which you can dissolve 200 grams of sugar (you can use honey). Kombucha is placed in this liquid, after which the jar is covered with gauze.

You need to place the container with the mushroom in a bright and warm place that does not receive direct sunlight. For making tea or coffee, soft water is preferable.

Sugar should be dissolved in tea in advance so as not to damage the mushroom. Before combining tea with mushroom, the tea leaves must be cooled.

Vinegar

You can get vinegar from the kombucha infusion if you leave the mushroom in a nutrient liquid for 3-4 months. Thanks to acetic acid fermentation, natural vinegar is obtained, the properties of which are much superior to industrial vinegars prepared artificially.

This vinegar can be successfully used in cosmetology for all procedures involving the use of ordinary vinegar.

For example, by rinsing your hair with a solution after washing, you can strengthen your hair, give it silkiness and shine, stimulate hair growth, and also eliminate dandruff.

In medicine

Indications for using kombucha infusion are:

Colds, sore throat, flu, whooping cough;
Stomatitis;
Furunculosis, frostbite, burns;
Insomnia, headaches, loss of strength, VSD;
Heartburn, gastritis, colitis, dysentery, enteritis, diphtheria;
Diseases of the gallbladder, pathologies of the bladder and kidneys;
Nervous system disorders;
Atherosclerosis;
Haemorrhoids;
Polyarthritis;
Pulmonary tuberculosis;
Long-term use of antibiotics.

It is recommended to drink the infusion separately from meals - best three hours after a meal or an hour before a meal. It is diluted with boiled water 1 to 1 and consumed two or three times a day, a glass of the drink. Drinking the infusion on an empty stomach will help prepare the digestive tract for work, and 1/2 glass of the drink at night will improve the condition of the stomach and set you up for sleep.

For pharyngitis, stomatitis, sore throat and similar diseases, you need to rinse your mouth with the infusion, diluting the product with water 1 to 2. For gynecological problems, douching is done with the infusion, for hemorrhoids - microenemas, and for skin diseases - lotions and compresses.

Watch the following video about kombucha from the program “Live Healthy!”, where you will learn a lot of useful information about the drink of this mushroom.

Use for medical purposes

There are relevant recommendations for the use of kombucha drink:

It is said that due to the greater amount of antioxidants, the benefits of a green tea drink are much higher than those of a black tea infusion.
Including honey in the drink instead of sugar will complement the infusion with beneficial minerals and increase the tonic effect.
Making an infusion with kombucha is possible not only with tea leaves. The basis of the infusion can be herbal mixtures, for example, a mixture of nettle, strawberry and blackberry leaves, linden flowers, plantain and birch leaves. To get a liter of tea, brew from one to three teaspoons of these herbs in crushed form.
It’s very tasty if you brew rose hips for infusion. After steaming the fruits, after an hour, strain the liquid and combine with the mushroom.
Do not use herbs that contain a lot of essential oil (chamomile, sage and some others) for brewing.
Infusing kombucha with immortelle (flowers, leaves and stems) will make the drink more beneficial.

The drink is also used as a medicine for certain diseases:

For analgesic, antimicrobial, anticonvulsant and anticancer effects, the infusion is prepared with the addition of celandine (4 tablespoons of the plant per 2 liters of water).
To obtain a remedy that helps with cholelithiasis, kombucha is combined with chicory infusion. This healing agent can be used either internally or as a lotion or bath.
To enhance the anti-inflammatory, antipyretic, choleretic and diuretic effect, kombucha should be grown in an infusion of meadow cornflower.
An infusion of kombucha on dry horseradish leaves is very effective in treating the liver.
To treat hypertension, it is recommended to infuse kombucha with a solution of mulberry leaves or cudweed herb.
To get rid of female diseases, peony (flowers, leaves and roots), yellow clover, fireweed, lemon balm and oregano are used for infusion.
In the treatment of kidney diseases, an infusion of a mushroom is effective, in the preparation of which calendula, rose hips, dried oat stalks, plantain seeds and leaves, and black elderberry flowers were used.

For diabetes

Please note that drinking kombucha drink is not allowed for all forms of diabetes, so it is important to consult your doctor.

If the mushroom can be used, then for a diabetic patient its especially important property will be the normalization of metabolism.

Drink a glass of mushroom infusion a day (divide into several servings) to mobilize the body’s internal forces and gradually lower blood glucose levels. Dilute the mushroom infusion with herbal tea or mineral water. You need to prepare tea kvass for a diabetic patient with less sugar - 70-80 grams is enough. for 2 l.

For weight loss

Drinking kombucha promotes weight loss by enhancing the effects of other remedies, primarily proper nutrition. For weight loss, it is recommended to consume 6 glasses of mushroom infusion daily, drinking a glass one hour before meals and after meals (2 hours later) for three months. To enhance the effect, you can use weight loss tea or herbal tea to prepare the infusion. The drink will help you lose weight thanks to its tonic effect and normalization of metabolic processes.

In cosmetology

If you have ingrown nails, use a kombucha compress. Layer the mushroom and wrap one part of it around the finger with the ingrown toenail, cover with cling film, and put on two socks on top - a regular one and a woolen one. Three procedures are enough to completely soften and remove the nail.
To speed up hair growth, strengthen it and make it thicker, rub the kombucha infusion into the scalp, massaging it.
By rinsing your hair with tea kvass after washing your hair, you will give your hair shine, softness and rich color.
To strengthen your hair, you can take the kombucha drink orally, drinking it with food.
To get rid of dandruff after washing your hair, using gauze, moisten the skin and hair roots with the mushroom infusion, and after 30 minutes, wash your hair again.
You can make a hair mask by mixing a tablespoon of honey in a glass of mushroom infusion. The heated mixture is applied to damp hair, and after 20 minutes, rinsed with infusion of chamomile flowers.
It is recommended to treat acne with lotions made from kombucha infusion.
To make a mask for nails and hand skin, mix olive oil and mushroom infusion in equal proportions.
For dry facial skin, prepare a mask, the components of which will be warm tea kvass (4 tablespoons), wheat bran (3 tablespoons) and honey (3 teaspoons).
If you mix 1 to 1 infusion of mushroom and still mineral water, you will get a facial tonic. Wipe your skin with it twice a day after washing your face.
You can use the kombucha drink as a natural deodorant, rubbing the infusion over the areas that sweat the most.

At home

Kombucha is in demand in veterinary medicine. An infusion of this mushroom helps strengthen the immunity of animals, as well as enrich their diet with minerals during the winter. It also helps clean out the stomach of cattle. Wounds, injuries and burns on the skin of animals can also be treated with tea kvass. Giving the drink to poultry (chicks) diluted 1 to 1 reduces its mortality.

How to grow at home

To grow a mushroom at home, you can borrow it from friends or purchase it from an online store. The name of the mushroom is associated with the method of its production, since tea is used to grow it. However, this mushroom can also be grown using coffee. It is only important that the infusion is sweetened. The jar containing the mushroom is covered with gauze on top. Water for tea should be used boiled, as it does not contain soluble calcium salts, which can cause sediment to appear in the drink (when interacting with gluconic acid in the infusion).

Over time, the mushroom grows in the infusion and forms a gelatinous translucent layer on the surface, which is separated.

To separate a very overgrown mushroom, do not cut it, but separate it into layers with your hands. The bottom layer of the mother mushroom is placed in a jar and filled with tea.

For the first few days, this mushroom will lie at the bottom, but due to the release of carbon dioxide it will soon float to the surface. It is due to this gas that the kombucha drink becomes carbonated. Valuable organic acids begin to form in the infusion on day 4-5. If the resulting infusion is overly sour and stings the tongue, most likely it is too strong. This often happens in winter, when less infusion is used.

It is good that it is a warm place with good lighting, but not in the sun.

A film will gradually appear on the surface of the liquid. It will grow quite slowly, sometimes for several months. The result is a mushroom that is approximately 1mm thick or more with a pleasant vinegary smell. Next you need to keep an eye on this mushroom and wait for it to grow. It will become covered with bulges that will merge and grow.

How to care

The mushroom requires certain care:

It is important to rinse your kombucha regularly (weekly) with warm, clean water. The washed mushroom is placed in fresh tea leaves with sugar.
The finished drink must be drained every 6 days in winter, and every 2-4 days in summer.
If necessary, divide the mushroom.
Do not keep the mushroom in direct sunlight or in a cool place.
Carry out all manipulations with the mushroom carefully to prevent punctures, cuts and other damage.
Kombucha may develop diseases, in which case the infusion should not be drunk.
If the mushroom is covered with brown spots, this indicates that undissolved sugar or tea leaves have come into contact with it. The damaged area must be separated and removed.
If you grow the mushroom at a temperature less than +18 degrees or place the jar in the sun, this may cause blue-green algae to appear in the solution. Such algae can accumulate on the walls or float in the infusion, giving the liquid a cloudy appearance. Rinse the mushroom and replace the tea leaves, then correct the unfavorable conditions.
Do not forget to cover the container with the mushroom with gauze (especially in summer) so that fruit flies do not get into the jar.

For information on caring for kombucha, watch the following video.

How to store

Kombucha is usually stored in a glass jar that is not hermetically sealed. It is not recommended to keep this mushroom in metal or plastic containers. The jar of mushroom should not be placed in the refrigerator, as this will stop its vital activity.

The best place to store a jar of mushroom is a warm place that is well ventilated and protected from direct sunlight. You should only place the mushroom in the refrigerator if you are away for a long time, for example, during a vacation.

If the mushroom does not float

This often happens with young mushrooms and the first advice would be to wait. If several days have passed and the mushroom remains at the bottom, reduce the amount of tea leaves. It doesn’t matter if there is just a little bit of tea solution in the jar. After a few refills, the strength of the mushroom will increase and it will float in more liquid.

Japanese geisha often consumed kombucha to maintain slimness and remove warts and brown spots on the skin.

In Indonesia, an infusion of the mushroom is used for poisoning.

To preserve the kombucha, you need to place it on a dry plate and turn it over once a day so that it does not become moldy (at this time it is important to prevent the access of midges to the kombucha, which like to lay their larvae on its body).
When the Kombucha dries to a thin plate, it can be stored in a closet or refrigerator. When you need kombucha again, you need to place it in a jar of sweet tea - it will revive there within a week and will be ready for use again.

To breed kombucha at home, use a 3-liter jar. If possible, it is advisable to take a jar with a wide neck (do not use metal containers for preparing and storing the drink).
Preparing not very strong sweet tea(approximately 5 tablespoons of sugar and 2 teaspoons of black or green tea per 1 liter of water) tastes good. It is recommended to brew tea for at least 15 minutes.
Straining the tea. The sugar should be completely dissolved and there should be no particles of tea leaves. Let the tea cool to room temperature. The culture will die if placed in a hot solution. For young mushrooms: add a little mushroom infusion from the jar where it was previously kept as a “starter starter” to the tea (the amount of infusion should be approximately 1/10 of the total volume of liquid).
Place the mushroom in a jar. We close the neck of the dish with gauze or a paper napkin and secure it with braid or an elastic band so that the kombucha can breathe, but so that small flies and dust cannot penetrate into the jar.
Place the jar in a dark, warm place- the ideal temperature for tea mushroom is about 25 °C.
After 4-10 days of infusion, the Kombucha is ready for use.
The fermentation time depends on the air temperature in the room - the higher the temperature, the faster the drink will be ready. When the drink reaches the desired acidity according to your taste, remove the kombucha with clean hands, rinse it under cold running water and place it in a jar of cold sweet tea prepared in advance according to the same procedure.
Pour the finished drink into a glass container with a tight lid, filling it to the brim. To get maximum pleasure from the drink, let it ripen for several more days in a cool place (at least 5 days) - bacteria stop functioning without air access, and yeast continues to work if the container is tightly closed, the gas resulting from the activity of yeast will not be able to escape and you will get a delicious fizzy drink. Before drinking, strain the drink through cheesecloth or a plastic (not metal) strainer.
At an advanced age, the mushroom reaches a thickness of several centimeters (its area depends on the area of the container in which it lives) and allows you to drink the infusion every day directly from the jar that contains the mushroom (of course, you must remember to replenish the infusion with a new portion of cold, sweet tea).
It’s convenient to have two identical jars available: one will house the kombucha, and the other you’ll pour the finished drink into. In the refrigerator, hermetically sealed glass containers with tea mushroom infusion can be stored for quite a long time, maintaining their healing and taste properties.

The fungus does not absorb the aromatic, tannin and other substances of tea, but cannot live without it. Without tea, he cannot, for example, synthesize acids. Actually, the secret to preparing this healthy and aromatic drink from kombucha is very simple: water, tea, sugar, air, a secluded place, plus care and cleaning.
The fermentation process is initiated by yeast. As a result, ethyl alcohol and carbon dioxide are formed from sugar.
Then bacteria come into play. They oxidize the alcohol, and the resulting acetic acid stops the fermentation process. The result is a liquid that contains still under-fermented sugar, carbon dioxide, tannins (they are contained in the tea leaves you used), B vitamins and vitamin C. This infusion also contains organic acids (lactic, carbonic, gluconic, kojic, etc.), enzymes, aromatic substances.

In details about the history, healing properties and recipes for making kombucha drink You can read from the article