Kombucha cannot be bought in any store or pharmacy. It is given as a treasure to good people 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 membrane on the surface of the liquid, vaguely resembling a jellyfish. The scientific name of this organism is jellyfish, and among the people it is called kombucha, Japanese mushroom, tea jellyfish or sea kvass. It is a symbiosis of yeast and bacteria.
The body needs a special nutrient medium. Like ordinary yeast, kombucha needs sugar, which it ferments, resulting in ethyl alcohol and carbon dioxide. Bacteria, in turn, oxidize ethanol and convert it to acetic acid. As a result of the activity of the mushroom, a pleasant drink is obtained, which tastes like kvass.
Kombucha care
For kombucha to develop and grow, you need to properly care for it. 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 tea-based drink (no wonder this organism is called kombucha).
Prepare a solution. Brew tea. Strain the tea leaves 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 a drink in a three-liter jar, so this amount will require 300 g of sugar.
Honey can be added to the infusion to taste, which will give it additional antibacterial and tonic properties.
Cool the liquid and put the kombucha in it. Cover the jar with a napkin, gauze, or any other clean cotton cloth. Place the container in a warm place (the optimum temperature for the life of the fungus is about 25 degrees, that is, the usual room temperature). At the same time, it is best not to put the jar on the window, since the kombucha does not like direct sunlight, it 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. Put the kombucha on top of the drink, cover the jar with gauze.
The drink will be ready in 2-4 days in the summer and in about a week in the winter. Drain the liquid, immediately prepare new tea and dip the mushroom into 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 can and rinse it under running warm water. As the fungus grows, it begins to multiply, and layers appear. They can be easily separated. Leave yourself the required amount of mushrooms, and donate the rest. Pure kombucha will first sink to the bottom and then gradually rise and take its usual place on the surface.
