How to make a drink from kombucha. How to brew kombucha: simple recommendations to help the housewife

Kombucha can bring many benefits to our body, improve health and relieve some diseases. You can read about this in the article “”.

Kombucha: preparation and care- not so difficult, but require certain knowledge.

We grow kombucha.

If you take an adult multi-layered mushroom, you need to carefully separate one layer. We wash the resulting separated film with boiled cool water and pour it into three liter jar warm water with a temperature of about 25°C. The jar must be covered with gauze (you cannot cover it with a lid) and left in this state for 1 - 1.5 days.

At this stage, you should not feed the newborn mushroom with either sugar or tea solution. While the mushroom is sick, it is weak and reacts to any influence; it needs time to take root.

During these days he will float at the bottom of the jar or even lie at the bottom. When a little more than a day has passed, the fungus will need to be placed in the prepared solution. The fungus stays sick for some time and floats in the middle or bottom of the container.

You need to be patient and wait for the fungus to emerge. But this is only if you did everything as expected.
Kombucha must be bred, because it does not live long, and one day you will be left without any mushroom at all.

Kombucha: preparing the solution.

1. For a three-liter jar, prepare no more than two liters of solution, because the kombucha can become cramped, because it floats at the top of the container.

2. So, for two liters of solution we take 2 tsp. black loose leaf tea and make a brew, which we filter and then pour into hot or cold boiled water to get weak tea solution.

3. Pour 5 tbsp into the solution. l. sugar and stir until the sugar dissolves.

4. The hot solution must cool to room temperature. We carefully lower our mushroom into this solution. It is good for kombucha to live at a temperature of about 25°C. It is possible a little lower, but temperatures up to 17 degrees are contraindicated for him.

Everything must be done strictly according to the instructions. For example, you cannot add sugar directly to a container where there is a mushroom, because sugar can cause a burn to the mucous membrane of our fungus, which in turn will lead to its death. Floating tea leaves are also harmful to kombucha.

The container with the mushroom should be kept in a dark place, because direct sunlight is dangerous for it.

A healthy mushroom floats peacefully on the surface of the solution and gradually turns the mixture of sugar solution and tea leaves into a healthy drink.

Feeding.

The adult mushroom must be fed systematically and the prepared infusion must also be drained regularly. In summer this should be done once every 3-4 days, and in winter once every 5-6 days. To speed up the fermentation process, you need to pour a glass of the prepared infusion into the solution prepared for replacement.

An adult healthy mushroom will process the infusion faster than a young or sick one. Do not overexpose the infusion, because the top film of the mushroom will begin to darken, which indicates the beginning of the death of the mushroom.

Attention: The mushroom must be washed with cool boiled water every time the solution is changed. This must be done carefully and carefully so as not to damage the mushroom.

Do not use sweeteners or raw sugar instead of sugar, because this can also lead to the death of the mushroom.

The finished infusion can be stored in the refrigerator for up to 4-5 months.

Teas for infusions:

Black tea solution.

If we prepare a solution with black tea, we will get a high percentage of lactic and glucuronic acids, as well as purines, which help normalize metabolism.

Large quantity essential oils and phenol have bactericidal properties. This infusion removes cholesterol well and fights fat deposits.

Green tea solution.

Helps fight urinary and urinary stones gall bladder, in the kidneys. It will contain a lot of vitamins B2, P and K, which are responsible for the elasticity and freshness of the skin, strengthening the hair, and normalizing blood circulation.

It is unfermented green tea, due to the tannins it contains, that prevents the development of cancerous tumors.

In addition, this infusion is effective for intestinal diseases, vascular diseases and as an antibacterial medicine.

Although most people prefer black tea, the mushroom prefers green tea brewing. It grows better in it, stays clean, and lives longer.

Herbal teas.

When preparing the infusion, you can use herbal mixtures and infusions. To do this, take about five tablespoons of herbal mixture per two liters of water. You can take two spoons of tea and the rest of the spoons with herbs. The herbs are infused for about an hour before straining.

Plants you can use:

Nettle and blackberry leaves, plantain, coltsfoot, white blackthorn, birch and strawberry leaves, linden blossom, green tea;
rose hips with nettle leaves and green tea;
yarrow with chickweed, nettle, oregano, snapdragon leaves, any tea;
common yarrow with snapdragon, nettle, bear's ear, any tea;
leaves wild berries with raspberry, blackberry and blackcurrant leaves.

Do not take plants for infusion that have a large number essential oils (for example, chamomile, sage, pepper, wild currant and a number of others), because such an infusion can adversely affect health.

Will allow you to be healthier and more energetic.

How to grow kombucha:

Probably everyone has heard about the beneficial properties of kombucha in one way or another, but not everyone knows how to brew kombucha to make it healthy and delicious drink. There is nothing complicated in preparing such a refreshing drink, just remember a few simple rules to regularly pamper your family with it.

Growing and care

Kombucha is essentially a colony of yeast fungi that are in symbiosis with acetic acid bacteria. Grow Kombucha It’s not difficult at all, although it’s a very lengthy process. If you leave a glass of sweet tea in a warm place, after a few hours a thin pearlescent film will appear on the surface of the drink. If this film is left undisturbed, it will become thicker and thicker, and over time it will turn into kombucha, which can be used to brew healing infusion. In order for the mushroom to grow properly, it should be protected from dust by covering the container with a gauze cloth folded in half. It is best to grow the mushroom in a clean, warm and fairly bright room where there is no tobacco smoke. The growing process can last up to two months depending on the living conditions of the mushroom.

It’s much easier and faster to borrow a piece of kombucha from someone you know: the medusomycete in the upper part has a layered structure, so it’s not difficult to separate a couple of layers from it. This piece of kombucha should be thoroughly rinsed with cool water, placed in a jar, filled with water at room temperature and left for a day. After this, you can drain the water and start feeding the mushroom with sweet tea.

Caring for kombucha is simple: it needs to be fed with warm tea and sugar in a timely manner, protected from dust and direct sunlight, and periodically (no more than once a week and at least once a month) carried out “water procedures”, washing the mushroom with water at room temperature . If the mushroom gets too big, you can remove a couple of the top layers.

The mushroom should be handled with care. Do not use hot or too strong tea leaves. Grains of granulated sugar should not fall on the surface of the mushroom. If sugar does get on the mushroom, then it is advisable to remove the layer with brown spots caused by sugar - the medusomycete cannot breathe in the affected areas. You should not forget about the mushroom for a long time: it is recommended to drain the infusion every four to seven days. Otherwise, the medusomycete may die. If the mushroom begins to turn brown, the infusion should be drained and replaced with fresh sweet tea.

Which tea leaves do you prefer?

Kombucha is not particularly demanding: it can feed on tea itself. poor quality. However, it should be remembered that the higher quality tea leaves are used to feed the fungus, the higher quality and healthy the resulting tea drink will be. You can use both black and green tea . Sometimes herbal or fruit teas For example, a drink based on rosehip decoction turns out to be very tasty. Like regular tea, such decoctions must be carefully strained before pouring into a container for the mushroom. But the popular chamomile tea, like other herbal teas with high content essential oils for cooking tea drink no good.

Many people use regular tea bags to feed the fungus. As you know, the poorest quality raw materials are used to make such tea, so manufacturers often add artificial colors and flavors to tea crumbs. These substances are harmful to kombucha, so the use of tea bags is undesirable.

Coffee lovers can “treat” the mushroom with their favorite drink. In this case, it is recommended to use sweet instant coffee good quality. Per liter hot water You will need one tablespoon of this coffee and about one hundred grams of sugar. The infusion should be cooled to room temperature and poured into a container with mushroom. Such coffee drink has a very pleasant aroma, but it beneficial properties have not yet been sufficiently studied by scientists. You can also use pea or soy flour with added sugar - this allows you to get an original drink.

Maria Bykova

In the USA, in every second supermarket you can see a carbonated drink based on kombucha on the shelves. Few people know what kombucha is and what its health benefits are. The popularity of this drink is gradually reaching Russia, but unlike the West, residents prefer to prepare it themselves. There are several recipes for making kombucha-based kvass, each of which has its own indications for use.

Medusomycete (Japanese sponge, jellyfish, fanga, sea kvass) is an organism formed from yeast and vinegar. This product was first mentioned in Chinese writings 250 BC. e. It was credited with numerous healing properties. It was believed that it contained the secret of longevity and youth. In Japan, the medusomycete was called "kombutya", which literally translated as "tea from seaweed" In the USA there is a drink with a similar name - kombucha. Since the 20th century, on the windowsill of every third person in Russia one could see glass bottle with kvass. To prepare a tasty and healthy drink, you only needed to know how to infuse kombucha and how to care for it.

Kombucha is not just a fermented drink, it is a living organism with a jelly consistency. Growing it yourself is quite easy if you follow all the rules and recommendations. It has been experimentally proven that tea kvass contains vitamins, probiotics, polyphenols, antioxidants and amino acids. This combination of elements has made kombucha so popular and often used in folk medicine.

Herbalists are convinced that this carbonated drink not only strengthens the immune system, but also fights severe chronic diseases. Kombucha is taken not only for health reasons. This product is often found in Japanese cosmetics, as it is credited with an anti-age effect, and beauty salons offer hair and body care based on tea kvass. London bars add infusion to alcoholic cocktails to obtain an unusual taste.

How to make kombucha at home?

To make a refreshing drink that will... useful alternative soda, you need to first grow a medusomycete. In the book by I.P. Neumyvakina “Kombucha - a natural healer” is step by step instructions for preparing it at home. The recipe will require the following ingredients:

• glass 3-liter jar;
• 5 tablespoons of large-leaf black tea;
• gauze;
• 500 ml water;
• 7 tablespoons of sugar.

First you need to brew the tea and after it has cooled completely, add sugar. After 5 minutes, the tea leaves can be strained through gauze folded in several layers. Sweet tea needs to be poured into a sterile glass jar, and cover it with clean gauze on top. The container must be placed in a warm place for infusion. After 6 weeks, a sour smell reminiscent of vinegar will begin to emanate from the jar. This aroma indicates the fermentation process. The pungent odor will disappear after 7 days, and a dark brown film will begin to form on the surface of the sweet tea, which will become the basis of the future Japanese mushroom. As the medusomycete matures, its layers will grow.

To prepare a drink to boost immunity, you need to know how to properly brew medusomycetes on rose hips. First you need to grind dried fruits to make about 6 tablespoons, then brew the mixture in 600 ml of boiling water and leave for 7 days. After a week, strain the liquid and pour into another three-liter container. Add tea to this jar, prepared at the rate of 220 ml per 1 tablespoon of tea leaves. If desired, you can add sugar or honey. Cover the neck of the container with gauze and place in a dark and warm place for fermentation.

After a month, the multilayer film forms a Japanese sponge, which can be used to prepare kombucha. This drink will replace pharmacy drinks in the cold season. vitamin complexes. If you don’t want to prepare it yourself, you can order the Kariba Kombucha drink, which is produced in the Krasnodar Territory, in specialized online stores.

To obtain not only tasty, but also healthy drink you need to follow the recommendations. Only a glass container, not an iron one, is suitable for growing Japanese sponge, otherwise a chemical reaction of organic acids with the metal will occur. The ripening temperature of the drink should not exceed 25°C. Direct sunlight, which slows down the fermentation process, should be avoided. It was experimentally established that when preparing tea kvass, you need to wait until the sugar is completely dissolved and carefully filter the liquid. Grains of tea leaves and glucose crystals cause burns to the mushroom and its death.

Different types of tea (black, white, green) change the taste of the infusion, so it is recommended to experiment with additives. The degree of fermentation can be adjusted independently. If you need to achieve a sour and highly carbonated drink, the Japanese sponge must be stored for at least a month in a dark place.

The fermentation process begins on the 7th day, from this moment tasting can be carried out. The finished mushroom is reused after washing it. It is important to know about the basic rules for caring for adult medusomycetes:

• it cannot be added to hot tea, otherwise he will die;
• if part of the kombucha begins to darken, you need to cut off the damaged area;
• In winter, it is necessary to wash the mushroom once a month, and in summer – once every 2 weeks.

If you violate the rules for caring for a Japanese sponge, it may begin to turn green and become moldy. Consuming such a product is dangerous to health. Some sources indicate that you can try to clean top layer, but moldy mycelia are quite tenacious - it’s easier to grow a new Japanese sponge.

Kombucha drink recipes

In the United States, kombucha is most popular in summer time. This is a refreshing, carbonated drink that gives energy and strengthens the immune system. Besides classic recipe, there are other options for preparing this drink. By combining with different flavors and additives, you can prepare tea kvass that you will never get tired of. It is used as a base for okroshka, added to fresh vegetable juices to increase concentration useful vitamins, season salads with it.

Ginger infusion

When using herbs, medicinal plants are obtained invigorating drink. In Japan it is considered perfect combination spicy ginger and sour mushroom infusion. To prepare such kvass, it does not require much time and effort. The recipe will require the following ingredients:

• liter of finished kombucha;
• a tablespoon of chopped ginger root;
• 1 lemon;
• a tablespoon of honey or sugar.

Mix all ingredients in a glass container and place in the refrigerator to infuse. A drink prepared according to this recipe is suitable for detox, cleansing the intestines and a vigorous start to the day.

With apple and cinnamon

Many people like to make more sparkling kvass, which tastes like mulled wine. To do this, add half an apple, cut into cubes, or 50 ml to 500 ml of the prepared infusion. fruit juice, 1/2 teaspoon cinnamon. The container with kombucha should be closed and left to ferment for a week. Starting from the third day, you can taste the drink and monitor the level of carbonation. Ready kvass warms well in winter and is suitable for preventing colds and hypothermia.

With berries

Diversify classic taste carbonated drink can be frozen strawberries, raspberries, cranberries. To do this, you need to add 150 g of thawed berries and 20 g of fresh herbs (mint, lemon balm, tarragon) to one liter of finished kombucha. Close the container and place in a dark place to infuse for 3-5 days. Before use, you can add sugar and vanilla essence to taste.

Kombucha in folk medicine

Japanese sponge is a source of beneficial vitamins, enzymes, and antioxidants, so herbalists recommend using it for prevention and treatment chronic diseases. The duration of therapy and dosage depend on the state of health and are selected individually.

It is recommended to drink kombucha starting with a dosage of ½ glass per day. To stimulate intestinal function and improve peristalsis, you need to take 200 ml of tea kvass every day in the morning on an empty stomach. Drinking kombucha before bed helps calm you down nervous system, on which the functioning of the gastrointestinal tract depends. For frequent constipation, you need to take 2 glasses before meals, and on the third day the stool will normalize.

When treating severe kidney diseases, it is necessary to first mix calendula, rose hips, plantain, black elderberry, and oats in equal proportions. Pour 200 g of the collection with 3 liters of boiling water and leave overnight. The next day, strain the liquid, add sugar and pour it over the kombucha. The decoction should be infused for 7 days, and patients take it 100-200 ml per day.

For migraines and severe premenstrual syndrome, it is recommended to drink two glasses of kombucha daily before meals. Hypertension to reduce blood pressure take 600 ml daily for a month. For viral and colds patients complain of pain when swallowing, nasal congestion, dry cough. For such symptoms, herbalists recommend gargling every day with an infusion of kombucha for 5 minutes. Kvass has antiseptic properties, so herbalists recommend rinsing the sinuses with it.

For insomnia, you need to mix 100 ml of water and kombucha and take it an hour before bed. You can add honey to the infusion if desired. Due to the low calorie content of kvass (20 kcal per 100 ml), it is recommended to drink it for weight loss, especially if it is made with green tea. In this case, the Japanese mushroom helps to digest food faster and improves the absorption of beneficial vitamins, enzymes and probiotics.

Harm of Kombucha

When drinking kombucha, you need to focus on your own sensations and the body’s reaction. But it is important to consider possible contraindications to its use. Taking an infusion based on medusomycetes is prohibited during periods of exacerbation of chronic pathologies (cholecystitis, pancreatitis, gastritis). Professor I.P. Neumyvakin does not believe that the ulcer is increased acidity stomach - a reason to refuse this carbonated drink. To reduce the load on the digestive tract, he recommends adding honey to kvass, which reduces its acidity.

Doctors remind that medusomycete extract is a fermented drink and contains a small concentration of alcohol. Therefore, drinking it during antibiotic therapy is prohibited due to the incompatibility of ethanol and potent drugs.

You should drink kombucha with caution during pregnancy. During lactation, it is better to wait until the baby’s body gets stronger (one year old) and start taking medusomycetes. Adverse reactions possible with individual intolerance constituent components. Diabetics can drink this drink but must monitor their blood glucose levels. When treating kidneys and liver, you need to observe time intervals and take breaks for 1-2 weeks. You should not abuse kvass and exceed the daily dosage of one liter. A highly concentrated drink provokes irritation of the mucous membranes of the stomach, so it must be diluted with water or herbal decoction, vegetable smoothies in equal proportions.

In this article we will find out what types of tea should be used for cooking infusion kombucha.

Every person has heard about healing properties ah kombucha. It can also have a preventive effect. An infusion based on kombucha can help prevent and cure many diseases. In the 90s, it was an indispensable assistant for every housewife. " Home doctor" - that's what they used to call him. And even now in our time properties of kombucha surprise doctors.

Even the latest technologies in medicine cannot cure many diseases, and some medicines negatively affect the general condition of a person. But there are many medicines, prepared with kombucha to maintain your health. In the last century, doctors have already studied the beneficial properties. Today, the substance is used both in folk and professional medicine.

Not everyone knows how to make kombucha correctly. But in order for it to give all its beneficial properties, it must be properly cared for. If you don’t want your kombucha to die, you need to know a few simple rules:

1. To answer the question how to make kombucha correctly, the following rules must be followed. It must be kept in a transparent glass containers. It is advisable if it is a large three-liter jar with a wide neck. Why glass containers? loves light, but this does not mean that it should be placed on a window where there is sunlight. It is better to leave it in a dark place and turn on the light periodically. If it stands in the sun for a little while, it will begin to release harmful substances for human health.
2. Kombucha must “breathe”, that is, it definitely needs oxygen. Hence, do not cover the jar with a lid. It is advisable to fold a clean gauze cloth and cover the neck of the jar with it.
3. The settled tincture kombucha need to be drained every 2-3 days. IN cold season in 5-6 days.
4. This tincture must be tightly closed with a lid and can be stored in the refrigerator, or in a dark and cool place, for example in a closet.
5. You need to carefully monitor it; it requires a lot of attention and proper handling. During warm periods, rinse it with clean and cool water; the procedure should be carried out two or three times a month. IN winter period The procedure is performed less frequently, once a month.
6. You also need to carefully monitor the water temperature. It should be equal to 25 C. If the water temperature is lower, then algae will begin to form in the jar, this sharply reduces the usefulness Kombucha infusion. Do not forget to drain the infusion every 2-3 days, otherwise the mushroom will become covered with a brown shell, this is the first symptom indicating the death of the substance.
7. To kombucha multiplied quickly, store it in sweet tea. This product is very easy to prepare. Brew the tea infusion that was used again, then cool and strain through a sieve so that the leaves do not float in the infusion. Next you need 1 liter of water. We heat the water. Sugar will dissolve faster in this water. You need to put 100-150 grams of sugar. Make sure that the sugar does not settle to the bottom of the jar; it must dissolve completely. When a liter of water has cooled, you need to add it to the jar. Remember not to throw granulated sugar on top of the kombucha, in which case it will get burned.

For those who want to reproduce, it will be useful to know how to do this correctly. Kombucha- This is an unusual plant, and therefore it cannot be propagated by tearing off part of it and planting it in another jar. You need to carefully separate the film from the main mushroom. We transfer this film to a clean and warm jar of water, where it will take root for a certain period of time. During the adaptation period, the mushroom is very weak and susceptible to environmental influences, so there is no need to add tea or sugar to a jar of water, this can be harmful kombucha.

You just need to cover the jar with gauze and leave it for a day in a warm and dark place. It is necessary to cover it with gauze so that oxygen can flow in and so that germs and all kinds of microorganisms do not form and develop in the jar with the mushroom. When the film sits on the bottom of the jar, it needs to be transferred to its usual habitat.

How to properly prepare kombucha with green and black tea

Prepare kombucha easy enough. You just need to keep the proportions correctly. Take three liters of boiled water. Add six tablespoons of any tea and three hundred grams of sugar; if desired, instead of sugar, you can add three tablespoons of honey.

Not all consumers know what can be brewed in green tea. It is believed that a solution of kombucha based on green tea is much healthier, since green tea contains large number useful substances, it perfectly tones and has a beneficial effect on gastrointestinal tract and vessels. It is strictly forbidden to use tincture from green tea and mushroom for those who have stomach problems.

Many people wonder whether it is possible to use kombucha with black tea and How prepare kombucha correctly . Useful decoction obtained from black tea leaves With fragrant herbs, such as lemon balm, bergamot, etc. Then the tincture will acquire a new, completely different taste. For people who are used to drinking coffee every morning, you can add it to the decoction. One tablespoon of coffee is added to one liter of tincture; in this case, the tincture does not lose its beneficial properties.

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Kombucha is believed to be a native of Ceylon. It was from there that it spread throughout the world. In Asian countries for a long time It was believed that if there was a means to prolong life and maintain youth for a long time, it was kombucha. Preparing a drink from it is not difficult. Although it does not look very aesthetically pleasing, you need to be aware that this is a natural medicine consisting of a whole complex of beneficial fungi and bacteria. All he needs for normal functioning is sugar and tea leaves. Kombucha will grow well in liquid with these ingredients. Preparing the drink comes naturally, this by-product vital activity of this organism. When it grows, it begins to strongly resemble a jellyfish or a pancake layer cake, which floats on the surface of the water.

Useful properties

Kombucha has many beneficial and healing properties. It contains many minerals and vitamins that are formed during fermentation. It also contains various acids and caffeine. More in ancient times gastritis and other diseases were treated with the help of a drink made from kombucha digestive system. It stimulates the secretion of gastric juice and increases acidity. However, you should take the drink not during exacerbation of the disease, but during remission for prevention. Kombucha is also a great remedy for diarrhea and constipation. Preparing the drink and taking it orally has a general strengthening effect on the body. For hemorrhoids, compresses are made from it. It is also an excellent antiseptic for open wounds, helps with runny nose and sore throat, improves skin condition and strengthens hair.

Growing

Grow given organism very simple. However, before making kombucha, you should be patient. You just need to let the brewed tea in an ordinary glass container sit for a month. You can speed up the process by adding sugar to the liquid, which leads to rapid proliferation of microorganisms. Kombucha starts out as a thin film on the surface of the liquid, which becomes thicker over time. The moment will come when the mushroom will appear before its creator in its usual jellyfish-like form, the main thing here is patience. Then you will need to move it into a larger container with brewed tea, after rinsing it first. apple cider vinegar. This will create a comfortable microclimate for the body. The container should not be closed - just cover it with gauze.

Care

The mushroom needs to be looked after. Sometimes it is necessary to completely change the tea solution for him, after rinsing his body clean water. The container must be pre-treated with boiling water. You can add a little old solution to the new liquid to speed up fermentation.

Kombucha - preparing the drink

To prepare the infusion, nothing supernatural is required. Before you prepare kombucha, you need to decide which tea leaves to use. Various types of tea are suitable for the drink. This also allows you to diversify its taste. First brewed in a glass strong tea(3-4 teaspoons) and add sugar (a third of a glass). Then you need to strain the solution, dilute it with chilled boiled water in a three-liter jar and place the kombucha there. Preparing the drink is very simple. The jar needs to be covered with gauze or a paper towel, but not tightly. The infusion will be ready when a faint vinegary smell appears, after about 3-4 days.