Grow kombucha at home step by step. How to care for kombucha

Let's figure out how to grow kombucha from scratch at home. I hope the publication will be useful and you will be able to give birth to a tea or kefir mushroom.

Tea mushroom also called tea jellyfish or Japanese mushroom. From a biological point of view, it represents a community of microorganisms, including yeast and acetic acid bacteria.

Plan for growing kombucha at home from scratch

Medusomycetes - this is what scientists call the fungus. Outwardly, it resembles a sea jellyfish.

Growing kombucha is easy. Pour half a liter of strong sweet tea into a three-liter jar, cover the neck with a piece of gauze, secure with an elastic band and leave in a warm place for 60 days. The main thing is that the rays of the sun do not fall on the dishes with tea.
During this time, the fungus will not have time to get stronger. Therefore, carefully transfer it to a deep bowl with cooled boiled water and wash gently. Next, pour cool tea with sugar into a three-liter jar. For a liter of water, take a spoonful of tea leaves. Move the kombucha here, cover the neck again with a piece of gauze and send the container to a warm place. AT summer time the drink is prepared for three days, and in winter period- about a week.

If you cook the tea leaves correctly, the mushroom will float to the surface. If he sank into the liquid, then they made a mistake. Dont be upset. Rinse the mushroom and lower it into a new tea leaves.

A drink made on the basis of kombucha is healthy and tasty. Its reserves are rapidly depleted. Fortunately, this can be prevented by replenishing the supply of fluid, which is required for the normal growth and development of the tea jellyfish. It is allowed to add the used tea leaves to the container with the mushroom, carefully straining it.
To make the mushroom feel normal, wash it every two decades in boiled water. Replace the infusion remaining in the jar with freshly prepared tea solution and lower the mushroom into it. Constantly make sure that the infusion does not become cloudy, otherwise the mushroom will begin to exfoliate and deteriorate, and the infusion will lose medicinal qualities and taste properties.
Equally important are the conditions for keeping the fungus. I recommend keeping the container with the mushroom in a dark place at a temperature of 20-25 degrees. Remember, at low temperature regime or in the sun, the fungus dies. Already at seventeen degrees of heat, development and growth stops, and the surface is covered with dark algae.
I advise you to use two glass containers during care. In one hold the mushroom, and in the second - a drink. Drain the infusion every 72 hours in summer, and in winter - after five days. The best place I think the refrigerator is for storing drinks.
Make sure that the thickness of the mushroom does not exceed 4 cm. Feel free to remove the top layer and lower it into other containers. The lower dark layers are considered the most useful and productive.
To enrich the drink, use healing herbs, including: plantain, blackberry, nettle, birch, wild rose and strawberry. Green tea is also suitable for making tea leaves.
The largest number useful substances in a drink, the age of which does not exceed 1 month. Further, it becomes vinegar, undrinkable, but in this form it is suitable for use in medicinal and cosmetic purposes.
After a week of exposure, the infusion begins to ferment a little and acquires an alcoholic effect. Pour off half of the liquid, put it in the refrigerator for storage and use it, and add a little strained tea solution. Repeat the process in the future.

Video tips

Following the generally accepted rules and listening to the advice, you will make a delicious and healthy drink which will help to cope with thirst and eliminate ailments.

Useful properties of kombucha

Unique properties have helped kombucha gain unheard of popularity. Its healing power is used to fight many diseases, support the body, as part of skin and hair care.

Assistant in the fight against excess weight. A drug made on its basis stimulates metabolism, eliminates excess fluids and salts, and helps speed up metabolism in tissues and cells.
It acts as an excellent natural antioxidant and is characterized by exceptional anti-inflammatory properties. The mushroom is used in the treatment of bacterial and infectious lesions of the body - intestinal infections, conjunctivitis, influenza.
Due to its beneficial qualities, the mushroom is used in cosmetology. It helps to fight effectively acne, furunculosis, fungal infections of the skin and nails.
It boasts kombucha and painkillers. Its infusion is used to moisturize the skin for burns or to rinse with toothache.
It is also used to prevent rheumatism, arthritis and atherosclerosis. Medicinal nectar helps cleanse the kidneys of small stones and sand and has a diuretic effect.
Tea jellyfish dulls headaches and helps to normalize work digestive system. It also has a positive effect on the nervous system.

I advise you to take a drink during periods of life, accompanied by intense mental activity. The composition includes caffeine, which has the same invigorating and tonic effect on the body as coffee.

Contraindications

Exploring the Internet in search of any hazards related to kombucha, I could not find them. I have compiled a list of restrictions and rules that are recommended to adhere to when drinking a drink.

Not recommended for people who are diabetic or obese. The elixir contains honey or sugar in in large numbers.
Contraindicated in people with fungal diseases due to sugar, except for the mushroom that has fermented. In this form, it enhances the body's defenses and resists fungal infection.
Persons with hyperacidity it is allowed to use an infusion based on black tea with the addition of honey. The bee product neutralizes the acidic component of the drink.
The concentrated solution is not recommended for use. The liquid obtained from kombucha proper preparation has a wonderful taste and easily copes with thirst. If the mushroom is overexposed, you get a solution resembling apple cider vinegar. .
When preparing a drink, do not use substitutes instead of sugar. It will not work to hold kombucha. Some recipes call for honey, but the taste ready drink different from the original.

How to grow kefir mushroom

All living things are interesting and amazing. If some forms of life are understandable and familiar, others are an absolute mystery. The list of such mysterious organisms includes kefir fungus.

In this part of the article I will consider the technique of growing kefir mushroom at home and tell you the rules of care and useful properties. The origin of the milk fungus, as it is often called, is not clear, since in nature there are no natural conditions for normal life and breeding.

Scientists conducted a lot of research, but they never found water in nature, which in composition at least slightly corresponded to the composition of the habitat of kefir fungus. The conclusion is that it was created artificially.

According to legend, kefir mushroom appeared in a Tibetan monastery, whose inhabitants ate bread and milk. In some cases, milk was fermented, but in different containers with different results. In dishes that were washed with water from a stagnant source, curdled milk was obtained with mild taste, which has a beneficial effect on the intestines. White dense lumps appeared in poorly washed containers.

None of the scientists did a thorough study of the kefir organism. Only enthusiasts paid attention to the issue. There is an opinion that kefir fungus is endowed with unique properties that are indispensable in the treatment of endocrine, digestive and cardiovascular systems.

Step-by-step instruction

First of all, get kefir mushroom. In perfect condition, it is characterized by a white color and the absence of mucus. By appearance recalls cauliflower.
To prepare the drink, create an environment in which the kefir fungus can grow and multiply normally. Feed him milk daily.
Filter the finished infusion, as lumps separate from the body during growth. Give them to friends who want to grow milk mushroom and make it your hobby.
Filtered kefir is suitable for consumption, and I advise you to rinse the mushroom. Without water procedures, it will turn yellow, become covered with mucus and disappear.
For one glass of milk, take a mushroom that is slightly larger quail egg. After 20 hours, you will get a ready-made drink.

Video instruction

Kefir prepared on the basis of a mushroom is drunk in courses with long breaks. Therefore, the biggest problem is considered to be the preservation of the fungus. All my attempts have ended in failure.

Useful properties of kefir mushroom

There are many drinking mushrooms, including kefir. Drinks made on its basis are tasty, healthy and slow down cell aging. No wonder it is called the elixir of youth.

Restoration of intestinal microflora . The food people eat is chemically processed and contains many unnatural additives. Toxins accumulate in the intestines, which, together with the blood, are carried at lightning speed throughout the body, and this is fraught with diseases and premature aging. Kefir based on a Tibetan mushroom helps to normalize the intestinal microflora and eliminate toxic products.
Antibiotic of natural origin . deal with negative impact synthetic drugs used in the treatment of bronchitis and coughs will cleanse the body of toxic substances and toxins.
Source of nutrients, elements and vitamins . Helps to strengthen the immune system and restore the intestinal microflora.
Wide spectrum useful properties . Cleans blood vessels, normalizes blood pressure, relieves inflammation, increases bile secretion, breaks down fats,

The first time you need to pour the mushroom with strong tea (without tea leaves) with sugar, not hot, you can use a little warm room. temperature, approximately 0.5 liters. As the mushroom grows, liquid must also be added.

If you took a wide thermos, and the jar where you put the mushroom and where it will live is narrow, then after 2 weeks you can drink it. And if the thermos is thin and the jar is large and the mushroom has grown in diameter and not much in thickness in the thermos, wait until it grows in the jar, because. there will be no sense in the drink due to the mismatch between the proportions of the size of the mushroom and the liquid poured into it. It is important. It's just a matter of proportions.

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MUSHROOM CARE

Growing kombucha at home from scratch is half the battle. The second equally important half - proper care for mushroom. Otherwise, you risk getting delicious drink but something resembling vinegar. And even worse - the kombucha grown with such care will simply die.

By the way, there is an excellent indicator of the health of kombucha - it should always be on the surface of the water. If your mushroom sank to the bottom, or after topping up the tea leaves, it refuses to rise again, it is very likely that it got sick. If Kombucha got sick, you made a mistake in care. This means that it must be treated, and in all cases, without exception, the treatment is the same - cleanliness and proper care.

Liquid volume

As you remember, initially there is a small amount of liquid in the jar - about 0.5 liters. But when the mushroom has already grown, there should be much more liquid - about three liters. It goes without saying that kombucha is not your decoration and you will drink it. So, do not forget to regularly add fluid.

To do this, you can use already sleeping tea leaves - pour boiling water over it, cool and add sugar, then pour it into a jar. Sugar should not be very much - no more than two tablespoons per liter of liquid. If necessary, it is better to add sugar to a cup with a drink.

Many people do not strain tea leaves - they just add it. There is no harm in this for the mushroom, it will just not be very convenient for you to drink the drink later. But there will be no harm only if all the sugar is completely dissolved - in no case should grains of sugar come into contact with the surface of the fungus.

bath day

Once every two to three weeks, be sure to arrange a bath day for kombucha. Remove the mushroom itself very carefully from the jar, put it on a wide plate, trying not to deform it much. Carefully strain the liquid in which the mushroom was located with gauze and pour into a clean three-liter jar.

Put the plate with the mushroom in the sink and gently rinse with warm (but not hot) water, leave it in the air for a couple of minutes. Then also carefully transfer the kombucha to a jar and cover with a gauze cloth. That's it, the "puzzle" of kombucha is over. It would seem that a completely simple procedure, which is very simple to do, and it is thanks to it that your kombucha will be healthy.

Otherwise, the fungus will start to hurt - at first it will turn brown, and then it will begin to delaminate altogether. It is very difficult to save such a mushroom, and in most cases it is easier to grow a new one. A drink from such a tea fungus is not recommended at all, because it not only loses its benefits, but moreover, it becomes dangerous to health. Remember that the infusion of kombucha should always be exceptionally transparent.

Storage of kombucha

Another necessary condition for the health of kombucha is its proper storage. Firstly, the temperature - it should be high enough only when growing kombucha. Then optimum temperature should not exceed 18 degrees. Secondly, lighting. Light is simply necessary for the normal life of kombucha, and daylight hours should be at least 8 hours. But direct sunlight must be avoided, so don't repeat the very common mistake of placing a jar of kombucha on a windowsill.

Benefits of kombucha

It is impossible not to at least briefly mention the beneficial properties of kombucha - after all, it’s not in vain, after all, that you mess with it?

» Metabolism and immune system

The first thing to talk about is vitamins. There are much more useful substances in the kombucha drink than in the most expensive vitamin and mineral complex. Vitamins, minerals, carbonic, lactic and other acids, minerals, enzymes - this is not a complete list. Therefore, it is not surprising that a tea fungus drink has the most positive effect on the functioning of the immune system and normalizes metabolism.

» Digestive tract

Gastritis, colitis, peptic ulcer stomach and duodenum, dysbacteriosis.
Just one glass of kombucha drink, drunk on an empty stomach, can improve the situation in just a week. And its regular use contributes to a complete cure. By the way, the drink very well eliminates even the most severe heartburn.

As you can see, there is nothing complicated in growing and caring for kombucha. Therefore, if you set out to grow this miracle mushroom yourself - go for it, because the benefits are obvious!

Kombucha has been known to people for centuries. Like any product, it experienced moments of popularity and complete oblivion. Today, many of our fellow citizens are just getting used to this unusual phenomenon. Some people still don't know what it is. And those who already know how to grow kombucha at home successfully use this product in everyday life.

Biology and chemistry

An organism formed by the coexistence of a yeast fungus with an acetic acid bacterium is called zooglea. This is how Kombucha is formed. Its closest relative is the kefir mushroom. It is not as common as tea, but also has its admirers. And the produced infusions are similar in composition and taste.

Kombucha is an example of cohabitation yeast fungus(Schizosaccharomycodes ludwigii) with a bacterium (Acetobacter xylinum). Microorganisms form a colony that looks like a jellyfish. In its lower part, covered with filamentous processes, chemical processes take place, converting a solution of sweet weak tea into a complex of healing substances. You can grow kombucha yourself to get this set of health components.

History of appearance

Scientists know for certain that kombucha is one of the oldest organisms. But they cannot establish his homeland. This form of life probably originated in some kind of reservoir, the composition of which was similar to tea. Most likely, it happened in Ceylon. It is known that even the ancient Greeks knew how to grow kombucha. In China and India, this drink was used to prolong life. From there he came to Manchuria, Japan and Siberia. Later, the beneficial properties of kombucha also attracted Russians. After the Russo-Japanese War, they brought him in the form of a trophy. From Russia, it spread to Europe.

On the unusual drink scientists paid attention. First they tied him healing properties only with acetic acid bacteria. Ordinary people appreciated first of all the taste of the drink. Thanks to this, it quickly spread throughout Russia, Ukraine, Belarus and neighboring countries. During the war, kombucha practically disappeared. Those who knew how to cook kombucha understood that it needed sugar and tea leaves. These products were in short supply. There were not enough of them even for children. Therefore, most people stopped growing this crop. And already in the post-war period, the product experienced the peak of popularity in Europe.

Many names

Abroad, the drink is called "kombucha" - in memory of Dr. Kombu, who healed the Japanese emperor with it. Such names as tea kvass, mushroom kvass, sea mushroom, Volga jellyfish, Manchurian mushroom, Japanese sponge. The Chinese call it "kam-boo-ha". One of the scientific names for the fungus is "jellyfish".

Infusion of kombucha and its properties

Homemade kombucha has not in vain attracted attention for many centuries in a row. His infusion can be called a real storehouse useful components. The taste of the drink is sweet and sour, it contains a small percentage of alcohol. The older the infusion, the more acidic it is. Most delicate taste a drink that has been in preparation for a week.

The infusion contains sugar, organic acids (acetic, lactic, carbonic, kojic, gluconic), wine spirit, many enzymes, aromatics, vitamins and antioxidants. Thanks to gluconic and kojic acids, it has antibiotic properties.

Cultivation of kombucha at home

After a temporary oblivion, the healing culture again came under the close attention of the inhabitants. The question of how to grow kombucha at home has become relevant again. For those who have just begun their acquaintance with the mushroom, it will be useful to know that it cannot live in water. He definitely needs tea. Surprisingly, the mushroom does not consume most of the components of tea. He needs only purines, without which the synthesis of ascorbic acid is impossible. These substances are found in tea.

The drink will turn out to be useful only if you familiarize yourself with the simple rules before growing kombucha. The experience of breeding medusomycete at home shows that it easily adapts to any conditions. The range of permissible temperatures is quite wide. However, it is impossible to freeze a jar of infusion. Therefore, it is not recommended to keep it on the window. Like any other creature, the mushroom breathes oxygen. You do not need to clog the jar, just cover it with a napkin.

Pour the mushroom only with boiled water. Sugar and tea must be dissolved in it in advance. And later, warm tea can be added directly to the jar. But dropping tea leaves there is absolutely not worth it. Too much strong tea inhibits fungal growth. For the preparation of the base, both black tea and green tea are suitable. An excellent mushroom is obtained in a wild rose. In this case, it is impossible to allow berries to get into the infusion, it is worth using only a sweet decoction. The taste of the infusion can be varied with herbs: bergamot, lemon balm, mint, oregano. Honey will enrich the infusion with phosphorus, magnesium, potassium, calcium, iron. Periodically, the mushroom should be washed in clean water. As you can see, caring for kombucha is not such a difficult matter. But the result from it is quite tangible.

Kombucha - cooking recipe

A three-liter jar will require 2 liters of boiled water. You can’t pour more, otherwise the fungus will suffocate. This amount of liquid will require 2 teaspoons of tea leaves and 5 tablespoons of sugar. The tea leaves need to be poured with boiling water, insist, strain and only then pour into the water. Sugar also needs to be dissolved in advance. In no case should you pour it on a mushroom! Otherwise, the sugar crystals will simply burn the kombucha. The recipe involves immersing the plate in a solution that has cooled to room temperature. The optimum temperature for it is + 17-25 degrees.

A healthy mushroom floats peacefully in the infusion on the surface, gradually turning ordinary weak tea into an elixir of health.

If the fungus is sick

The first sign of illness is the flooding of the body of the fungus to the middle of the jar or to the bottom. Caring for kombucha when sick is tricky. It needs to be rinsed first. warm water. If the solution is less than a week old, it must be diluted in half with boiled water. If it is already old, you will have to pour it out. A weakened fungus should be inspected for visually noticeable damage. If there are any, they must be removed. The fungus can be stratified into plates and resettled in different banks. In this case, they will need rest. Do not pour tea solution into a jar. A couple of days the fungus should rest in the water. It can sink and sink to the bottom, but later rise again. This will be a signal that the fungus has recovered and is ready to begin its duties.

Kombucha without seedlings

In order to grow kombucha from scratch, you need to be patient. You will have to wait two months. Pour 0.5 liters of strong sweet tea into a clean jar, cover the neck with a rag and put the jar in a warm place. After the mushroom is formed into a single whole, it must be washed and relocated to the usual environment - a solution of weak sweet tea.

Indications for use

Exact science has studied the properties of infusion for a long time. Today we can confidently talk about a number of diseases that can be cured with the help of kombucha. First of all, the infusion is indicated for the following ailments:

Liver disease and gallbladder problems.
Diseases of the gastrointestinal tract.
Hypotension.
Tonsillitis.
Angina.
Infectious eye diseases
Acute period of dysentery.
Chronic enterocolitis.
Scarlet fever.
Diphtheria.
Typhoid fever.
Influenza, ARI, SARS.
Diseases of the ear, throat, nose.
Gastritis.
Conjunctivitis.
Haemorrhoids.
Infected wounds.
Tuberculosis.
CNS disorder.
Burns (relieves the condition).
Constipation.
Hypertension.
Adaptation after antibiotics.

Kombucha in cosmetology

Many of those who decide to learn how to grow kombucha are going to not only drink its infusion, but also use it for skin care. About him beneficial effect there are just legends. Infusion of kombucha stimulates excretory processes in the skin, accelerates blood circulation, improves complexion. The range of application of infusion and plates is unusually wide. Funds based mushroom tea not only useful for beauty, they also treat.

An old infusion is used to tone the face. The mushroom should live in it for a month or even more. This tool surpasses even tonics of leading manufacturers.
The body of the mushroom divided into plates can be used as a mask. You can't keep it on your face for long! Otherwise, the acid environment will dry out the skin. After the procedure, the skin should be wiped with a towel, erasing coarsened cells. In conclusion, a nourishing cream will come in handy.
A hair mask made from infusion of mushroom and honey will accelerate their growth, make them obedient and shiny. To prepare the mask, you need to heat a glass of infusion in an enameled bowl and melt a spoonful of honey in it. This product is applied to the hair for an hour, and then washed with water.
Based hair rinse tea infusion softens water, helps fight dandruff. The older the infusion, the less it needs to be added to the water. On average, a quarter cup per liter of water is enough. For the same purpose, it can be added to a regular bath.
The pedicure completely removes the coarsened layer of the skin. Rags soaked in infusion should be applied to the feet, tightened from above cling film and wear cotton socks. With this mask, you can safely go to bed. And in the morning, remove dead and detached skin with the blunt side of the knife. The effect of the procedure is stunning - the skin becomes pale pink, soft, minor abrasions and cracks heal. It also has a beneficial effect on the nails - they brighten, become smooth.
A manicure bath will help rejuvenate your hands. For her, an infusion older than a month is suitable. You need to keep your hands in it for about 20 minutes. After that, it is recommended to rub them thoroughly with a rough towel and apply a light cream.
It also makes an excellent mouthwash. It fights pathogenic flora, freshens breath, and soothes gums.

Contraindications

Despite all the beneficial properties of kombucha, not everyone can use it. Even a mushroom grown with your own hands can harm your health. It is not recommended for those suffering from diabetes. It is a poor helper for those who have problems with any fungal diseases. Particular care should be taken by pregnant and lactating mothers. And all other categories of citizens should not forget that the infusion contains a small percentage of alcohol.

How to store the infusion

Those who have already learned how to grow kombucha with their own hands, how to care for it, sooner or later face the problem of storage. Ideally, this problem shouldn't exist. It is enough to drain the liquid from the jar every 3-5 days and add tea there. After all, the most useful fresh product. But if there is a need for harvesting, the infusion should be poured into sterile jars or bottles, corked and stored in the refrigerator. The shelf life of the infusion is no more than a month. Further it does not bring any benefit. But if he still lived to such an age, you should not throw him away. You can make wonderful vinegar from it. For this open jar you need to hold at room temperature for 5-6 days. This vinegar is stored like ordinary table vinegar and is great for culinary and cosmetic purposes.

Kombucha and science

Studies of the infusion and the organism of the medusa mycete started in the postwar years. The therapeutic effect of the agent in the treatment of various diseases. And in 1949, the antibiotic "Medusin" was created from the components of the fungus. AT industrial production he never did, but gave rise to research on the beneficial properties of medusomycete. Development is currently ongoing. Unfortunately, not enough attention is paid to them. This is mainly due to the lack of funding for the industry. Microbiologists and pharmacists are experimenting with the composition of tea, with the combination of microorganisms that form the body of the fungus. Scientists are trying to influence the synthesis of certain substances. But there is no talk of any breakthrough yet.

But ordinary people, especially those who have learned how to grow kombucha on own kitchen, successfully use it unique properties. Stories are passed from mouth to mouth healing effect infusion. Perhaps someday the best minds on the planet will be seriously interested in kombucha and develop drugs for diseases. In the meantime, the infusion of kombucha for many remains just a favorite refreshing drink with healing properties.

Kombucha, or medusomycete, is a combination of organic yeast and bacteria that have the nature of acetic acids. Outwardly, it is a substance on the surface of the base for its cultivation. In other words, it is a thick film that can have various shades, but white, brown, yellow, or even pink colors. Its structure is a layered form, and the surface has a mucous character. Given the characteristics, nature and characteristics of development, kombucha usually fills the entire surface of the base in which it grows, therefore, when grown on a commercial scale, sizes can be unlimited.

Kombucha is popular because of the rich content of useful trace elements and vitamins. The tincture from it contains the following useful trace elements:

Sugar;
Caffeine;
Various enzymes;
Ethanol;
Vitamins of groups B, C and PP;
Acids - lactic, gluconic, citric, acetic, malic.

Benefits, contraindications and scope of kombucha

Due to its unique organic composition kombucha has a number of benefits and quality indicators that have a positive effect on human health.

Kombucha, in addition to the main application, can also be successfully used as a means for weight loss and for cosmetic purposes. In order to properly prepare the base for the purposes mentioned, there are a lot of recipes and methods, and strict observance of proportions helps to make this tincture really effective.

The most significant merits, as well as useful qualities Kombucha should be noted, first of all, the restoration of normal intestinal microflora, improvement of work gastrointestinal tract, brain and nervous system, normalizing blood pressure and cholesterol levels in the human body. Kombucha with absolute certainty can be attributed to the class of effective universal medicines; on its basis, the production of antibiotics and immunostimulating drugs has been successfully established.

The use of tincture is not recommended for people who are obese or diabetic. First of all, this is due to the significant content of sugar in its composition. Also, the use of tincture will harm people suffering from fungal diseases or high acidity of gastric juice.

Manifest Special attention when using tincture of kombucha prepared at home. Do not abuse when using it, carefully study the body's reaction to the presence of possible side effects or allergic reactions and most importantly - to cook it correctly at home.

How to cook mushroom at home

"It is unacceptable to use sweeteners in the preparation of tea leaves"

In fact, making the base and growing kombucha at home is not particularly difficult. With a competent attitude to its cultivation, compliance with all necessary conditions and proportions necessary components. However, this process can be called a long one, since a lot of time must pass for the appearance of a full-fledged fungus, and in some cases up to two months. In any case, everything will depend on external factors, conditions, components used.

Kombucha, in addition to the main application, can be used as a means for weight loss, as well as for cosmetic purposes.

For independent cultivation, it is enough to have in your arsenal several basic components, the presence of which, as well as their characteristics as a whole, affect the growth rate, its healthy state and basic qualities. Such objects and substances include:

Sugar;
Tea brew;
Capacity (preferably with a large upper surface area, since the size of the future kombucha will depend on this indicator);
Gauze (it is worth considering that the gauze must be folded in several layers to cover the neck of the container).

You should start, of course, with the preparation of tea leaves. This can be done using large leaf tea, and not tea in special bags for tea leaves. On average, if mushroom cultivation is taken as a basis three-liter jar, then the amount of tea leaves to be prepared should be 2 liters. This ratio is determined, first of all, by the prevention of "close" development and growth, since for the full cultivation of a healthy fungus, it should be provided with a certain space. It should be noted that the so-called tea strength should be quite acceptable for consumption, that is, tea should not be too strong, but not too weak.

The amount of sugar should correspond to approximately 100 grams per 1 liter of tea leaves. Be aware of the inadmissibility of using various sweeteners or their analogues instead of sugar, since in this case all efforts and expectations may be in vain.

The process of creating the necessary base for growing kombucha should begin with mixing the finished tea leaves with necessary quantity Sahara. After that, the neck of the jar or other container is tied up with clean gauze, and then placed in a quiet place. It is necessary to ensure maximum isolation of the container from all kinds of factors, third-party influences and excessive sunlight. The last condition should not be exceptional, but implies the prevention of direct sunlight.

The optimum temperature for normal development and growth is +25 degrees. Constant fluctuations in temperature, both upward and downward, are undesirable. Temperature +17 and below is fatal.

After a while, a thin film is formed on the surface of the tea solution, which will gradually increase in size.

Signs of relative readiness and maturity are strength and thickness, which in the early stages can be a little more than one millimeter. At the same time, the mushroom has a mild, pleasant vinegar aroma, which confirms its complete readiness for further use and application.

Over time, when the kombucha begins to grow, it is possible to divide it into several separate, so to speak, organisms. In this case, do not use knives or other cutting tools that can damage the fragile and delicate base of the fungus. In this case, it is possible to separate some layers, which is harmless and in no way affects the condition or health of the fungus.

It is also possible to grow a full-fledged kombucha from its existing process, or layer. We are talking about the case when the "seedlings" of kombucha are divided for its further development and cultivation. In this case, the whole procedure is quite similar to growing kombucha from scratch, but not requiring so much time.

When growing a separate element from the "seedlings", you should start with the preparation of the same tea leaves. However, in this case, it can be prepared with a higher degree of concentration, that is, to get a light tea leaves. Then add 2 or 3 tablespoons of sugar and mix them thoroughly. The finished mixture should cool to approximately room temperature, after which the mushroom should be carefully placed in the solution, avoiding excessive force when moving it.

From time to time, you should feed the mushroom with sugar, but this should not be done on the surface of the tea fungus, but in a liquid solution, since sugar getting directly on the surface of the fungus can cause it to burn and even kill it.

Features of mushroom care and the use of tincture

“Special attention should be paid to the periodic replacement of tea leaves”

Feeding and replacing the solution at home should be carried out at regular intervals, preventing it from overstaying. The solution can be replaced once every 4-5 days in summer, and once every 6-7 days in winter. The main sign that kombucha is overexposed in solution is a sharp change in the color of its surface - the top layer of the fungus acquires a bright brown color.

When replacing the solution, special attention should be paid to washing the fungus with fresh, cool and boiled water. This procedure should be carried out with extreme care, since sudden or slow movements can damage the structure of the fungus, which will adversely affect its health and may cause its death.

The jar containing kombucha, as noted earlier, should be covered with gauze, and not tightly closed with a lid, which allows air access to be most efficient. Due to the lack or even restriction of oxygen supply, the fungus can simply suffocate. However, one should not make too little protection from the outside world, since kombucha is a favorite delicacy of flies due to its excessive sugar content.

Ready tincture is recommended to use no more than half a liter throughout the day. Overuse this drink can adversely affect health human body and make him upset. Also consider the maximum duration daily use tinctures. Do not ignore the fact that the tincture can be consumed for no longer than two months, otherwise the excessive duration of the use of the tincture can cause long-term indigestion.

Do not neglect the features of a particular human body, its functional features and, of course, age.

How to pour kombucha at home and get a healthy drink?

To make a drink at home, you need to purchase only small piece this microorganism. Tea and sugar are necessary for its growth and reproduction. Without these components, the mushroom will lose all its beneficial properties.

It can be placed in black tea. In this case, you get a delicious tonic drink. Is it possible to pour kombucha green tea? Yes. The drink will be much healthier. Green tea contains more vitamins and useful trace elements than black.

You can also fill the mushroom herbal decoction. For this, nettle, coltsfoot, linden or plantain are suitable. All these plants have valuable properties for the body.

You can not fill the mushroom with varieties of teas that contain essential oils in large quantities, for example, a decoction of sage or chamomile. ordinary water It is also better not to use, because only tea saturates with vitamin C.

It is better not to experiment with the ingredients. No need to add honey instead of sugar.

Preparing a drink

To properly pour kombucha, you need to know the proportions of the main ingredients. To prepare two liters of drink, you need to take 2 tsp. black or green loose tea and 4 tbsp. l. Sahara.

Mushroom cultivation process:

1. Brew 2 tsp. tea in a little water. Strain after cooling. Do not allow tea leaves to float in the solution.

2. Pour the tea leaves into 2 liters of boiled water at room temperature.

3. Add 4 tbsp. l. Sahara.

4. Pour the liquid into a three-liter jar.

5. Dip the mushroom into the solution.

6. Cover the jar tightly with gauze.

After two weeks, the drink can be consumed. The prepared solution is best stored in the refrigerator. Beneficial features will only get better. Shelf life - 5 months.

The larger the mushroom is placed in a jar, the sooner it will begin to process the infusion. You can't overdo it. If the top began to darken, then he dies.

You can pour kombucha with any kind of tea, but not plain water. Only in this case it will not lose its useful properties. To prepare the drink, you will need tea leaves and sugar.