How is kombucha grown at home?

The peak in popularity of kombucha is in the early 80s. Then this miracle product, and as such it was recognized by both the people and medicine, was present in almost every family. And no one reckoned with the incredible consumption of sugar and tea, since the panacea for all diseases cost such sacrifices. Over time, it went into oblivion, and various dietary supplements came to replace it. But everything is returning to normal, and today there is an increased interest and demand for kombucha again.

Features of kombucha

Official medicine has proven that kombucha (aka kombucha, medusomycete) really has therapeutic and prophylactic properties and can become an alternative to expensive pharmaceuticals. The unusual taste of the drink increases the tone of the body, gives strength and vigor, and, in addition, successfully fights against various diseases.

The popularity of kombucha is also explained by its unpretentiousness. Create the minimum conditions for it, the necessary nutrient medium in the form of sweet tea, and it will grow and develop very rapidly.

The puff jellyfish owes its biological origin to the community of living cultures such as bacteria and yeast. In the course of the life of such organisms that are different in nature and other features, the transformation of sweet tea into a sour drink, which has a number of healing properties, occurs:

• the risk of cancer is reduced;
• the protective function of the liver increases;
• the body's metabolism is normalized and the process of cleansing from toxic substances is activated;
• the intestinal microflora is restored;
• the level of cholesterol decreases;
• the activity of the cardiovascular system and blood pressure are normalized;
• the activity of the digestive tract improves;
• the activity of the musculoskeletal system increases.

And this is not the whole list of the advantages of kombucha. The drink, rich in organic acids, vitamins, enzymes and trace elements, promotes weight loss. It quenches thirst, dulls the feeling of hunger, but does not replace the daily food intake. In combination with fractional and balanced nutrition, kombucha is an auxiliary component in weight loss. The use of kombucha, as in other therapeutic and prophylactic cases, should be regular.

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Indications for use

Based on studies of the properties of the tea product, it is recommended as one of the means to help recovery in the following diseases:

• ARI, flu, tonsillitis;
• scarlet fever;
• diseases of the ear, throat, nose;
• viral eye infections;
• liver or gallbladder problems;
• dysentery;
• tonsillitis;
• diphtheria.

The tonic drink can simultaneously serve as a diuretic and choleretic agent.It also helps with hypertension, hair loss, nail fungus and various cosmetic procedures.

Contraindications

Not everyone is allowed to use kombucha. For a certain category, there are contraindications: with increased acidity of the stomach, patients with diabetes mellitus, drivers are allowed to use only fresh tea drink, and those who have problems with fungal diseases should refrain.

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Cooking Kombucha

The process of growing kombucha at home is simple, but requires precision and consistency. The procedure itself takes about a month and a half, so patience and time will be needed.

Growing kombucha from tea leaves

1. It is advisable to prepare a glass jar with a volume of 3-5 liters, wash well with the addition of soda and leave to dry naturally.
2. For preparation of nutrient solution in a separate container 3 tsp. Pour green or black tea leaves into 1 liter of boiling water and leave for 15 minutes. Drain, add 5 tbsp. granulated sugar and cool.
3. Pour the cooled tea into a prepared jar and place in a warm, but dark place.
4. Cover the neck of the glass container with a piece of gauze and tie it with braid or fix with an elastic band. Periodically it is necessary to open for a short time to make up the liquid with oxygen.
5. After four days, you will notice a thin film on the surface - this is the beginning of the formation of the kombucha.
6. After 10-20 days, the contents of the can become lighter, a sour smell appears, and the film grows in size.
7. By the end of the process, a mobile thickened substance has already formed on the surface. The formed kombucha is transferred to a clean container and a new nutrient solution is prepared, with which it is poured.
8. The drink in the first can is ready, it must be filtered and stored in a cool place so that the fermentation process stops. And the infusion of the second can can already be consumed in 5-7 days.

The grown jellyfish is unpretentious, but requires care, cleanliness and lack of bright light.

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Growing from rose hips
Rosehip fruits themselves are saturated with vitamins, and a drink made from them is a godsend for enhancing immunity, preventing viral diseases and other disruptions in the body.

Select dense, evenly colored fruits, rinse, dry a little and chop. 6 tbsp. l. pour into a clean thermos, pour boiling water in a volume of 0.6 liters. Close and put on for 6 days. Then strain and pour into a three-liter jar, adding there the tea solution, which is prepared in the following proportion: 1 tbsp. l. tea, 5 tbsp. l. sugar, and boiling water in a volume of 220 ml. Place cheesecloth on the neck of the container and leave in a warm, dark place. Then repeat the previous method.

Apple Cider Vinegar Kombucha
You can grow your own jellyfish from homemade vinegar on your own.

Dry washed sour apples and grate with a core on a coarse grater. Put the fruit puree (about 400 g) in a clean jar and pour cold boiled water over it. Add 150 g of honey and 15 g of yeast. After that, the container remains open, it must be placed in a dark place. Mix the mass daily.

After ten days, squeeze the applesauce through several layers of gauze, and pour the resulting liquid into a clean jar, cover with a thin cloth and leave for 1.5-2 months to ferment.

At the final stage, the liquid becomes lighter, and a multi-layered jellyfish grows on its surface. It is transferred to a clean dish with sweet tea and then according to the usual scheme.

Kombucha on beer
Mix 100 ml of live beer, 10 ml of wine vinegar, 5 g of sugar. Pour the mixture into a container, covering the neck, and place in a warm place until a film forms on the surface. When it is 2 mm thick, move it to a bowl with sweet tea.After a week, the drink is ready.

The listed methods are for those who are just starting to master the art of growing kombucha. For those who are more fortunate and have shared a piece of the finished product with them, the process is greatly simplified. And if you connect your imagination, then the healing qualities of the medusomycete increase significantly.

Kombucha with herbs
The cooking scheme is standard, and select the herbal preparation depending on your disease. Pour 200 grams of herbs with 3 liters of boiling water and leave overnight. Add a little honey to the infusion and place the mushroom in it. After a week, you will get a tea infusion. Thus, you can prepare a hibiscus-based tonic drink.

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Medusomycete care

Growing a kombucha is part of the challenge. Proper care is required for its development and reproduction. First of all, the indicator of health is buoyancy. If he began to sink to the bottom and does not float to the surface on his own, it means that he is "unwell" and it is time to save. The optimum temperature should not exceed 25 degrees.

To protect the medusomycete from viruses, it is recommended to have two containers: one for its content, and in the other you will drain the finished liquid.

The thickness of the jellyfish should not exceed 4 cm. The extra layer that appears should be carefully separated from the top and laid out in other jars. The bottom is the most productive.

The duration of the healing effect of the finished drink is no more than one month. Subsequently, taste is also lost, it will be more vinegar than an invigorating elixir. Having withstood the liquid for a week, it is half drained and stored in the refrigerator. And again strained tea kvass is added to the jar. When a new portion is ready, pour off a portion again and replenish with fresh tea leaves.

The volume of liquid in the container

During growth, the fungus requires more liquid medium, about 3 liters. And when you pour out the drink, make up for the shortage each time by adding liquid. It can be unfinished tea leaves, which are cooled, sweetened per liter of boiling water, 2 tbsp. l. sugar and stir until the granulated sugar is completely dissolved. The undissolved sugar on the kombucha is one of the causes of jellyfish disease.

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Bath days for kombucha

Every two weeks, the jellyfish must be bathed by carefully removing it from the jar. Rinse gently with warm water, being careful not to injure. Then let it sit on a plate for a couple of minutes to breathe some air. Strain the contents of the jar and pour into a clean container. And wash the jar and return the mushroom to it.

The mushroom habitat itself should be clean, without signs of turbidity, and the tea product should be light in color.

Growing a kombucha at home does not require special knowledge and abilities. It is enough to adhere to a strict recipe, step-by-step technology and observe the conditions of its storage.

Video: how to grow a kombucha from scratch

Not so long ago, kombucha lived in almost every home. He could be found in a glass jar on the kitchen windowsill. And it is not surprising, because the drink that was obtained from such a substance was not only tasty, but also very useful. And today we will tell you how to grow a kombucha without anyone's help at home. Moreover, this process is not complicated and is available to everyone.

Today, kombucha is easier to grow on your own than to find. And all that may be needed for this lesson is a simple set of products, a little patience and knowledge of the basic provisions of the procedure.

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What is Kombucha?

Kombucha is a kind of substance obtained as a result of symbiosis between yeast product fungi and vinegar bacteria. Usually, this substance lives in the tea solution, turning it into a wonderful drink with a taste from childhood.Kombucha has many names, but a single definition unites them all - "kombucha".

In appearance, this microorganism is nothing more than a dense film, which consists of several layers. It gives the sweet tea solution an original taste with sourness. In general, it resembles kvass. And if earlier this drink was used simply to quench thirst, then in the modern world it is used as a natural remedy with medicinal properties.

Useful properties of a tea drink

The Chinese were one of the first to grow and use kombucha. They called the drink, which was obtained in the process of life "kombucha", a magic elixir that gives health and longevity. And not in vain, because the list of properties of the microorganism is quite long.

Kombucha has a beneficial effect on the entire body and, in particular, helps:

• balance the acidity of the stomach;
• restore the microflora in the intestine;
• improve the performance of the gastrointestinal tract;
• eliminate constipation;
• relieve hangover syndrome;
• get rid of insomnia;
• normalize cholesterol levels and blood pressure;
• eliminate headaches that occur against the background of neurological disorders.

In addition, kombucha helps to rejuvenate the body and improve its health from the inside. And also, this substance helps in the treatment of diseases such as dysentery and kidney stones.

Kombuchi cultivation methods

There are at least two ways to grow kombucha. And depending on which method you prefer to try at home, you can get either a refreshing sweet-sour drink with a tonic effect, or a miraculous drink for ARVI, colds and coughs.

Method number 1

Based on this recipe, you can prepare a delicious drink with a refreshing effect and a beneficial effect on the entire body. By this method, the substance is obtained from ordinary black tea.

And before you grow a kombucha from scratch, you need to prepare in advance:

• a disinfected (boiling water) can with a volume of 3 liters;
• gauze;
• teapot for making tea;
• 7 tbsp. l. Sahara.

Tea is also worth purchasing. It is highly recommended to use large-leaved black varieties for these purposes. It is desirable that it be without additives.

It is worth noting that the containers with which the kombucha will come into contact should not be washed with synthetic substances intended for washing dishes. This is due to the fact that the organism of the fungus does not like such substances and, as a rule, turns sour. It is best to use baking soda for washing and rinse the container well after it.

At the beginning of the procedure, it is necessary to boil 500 ml of water. Then you need to put 5 tbsp into the kettle. tablespoons of tea and pour boiling water over them, then closing the teapot. In this form, you need to leave everything until the liquid cools completely, after which sugar is added to it, thoroughly mixing the tea leaves.

When the granulated sugar has dissolved, strain the mixture through a piece of clean gauze. Pour the resulting sweet tea without brewing into a jar. Then we cover it with a new piece of clean gauze and put it in a warm place. It takes about 6 weeks to grow kombucha at home.

After this time, a barely perceptible sour smell, reminiscent of vinegar, will come from the can. This is quite normal as the oxidation process has begun to take place in the jar.

After another week, the vinegar aroma will disappear.

In the meantime, a thin film will form on the surface, which is the kombucha.

The number of layers will increase every day. This will be the life of the substance that you managed to grow on your own at home.

Method number 2

For those who want to know how to grow kombucha to help maintain immunity during the cold season, this recipe will do. According to this method, a rosehip microorganism is grown. However, the scheme of the process itself is similar to the previous one.

Before starting the procedure, you need to buy the main ingredient at the pharmacy - rose hips. Then, at home, prepare a thermos with a volume of at least 0.5 liters, pouring boiling water over it for disinfection. After all this, immerse 4 tbsp. l. berries and pour 500 ml of boiling water over them and close the lid tightly. In this form, it is necessary to withstand the infusion for 5 days without opening the thermos. After a specified period of time, you need to take a clean, washed with soda can (3 liters) and pour tea from rosehip berries into it.

Now you can start preparing the tea leaves. You will need:

• 1 cup boiling water;
• 1 tbsp. l. tea (black coarsely leafy);
• 5 tbsp. l. Sahara.

After mixing all the ingredients, you need to wait until the granulated sugar dissolves and pour the mixture into a jar to the rose hips. We cover the container with clean gauze and put it in a warm place, protected from light.

Growing kombucha using this method will take longer. So, for example, a sour smell will appear after 14 days. And the film will be visible only 5-6 weeks after that.

How to keep kombucha?

Home-grown kombucha is a finicky substance. And an important point in keeping a microorganism is proper care.

If you do not give the kombucha proper attention and care, the vital activity of the microorganism may go wrong. This, in turn, will affect the taste of the drink and its properties. In some cases, under improper conditions, the fungus simply dies.

It should be noted that the state of the mushroom affects its "buoyancy". The mushroom can begin to sink to the bottom, while all the time it has to float on the "pillow" of the infusion. If this happens, immediately take a number of necessary measures.

Firstly, the sinking of the mushroom to the bottom indicates improper care manipulations. In other words, it is worth paying attention to the conditions of the microorganism. Kombucha will only grow and grow under sterile conditions and cleanliness provided without chemical detergents.

Secondly, the substance must be bathed. To do this, carefully remove it from the jar and place it on a flat plate. Then the container is placed under the tap and lukewarm water is turned on. With a slight pressure, fill the entire plate with the mushroom and set it aside for 2 minutes. After that, you need to return to the infusion. The tea drink is filtered through clean cheesecloth and returned back to the jar. The washed mushroom is neatly placed on top.

It is very important to monitor the volume of the mushroom throughout the cultivation and replenish the supply of tea leaves if you drain the drink. In addition, sugar crystals should not be allowed to get on the substance, because after that the mushroom can "get sick".

Kombucha (medusomycete) is useful, perfectly quenches thirst on hot summer days, and is used in cosmetology. Medusomycete easily reproduces by division and grows quickly even from a small piece. How to grow a kombucha from scratch? It turns out that everything is quite simple. The main thing is to be patient to wait until he grows up.

Content:

How to grow kombucha yourself

There are several ways to get kombucha at home. It is not hard to guess that it can be grown from tea leaves. This is the most suitable environment for him. But there are many other ways to grow jellyfish from scratch at home, so everyone will find the most suitable recipe for themselves.

Important! Not many people know about the medicinal properties of kombucha, but it is for them that he became famous.

Growing from scratch from tea

First of all, you will need large-leaf black tea. It is not necessary to buy expensive varieties, take the most common one, but make sure that it does not contain various flavoring, aromatic and other additives. You should prepare the inventory: a 3-liter jar, gauze, a teapot. From products, except for tea, sugar and boiling water are needed.

Then proceed according to the scheme:

1. Rinse well the jar where the drink will be infused. Cleanliness is a very important factor, if the bottle is washed unreasonably, then due to food residues and microbes, the fungus will simply die without reaching the required size. It is important not to use chemicals when washing. Apply baking soda. Do not forget to rinse the jar well with clean running water at the end.
2. Brew tea with the calculation of 5 tbsp. spoons of tea for 0.5 liters of water. Let it brew.
3. When the tea leaves have cooled, add 7 tbsp. tablespoons of sugar. Stir well. All sugar grains should be completely dissolved.
4. The resulting broth is filtered using a sieve or gauze, poured into a previously prepared jar.
5. The bottle is covered with gauze, folded in a couple of layers, placed in a warm place, where it will stay for 6 weeks. During this time, the jellyfish will grow.

Important! Mushroom cultivation is possible with both black and green tea. The benefits of kombucha will not diminish from this.

Growing from rose hips

When using the infusion of the mushroom grown from rose hips, you will receive a pleasant-tasting drink and a healthy, immune-strengthening agent. Especially useful is the use of such drinks in autumn and early spring, when the body so much needs additional vitamins.

To grow jellyfish on rose hips, you must adhere to the recommendations:

1. First of all, it is necessary to prepare rosehip infusion in a thermos. Fill in the fruits (4 tablespoons). Pour boiling water over the berries (0.5 l). The thermos is tightly closed with a lid. Leave the infusion for 5 days.
2. Wash the growing jar well. Pour the infusion into the bottle.
3. Brew tea with the calculation of 1 tbsp. a spoonful of tea leaves for 1 tbsp. boiling water. Add the resulting brew to the rosehip infusion.
4. Pour 5 tbsp into the jar. tablespoons of sugar. Stir until all sugar crystals are completely dissolved. Leave the infusion for a day. Strain through cheesecloth.
5. The strained infusion is covered with gauze. Defend in the same way as when growing on tea leaves.

When grown in this way, the appearance of kombucha can be expected in 1.5-2 months.

Important! After a few weeks, the infusion will have a vinegar smell. This is fine. He testifies that the fermentation processes are going well. After a week, a film will appear on the surface of the infusion, from which the medusomycete will form. After that, the smell quickly disappears.

Growing on apple cider vinegar

Leave the bottle of apple cider vinegar in a warm, sufficiently dark place for at least 2-2.5 months. When sediment appears at the bottom of the bottle, pour the contents into the previously prepared sweetened tea leaves. The resulting mixture is kept for some time. After a couple of weeks, you can see that a thin film has appeared on the surface of the liquid, which later grows and becomes a full-fledged kombucha.

Important! When grown by this method, high-quality apple cider vinegar is used, which does not contain various additives, preservatives. If you use a low-quality product, you will hardly be able to achieve the desired result.

How to properly grow from a piece

If you have friends who have fairly advanced kombucha specimens, just ask for a breeding bite. Medusomycete grows rapidly and exfoliates. Often there are people who sell it not only in the market, but also on the Internet. The only thing that will be required from you is to know how to properly care for the mushroom until it adapts to the new conditions.

If you have a piece of kombucha, you need to prepare a solution for it.

1. To do this, you need to brew tea. For 1 liter of water, 2 teaspoons of tea is enough. It doesn't matter which tea you choose, black or green.
2. Add a little sugar (40-50 g) to it and stir until all the sugar crystals are dissolved.
3. Cool the tea leaves to room temperature, pour into a clean jar.

Important! The dishes must be perfectly clean.Otherwise, mold may form in the jar, due to the appearance of which the infusion may simply deteriorate.

Part of the mushroom is placed in this container. Cover the bottle with gauze, folded in several layers, and put it in a warm, dark place. After 7-10 days, you can enjoy a delicious effervescent tincture.

Important! Do not close the jar with a lid. Medusomycetes must breathe freely. Otherwise, the infusion can quickly deteriorate.

Mushroom care

Now you know how to grow kombucha properly. But it is very important to properly care for the jellyfish in order to enjoy this healthy refreshing drink for a long time.

Initially, 0.5 liters of liquid is enough for the development of kombucha. But over time, the medusomycete begins to grow rapidly, so the amount of solution is periodically increased, gradually bringing it to 3 liters. To do this, you can use the tea leaves left over from the tea party. It is re-poured with boiling water, sugar is added, and then allowed to cool. Already chilled tea can be safely poured into a jar.

Be careful with the added sugar. Its amount should not exceed 2 tbsp. spoons for 1 liter of water. Also, make sure that the tea completely dissolves in the infuser and its grains do not fall on the surface of the mushroom.

Important! Keep it clean so that mold does not form in the infusion.

The mushroom must be thoroughly washed every month. Get it out of the jar. Movements must be careful and accurate so as not to damage. Place the mushroom on a wide plate, rinse well with water. After that, leave to air dry a little (no more than 3 minutes). Place gently in normal environment. It should be borne in mind that tap water is often unsuitable for flushing. Filter or boil it before use.

Important! Healthy kombucha floats on the surface of the infusion. If it changes color or begins to exfoliate unnaturally, it means that the medusomycete is sick. Better to refrain from drinking the infusion.

There are many myths associated with the care of kombucha. Let's consider the most popular ones:

1. If the color of the medusomycete has changed, it has become white, perhaps it is simply developing, a new layer is forming. For the same reason, small bubbles or tears may appear on the surface of the medusomycete in the form of round holes.
2. The appearance of long filaments in the jar, which emerge from the base of the medusomycete and look like legs, are not harbingers of something terrible. This phenomenon is observed quite often.
3. When transplanted into a jar, the mushroom went to the bottom? Do not panic, give it a little time to stand, adapt. He will definitely float to the surface.
4. The mushroom has turned brown and will not rise from the bottom. Medusomycete fell ill. It is better not to use such an infusion.

Storage rules

After receiving the drink, you must follow the rules for its storage:

• the mushroom should be in a dark place;
• temperature up to +25 degrees;
• regularly drain the infusion (in winter 1 time in 5 days, in summer - 3 days);
• store the drink in the refrigerator;
• do not insist on the drink for more than 1 month;
• pinch off the top layers of the mushroom (optimal thickness 4-5 cm).

The infusion is quite easy to prepare at home, just be patient. But do not forget, in order to get a tasty healthy drink, you need to properly care for the mushroom.

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. Someone still does not 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 a zoogley. This is how kombucha is formed. Its closest relative is a kefir mushroom. It is not as common as the tea one, but it also has its admirers.And the infusions produced are similar in composition and taste.

Kombucha is an example of the cohabitation of a yeast (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 of transformation of a solution of sweet weak tea into a complex of medicinal substances take place. You can grow Kombucha yourself to get this set of health ingredients.

History of appearance

Scientists know for certain that kombucha is one of the oldest organisms. But they cannot establish his homeland. Probably, this life form originated in some body of water, 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 went to Manchuria, Japan and Siberia. Later, the beneficial properties of kombucha attracted Russians. After the Russo-Japanese War, they brought it in as a trophy. From Russia, it spread to Europe.

Scientists drew attention to an unusual drink. At first, they associated its healing properties only with acetic acid bacteria. Ordinary people appreciated the taste of the drink first of all. Thanks to this, it quickly spread across Russia, Ukraine, Belarus and neighboring countries. During the war, kombucha almost disappeared. Those who knew how to cook kombucha understood that it needed sugar and tea leaves. These products were in short supply. They were not even enough for children. Therefore, most people stopped growing this crop. And already in the post-war period, the product experienced a peak in 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 are also widespread. The Chinese call him "kam-boo-ha". One of the scientific names of the fungus is "medusomycete".

Infusion of kombucha and its properties

It is not in vain that homemade kombucha has attracted attention for centuries in a row. Its infusion can be called a real storehouse of useful components. The drink tastes sweet and sour, it contains a small percentage of alcohol. The older the infusion, the more acidic it is. The most delicate taste of the drink, which was prepared for a week.

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

Cultivation of kombucha at home

After temporary oblivion, the healing culture again came under the scrutiny of the inhabitants. The question of how to grow kombucha at home has again become relevant. 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 only needs 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 simple rules before growing a kombucha. The experience of breeding jellyfish at home shows that it easily adapts to any conditions. The temperature range is wide enough. However, it is impossible to freeze the jar with the infusion. Therefore, keeping it on the window is not recommended. Like any other creature, the mushroom breathes oxygen. You do not need to seal the jar, just cover it with a napkin.

Pour the mushroom only with boiled water. Dissolve sugar and tea in it in advance. And then warm tea can be added directly to the jar. But to drop tea leaves there is categorically not worth it. Too strong tea inhibits the growth of the fungus.Both black tea and green tea are suitable for preparing the base. An excellent mushroom is obtained in rose hips. In this case, it is impossible to allow the berries to get into the infusion; you should only use a sweet broth. 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 must be washed in clean water. As you can see, caring for a kombucha is not such a difficult business. But the result from him is quite tangible.

Kombucha - recipe

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

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

If the fungus is sick

The first sign of the disease is the flooding of the body of the fungus to the middle of the jar or to the bottom. Caring for kombucha during illness is difficult. First you need to rinse it with warm water. If the solution is less than a week, it must be diluted in half with boiled water. If it is already getting old, you will have to pour it out. The weakened fungus should be inspected for any visible damage. If there are any, they must be removed. The mushroom can be stratified into plates and placed in different jars. In this case, they will need rest. Do not pour the tea solution into the jar. The fungus should rest in the water for a couple of days. It can sink and sink to the bottom, but later rises again. This will be a signal that the mushroom has recovered and is ready to start its duties.

Kombucha without seedlings

Growing a kombucha from scratch requires patience. 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 remove the jar to a warm place. After the mushroom has been formed into a single whole, it must be rinsed and relocated to an ordinary environment - a solution of weak sweet tea.

Indications for use

Exact science has studied the properties of the 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, acute respiratory infections, ARVI.
• Diseases of the ear, throat, nose.
• Gastritis.
• Conjunctivitis.
• Haemorrhoids.
• Infected wounds.
• Tuberculosis.
• Disorder of the central nervous system.
• Burns (relieves the condition).
• Constipation.
• Hypertension.
• Adaptation after antibiotics.

Kombucha in cosmetology

Many of those who have decided to learn how to grow kombucha are going to not only drink its infusion, but also use it for skin care. Its beneficial effects are simply legendary. 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. Mushroom tea remedies are not only beneficial for beauty, they also heal.

1. An old infusion is used for toning the face. The mushroom should live in it for a month or more. This remedy even surpasses the tonics of the leading manufacturers.
2. The lamellar body of the mushroom can be used as a mask. You can't keep it on your face for a long time! Otherwise, the acidic environment will dry out the skin. After the procedure, wipe the skin with a towel, erasing the hardened cells.Finally, a nourishing cream comes in handy.
3. Hair mask made from mushroom and honey infusion will accelerate their growth, make it obedient and shiny. To prepare the mask, you need to heat a glass of infusion in an enamel bowl and melt a spoonful of honey in it. This product is applied to the hair for an hour, and then washed with water.
4. A tea-infused hair rinse softens water and helps fight dandruff. The older the infusion, the less it needs to be added to the water. On average, a quarter of a glass per liter of water is sufficient. For the same purpose, it can be added to a regular bath.
5. The pedicure tool completely removes the hardened layer of the skin. The rags soaked in the infusion should be applied to the feet, tightened with cling film on top and put on cotton socks. With such a mask, you can safely go to sleep. And in the morning, remove the dead and detached skin with the blunt side of the knife. The effect of the procedure is stunning - the skin becomes soft pink, soft, minor abrasions and cracks heal. It also has a beneficial effect on the nails - they brighten, become smooth.
6. A manicure bath will help rejuvenate your hands. An infusion older than a month is suitable for her. You need to keep your hands in it for about 20 minutes. After that, it is recommended to rub them thoroughly with a coarse towel and apply a light cream.
7. Also, an excellent mouthwash comes out of the infusion. It fights against pathogenic flora, freshens breath, soothes the 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 with diabetes. He is a poor helper for those who have problems with any kind of fungal disease. Particular caution should be exercised 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, there shouldn't be such a problem. It is enough to drain the liquid from the jar every 3-5 days and pour in the tea. After all, the most useful is just a fresh product. But if there is a need for preparation, the infusion must 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 this age, you should not throw him away. It can be used to make wonderful vinegar. To do this, an open jar must be kept at room temperature for 5-6 days. This vinegar is stored just like regular table vinegar and is great for culinary and cosmetic purposes.

Kombucha and Science

Studies of the infusion and the organism of the medusomycete started in the post-war years. The therapeutic effect of the agent in various diseases has been clarified and described. And in 1949 the antibiotic "Meduzin" was created from the components of the fungus. He never entered industrial production, however, he gave a start to research on the beneficial properties of the medusomycete. Currently, the development continues. 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 in their own kitchen, successfully use its unique properties. Stories about the healing effects of the infusion are passed from mouth to mouth. 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 remains for many just a favorite refreshing drink with healing properties.