How to store kombucha

Kombucha care

Every 1-2 weeks, the drink must be drained from the bottle, the mushroom must be rinsed in boiled water at room temperature, and then immersed in a bottle with a new brew.

As the layers grow, a peeling procedure is added to the bathing of the mushroom. Examine the mushroom while rinsing: remove dark, damaged, “patchy” layers.

If all the layers are light and good, but there are quite a few of them for one cylinder, the mushroom still needs to be peeled off. How many layers are needed for your drink, as well as the fact that there are many layers, can be easily understood by the following signs: the drink has become more concentrated, the smell gives off vinegar, and the taste has deteriorated.

Extra layers can be "populated" in separate cylinders, distributed to friends, or used in various fields of activity: for example, used as fertilizer or a cosmetic mask for the face and body.

How often to drain the liquid from the cylinder

An adult mushroom gives a drink already a couple of days after replacing the tea leaves. How many days to use depends on taste preferences. The longer the mushroom ferments, the brighter and more concentrated the taste of the drink. That is why it is necessary to drain the liquid at least once every two weeks. Even if you don't plan to drink it, you still need to drain the drink from the bottle and pour fresh tea leaves into the mushroom. The drained drink can be poured into a decanter and stored in the refrigerator for 1–2 months.

A drink that has not been drained for more than two weeks acquires a strength and a pungent vinegar smell. The mushroom itself, without leaving and washing, will quickly deteriorate and sour.

How to save a mushroom if you need to leave

You can "preserve" kombucha in the following way:

1. Prepare a weak tea solution: one teaspoon for half a liter of boiling water.
2. Cool, strain, pour into a bowl or small saucepan.
3. Add three teaspoons of sugar, mix well.
4. Process the mushroom: "bathe", remove the damaged layers.
5. Immerse the mushroom in a bowl of tea solution, cover with gauze.
6. Place the bowl in the refrigerator.

The temperature in the refrigerator must be at least + 8 ° C. Under such conditions, bacteria and yeasts slow down their growth, but do not die, feed on sugar and wait for the owner. It is impossible to freeze the mushroom, set the temperature below + 8 ° C - microorganisms will die.

In this state, the mushroom can "sleep" up to 30 days. Upon arrival, it is washed and placed in the same conditions. The first drink after "freezing" must be drained without drinking.

Common problems with mushroom growing

A healthy mushroom of milky white color, without dark inclusions, floats on the surface of the balloon. If it is dark, with spots, and lies at the bottom, it is not properly cared for.

Table: Errors in growing kombucha

Nikoda would not have dared to drink a seemingly not appetizing drink made from kombucha in adulthood, if she hadn't accidentally tried it in childhood: unprepossessing, it turned out to be very tasty.

Kombucha: properties

This drink is rich in B vitamins, it also contains vitamin C and PP. Enzymes prevail in its composition. The latter have a positive effect on the work of the stomach of those who regularly consume this drink. Therefore, it is recommended to drink it in small quantities before meals and after those who have problems with the gastrointestinal tract.

There is also a fungus and an antiseptic effect. Kombucha is capable of disinfecting wounds, in particular, it can help in the healing of wounds on the mucous membrane, for example, if there are wounds or inflammation in the nasal and oral cavity. Here is the approximate chemical composition of kombucha infusion:

• caffeine;

• enzymes;

• a small amount of alcoholic gol (2-3%);

• vitamins of group B and vitamin C;

• fatty acid;

• sugar.

Kombucha: benefits and harms

In the case when you have no contraindications for taking this drink, then the mushroom will only benefit you.

• diabetes;

• allergies;

• obesity;

• gastrointestinal diseases.

Of course, if you do not use it in excessive quantities, but even in this case, it can only cause you bloating and flatulence.

Kombucha storage

In order for the mushroom (in the USA it is called kombucha) to develop normally, it needs a black tea brew.

• It is prepared in a proportion of 2 teaspoons of tea leaves per 1 liter. water.
• Also, it is necessary to add 5 tbsp to this solution. tablespoons of sugar.
• Then this liquid is allowed to cool completely, and after straining it is poured into a glass container with a volume of 3 liters.
• Then the mushroom is placed there and covered with gauze.

It is necessary to store kombucha in a place inaccessible to sunlight at a temperature of +20 to + 25 ° C. The process of maturation of tea kvass takes from 5 to 10 days. Various factors affect the timing of obtaining a drink with a rich taste.

It:

1. the size and age of the culture;
2. the amount of liquid;
3. the temperature of the liquid in which the culture is placed.

To grow a new mushroom, the liquid from the jar, where there is such a culture, is left for several days just on the table. Soon a thin film will appear on its surface, which will later turn into a plant.

People who have extensive experience in growing this crop are advised to rinse it in jets of running water. In hot weather, this should be done more often, 1 - 2 times a week. In winter, it will be enough to wash it once a month. The tea with sugar, which is a breeding ground for this plant, is periodically changed to avoid fungal disease. Diseases manifest themselves with a brownish coating on its surface. If this happens, the culture is carefully cleaned of these formations, washed well and placed in a fresh brew. This culture is able to grow again even when it is completely dry. It is enough just to refill it with a solution of tea leaves and sugar. Therefore, if the liquid in the jar with the mushroom has evaporated for some reason and it has become dry, you should not rush to throw it away.

If you want to temporarily interrupt the use of kvass from kombucha, or you need to leave for several months, this plant can be preserved in different ways.

What is jellyfish? Short description and history

People who first saw an unusual mushroom growing in a jar begin to doubt whether the jellyfish really belongs to the kingdom of plants, and not animals. Its original appearance is similar to that of the sea inhabitant, the jellyfish. It is because of the visual similarity that it got its name. The mucous structure, the presence of legs (processes) and the small thickness, are a single tandem that lives in a sweet, watery atmosphere.

Kombucha is classified as a zoogley. Translated into simple language, this is the mass obtained as a result of the formation and growth of microorganisms and cells.

How to store kombucha

• How to store kombucha if you need a break? Depending on how far you go and how much it will stand without use, there are different methods for keeping it on demand. If you just do not need it at the moment, and you will not drink it, then make a weak tea and place it in a darkened room. You can leave it alone for a couple of weeks; after this period, you only need to change the solution.

• How to store kombucha while on vacation? If you plan to leave somewhere for a period of about a month or even more, then it is better to get the kombucha from the jar, rinse it, separate the youngest part, as you think, and put it in a container or plate covered with gauze and place it in fridge.

In the cold, the work of the fungus slows down and it becomes less active, which, in principle, keeps it alive. Then, when you return to the natural environment, it will resume its work again.

• How to keep kombucha for the winter? Take it out of the jar and put it in a bag. Put it in the refrigerator. So it can be saved by waiting out the winter.

• How long can kombucha be kept and the shelf life of kombucha? With proper care, its life can be sustained for a very long time. To do this, you just need to clean the mushroom, remove excess and leave young folds.

• How to store kombucha dry? Remove the mushroom from the jar and place in a deep bowl. Turning periodically, ensure that all moisture from the mushroom evaporates, and then, placing the mushroom in any container, bag, put it in the cabinet. It revives with the same tea.

In order for the mushroom to serve you longer, you should follow a few tips for storing it, which will be given below.

1. Do not put it in strong tea solution;

2. Do not block the air supply;

3. Rinse it regularly.

Kombucha is bitter, why?

If he has changed his taste, then this is a signal to rinse it. It may also be due to the fact that you have trite overexposed. You need to monitor its taste every day and determine for yourself the period at which there will be normal taste. In addition, remove the overgrown parts of the mushroom, they can also cause a change in taste.

How to grow kombucha from scratch

It is not difficult to grow a mushroom “out of nothing”: it is enough to prepare tea leaves in a special way and leave it for a month. To prevent mold from growing instead of a mushroom, you must strictly follow all cooking recommendations.

If the storage conditions are violated, the tea leaves deteriorate rather quickly, and mold appears.

For half a liter of boiling water you will need:

• 5 tablespoons of black leaf tea;
• 7 tablespoons of sugar.

To grow the embryo, this amount of tea leaves will be enough.

Inventory:

1. A container for making tea, ideally a large enamel pot.
2. Strainer sieve.
3. Three-liter bottle.
4. Gauze.

The taste of the drink directly depends on the quality of the tea in which the mushroom grows, so you should not buy the cheapest one specially for growing. Also, the tea should be free of additives and flavors.

This is what a kombucha embryo looks like.

Preparation:

It is very important to handle the dishes well.Kombucha is capricious, it will not grow in a chemical aggressive environment, therefore, before preparing the tea leaves, it is necessary to thoroughly rinse the bottle, sieve and pan with a soda solution, and then generously pour boiling water over it.
Pour tea into a saucepan, pour boiling water

Insist until it cools down to room temperature.
Then strain the brew by pouring from the pan into the bottle through a sieve. Tea leaves in a bottle are not needed, because they will quickly start to rot and spoil the tea leaves - the mushroom will not grow.
Add sugar to the strained tea leaves, mix thoroughly.
Cover the neck of the bottle with gauze so that dust and insects do not fly in there.
Place the bottle in a dry place. Direct sunlight, like complete darkness, is not required: you need to choose a place with diffused daylight and a temperature of + 20 ... 25 ° C.

It is undesirable to move the balloon, it is better to choose a place in advance and "fix" it for the entire ripening period.

Signs of a kombucha embryo appear by the end of the second week: a sediment will fall at the bottom of the cylinder, a thin film and gas bubbles at the top. In total, the cycle of mushroom maturation from zero to visible "pancake" lasts about 60 days.

If mold has started in the cylinder, then something in the technology is broken. The mushroom will not grow in tea leaves with mold - you will have to prepare the tea again.

Where can you store kombucha

The appearance of the jellyfish may seem unpresentable to some people, but do not forget that this culture is good for health and is highly valued in many countries. You should not avoid touching the mushroom while caring for it. It will not be possible to damage a fully matured culture: it has a fairly dense structure and is quickly restored.

To maintain the vitality of kombucha, it must be placed in water with the addition of tea leaves and granulated sugar. Medusomycete does not eat tea, but develops well in it. This effect cannot be achieved with ordinary water.

Usually black teas are used to prepare the infusion, but green tea with various natural additives will not spoil its taste. Do not use only herbs with a high content of essential oils: chamomile, sage, wild currants. In such a drink, unwanted chemical reactions will occur, which can adversely affect human health.

The finished tea must be cooled to room temperature, poured into a large glass jar, place the mushroom there and close the neck with gauze so that insects and dust particles do not get into the infusion. You cannot close the jar with a lid, the culture needs oxygen. Metal containers are not suitable for storing kombucha.

It is recommended to store the jar in a shaded place. The container should be illuminated for about 7-8 hours a day. The optimum temperature is 20 to 25 C. If the jar is exposed to direct sunlight, blue-green algae may begin to develop in the water. This microscopic vegetation releases toxic substances that can kill the kombucha.

The process of separating the top of the kombucha.

A mushroom with a thickness of at least 9 cm is suitable for cutting, then its disconnection will take place for it without consequences. So the upper part will be 4 cm thick. We take the extreme part of the top and gently begin to separate the layers from each other with our fingers.

For now, put the separated part on a plate, and leave the base in the jar. I try not to cause inconvenience to the kombucha again, so I do not pull it out, but leave it at the bottom of the can.

In the first jar is the base, in the second photo - the separated top of the mushroom. In this case, I do not rinse the halves of the kombucha, because there was no mucus on the sides and bottom, so in this case it does not need processing.

It's time to define the top in a separate jar.

We make a tea-sugar solution, let it cool for 4 hours, at room temperature, and fill in the cut pieces of kombucha.

Now, finally, the two halves are laid out in cans, filled with chilled tea-sugar solution and we begin to wait for the preparation of the drink. The lower part floated up by itself after 1 minute. Notice that the split top floated up halfway, so I had to pour out the tea solution a little so that the top could touch the bottom of the can. In total, 1 liter of solution turned out in the jar - let the mushroom part grow stronger and assimilate.

Finally, the upper part surfaced only after 2 days.

Diseases and problems

Before using kvass, you need to make sure that the mushroom is healthy and floats on the surface. It should be smooth and translucent, free of impurities.

Like any other living culture, jellyfish can get sick

To easily cope with the pathologies that have arisen, you need to regularly pay attention to the appearance of kombucha. This will allow you to detect the problem in time.

The culture has grown too much

An increase in the volume of kombucha indicates that the culture is doing well and is being cared for properly. But a large kombucha takes up too much space and becomes difficult to catch and wash. You can carefully remove the oldest layers, this will not kill the jellyfish.

The mushroom sinks to the bottom

A healthy culture floats on the surface of the liquid, but sometimes you may notice that it lies on the bottom and does not float. This behavior is typical for aged mushrooms, which decided to grow a successor for themselves and retire. The film on the surface of the infusion is a young culture. It must be transferred to a clean tea jar.

Older kombucha is not recommended for making drinks because they release a lot of acid. These mushrooms are only suitable for vinegar production.

The drink matures very slowly.

If the medusomycete is cold, its development is inhibited. To shorten the preparation time of the drink, it is necessary to transfer the culture to a warmer place.

A brown bloom has appeared

A brown film indicates neglect of caring for the mushroom. The culture should be washed, the top layer removed from its surface, and in the future, try to pay more attention to the kombuche.

The mushroom is covered with small spots

Kombucha stains are damage from sugar grains and tea leaf particles. It is not necessary to treat jellyfish, but in the future, you should carefully dissolve the granulated sugar and filter the tea leaves.

Mold has formed

If the kombucha has become moldy, this is not a reason to throw it away. The culture just got sick and proper care will help it recover. Normally, kombucha successfully fights off foreign organisms, but if kept in inappropriate conditions, the natural defenses are weakened.

Moldy culture must be thoroughly washed, paying attention to folds, treated with vinegar and rinsed with boiled water

Sometimes white bubbles can appear on the kombuche, which many mistake for mold. It is actually carbon dioxide released during fermentation. Treatment in this case is not required.

Kombucha care rules

• the culture should be in a dark and warm place;
• it is strictly forbidden to close the jar with a lid, jellyfish (the scientific name for kombucha) must receive air;
• it is forbidden to pour hot tea into the jar, because it can burst or you will scald the creature in it;
• try not to allow grains of sugar and tea leaves to fall on the culture;
• before preparing a new infusion, be sure to rinse the mushroom;
• rinse it with warm boiled water, or even better with warm filtered water;
• it is advisable to feed the kombucha at least twice a week.

The most important thing is to periodically rinse it. It is important to remove all jewelry from your hands before rinsing it. This rule is required in order not to damage the culture and spoil the drink.

How often to change tea

In winter, the sweet solution of kombucha must be changed once a week, in summer - twice a week. The infusion can be filtered through a bandage folded in several layers or gauze, then poured back into the bottle, where the washed mushroom is placed.

In the event that the culture is not washed with water, it will become covered with dark spots and begin to deteriorate, and such an infusion can become hazardous to health, or even poisonous. Healthy "tea kvass" has a transparent color.

Growing, the mushroom grows in thickness, in order to divide it, you do not need a knife, it separates perfectly on its own. It is recommended to separate new layers from it and move them into the bottle, and leave the lower layers, because they are considered the most useful.

Proper care of kombucha

Proper care and timely care for kombucha will allow the latter to live for many years, which will provide your family with a healthy drink.

It should be remembered that the medusomycete has its own personal self-defense and, finding itself in not very good conditions, it falls into a "sleep", thus saving its life. Which means that if you take care of him badly and regularly change his tea, the tea gib will simply fall asleep and will not give you a healthy drink.

An important point is also to maintain cleanliness around the place where the culture will be located. The fact is that sweet tea infusion serves as a good environment for any bacteria and fungi. Therefore, hygiene rules must be observed when working with a mushroom, so you will protect the drink from harmful microbes.

For washing, it is advisable to use rubber gloves or wash your hands thoroughly with soap.

At the time of preparation of a new sweet solution, mix it with several glasses of the old infusion - this will allow the mushroom to develop faster and prevent unnecessary bacteria from entering the drink.

What else can you pour in kombucha

To make tea kvass, it is not necessary to use black or green tea, for example, to reveal certain healing qualities, you can use rosehip infusion or herbal mixtures.

If you give preference to liver tea, then the infusion will have a beneficial effect on the nerves, intestines and stomach. In the case of choosing herbal mixtures, two teaspoons of the collection are enough for one liter of water.

The best option for pouring kombucha is a combination of herbal tea with green or black tea, so you create the best conditions for the development of the mushroom and get a vitamin drink. However, herbs that contain essential oils are best avoided, otherwise, it will negatively affect your health.

What is harmful to kombucha

• nicotine smoke, it kills him;
• interaction with metal, therefore it is necessary to remove any jewelry from your hands. You can use only wooden, glass, plastic or ceramic dishes;
• unstable temperature indicators also harm him, he prefers heat, but not heat;
• dust, it can provoke its infection, the container must be covered with gauze fixed with an elastic band;
• insects, they like useful kombucha, but it must be protected from them;
• do not make tea based on essential oils, which may be present in some herbs.

Where to put unnecessary

Focusing on these rules, you can easily take care of the kombucha and keep it growing at home without any problems, then it will delight you and your family with its divine taste and unsurpassed benefits, which is what I wish you. Read a separate article about the beneficial properties, as well as how to grow it yourself.

Diseases and problems

Sometimes, despite leaving, various troubles begin to occur with the fungus. If you find it at the bottom of the jar, it has become stained or moldy, changed color, has become a refuge for midges or larvae, it means that the kombuchu has overcome the diseases and it is time to start treating them.

The following diseases are most common.

Brown film on the surface. In this case, there is only one treatment: the mushroom should be well rinsed, the top layer removed from its surface and dipped in a fresh portion of tea. In the future, try to look after him more carefully.
Mushroom stains. Actually, their appearance does not indicate an illness, but that caring for kombucha is not being done quite correctly. Stains are burns from sugar grains and brew residues. Treatment is not at all necessary, just strain the tea more thoroughly, dissolve sugar in it without residue - and after a while the spots will disappear.
The kombucha does not grow well and the brew is too slow. Most likely, the reason is too low temperature: just move the jar to a warmer place.
The kombucha has grown too big. If the mushroom grows well, this only indicates that it is provided with excellent care and is completely healthy. However, an overgrown specimen becomes difficult to care for, and it takes up too much space in the bank. Carefully remove a few of the oldest layers and it will be much easier to care for your kombucha.
The mushroom is drowning. In the normal state, kombucha floats up and is always on the surface of the infusion, but sometimes it can sink to the bottom. What if this happened? First of all, look for a thin transparent film on the surface. Obviously, the old mushroom just decided to retire, and he sank to the bottom in order to "give birth" to a young successor

Transfer the thin film carefully to the fresh sweet tea solution.

• Algae appeared at the bottom of the jar. Blue-green algae are harmless to human health, however, if they appear at the bottom of the jar, it means that the care is not done quite correctly. The kombucha may be exposed to sunlight or the room temperature may be too low. The treatment for this disease is to thoroughly rinse the mushroom and the jar, pour in fresh tea solution, and make sure that the kombucha conditions are close to ideal.
• Parasites (flies and their larvae) are in the kombucha. In the second half of summer, care for the mushroom must be carried out especially carefully. Liquids that contain sugar and alcohol are very attractive to fruit flies. Always cover the jar with a thick layer of gauze, but if the midges still get to infusion, be prepared for their larvae to appear in the mushroom. It is unlikely that it will be possible to reanimate the affected mushroom. The only thing that can be done is to grow a new kombucha from the carefully strained infusion, leaving it in a warm place for 1-2 weeks. But it is almost impossible to cure an old mushroom, and in the presence of a large number of parasites, it is not even worth starting treatment.

How to store kombucha: useful tips

Kombucha, which has regained its former popularity and is highly demanded in recent years, still remains an unexplored miracle of nature. The most eminent scientists are studying its beneficial properties, but the full potential of this manufacturer of a healing drink has not yet been revealed.

Despite the seeming fragility and capriciousness, kombucha is a surprisingly viable organism. It can be frozen, dried, sent to a long rest. But as soon as the jellyfish is placed in a nutrient solution, it immediately comes to life and, as if nothing had happened, begins to work actively.

Black tea kombucha - grow at home

In order for the mushroom to form correctly and quickly, you should choose a large-leaf tea infusion without impurities and additives.

As practice shows, the cheaper the tea is, the better the kombucha will turn out.

If dust is found in a packet of tea, it is better to give preference to another variety.

Instructions for making kombucha:

1. Pre-clean the utensils for growing the mushroom from dust and dirt. If the bottle is not clean, the kombucha will most likely die early in its development.You should not wash the bottle with chemicals for washing dishes, it is better to use the old method - a sponge and baking soda.
2. The next step is to prepare the tea brew. For such purposes, about 5 tablespoons of tea leaves are poured into the kettle, which are filled with half a liter of boiling water. In this state, the tea should be infused until it has completely cooled down. No need to pour tea in heaping spoons, 50 grams will be enough.
3. As soon as the tea leaves have cooled down, 70 grams of sugar is added to it, which must be stirred well until it is completely dissolved.
4. The broth is filtered with gauze or a metal strainer. The tea drink is placed in a three-liter jar. After that, a dense layer (preferably several layers) of gauze is applied over the can.

This tea drink is sent to a secluded place for 6-7 weeks. If after 1-2 weeks an unpleasant vinegar smell is felt, don't just worry. This phenomenon only signals the beginning of fermentation, during which a mushroom is formed.

After a few days, this smell will gradually disappear, and a thin film forms on the surface of the drink. And every new day will thicken this layer until a solid kombucha is formed.

We watch a video of how to grow a kombucha at home from scratch from Ivanych

What is Kombucha

The first mention of kombucha (scientific name medusomycetes) dates back to approximately 220 BC. in the Chinese sources of the Jin Dynasty, as a purifying and energizing drink.

At the beginning of the 20th century, the drink crossed the border in the Russian Far East and by the beginning of World War II spread throughout Europe. The study of the composition shows that kombucha is a combination of two microorganisms: yeast and organic acids.

Due to its unique composition, Kombucha is beneficial for the human body:

• There is an increase in metabolism.
• The digestive processes and functions of the pancreas are activated.
• Heals diseases of the throat and oral cavity.
• Helps get rid of the common cold.
• Accelerates wound healing and treats skin diseases.
• Provides effective assistance in violation of the cardiovascular system.
• Reduces cholesterol, prevents plaque formation.
• It is used in the treatment of eye diseases.
• Helps fight obesity.
• Used in cosmetology.

But you should not drink a healing drink for everyone, without exception. People with medical conditions such as

• gastritis,
• stomach ulcer
• duodenal ulcer,
• chronic hypotension,

should refrain from taking tea kvass.

Useful properties and use

Kombucha, or kombucha, is a yellow-brown formation very similar to a jellyfish with slimy filaments hanging from the bottom. The unaesthetic appearance is more than offset by the benefits that this creature brings. Essentially a symbiosis of acetic acid bacteria and yeast, it turns black tea into a carbonated drink, which the ancient Chinese called the elixir of immortality.

Tea kvass contains:

• vitamins C and B1;
• fatty and organic acids;
• tea caffeine;
• ethanol;
• carbohydrates;
• a large number of digestive enzymes.

Such a composition cannot cure all diseases, but the fact that it improves digestion is a fact proven by many generations of fans of mushroom infusion. By supplying the body with the necessary enzymes, kvass helps to digest food. It is good to use its infusion for various poisoning and intoxication, diarrhea, and dysentery.

With its antiseptic properties, kombucha helps with colds and viral diseases: diluted kvass can be used to rinse your nose and gargle. In addition, kombucha has a regenerative effect on the human body. If you apply it to a wound or a postoperative suture, it will relieve inflammation in the tissues, and their fusion will occur much faster.

The kombucha drink is often used topically to improve the condition of the skin and hair at home. It can help you get rid of dandruff, acne, blackheads and oily sheen.

You need to consume tea kvass in 100-150 ml half an hour before a meal or 2-3 hours after a meal. Such a drink is especially useful for people after 45-50 years old, when the amount of enzymes produced by their body begins to decrease.

Due to the presence of a large amount of acids and sugar in the tea kvass, this product has a number of contraindications. First of all, it is forbidden to take it when:

• increased acidity of gastric juice;
• gastritis, ulcers, gastroduodenitis, gastroesophageal reflux (heartburn) and other serious gastrointestinal diseases;
• diabetes mellitus (kvass is made from tea with the addition of a large amount of sugar);
• obesity;
• allergies;
• intolerance to any component that is part of the infusion.

In addition, tea kvass contains alcohol (no more than 2.5%), so it should not be consumed by children under three years old, pregnant women and drivers.

How to store and care for kombucha

Kombucha is unpretentious in care and storage. For growth and development, he needs a glass container, clean water, food, warmth and a place hidden from direct sunlight. The optimum temperature for growth and development is from +21 to + 23 ° C. At + 25 ° C and above, the drink turns sour.

At low temperatures, algae appear in the jar. The place where the jar with the mushroom stands should not be dark. He needs daylight sunlight for at least 7-8 hours a day. Drafts should be avoided - he does not like them.

Choose a clean glass container, a three-liter jar is best. It is covered with gauze or a thin cloth to keep out dust and insects. For constant air access, the jar is not closed with a lid.

Avoid contact with metal objects, because they cause an oxidative reaction, and the drink loses some of the nutrients. When filtering it, use a plastic sieve or gauze.

Kombucha is a symbiosis of two microorganisms: yeast and acetic acid bacteria. They create a colony that resembles a jellyfish, hence the name "jellyfish". The upper part is dense, and the lower one consists of layers representing the growth zone and hanging filaments.

Ordinary sugar tea turns into a medicinal drink - kombucha. As it grows, the fungus builds up new layers that separate it. New mushrooms are grown from the separated layer with proper care.

Contain jellyfish in a solution of tea with sugar. On a can of 3 liters, take 2.5 liters of water, 1 tbsp. l. leafy black or green tea, 6 tbsp. l. Sahara. Tea is chosen without aromatic additives. It is brewed in a cup for 10-15 minutes. Then it is filtered, diluted with clean boiled water, sugar is poured in and stirred until complete dissolution.

Then it is cooled to room temperature. Before the mushroom is dipped into the solution, it is washed in cool water. A little old mushroom tincture is added to a fresh solution and the jellyfish is lowered.

After 4-5 days, the infusion is drained and used. New sweet tea is poured into the jar. To get a cool drink, the infusion is placed in the refrigerator.

Periodically, the medusomycete is washed with cool drinking water. In the summer, in the heat - once every 5-7 days, in the cool season - once a month. To do this, water is poured into the container, the mushroom is lowered there for 2-3 minutes, then gently washed

It is washed carefully under running water so as not to damage it. The jar is also periodically washed and sterilized.

When growing kombucha, remember the basic rules:

• do not forget to look after him;
• do not make too concentrated nutritional solution;
• do not block the air;
• rinse the mushroom and jar periodically.

The resulting infusion is stored at room temperature for about five days. At + 18 ° C and below, the shelf life increases to 7-8 days. In the refrigerator in a hermetically sealed container, the infusion is stored for three to five months.The fermentation process in the refrigerator continues, so the lid can be ripped off and the drink spilled. If the neck of the bottle is not corked, but tied with several layers of gauze, then the infusion will last up to one month.

Lovers pour the infusion into bottles and leave it in a cool dark place to ripen. If it ferments, it turns into vinegar.

If it becomes necessary to freeze the infusion, it is poured into a glass jar. It is not filled to the brim, since the liquid expands when it freezes. Place in a freezer for quick freezing. With gradual freezing, the product loses its useful qualities.