Kombucha shelf life. How to store kombucha in winter

Tea mushroom originated in Russia at the beginning of the twentieth century and became widespread in the 80s. Nowadays, it is undeservedly forgotten and is quite rare, despite the fact that the drink obtained with its support has expensive healing and preventive properties.

Instructions

1. Tea mushroom- A rather unusual-looking culture. Its upper part is dense and bright, and its lower part looks like a collection of hanging threads. Biologically, it is a symbiosis of yeast mushroom ka and acetic acid bacteria. More often than each for the table of contents of tea mushroom and use 3-liter glass jars. Under no circumstances use metal utensils or containers made of polyvinyl chloride or polystyrene for this purpose.

2. Hold the tea can mushroom om in a shaded place away from the window, because direct clear rays and cold are equally harmful to it. The coolest thing for everyone is to place a container with mushroom in a special box. Try to ensure the box is ventilated and free of foreign odors.

3. Cover the container with a napkin or gauze to prevent dust and insects from getting in, but under no circumstances close the jar with a lid. The mushroom should.

4. Better than everyone's tea mushroom feels at a temperature of about 25 degrees. Temperatures below 17 degrees are harmful to him.

5. To prepare the tea solution, use only water that has been boiled and cooled in advance. Cannot place mushroom into water with poorly dissolved sugar or simply pour it on top. This causes burns on his body.

6. Tea mushroom need to be washed periodically, best of all in spring water. In summer this should be done every 1–2 weeks, and in winter after 3–4 weeks.

7. The fungus can get sick and disappear if the tea solution is not changed for too long. If a brown coating appears on the top layer, rinse thoroughly mushroom, remove its top layer and place it in fresh tea solution.

8. If tea mushroom for some reason it was left without your care and attention (say, during a long departure), the water evaporated from it and it dried up, do not rush to throw it away. The mushroom will come to life if you pour it with fresh tea solution

9. What to do if you decide not to use tea for a while mushroom, but want to save it? Remove part mushroom A. Place the jar in the refrigerator. Rinse frequently mushroom cool water. At low temperatures its effect is invisibly reduced.

Kombucha as a very healthy drink was bought by a special celebrity in the 80s of the last century. Currently, his celebrity is returning. How to get kombucha at home?

Instructions

1. Leave the strong brew of black tea in a warm place for three days. After this time, its surface will begin to become covered with an oily film that is slimy to the touch. Let the “embryo” gain strength and get stronger. To make the process go faster, add a pinch of sugar to the brew. After a month and a half, the old mold will acquire the usual shape and dense consistency for a mushroom. Now it is allowed to place it in a 3-liter jar in a continuous place and care for the “wonderful doctor” in accordance with generally accepted traditions.

2. Use another method for purchasing kombucha. If you do not have a piece of the mushroom itself, but have water in which it has progressed, do the following: pour 2-3 tablespoons of sugar (per liter) and drunk tea into the liquid. After a week, each of this mixture will begin to peroxidize, and a thin film will form on the surface. Place the 3-liter jar of mushroom in a place where it will not interfere, but so that you do not forget about it. Cover the drink with four layers of gauze and tie it up, otherwise midges may appear. It is impossible to cover the jar with a lid, because... the mushroom must breathe.

3. Use the body of one kombucha to purchase another. Carefully remove one layer of an adult multi-layered mushroom. Rinse this part with cool boiled water, and then fill it with warm water in a three-liter jar. Cover the jar with gauze and leave the mushroom for 1-1.5 days. Do not feed the newborn mushroom with sugar or tea at this time. After a day or a little more, you should place the fungus in the prepared solution.

4. Prepare a solution for kombucha: take 2 teaspoons of black leaf tea and brew. Strain the resulting tea leaves and pour it into hot boiled water. Add sugar at the rate of 2-3 tablespoons per liter of water and mix the solution well so that the sugar dissolves.

5. Gently dip the mushroom into the cooled solution. The optimal temperature for the existence of the fungus is 25°C. At low temperatures (below 17°C) the fungus does not progress.

Video on the topic

Kombucha is not only an appetizing drink, but also a healthy one. At the same time, he is quite capricious and requires continuous care. Kombucha not only enriches the body with vitamins, but also helps in the treatment of sore throats and colds no worse than a potent potion.

You will need

• To grow mushroom:
• – 3 liters of tea;
• – 1.5 cups of sugar.
• To prepare tea kvass:
• – 2.5 – 3 liters of tea;
• - sugar to taste.

Instructions

1. Tea mushroom You can take it from acquaintances or friends, but you can also grow it yourself. It doesn't require many ingredients and a few months of patience. Take a jar, preferably a 3-liter one, pour into it a tea solution of medium citadel (not very strong, but not weak either).

2. Place the jar in a warm place and leave. Within a few days you will notice a thin film like mold on the surface of the tea. Actually, this is our mushroom, however, he still has to grow and grow. The complete process can take up to 2 months, but it can be accelerated by sweetening the solution. Sugar makes the breeding ground for bacteria even more favorable, and mushroom begins to increase right before our eyes.

3. Ready mushroom It is a fairly dense slimy substance, similar to a sea jellyfish. As soon as this happens, you can prepare the drink. First, rinse mushroom Wash the jar under cool running water, it will become a good “home” for your pet.

4. Prepare a tea solution, add sugar to taste, stir well, leave until cool. Remember that the burning liquid mushroom It is impossible to fill it, on the contrary, it will die. Also undesirable is the ingress of sugar crystals or very strong tea leaves. Pour the solution at room temperature into a jar. The mushroom will go down for a while, but then rise. As usual, in winter the preparation time for a carbonated drink is about 5 days, in summer – 2-3.

5. Pour the finished tea kvass into another container and store it in the refrigerator, and mushroom Arrange water procedures. Rinse it to remove excess mucus and fibers. If necessary, separate the “old” part, put it back in the jar and fill it with fresh solution. Also don’t forget to rinse the jar.

6. Use gauze or a special lid with holes, mushroom must "breathe". Oxygen is needed for bacteria to function. If you have separated the old part, then add it to the solution for the young mushroom and a little bit ready mushroom new insistence, so that he adapts more quickly.

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Japanese mushroom, kombucha, Japanese sponge, tea jellyfish, Fanga mushroom are different names for the same group of organisms, with the help of which you can get a slightly carbonated drink with a nice sour-sugary taste. Kombucha infusion contains a lot of biologically energetic substances, which makes it a healthy drink.

Kombucha is a symbiosis of acetic acid bacteria and yeast fungi that form a thick layered film that floats on the surface of a liquid nutrient medium. The official name of the Japanese mushroom is “medusomycete”. Its appearance resembles a jellyfish: the top of the kombucha is smooth, dense and slimy, and the bottom is hung with numerous threads. During fermentation, yeast converts sugar into alcohol and carbon dioxide, and bacteria, in turn, oxidize the alcohol to acetic acid. Kombucha infusion is traditionally called tea kvass. Tea jellyfish is native to China. Kombucha was first mentioned in written sources about 250 years BC. According to these sources, the mushroom was obtained by accident: it spontaneously appeared on the surface of someone’s forgotten sugary tea. The Chinese tried the drink and appreciated its wonderful, refreshing taste. In the future, the beneficial properties of kombucha were noticed, as a result of which it began to be called the elixir of health and longevity. The Fanga mushroom came to Europe and Russia only in the 20th century. Scientists became interested in the healing properties of medusomycetes and conducted relevant research. As a result, official science has certified the benefits of kombucha.

Suitable substances contained in kombucha infusion

Tea kvass contains a variety of organic acids: acetic, oxalic, lactic, malic and citric. They maintain acid-base balance in the human body and improve the digestion process. In addition, the mushroom infusion contains gluconic acid, which stimulates metabolism and increases muscle performance. Tea kvass is rich in vitamins, including vitamin B5, vitamin C, vitamin PP, as well as enzymes, tannin and caffeine. The finished drink contains little alcohol - approximately the same amount as in ordinary kefir.

Healing properties of tea kvass

Drinking kombucha infusion normalizes the microflora of the stomach, improves the state of the nervous system, reduces cholesterol, strengthens the immune system, alleviates the symptoms of a hangover and causes a surge of vivacity. Externally, tea kvass is used to gargle for sore throat and tonsillitis, to treat burns, seborrhea and pustular rashes on the skin.

Preparation of Japanese mushroom infusion

Tea kvass is prepared in a large glass container. Most often, ordinary three-liter jars are used. To purchase 2.5 liters of mushroom infusion you will need 2 liters of boiled water, 2-3 teaspoons of black or green tea and 4-6 tablespoons of sugar. First, you need to prepare tea leaves; for this, dry tea is poured with 250-300 ml of boiling water. After this, sugar dissolves in hot boiled water. After the brew has infused, it must be strained and added to water with sugar. When the nutrient solution has cooled to room temperature, you can put the kombucha in it. It is best to place the jar with the mushroom in partial shade, because direct, clear rays are dangerous for it. In summer, tea kvass will be ready in 3-4 days, in winter - in 5-6 days. The drained infusion can be stored in the refrigerator for 3-4 months.

Tea mushroom originated in Russia in the 19th century. Scientists cannot correctly name his homeland, but the largest number of versions boils down to the fact that he comes from Ceylon. In addition to the name tea mushroom many call it Japanese, sea, Indian, Manchurian, tea jellyfish, as well as leavened drink, etc. Regardless of its name, the drink has a wonderful refreshing taste and has valuable properties that allow it to be taken for the prevention and treatment of various diseases.

You will need

• – brewing black or green tea without additives;
• – clean container;
• – 200 g sugar;
• – gauze or sieve;
• – clean bottles for storage.

Instructions

1. In infusion mushroom and due to acetic acid fermentation and the activity of yeast mushroom This produces a large number of natural bacteria and vitamins that the body needs, which help cope with various diseases, improve immunity, and ultimately prevent the occurrence of serious diseases and strengthen the body as a whole.

2. But it is impossible to drink the drink without measure. Like any herbal remedy, a tea drink made from mushroom but you need to drink moderately, systematically and following certain doses.

3. To prepare the drink, you need to take a clean three-liter jar, pour boiling water into it, add a tablespoon of unflavored tea leaves, 200 g of sugar, mix everything thoroughly, and cool. Rinse the mushroom under running water and dip into the prepared solution. At a temperature of 25 degrees and above, the drink will be ready in 5 days, at a lower temperature - in 7-8 days. Capacity with mushroom It must be kept away from direct bright light. You can use black or green tea as a brew.

4. After the specified time interval, the drink must be strained through a fine sieve or gauze, poured into clean bottles, and carefully sealed. Store in the refrigerator for 7 days. From longer storage mushroom may deteriorate and lose its valuable properties.

5. The tea drink should be taken 30 minutes before meals, 300 ml 3 times a day. They also drink it after meals, but not earlier than 1 hour later.

6. The tea drink is contraindicated for people with diabetes due to the sugar content, without which the fermentation process is unthinkable. And also for diseases of the gastrointestinal tract with high acidity and increased secretory function.

7. Indications for use are: colds, viral infections, hypotension, hypertension, poor digestive function, poisoning, including alcohol and drugs. The drink helps the functioning of the liver and bile ducts, normalizes stool in case of dysentery and gastrointestinal disorders. They are allowed to gargle for sore throat, tonsillitis, pharyngitis, and wash their eyes for conjunctivitis. For external use, the drink is used to treat wounds, ulcers, burns, including clear ones. Because tea mushroom removes toxins and improves digestion, it is wise to use it for obesity and metabolic disorders.

Video on the topic

Kombucha or “tea jellyfish” have been around for quite a long time. It is a thick mucous film, consisting of a symbiosis of yeast fungi and acetic acid bacteria, floating on the surface of a nutrient medium (say, sugary tea, juice).

Suitable properties

The drink, which is obtained with the support of kombucha, has a nice sour-sugary taste. It improves blood circulation, nutrition of internal organs, increases immunity due to the content of B vitamins, vitamin C, PP, folic, gluconic, citric, lactic, acetic and malic acids. Drinking this tea causes a surge of vivacity, and also greatly improves a person’s performance due to the caffeine and tannins in the composition. A drink made from “tea jellyfish” is extremely suitable for diseases of the stomach, liver, kidneys and, of course, intestines. The finished infusion accelerates recovery from colitis and enteritis, bacterial dysentery, fights constipation, regulates cholesterol levels in the body, which prevents the deposition of plaques on the walls of blood vessels. This strange drink is also widely used in cosmetology. Various face masks, compresses and lotions are made from it. Due to the valuable composition of kombucha, the skin is rejuvenated, turgor is improved and pores are narrowed.

Care

Caring for kombucha is not difficult at all. It is recommended to keep it in a three-liter jar with a wide neck. The optimal temperature is 25-26 degrees. Keep the mushroom in the shade, because... clear rays are harmful to him. The infusion should be drained every 5-6 days in winter and 2-4 days in summer. It is recommended to keep the jar of the finished drink in the refrigerator.

How to brew kombucha

To brew kombucha, it is better to take young shoots from those who have been growing kombucha for a long time. Brew 100-120 g of black or green tea per 1 liter of water in a jar or bowl and add 40-70 g of granulated sugar. Place the mushroom shoot in a three-liter jar and pour in a thin stream of pre-chilled tea. Cover the neck of the jar with several layers of gauze and leave to infuse at room temperature for 2 weeks. After 14 days, you need to carefully empty the jar by pouring the finished, slightly carbonated drink into a clean bottle, and pour tea and sugar into it again. Using this method, an infusion of kombucha can be “grown” and consumed for years.

How to grow kombucha yourself

To grow kombucha yourself, you need to mix 120-200 ml of strong black tea with 1 tbsp. sugar and leave in a warm place for 2-3 days. A thin film should form, which must be poured together with the infusion into a container in which you will continue to grow the “tea jellyfish”.

Kombucha cannot be purchased in any store or pharmacy. It is given to excellent people like a treasure when it multiplies. The infusion has a beneficial effect on the human body, helps in the treatment of diseases of the gastrointestinal tract, hypertension, insomnia, etc.

What is Kombucha?

Kombucha is a thick mucous film on the surface of the liquid, vaguely reminiscent of jellyfish. The scientific name of this organism is medusomycete, and it is popularly called kombucha, Japanese mushroom, tea jellyfish or sea kvass. This is a symbiosis of yeast and bacteria. The body needs a special nutrient medium. Like ordinary yeast, kombucha needs sugar, which it ferments, resulting in ethyl alcohol and carbon dioxide. Bacteria, in turn, oxidize ethyl alcohol and convert it into acetic acid. As a result of the activity of the fungus, a nice drink is obtained that tastes like kvass.

Kombucha care

In order for kombucha to progress and grow, it must be properly cared for. For cool growth and development, the mushroom needs a sweet liquid. You can put it, basically, in any drink, say, fruit juice or berry juice, but the most delicious-tasting drink is based on tea (it’s not for nothing that this organism is called kombucha). Prepare a solution. Brew some tea. Strain the brew and add warm water to the required amount. Dissolve sugar at the rate of 100 g per liter of water. It is more convenient for everyone to make a drink in a three-liter jar, so this amount will require 300 g of sugar. You can add honey to the infusion to taste, which will give it additional antibacterial and tonic properties. Cool the liquid and put kombucha in it. Cover the jar with a napkin, gauze or any other clean cotton cloth. Place the container in a warm place (the optimal temperature for the life of the fungus is about 25 degrees, that is, ordinary room temperature). At the same time, it is better not to place the jar on the window, because kombucha does not like direct bright rays, it can get burned and disappear. A coffee-based drink is very appetizing. To do this, you need to make a sugary solution at the rate of 1 tablespoon of your favorite instant coffee and 100 g of sugar per 1 liter of water. Place kombucha on top of the drink and cover the jar with gauze. The drink will be ready in 2-4 days in summer, and in winter in about a week. Drain the liquid, immediately prepare fresh tea and dip the mushroom in it. The resulting drink is ready for use; it can be stored in the refrigerator for several days. Once every 2 weeks, the kombucha must be “bathed.” After draining the drink, remove it from the jar and rinse it under running warm water. As the fungus grows, it begins to multiply and develop layers. They can be easily separated. Keep the required number of mushrooms for yourself and give the rest as a gift. Pure kombucha will first sink to the bottom, and then gradually rise and take its usual place on the surface.

One time tea mushroom was almost in the entire kitchen and was considered a panacea for all diseases. Then many people got rid of the unusual organism floating in a jar and resembling a jellyfish. And absolutely useless - this is a community of acetic acid bacteria and yeast mushroom contains a lot of substances suitable for the human body. And it can be used with great success to solve many health problems. Of course, as a companion product.

Instructions

1. Before drinking a tea drink mushroom oh, it needs to be cooked correctly. Brew tea and add sugar in the proportion of 5 tablespoons per 2.5 liters of water. When cool, carefully pour into a jar with mushroom ohm and cover the neck with gauze. The infusion will be ready in a week, when mushroom will float to the top under the influence of carbon dioxide, which itself produces.

2. If you have no health problems, but want to easily strengthen it, drink one glass of the drink on an empty stomach all day for 2 months, 15 minutes before breakfast, one after lunch and another one before bed. Then take a break for a month and repeat the course, stopping again for a month at the end.

3. For colds, sore throat and tonsillitis, infusion mushroom Heat slightly in an enamel bowl, dilute with water in a ratio of 1 to 2 and drink 2-3 glasses a day. At the same time, gargle with warm infusion and rinse your nose. It also needs to be diluted with water, but it is more powerful - 1 to 10. During a flu epidemic, take 3 glasses of the drink all day for prevention.

4. To normalize stool during constipation, drink an eight-day infusion mushroom A. The recommended dose is half a glass before all meals, approximately 30 minutes before meals. The drink will help suppress pathogenic microflora and normalize intestinal function.

5. To reduce cravings for alcohol, you can also drink an infusion mushroom A. But only during the period of abstinence from drinking alcohol. First, you need to drink at least a liter of the drink per day, and it should be more “vigorous” than usual. Add the infusion to okroshka, tea, just like that. After a month, the share can be reduced.

6. When taking extremely strong antibiotics, in order to neutralize their harmful effects on the body, take a tea drink mushroom A. Just don’t even think about taking medications with it - keep 2-3 hours between taking the tablets and the infusion. After the entire tablet or injection, drink half a glass of the drink.

Video on the topic

It is very useful for our health, it began to be used many hundreds of years ago, but the healing properties of this organism have become of interest to scientists only in recent years. They found that the liquid of such a mushroom has a beneficial effect on all organs of our body, cleansing them of pathogenic microflora. This remedy helps in treating the stomach, kidneys and liver. In the countries of the Far East, kombucha is considered an indispensable medicine that is drunk on a variety of occasions.

Externally, kombucha looks like a large jellyfish. It consists of many enzymes, vitamins and acids that are extremely beneficial for our body. This drink is practically incapable of causing harm to a person, but it should not be considered a panacea either. However, kombucha has a wide range of beneficial properties; it is used in the treatment of colds, insomnia, hypertension, intestinal disorders, and it can also cure painful headaches. Regular consumption of this drink makes it easier to fight many ailments.

Kombucha does not require any special care. It is recommended to place it in a large jar (two or three liters), and apply gauze folded in several layers to the neck. Do not cover the neck with a lid, as this will only hinder the development of the fungus. To ensure fast and efficient growth, the jar is filled with sweet tea.

To prepare it, take one hundred grams of sugar for one liter of weak brew. Cool and mix the liquid thoroughly, then pour it over the mushroom. Under no circumstances should you simply fall asleep, as this will lead to burns to the mucous membrane of the body and may even cause its death.

You need to drain the infusion every four days in the summer, and once a week in the winter. If you notice that the top film of the mushroom has turned a dark brown color, quickly drain the solution - it has overstayed and can cause the death of the mushroom. Place the drink in a separate jar, which you put in the refrigerator. You can grow and consume it for years, since even very old mushrooms do not harbor worms.

About application

Kombucha is an excellent cosmetic product. It effectively cleanses the skin, tightens pores, rejuvenates, adds elasticity and smoothness. To prepare the mask, you just need to warm the infusion a little, moisten a cotton napkin in it and place it on your face for ten minutes. Cover with a terry towel.

To tighten pores, freeze a month's infusion in ice cube trays and use it to wipe cleansed facial skin.

Another way to make a mask from kombucha: thoroughly mash the banana pulp, mix a couple of tablespoons of this mass with half a glass of mushroom infusion (it’s best to take a month’s worth). Add a couple of teaspoons of olive oil, a couple of yolks and a teaspoon of freshly squeezed lemon juice to the mixture. Beat all the ingredients with a mixer and apply to a previously cleansed face for thirty minutes. This product should be washed off with plain warm water without adding detergents.

Kombucha will help you heal burns faster. Apply a thin layer of mushroom mixture to the affected area and constantly change it as it dries.

For allergic diseases, you should drink a couple of glasses of a three-day infusion in the morning on an empty stomach, adding to it herbs used to treat such ailments. During the day you need to drink a couple more glasses of the drink. This remedy will help strengthen your immune system in a short time and forget about the disease.

For gastritis, regardless of the level of acidity, you need to take a couple of glasses of infusion per day, adding natural honey to the drink. Already on the second day, pain and heaviness will disappear, and appetite will normalize.

Regular consumption of kombucha infusion significantly reduces blood cholesterol levels, therefore it is a wonderful method of treating and preventing atherosclerosis. It is recommended to drink a five- to six-day remedy.

For sinusitis, you need to use an infusion of the mushroom to rinse your nose. Warm it up and pour it into a saucer, then lean over the sink and suck the product into one nostril, holding the other nostril with your finger. If the solution gets into your mouth, spit it out, otherwise just exhale it into the sink. Repeat the procedure several times with different nostrils.

Kombucha liquid perfectly removes even very strong thirst. It retains all its healing properties even when stored in the refrigerator for a long time. Anyone can take this remedy; it has no contraindications. The only thing that is recommended is for diabetics to refrain from taking this drink, as it contains quite a lot of sugar. In addition, you need to know when to stop; you should not drink a very strong infusion, and the daily dosage should not exceed a liter. It is also recommended to take breaks from taking it - at least for a couple of weeks, and preferably for a month.

Those who have fungal diseases also need to be careful, as they are especially sensitive to sugar. To enhance the bactericidal properties, add a little natural honey to the drink, but do not overdo it, as this can significantly slow down the development and growth of the fungus.

Kombucha gained its popularity in Russia back in the eighties. Nowadays it is better known as “kombucha”. If you want to make this healthy drink yourself, then you should know how to store it properly. We will talk about this further.

Correct storage conditions

If you regularly drink kombucha, then it should be stored in a glass container, for example, in a three-liter jar. It is not advisable to close the container tightly with a lid. To prevent dust from settling on the surface of the drink, simply cover the jar with gauze. Metal containers are not suitable for storing kombucha.

It is not recommended to keep the container with the infusion in the refrigerator; in cold conditions the mushroom may deteriorate. Place the jar in a dark and ventilated place. The optimal temperature for a tea drink is from 22 to 25 degrees.

How to preserve kombucha for a long time

If you need to go on vacation or want to take a break from drinking the drink, you don't have to throw away the mushroom. You can extend his life in one of the following ways.

In solution

During the break, put the mushroom in a weak tea solution and take it to a ventilated place, for example, to a balcony, to a pantry, or place it on a windowsill during cold weather. Approximately once every 14 days, make a fresh solution, and before that, thoroughly rinse the mushroom.

In a refrigerator

If you are going on a long trip, remove the kombucha from the solution, rinse it and place it in a plastic bag. The mushroom should be placed in the refrigerator, in the fruit and vegetable compartment. Cold conditions will prevent yeast from starting their life processes. In the warmth, they will again emerge from suspended animation, and the procedure for producing the drink will begin.

Drying

By drying, you can also preserve your kombucha for when you leave. Rinse it thoroughly and place in a dry bowl, turning occasionally to prevent mold from forming. It is recommended to place the bowl in a deep pan, which must be covered with gauze or a napkin. This will protect the kombucha from dust and insects. The dried mushroom is placed in the refrigerator or put in a closet.

To revive a dried crop, prepare a tea solution by adding sugar. After the mushroom has been in its environment for a week, it will return to its previous state. The very first drink should be poured out, and the next infusion can already be consumed.

General rules for caring for kombucha

Many troubles can be avoided if you provide proper care for your kombucha:

• Grow the crop only in glass containers, avoiding the use of metal containers.
• It is necessary to monitor the cleanliness of the container, not forgetting to rinse and sterilize the jar.
• An iron strainer should not be used to strain the drink. Use cheesecloth or a plastic sieve.
• Oxygen is necessary for the life of kombucha, so do not seal the container with a lid.
• Do not leave the jar in direct sunlight. They can cause algae to appear.
  Provide the required temperature. At low temperatures (17 degrees and below) the drink will mature at a very slow pace.
• Drafts have a detrimental effect on the fungus, especially in winter.
• Kombucha should be washed once every 7 days in the warm season. In winter, this procedure must be carried out once every 3-4 weeks.
• It is recommended to rinse kombucha only in cool water, preferably boiled. The mushroom will die in hot water.
• When preparing a tea solution, make sure that tea leaves do not get into it. It is also necessary to thoroughly stir the sugar before placing the mushroom in the solution. Undissolved grains of sugar and tea leaves damage the surface of this organism. Therefore, it is recommended to filter the prepared solution.

Solving various problems

Sometimes kombucha can be attacked by various diseases and troubles. Let's look at the most common ones:

The culture has grown too big

This fact is evidence of good care, but an overgrown specimen takes up a lot of space in the container. In this case, you just need to remove the old layers.

The mushroom sinks to the bottom

Usually it floats on the surface, but if it begins to sink, it means that the specimen is already old and it’s time for it to rest. Remove a thin transparent layer from its surface and place it in a freshly prepared tea solution with sugar.

The drink matures very slowly

Perhaps the mushroom is too cold. Simply move the container to a warmer area.

A brown coating has appeared

Remove the top layer and rinse the mushroom. Place it in a new solution with tea, and monitor the condition of the mushroom more closely.

The mushroom is covered with small spots

The appearance of spots may indicate burns from sugar or tea leaves. Be careful when preparing the solution, strain it thoroughly and stir the sugar.

To preserve the kombucha, you need to place it on a dry plate and turn it over once a day so that it does not become moldy (at this time it is important to prevent the access of midges to the kombucha, which like to lay their larvae on its body).
When the Kombucha dries to a thin plate, it can be stored in a closet or refrigerator. When you need kombucha again, you need to place it in a jar of sweet tea - it will revive there within a week and will be ready for use again.

To breed kombucha at home, use a 3-liter jar. If possible, it is advisable to take a jar with a wide neck (do not use metal containers for preparing and storing the drink).
Preparing not very strong sweet tea(approximately 5 tablespoons of sugar and 2 teaspoons of black or green tea per 1 liter of water) tastes good. It is recommended to brew tea for at least 15 minutes.
Straining the tea. The sugar should be completely dissolved and there should be no particles of tea leaves. Let the tea cool to room temperature. The culture will die if placed in a hot solution. For young mushrooms: add a little mushroom infusion to the tea from the jar where it was previously kept as a “starter starter” (the amount of infusion should be approximately 1/10 of the total volume of liquid).
Place the mushroom in a jar. We close the neck of the dish with gauze or a paper napkin and secure it with braid or an elastic band so that the kombucha can breathe, but so that small flies and dust cannot penetrate into the jar.
Place the jar in a dark, warm place- the ideal temperature for tea mushroom is about 25 °C.
After 4-10 days of infusion, the Kombucha is ready for use.
The fermentation time depends on the air temperature in the room - the higher the temperature, the faster the drink will be ready. When the drink reaches the desired acidity according to your taste, remove the kombucha with clean hands, rinse it under cold running water and place it in a jar of cold sweet tea prepared in advance according to the same procedure.
Pour the finished drink into a glass container with a tight lid, filling it to the brim. To get maximum pleasure from the drink, let it ripen for several more days in a cool place (at least 5 days) - bacteria stop functioning without air access, and yeast continues to work if the container is tightly closed, the gas resulting from the activity of yeast will not be able to escape and you will get a delicious fizzy drink. Before drinking, strain the drink through cheesecloth or a plastic (not metal) strainer.
At an advanced age, the mushroom reaches a thickness of several centimeters (its area depends on the area of ​​the container in which it lives) and allows you to drink the infusion every day directly from the jar that contains the mushroom (of course, you must remember to replenish the infusion with a new portion of cold, sweet tea).
It’s convenient to have two identical jars available: one will house the kombucha, and the other you’ll pour the finished drink into. In the refrigerator, hermetically sealed glass containers with tea mushroom infusion can be stored for quite a long time, maintaining their healing and taste properties.

The fungus does not absorb the aromatic, tannin and other substances of tea, but cannot live without it. Without tea, he cannot, for example, synthesize acids. Actually, the secret to preparing this healthy and aromatic drink from kombucha is very simple: water, tea, sugar, air, a secluded place, plus care and cleaning.
The fermentation process is initiated by yeast. As a result, ethyl alcohol and carbon dioxide are formed from sugar.
Then bacteria come into play. They oxidize the alcohol, and the resulting acetic acid stops the fermentation process. The result is a liquid that contains still under-fermented sugar, carbon dioxide, tannins (they are contained in the tea leaves you used), B vitamins and vitamin C. This infusion also contains organic acids (lactic, carbonic, gluconic, kojic, etc.), enzymes, aromatic substances.

In details about the history, healing properties and recipes for making kombucha drink You can read from the article

I remember that during times of total shortage, kombucha was very popular among housewives. With its help, kvass was made from tea - a natural carbonated drink. Then he was in almost every home, but today this home assistant is undeservedly forgotten, and if someone suddenly decides to treat himself to tasty and healthy kvass, he will certainly have questions: where to get this miracle of nature and how to store kombucha?

Kombucha, or kombucha, is a yellow-brown structure very similar to a jellyfish with strings of mucus hanging from the bottom. The unaesthetic appearance is more than offset by the benefits this creation brings. Being, in fact, a symbiosis of acetic acid bacteria and yeast fungi, 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 digest food. It is good to use its infusion for various poisonings and intoxications, diarrhea, and dysentery.

Having 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 postoperative suture, it will relieve inflammation in the tissues, and their fusion will occur much faster.

The drink made with kombucha is often used externally, improving the condition of the skin and hair at home. With its help you can get rid of dandruff, pimples, blackheads and oily shine.

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

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

• 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 included in the infusion.

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

Kombucha care

Kombucha does not eat tea, but it is necessary for the normal functioning of this organism. You need to feed the mushroom with a solution, the preparation of which takes a minimum of time. You will need 2 teaspoons of tea leaves, 5 tablespoons of sugar and a liter of water. You need to brew the tea, leave for 15-20 minutes, completely dissolve the sugar in it, strain and cool to room temperature. The water for brewing tea must be boiled, otherwise an unpleasant sediment will fall at the bottom of the drink. Pour tea into a clean 2-3-liter jar (you can use either black or green), put the mushroom in it and cover the container with gauze on top.

You need to store a jar of kombucha in a dark place at a temperature of 20-25 ºС. Tea kvass matures from 5 to 10 days, depending on the age of the mushroom and the temperature in the room. If the resulting drink is not consumed, but forgotten on the table, a new mushroom will grow in it - a thin mucous film on the surface, which over time will turn into a traditional layered “jellyfish”.

Helpful advice. The prepared kvass can be consumed immediately, but it becomes much tastier if you strain it and put it in the refrigerator, closing the container with a lid. In a few days you will receive a carbonated drink that perfectly quenches your thirst.

To avoid various troubles, caring for kombucha should be done in accordance with the following rules.

1. Do not grow mushrooms in metal containers, as the acid in them will react with the metal. It is best to keep it in a glass jar.
2. The jar needs to be washed and sterilized periodically.
3. Strain the drink only through a plastic sieve and do not touch the mushroom with an iron utensil.
4. Never close the jar with a lid: without oxygen, kombucha will quickly die.
5. Keep the jar away from sunlight; under their influence, algae may appear on the bottom.
6. Watch the temperature: if it drops below 17 ºС, the preparation of the infusion will proceed too slowly.
7. Avoid drafts, especially in winter: they can destroy the mushroom.
8. Kombucha must be washed: once a week in summer and once every 3-4 weeks in winter.
9. Water for rinsing should be boiled and cool. Kombucha will die from contact with too hot liquid.
10. Make sure that there are no particles of tea leaves or grains of sugar in the tea you pour over the mushroom. They cause burns on the delicate surface of this organism, so the sugar must be completely dissolved and the tea must be carefully filtered.

Diseases and problems

Sometimes, despite care, various troubles begin to occur with the mushroom. If you find it at the bottom of the jar, it is covered with spots or mold, has changed color, or has become a haven for midges or larvae, it means that the kombucha has been overcome by diseases and it’s time to start treating them.

The most common diseases are:

• Brown film on the surface. In this case, there is only one treatment: the mushroom should be washed well, the top layer removed from its surface and dipped in a fresh portion of tea. In the future, try to care for it more carefully.
• Spots on a mushroom. Actually, their appearance does not indicate illness, but rather the fact that caring for kombucha is not done entirely correctly. The stains are burns from grains of sugar and leftover tea leaves. Treatment is not at all necessary, just strain the tea more carefully, dissolve the sugar in it without any residue - and after a while the stains will disappear.
• Kombucha does not grow well and brewing is too slow. Most likely, the reason is that the temperature is too low: just move the jar to a warmer place.
• 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 jar. Carefully remove a few of the oldest layers and caring for your kombucha will become much easier.
• The mushroom is drowning. In its normal state, kombucha floats and remains on the surface of the infusion all the time, but sometimes it can sink to the bottom. What to do if this happens? First of all, look for a thin transparent film on the surface. Obviously, the old mushroom simply decided to retire, and it sank to the bottom in order to “give birth” to a young successor. Carefully transfer the thin film into the fresh sweet tea solution.

Attention! Mushrooms that are too old should not be used to prepare the infusion: it will turn out to be overly sour. With their help you can make natural vinegar for household purposes.

• Mold has appeared on the mushroom. If your mushroom is moldy, this does not mean that you need to throw it away immediately. You shouldn’t do this, because the kombucha is just sick, and if you care for it properly, it can be completely cured. Let's figure out why the mushroom becomes moldy. The bacteria and fungi living in kombucha are strong enough to repel the attack of foreign microorganisms. However, if the fungi are not in the right conditions or are poorly cared for, their defenses are weakened and mold may well take over. What to do if the mushroom is covered with mold? First of all, rinse the mushroom thoroughly under running water and remove the affected layers. Wash the bottom and walls of the jar in which the mushroom lives, treat it with vinegar and rinse thoroughly. Then fill the kombucha with a new portion of tea and place the jar in a dark, warm place, covering it with gauze or a napkin.

An important nuance. Sometimes a whitish bubbly coating appears on the mushroom. Do not confuse it with mold: these are just bubbles of carbon dioxide that form during fermentation of the infusion. There are no signs of the disease, and there is no need to start treating the fungus.

If you decide to take a break from drinking the infusion, the mushroom can be preserved in weak tea, placing it in a cool, dark place. At home, this could be a balcony, loggia, pantry, closet near the entrance or a dark place on the windowsill during the cold season. Once every 2-3 weeks you should make a new solution, not forgetting to rinse the mushroom properly.

To preserve kombucha during your long absence, you need to remove it from the solution, wash it, place it in a plastic bag and store it in the refrigerator, in the fruit and vegetable drawer. Cold inhibits the activity of yeast and bacteria; they go into suspended animation. If you place them in warmer conditions, they will wake up and start producing the delicious drink again.

You can also preserve kombucha during your absence by drying it. Wash the mushroom, place it on a dry plate and turn it over from time to time to prevent mold from forming on the bottom. It is advisable to place the plate at the bottom of a deep pan and cover the structure with a piece of dense fabric to limit access to the fungus of dust, insects and harmful microorganisms. You can store dried kombucha in the refrigerator or kitchen cabinet.

You need to revive a dried mushroom in a regular sweet tea solution. Place kombucha there and within a week it will return to its original shape. The first infusion should not be consumed internally, but the next batch can already be drunk, especially if you provide the mushroom with proper care.

Your little brownie