It turned out that kombucha purifies water better than any filters, learning to grow it at home Bashny.Net

Tea mushroom was prepared by our mothers and grandmothers. My mother used to make kvass out of kombucha, but seeing the horrific appearance of this product, I chose bread kvass and did not regret anything. A drink made of kombucha is called kombucha or kvass. This drink is gaining popularity again, there is an opinion that the drink has useful properties. About this, and how to cook kombucha at home, I will tell in today's article.



Finding a ready-made tea mushroom for sale is not so easy. You will have to search the product on the Internet or ask friends. In general, kombucha is not a whole organism, but a symbiosis of bacteria and yeast fungus. The tea mushroom drink is mentioned as early as 220 BC in Chinese sources, calling the drink cleansing and filling energy. And in Europe, the product appeared in the twentieth century.

To prepare kombucha, it is necessary to place the culture of kombucha in an infusion of strong brewing with sugar. When there is a ready-made kombucha in the house, just put it in solution and wait 5 days. During this time, the fermentation process will occur, the drink will be filled with bubbles and a useful carbonated drink of kombucha will be obtained.



What to do if you can not get a tea mushroom? Growing it yourself from scratch. To do this, you will need vinegar, leaf tea, sugar, water and a large container. Kombucha lovers often experiment, make a kombucha from black or red tea, use green tea. And after the kombucha is prepared, you can make it with different tastes. I will talk about this later, and now I will tell you how to grow a kombucha at home from scratch.



The ingredients

• 3 liters of water
• 5 tbsp brewing black tea
• 7 tbsp sugar
• 2 tbsp 9% vinegar

Preparation

1. First, you need to prepare a sterile container in which the kombucha will grow. A three-liter jar should be thoroughly washed with soda and sterilized in any convenient way, kombucha loves sterile purity.
2. In a liter sterile jar mound of 5 tbsp. l. large-leaf black tea without additives and flavors.
3. Add 7 tbsp of sugar and 1 liter of boiling water to the jar. Add 2 tbsp. l. table 9% vinegar and let the brewing infuse. Vinegar acts as a preservative that destroys pathogenic microflora, without it, the infusion will be covered with mold, and will not be suitable for consumption.
   
   
   
   
4. After about 30 minutes, when the brew is infused, and the sugar in it dissolves, stir the brewing with a spoon and pour through the gauze or sieve into a three-liter jar.
5. Share in a three-liter jar of 1, 5-2 liters of pure filtered water and cover a jar of gauze, folded in several layers.
   
   
   
   
6. Keep the leaven in a warm place for 7-10 days. After this time, a thin film will begin to form on the surface of the liquid. This is the kombucha. The infusion can be drunk when bubbles are visible in it.
   
   
   
   

Ready infusion of kombucha should be drunk immediately, otherwise kombucha can become acidic. To prepare a new drink and let the mushroom grow, drain all the kombucha, leaving some liquid for the mushroom. Prepare a new brew in the same way described above, and transfer the mushroom to a new tea.

When the mushroom has already formed, it will take less time to cook kombucha than to form a mushroom. Kombucha is similar in taste to kvass, but you can make it with different tastes. About how to prepare strawberry, apple and sea buckthorn kombucha, says on his channel inklukva Irina Maltseva.

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The properties of the tea mushroom are used in folk medicine. Thanks to fermentation, useful vitamins and amino acids appear in the drink, including vitamins of group B. Culture is applied to sick joints, and also masks for the face from kombucha, which has a lifting effect and narrows the pores. Infusion of kombucha is useful to drink before eating. It promotes digestion, but drinking kombucha is not recommended for those who have problems with the gastrointestinal tract.



And recently, American scientists have invented a filter for water purification based on kombucha. Experts say that such a filter is even more effective and durable than a conventional filter, which quickly clogs and lets through small particles that pollute water. Studies have shown that a kombucha filter purifies water better than a conventional filter by 40%. Since the culture is able to produce acetic acid, it is also antibacterial.



In the process of preparing kombucha, the care of kombucha is important. Once a month, you should wash the kombucha with clean boiled water and separate the lower plate of the mushroom. When returning the mushroom to its place, it is important to place it with the underside, which is usually darker, at the bottom of the jar. Also, when cooking kombucha, it is important to pour tea into a jar so that the mushroom does not turn over.