2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Not many people know what kombucha is. Kombucha is a carbonated drink made from a mushroom grown from tea, enriched with many beneficial elements and has amazing properties that are beneficial to our body.
He althy food and proper nutrition are now very popular, so kombucha is once again taking over store-bought sodas. Few people know, but thanks to kombucha, you can lose weight quite well, in addition, it is a charge of vivacity and energy for the whole day, energy drinks are not good for her.
So what is kombucha? Where can I get this mushroom? And how is this drink made? Let's find out.
What is kombucha?
Kombucha is a fermented tea that is rich in probiotics, including enzymes, beneficial bacteria and yeast, and acids.
Where did this kombucha come from - the main components in the preparation of a fragrant he althy drink, mushroom kvass? The answer is simple: from Asia. In fact, the appearance of this mushroom is shrouded in many myths, and it is not known exactly how they began to cook it, let alone use it for food. Butit is known that mushroom and drink appeared on the territory of the CIS with the arrival of sugar and tea from China.
By the way, this drink is especially popular in Japan and Tibet, where the kombucha drink is called “kombutya”, which, if translated literally, means “seaweed tea.”
Kombucha is, simply put, kvass, but not from bread (as we are used to), but from tea. The mushroom itself resembles a slippery yellow-brown jellyfish with a dense upper part and a loose base.
Benefits of the drink
As we said, kombucha is popular because it is rich in probiotics, which are very useful for good digestion. People who are on PP and lead a he althy lifestyle, play sports or want to lose weight often use kombucha as a good recovery drink after heavy physical exertion. It perfectly quenches thirst and fills a person with energy.
The benefits of kombucha come from the electrolytes that are lost during exercise, leaving with sweat. So the body needs to restore them. That's why sugary sports drinks are so popular, and kombucha tea beats all supermarket options.
Kombucha is an excellent source of electrolytes, especially potassium, magnesium, calcium, sodium and chlorine. These are one of the most essential trace elements for the body of any person. The difference between kombucha and other carbonated drinks and its advantage is the fact that it returns beneficial elements to our body.during fermentation.
Sale drink
In the CIS countries, the sale of this drink is not common, but in some countries of Europe and America it is gaining special momentum. In the past 10 years, along with the growing popularity of he althy eating, Coca-Cola drinks have faded into the background, and refrigerators in stores, in line with demand, are filled with juices, water and kombucha.
Perhaps soon these natural tea drinks will appear on our shelves. But it doesn’t matter that they are not available now, because you can make such a tea at home using an excellent recipe for kombucha at home.
Cultivation of kombucha
Having found out what kombucha is, let's get acquainted with its preparation. If you found kombucha with friends - great, all that remains for you is to pour it with tea infusion. But if this is not found, you will have to grow it yourself. For home growing, you will need black tea or rosehip infusion. If you want a simple drink - use tea, the simplest, without additives and flavors. And rose hips make an excellent medicinal drink, especially during a cold.
In addition to tea, you will need a three-liter jar, gauze and sugar.
Rinse a three-liter jar thoroughly and dry it - it will serve as a residence for the fungus. A clean jar is a must, kombucha develops clean. Otherwise, he will die, never having time to mature. My jar, do not use detergents. For this procedure, baking soda is suitable.
In a small teapot, pour 5 tbsp. l. black tea, pour half a liter of boiling water and leave to cool. Add 7 tbsp to the brew. l. sugar, mix well until completely dissolved in the drink. Strain the drink through cheesecloth several times if the tea leaves are small.
Pour tea into a clean three-liter jar, then cover with gauze and place in a secluded dark place. Leave the jar for a month and a half.
Follow the preparation of the mushroom. After a week and a half, a rich vinegary smell will appear - this is normal. After 5-6 days, the smell will disappear, and a thin film will appear on the surface - this is the beginning of kombucha.
Every day the mushroom will be bigger and bigger, its growth does not stop all its life.
Let the mushroom grow for the specified time, and when it is ready, start making a delicious kombucha tonic.
Preparing a drink
Make some tea first. You can use green tea, herbal or plain black tea in proportions: 1 liter of water, 1 teaspoon of tea leaves and 5 tablespoons of sugar. Brew tea, stir in sugar and leave for 15 minutes.
The infusion must be filtered. Use gauze for this to get rid of tea leaves and undissolved sugar crystals. Let the tea cool to room temperature.
Place the finished mushroom in a jar, pour tea infusion, cover with gauze and hide in a warm dark place. If you are preparing a drink from a young fungus, add to the jarsome water from the previous infusion.
The drink needs to stand for 5-10 days. When the drink is ready, drain the liquid, rinse the mushroom carefully and refill with tea tincture.
If you want to get a fizzy, spicy drink, then pour it into a glass bottle, cover tightly and hide in a cool place for 5 days.
Secrets of making a mushroom drink
When preparing this he althy drink, do not neglect some rules. There are several prescriptions, following which you will get a great drink for the whole family - cooling, carbonated, tonic and he althy.
Firstly, do not use metal containers to prepare the drink. As an exception, stainless steel containers are necessary to avoid a chemical reaction with metal during the preparation of tea kvass.
Secondly, do not close the container with a lid, the "mushroom" must breathe during cooking, use a napkin or gauze if you are afraid that someone will get into the jar.
Store the jar at 25 degrees. This is an important aspect in the preparation of the drink, temperatures below 17 and direct sunlight inhibit the activity of the fungus and promote the development of algae.
Do not use strong tea for kombucha mushrooms.
When preparing a drink, make sure that the sugar is completely dissolved, and only then put the mushroom. Sugar crystals often scorch it, as can leftover tea leaves, so strain thoroughly.liquid.
Sometimes rinse the mushroom with clean water, for example, in summer it should be done once every 1-2 weeks, and in winter - every 3-4.
If part of the mushroom in the jar has begun to turn brown or brown, carefully separate the spoiled part, rinse the mushroom and continue to use to make a drink.
How to drink kombucha?
Kombucha kombucha should not be mixed with meals, a big mistake is to drink it during the meal, because the drink only speeds up the digestion process, and soon you will feel hungry again. Take kombucha as an aperitif half an hour before a meal or 2-3 hours after a meal.
A glass of kombucha in the morning tones and energizes, and a little in the evening calms and provides a sound he althy sleep.
How to store tea?
If you don't want to make kombucha anymore, but it's a shame to throw away the mushroom, you should dry it. Put the mushroom on a dry plate and place in a secluded corner. Turn the mushroom every day. When it dries to the state of a thin dry plate, transfer it to a storage container. And if you want this wonderful drink again, just put the mushroom in tea, and in a week it will straighten out to its previous size and continue to grow.
Now you know what kombucha is and how to make it. Enjoy a nice cold drink on a hot summer day or quench your thirst after a hard workout. It will enrich you with the most important usefulelements and probiotics, will give vitality and energy for the whole day.
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