In the kitchens of most Soviet families on the windowsill or on the table one could see a three-liter jar carefully covered with gauze. In this transparent container was something that at first glance looked like a fat jellyfish. It was in a yellowish solution, which had a refreshing effect and had a pleasant sour taste. It was believed that such “tea kvass” helps from all diseases. Gargled with infusion for colds and sore throats, dripped it from a runny nose into the nose, and took it orally for digestive disorders and constipation. They treated them with skin inflammation and acne. Many called this miracle kombucha. And he was at the peak of popularity until the moment when Pepsi and Fanta began to force him out.
Why is kombucha getting attention again today? Yes, because people are becoming more and more interested in he althy eating. That is why many of our fellow citizens began to be interested in the question of where to get kombucha, how to care for and use it.
What is this?
Examining the house mushroom,which is comfortably located in a jar, at first glance it is simply impossible to understand that it is one of the plant species, or can it still be attributed to the animal kingdom? In appearance, such a substance is very similar to a jellyfish. The similarity with it had a direct impact on the scientific name of the domestic mushroom - jellyfish. Informally known as the Japanese sponge, tea jellyfish, sea, Indian, Manchurian and Japanese mushrooms, as well as fango and kombucha.
This living being is nothing more than a disc-shaped dense mass of light layered mucus, the top layer of which is shiny and smooth. The thickness of the medusomycete reaches several centimeters. There are small shoots along the body of the kombucha.
According to its biological modification, such a jellyfish is classified as a zoogel. In her body is a whole colony of bacteria and fungi involved in the processing of sugar. In the lower part of the medusomycete is the germ zone. It resembles hanging threads that are formed by colonies of bacteria. The fungus grows steadily as it feeds. This can lead to the fact that over time it will fill all the space allotted for it. When using medusomycete on an industrial scale, its weight sometimes reaches 100 kg.
Biology views such a creature as a prime example of symbiosis. After all, it was created by yeast fungi and acetic acid bacteria. Together they thrive in a nutritious sweet environment. In this symbiosis, the yeast is constantly fermenting. As a result, sugar is converted into carbon dioxide and alcohol. The latter substance is a favorite food for acetic acid bacteria. They oxidize alcohol, turning it into acetic acid. The result of such work is the formation of a slightly acidic solution, which contains a small amount of alcohol, as well as carbon dioxide and sugar residues.
Origin
When and where people first encountered this fungus is not known for certain. According to some sources, it was discovered in Ceylon, and according to others - in Tibet. The first written evidence of this fungus dates back to 250 BC. But they described it from a biological point of view only in 1913
In China, Japan and India, this mushroom was considered the "elixir of immortality." Zoogley came to Russia in the 19th century. The mucous formation was brought to the territory of our country by soldiers who participated in the Russian-Japanese war. They really liked the refreshing drink with a sour taste, which was common in the Far East. That is why they brought an unusual substance to their homeland. After Kombucha spread throughout Russia, it also came to Europe. By the way, even today they order it in restaurants and buy it in pharmacies.
Views
A strange organism has been studied by scientists for more than one century. Thus, three varieties of zooglea were discovered. The first one is the Chinese kombucha. It is a heavy slimy mass. The second is Indian sea rice. This formation looks like transparent pieces of ice-rice. third kindzooglea is a Tibetan dairy rice. This formation visually resembles cottage cheese and is used to ferment milk.
Composition
As mentioned above, home mushroom is a substance that includes yeast and acetic acid bacteria. In the “magic drink” they produce, which tastes very similar to classic bread kvass, in addition to acetic acid and ethyl alcohol, there are also components such as:
- organic acids (pyruvic, lactic, gluconic and others):
- vitamin B1;
- vitamin C;
- lipids (stearins, phosphatites, fatty acids);
- pigments in the form of chlorophyll;
- enzymes;
- poly- and monosaccharides;
- caffeine;
- tannins;
- natural antibiotic substances.
Useful properties
Why do we need a homemade mushroom? In addition to obtaining a refreshing drink, such a substance is used as a mild antimicrobial agent. Thanks to its enzymes, kombucha can improve digestion. Thus, the protease contained in the drink breaks down proteins into amino acids, amylase takes an active part in the processing of carbohydrates, and catalase helps to destroy hydrogen peroxide, a toxic substance formed in the human body during various oxidative processes.
In 1929, Germani conducted an experiment. The researcher deliberately poisoned a cat, a dog, a rabbit and a rat with vitantol. After that, the blood levels of the animals increased significantly.cholesterol. Subsequently, they would certainly die. However, the scientist introduced them to an infusion of a Chinese mushroom. This drug has reduced cholesterol levels in animals to almost normal.
In the 50s of the twentieth century. At the Department of Microbiology of the Yerevan Zoo Veterinary Institute, Professor Shakaryan and Associate Professor Danielyan developed a number of methods to identify the active principle of the Kombucha solution. The adsorption method using ion-exchange resins was used for them. Scientists were able to isolate quite effective antibacterial substances, namely, crystalline bactericidin KM, KB and KA, which does not have toxic characteristics.
About the same period, Professor Naumova became interested in the therapeutic properties of kombucha. For the experiment, she infected guinea pigs with pneumococcal infection, guinea pigs with diphtheria, and mice with diphtheria and salmonella infection. After that, Naumova injected the animals with a Kombucha preparation. After a few days, she had positive results in 80% of cases.
What other positive properties does kombucha have? According to doctors, the use of this drink supplies the body with safe acids that can dissolve toxins, as well as strengthen the vessels of the tissues of our body so that they become stronger and do not undergo hemorrhages. In addition, this substance owes its healing properties to such vitamins as C, D, PP, as well as vitamins of group B. Due to the presence of gluconic acid in it, tea fungus drink activates metabolic processes in the body and increasesperformance of muscle tissue. In addition, the benefit of the remedy in question lies in the fact that it is an antibiotic of natural origin.
Judging by the reviews, kombucha is a great stress reliever. It regulates the functioning of the kidneys and liver, strengthens the immune system and increases the vitality of a person. Symbiosis of bacteria works as an excellent antimicrobial, antispasmodic and anti-inflammatory agent. It improves the functioning of the digestive tract, eliminates dizziness and headaches, and also normalizes blood cholesterol levels.
Kombucha at home is great for arthritis and arthritis, rheumatism, and is also used as a prophylactic that prevents the occurrence of rheumatic heart disease, atherosclerosis and polyarthrosis. Its constant use can save a person from insomnia, adjust stool, eliminate bloating, chronic diarrhea and constipation.
Besides this, kombucha drink perfectly quenches thirst and quickly dulls the feeling of hunger. A healing solution is used for tonsillitis, runny nose, laryngitis and tonsillitis. Moreover, these diseases drink from kombucha can be eliminated faster than chemical pharmaceuticals. Kombucha solution also relieves pain in the heart.
Side effects
Has kombucha and contraindications. Reviews of those who took this drink indicate that it should not be used in the acute phases of gastrointestinal diseases and with individual intolerance.
Stop using kombucha solutionrequired:
- when icteric skin color occurs;
- for nausea and vomiting.
Doctors categorically forbid drinking kombucha solution to people with weakened immune systems, AIDS patients, after operations and serious illnesses. You can not drink a drink with chronic diarrhea, alcoholism and tight bowel syndrome.
How to grow kombucha from scratch at home? To do this, you can use one of four methods. Let's take a closer look at them.
From sweet tea
How can a floating creation of a jellyfish-like species be created? Growing kombucha at home is not difficult. This will require water, sugar, air, heat and quality care. But the most important ingredient, of course, should be the tea leaf.
First of all, we prepare containers for our drink. It should be a three-liter jar. For kombucha, it must first be washed with baking soda. You should also prepare a piece of gauze. After carrying out these works, we brew tea by pouring two teaspoons of medium or large leaf raw materials with a liter of boiling water. The infusion process should last at least 10-15 minutes. The resulting brew will have to be carefully filtered and added to it 2-3 tbsp. spoons of sugar. The resulting tea is important to cool to room temperature. Next, the drink should be poured into a dry jar. It should be covered with gauze, folded several times, and the fabric pulled off with a thread or elastic band around the rim.
The jar should be placed in a place protected from light, where the temperature is maintained at 25 degrees. After 3-5 days, an oily film will begin to appear on the surface of the tea. This is the future Kombucha. After 6 weeks, it will grow, and its membrane will get stronger so that it will begin to transform ordinary tea into an amazing drink filled with gas bubbles. How to grow kombucha correctly? It is necessary that this process be accompanied by complete rest. Once again, you should not move or rearrange the jar.
From rose hips
How to make kombucha at home? You can also get this substance using rose hips. In this case, the container can be not only a glass bottle, but also a thermos.
To prepare a medusomycete, you will need to brew tea by adding a large spoonful of its leaves to boiling water. After 10-15 minutes, the tea leaves must be filtered by diluting 2 tbsp. l. Sahara. After the tea has cooled, it must be drained into a container in which 15-25 rose hips are first placed. Next, the jar should be closed with gauze and placed in a warm place, protected from sunlight. Within 1-1, 5 months. Kombucha will grow and strengthen in this container.
A thermos can also be used for its preparation. You will need to fill it with 15-20 rose hips and pour them with boiled water or hot strained tea. The thermos should be corked and left for a long period (6-8 weeks). After this period, it will be possible to get a slimy “disc” from the container, the diameter of which can be increasedby placing such an education in a 3-liter jar.
From live beer
This is the easiest kombucha recipe with guaranteed results. To prepare jellyfish, you need to take one hundred grams of unpasteurized beer and pour it into a three-liter jar. A tablespoon of sour wine and a teaspoon of granulated sugar should also be added to it. After thoroughly mixing the mixture, the container is covered with gauze and sent to a dark, warm place. After about a week, you can find a “newborn” jellyfish in the jar, which you will need to fill with sweet tea.
From apples
Knowing housewives assure that a good recipe for kombucha is its cultivation from juice or fragrant fruits of an apple tree. Such actions allow you to get two very useful products at the same time.
For the procedure for preparing jellyfish, you need to take apples and chop them in a meat grinder or on a grater. The resulting mass should be placed in a three-liter jar and filled with water. Next, you need to add sugar. For 1 kg of fruit - about 4 tbsp. l. The mixture is stirred and covered with gauze. After that, the container must be removed in a warm place and the composition in it should be shaken or stirred daily using a wooden spatula for two weeks. After that, the mixture is filtered and left in a dark and warm place for another 14 days. After the formation of the slimy organism, it must be transplanted into sweet tea.
Besides kombucha when using this methodThere is also apple cider vinegar. To prepare such a product, you must wait until the juice stops fermenting and becomes light and transparent. Then it is filtered out. The resulting vinegar is placed in the refrigerator for storage.
Rules of care
There are seven fundamental requirements that will allow you to make a quality and he althy drink. People who are not yet familiar with what kombucha is, how to care for and use it, should study these rules in advance:
- Support the desired microclimate. Kombucha can only exist in a liquid environment. But at the same time, the tea that is poured into the jar should not be hot. Otherwise, the fungus will simply die. The medusa also needs air. That is why the dishes in which it is located must be covered with gauze or cotton cloth. The use of the lid is strictly prohibited. Gauze, on the other hand, will certainly protect the mushroom jellyfish from midges and dust, and also provide air access for it.
- Location. The jar of kombucha should be kept in a warm and dark place.
- Temperature regime. The fungus will not develop if the liquid in which it is located is colder than +17 degrees.
- Clean. Wash your hands thoroughly before handling jellyfish. The mushroom must be cleaned regularly. In the summer, it is washed every ten days, and in the winter - once a month. Boiled spring or bottled water should be used for this procedure.
- Safety. Grains of tea leaves or sugar should not fall on the body of a jellyfish-like organism, as they are capable ofcause the fungus to burn.
- Sourdough. When replacing a tea solution, it is necessary to pour a glass of the previous drink into it. It will serve as a kind of leaven.
- Excerpt. The fermentation process should not be too long. Otherwise, the drink will lose its taste.
What to feed?
The nutrient solution in which Kombucha is located must be regularly updated. Otherwise, this substance will perish.
Infuse the mushroom using one of two methods. The first of these involves the use of green or black tea. Brew it with 2 liters of water, adding 5 tbsp. l. Sahara. No less popular is the option with herbal preparations. For example, rose hips in the form of crushed leaves and fruits, leaves of blackberries, currants, strawberries, raspberries, birches, and linden flowers can be combined with green tea.
You can brew the mushroom on nettle, plantain or whitethorn. For 1 liter of boiling water take 2-3 tbsp. l herbs. They are insisted for at least 2 hours, and after the infusion is filtered, sugar is diluted in it and cooled is added to mushroom kvass. The drink will be ready in the winter for 5-6 days, and in the summer on the second or fourth day you can already take kombucha.
How to take care and use it? If the substance began to darken, then the infusion must be replaced completely. In the case when the mushroom sank to the bottom, this indicates that it is sick. You cannot drink the resulting drink.
Use
How to usetea mushroom? The dosage of the resulting drink when used for medicinal purposes depends on the problem:
- To get rid of alcoholism, the remedy is taken 4 to 6 times a day up to one liter.
- To normalize the work of the gastrointestinal tract, take a seven-day infusion at a dosage of ½ tbsp. 1 hour before meals.
- For colds, drink kombucha drink 3 times a day for ½ cup.
- For the treatment of atherosclerosis and hypertension, the infusion is regularly consumed 3-4 times a day for ½ st.
- For weight loss, drink a glass of drink 15-20 minutes before meals.
