How to grow Kombucha from scratch at home

Let's figure out how to grow Kombucha from scratch at home. I hope the publication will be useful and you can give birth to tea or kefir mushroom.

Kombucha is also called tea jellyfish or Japanese mushroom. In terms of biology, it represents a community of microorganisms, including yeast and acetic acid bacteria.

Plan to grow Kombucha at home from scratch

Medusomycete - so scientists call the mushroom. Outwardly, it resembles a sea jellyfish.

Kombucha cultivation is simple. Pour half a liter of strong sweet tea into a three-liter jar, cover the neck with a piece of gauze, fix with an elastic band and leave in a warm place for 60 days. The main thing is that the rays of the sun do not fall on dishes with tea.
During this time, the mushroom will not have time to get stronger. Therefore, carefully transfer it to a deep bowl with cooled boiled water and gently wash it. Next, pour cool tea with sugar in a three-liter jar. Take a teaspoon per liter of water. Move Kombucha here, again cover the neck with a piece of gauze and send the container to a warm place. In the summer, the drink is prepared for three days, and in the winter - about a week.

If you prepare the tea leaves correctly, the mushroom will float to the surface. If he sank into the liquid, then they made a mistake. Dont be upset. Rinse the mushroom and dip in a new tea leaves.

A drink made on the basis of Kombucha is healthy and tasty. Its reserves are rapidly depleted. Fortunately, this can be prevented by replenishing the supply of fluid that is required for the normal growth and development of tea jellyfish. It is allowed to add used tea leaves to the container with the mushroom, carefully filtering.
To make the mushroom feel normal, rinse it every two decades in boiled water. Replace the infusion remaining in the jar with freshly prepared tea solution and dip the mushroom into it already. Always make sure that the infusion does not become cloudy, otherwise the mushroom will begin to flake and deteriorate, and the infusion will lose its healing qualities and taste.
No less important are the conditions of the fungus. I recommend keeping the container with the mushroom in a dark place at a temperature of 20-25 degrees. Remember, in low temperature conditions or in the sun, the mushroom dies. Already at seventeen degrees of heat, development and growth stops, and the surface is covered with dark algae.
I advise you to use two glass containers during care. Keep the mushroom in one and the drink in the second. Drain the infusion once every 72 hours in the summer, and in the winter - after five days. I think the best place to store a drink is a refrigerator.
Make sure that the thickness of the mushroom does not exceed 4 cm. Feel free to remove the top layer and lower it into other containers. The lower dark layers are considered the most useful and productive.
To enrich the drink, use medicinal herbs, including: plantain, blackberry, nettle, birch, rosehip, and wild strawberry. Green tea is also suitable for making tea leaves.
The largest amount of nutrients in a drink whose age does not exceed 1 month. Then it becomes vinegar, unsuitable for drinking, but in this form is suitable for use in medicinal and cosmetic purposes.
After a week of aging, the infusion begins to ferment a bit and acquires an alcoholic effect. Pour half the liquid, put it in the refrigerator for storage and consume, and add a little strained tea solution to the container. Repeat the procedure in the future.

Video tips

Following the generally accepted rules and listening to the tips, you will make a tasty and healthy drink that will help to cope with thirst and eliminate ailments.

Useful properties of Kombucha

Unique properties have helped Kombucha gain unprecedented popularity. Its healing power is used to combat many diseases, support the body, as part of caring for the skin and hair.

Assistant in the fight against excess weight. A drug made on its basis stimulates metabolism, eliminates excess fluids and salts, and helps speed up metabolism in tissues and cells.
It acts as an excellent natural antioxidant and is characterized by exceptional anti-inflammatory properties. The fungus is used in the treatment of bacterial and infectious lesions of the body - intestinal infections, conjunctivitis, flu.
Thanks to its beneficial qualities, the mushroom is used in cosmetology. It helps to conduct an effective fight against acne, furunculosis, fungal infections of the skin and nails.
Kombucha also has painkillers. Its infusion is used to moisturize the skin with burns or to rinse with toothache.
They are also used to prevent rheumatism, arthritis and atherosclerosis. Healing nectar helps cleanse the kidneys of small stones and sand and has a diuretic effect.
Tea jellyfish dulls headaches and helps to normalize the digestive system. It has a positive effect on the nervous system.

I advise you to take a drink during periods of life, accompanied by intense mental activity. The composition includes caffeine, which has the same invigorating and tonic effect on the body as coffee.

Contraindications

While researching the Internet in search of any harmful substances related to Kombucha, I could not find them. I have compiled a list of restrictions and rules that are recommended to be followed when drinking a drink.

It is not advised to use for people who are diabetic or obese. The elixir contains large amounts of honey or sugar.
It is contraindicated for people with fungal diseases due to sugar, with the exception of the fungus that has fermented. In this form, it enhances the body's defense and resists fungal infection.
Persons with high acidity are allowed to use infusion based on black tea with the addition of honey. The beekeeping product neutralizes the acid component of the drink.
Concentrated solution is not recommended. The liquid obtained from Kombucha, with proper preparation, has a wonderful taste and easily copes with thirst. If you overdo the mushroom, you get a solution resembling apple cider vinegar.
When preparing a drink, do not use substitutes instead of sugar. Conduct Kombucha does not work. Some recipes use honey, but the taste of the finished drink is different from the original.

How to grow kefir mushroom

All living things are interesting and surprising. If some forms of life are understandable and familiar, others are an absolute mystery. The list of such mysterious organisms includes kefir mushroom.

In this part of the article, I will consider the technique of growing kefir mushroom at home and tell you about the rules of care and useful properties. The origin of milk fungus, as it is often called, is not clear, since in nature there are no natural conditions for normal life and reproduction.

Scientists conducted a lot of research, but did not find water in nature, which in terms of composition at least slightly corresponded to the composition of the environment of kefir mushroom. The conclusion suggests itself that it was created artificially.

According to legend, kefir mushroom appeared in a Tibetan monastery, whose inhabitants ate bread and milk. In some cases, the milk was fermented, but in different containers with a different result. In the dishes, which were washed with water from a standing source, yogurt was obtained with a mild flavor, which had a beneficial effect on the intestines. White dense lumps appeared in poorly washed containers.

None of the scientists conducted thorough studies of the kefir organism. Only enthusiasts paid attention to the issue. There is an opinion that kefir mushroom is endowed with unique properties that are indispensable in the treatment of endocrine, digestive and cardiovascular systems.

Step-by-step instruction

First, get the kefir mushroom. In perfect condition, it is characterized by white color and the absence of mucus. It resembles cauliflower in appearance.
To make a drink, create an environment in which kefir mushroom can grow and multiply normally. Feed him milk daily.
Filter the finished infusion, as lumps separate from the body during growth. Give them to friends who are eager to grow milk mushroom and make it their hobby.
The filtered kefir is suitable for consumption, and I advise you to rinse the mushroom. Without water procedures, it will turn yellow, become covered with mucus and disappear.
For one glass of milk, take a mushroom, which is slightly larger than a quail egg. After 20 hours, you get a finished drink.

Video instruction

Kefir, prepared on the basis of the mushroom, is drunk in courses with long breaks. Therefore, the biggest problem is considered to be the conservation of the fungus. All my attempts failed.

Useful properties of kefir mushroom

There are many drinking mushrooms, including kefir. Drinks made on its basis are pleasant to the taste, healthy and slow down the aging of cells. It is not surprising that he is called the elixir of youth.

Recovery of intestinal microflora. The food that people eat is chemically processed and contains many unnatural additives. Toxins accumulate in the intestines, which, together with the blood, are carried through the body with lightning speed, which is fraught with diseases and premature aging. Kefir based on the Tibetan mushroom helps to normalize the intestinal microflora and eliminate toxic products.
Natural antibiotic. Cope with the negative effects of synthetic drugs used in the treatment of bronchitis and cough, cleanse the body of toxic substances and toxins.
Source of nutrients, elements and vitamins. Helps strengthen immunity and restore intestinal microflora.
A wide range of useful properties. Cleanses blood vessels, normalizes blood pressure, relieves inflammation, increases bile secretion, breaks down fats, improves memory and provides accelerated wound healing.
Helps treat stomach ulcers, heart disease, and hypertension. Scientists have proved that kefir mushroom stops the growth of cancer cells, increases stamina and performance.
Effective in the treatment of allergies. A year after the start of drinking kefir mushroom-based drinks, pollen allergy is easier.

Being an excellent medicine, in addition to the beneficial properties of the kefir microorganism, there are contraindications. Helping the body with diabetes, the fungus is incompatible with insulin. It is not recommended for asthmatics, children under two years of age, and people who cannot tolerate dairy products.