In the kitchens of most Soviet families on the windowsill or on the table, you could see a three-liter jar carefully covered with gauze. In this transparent container was something that at first glance resembled a thick jellyfish. It was found 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. Infusion was gargled for colds and sore throats, it was dripped from a cold in the nose, taken orally for digestive disorders and constipation. They were treated for skin inflammations and acne. Many called this miracle kombucha. And he was at the peak of popularity until the moment when he began to be replaced by “Pepsi” and “Fanta”.
Why does Kombucha today again began to attract attention? Yes, because people are increasingly interested in healthy 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 consume it.
What it is?
Considering a house mushroom, which is comfortably located in a jar, at first glance it is simply impossible to understand that this is one of the types of plants 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 house mushroom - jellyfish. Unofficially, it is known as a Japanese sponge, tea jellyfish, sea, Indian, Manchu and Japanese mushrooms, as well as fango and kombucha.
This living creature is nothing more than a disc-shaped dense mass of light layered mucus, the upper layer of which is shiny and smooth. The thickness of the jellyfish reaches several centimeters. Small processes are located on the body of the tea mushroom.
By its biological modification, such a jellyfish is referred to as zoogel. In her body is a whole colony of bacteria and fungi involved in sugar processing. In the lower part of the medusomycete is the germination zone. It resembles a hanging thread, which is formed by colonies of bacteria. The mushroom 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 jellyfish on an industrial scale, its weight sometimes reaches 100 kg.
Biology considers such a creature as a striking example of symbiosis. After all, it was created by yeast fungi and acetic acid bacteria. Together they live well in a nutritious sweet environment. In this symbiosis, yeast constantly roams. As a result, sugar is converted to carbon dioxide and alcohol. The latter is a favorite food for acetic acid bacteria. They oxidize alcohol, turning it into acetic acid. The result of this work is the formation of a slightly acidic solution, in which there is a small amount of alcohol, as well as residues of carbon dioxide and sugar.
Origin
When and where people first encountered this fungus is not known for certain. According to some reports, it was opened 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 ended up in Europe. By the way, there today it is ordered in restaurants and purchased in pharmacies.
Kinds
A strange organism has been studied by scientists for more than one century. Thus, three varieties of zoogley were discovered. The first of these is Chinese tea mushroom. It is a heavy mucous mass. The second is Indian sea rice. This formation looks like transparent ice-pictures. The third type of zoogley is Tibetan milk 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 is very similar in taste to the 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.
Beneficial features
Why do we need homemade mushroom? In addition to obtaining a refreshing drink, such a substance is used as a light antimicrobial agent. Thanks to its constituent enzymes, Kombucha is able to improve digestion. So, 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 that forms in the human body during various oxidative processes.
In 1929, an experiment was conducted by German scientists. The researcher intentionally poisoned a cat, a dog, a rabbit, and a rat with vitantol. After that, the level of cholesterol in the blood increased significantly in animals. Subsequently, they would certainly die. However, the scientist introduced them to the infusion of Chinese mushroom. This drug lowered cholesterol in animals almost to normal.
In the 50s of the twentieth century. At the Department of Microbiology of the Yerevan Veterinary Institute, Professor Shakaryan and Associate Professor Danielyan, a number of methods were developed to identify the active principle of Kombucha solution. An 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.
Around the same period, Professor Naumova became interested in the therapeutic properties of Kombucha. For the experiment, she infected a pneumococcal infection in experimental rabbits, diphtheria - guinea pigs, diphtheria bacteria and salmonella infection - mice. After that, Naumova introduced the Kombucha preparation to the animals. A few days later, in 80% of cases, she obtained positive results.
What other benefits does Kombucha have? According to doctors, the use of this drink provides the body with safe acids that can dissolve toxins, as well as strengthen the vessels of our body tissues so that they become stronger and do not undergo hemorrhages. In addition, this substance owes its medicinal properties to vitamins such as C, D, PP, as well as B vitamins. Due to the presence of gluconic acid in it, the drink of tea mushroom activates metabolic processes in the body and increases the working capacity of muscle tissue. In addition, the benefit of the drug in question is that it is an antibiotic of natural origin.
Judging by the reviews, Kombucha perfectly relieves stress. It regulates the functioning of the kidneys and liver, strengthens the immune system and increases the vitality of a person. The symbiosis of bacteria works as an excellent antimicrobial, antispasmodic and anti-inflammatory agent. It improves the digestive tract, eliminates dizziness and headaches, and also normalizes blood cholesterol.
Kombucha at home perfectly helps with arthrosis 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 relieve a person of insomnia, regulate stool, eliminate bloating, chronic diarrhea and constipation.
In addition, the kombucha drink quenches thirst and quickly dulls hunger. A healing solution for tonsillitis, runny nose, laryngitis and tonsillitis is used. Moreover, these diseases a drink from Kombucha can be eliminated faster than chemical pharmaceuticals. Kombuchi solution also relieves pain in the heart.
Side effects
Has kombucha and contraindications. The 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 solution:
- when icteric skin color occurs;
- with nausea and vomiting.
Doctors categorically forbid drinking kombuchi solution to people with weakened immunity, AIDS patients, after operations and serious illnesses. You can not drink a drink with chronic diarrhea, alcoholism and strained bowel syndrome.
How to grow Kombucha from scratch at home? There are four ways to do this. Let's consider them in more detail.
From sweet tea
How can a floating creation of a jellyfish look be achieved? Growing Kombucha at home is not difficult. To do this, you need water, sugar, air, heat and quality care. But the most important ingredient, of course, should be a 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 using baking soda. A piece of gauze should also be prepared. After carrying out these works, we brew tea by pouring two teaspoons of medium or large-sheet raw materials with a liter of boiling water. The process of insisting should last at least 10-15 minutes. The resulting tea leaves have to be carefully filtered and add to it 2-3 tbsp. tablespoons of sugar. It is important to cool the resulting tea to room temperature. Next, the drink should be poured into a dry jar. It should be covered with gauze folded several times, and pull the fabric with a thread or elastic band around the rim.
The jar needs to be placed in a dark place 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 be so strong that it will begin to transform ordinary tea into an amazing drink filled with gas bubbles. How to grow Kombucha? It is necessary that this process be accompanied by complete rest. Once again, the jar should not be moved or rearranged.
From rose hips
How to make kombucha at home? You can get this substance using rose hips. In this case, the container may be not only a glass bottle, but also a thermos.
To prepare a jellyfish, you will need to make tea by adding a large spoonful of its leaves to boiling water. After 10-15 minutes, the tea leaves must be filtered, diluting in it 2 tbsp. l Sahara. After the tea has cooled, it must be drained into a container in which 15-25 rose hips are previously placed. Next, the jar should be covered with gauze and placed in a warm place, protected from sunlight. Within 1-1.5 months. Kombucha will grow and strengthen in this container.
For its preparation, a thermos can also be used. It will need to fill 15-20 berries of wild rose and pour them with boiled water or hot strained tea. The thermos should be closed with a stopper and left for a long period (6-8 weeks). After this period, it will be possible to get a mucous “disk” from the container, the diameter of which can be increased by placing such a formation in a 3 liter jar.
From live beer
This is the easiest recipe for Kombucha, which has guaranteed performance. To prepare a jellyfish, you will 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 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
Knowledgeable housewives claim that a good recipe for Kombucha is to grow it from juice or aromatic fruits of apple trees. Such actions make it possible to simultaneously obtain two very useful products.
For the preparation of the jellyfish, it is necessary 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, add sugar. For 1 kg of fruit - about 4 tbsp. l The mixture is mixed and covered with gauze. After this, the container must be removed in a warm place and shaken daily or mix the composition in it using a wooden spatula for two weeks. After this, the mixture is filtered and left in a dark and warm place for another 14 days. After the formation of the mucous organism, it must be transplanted into sweet tea.
In addition to Kombucha, using this method also produces 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. The resulting vinegar is placed in a refrigerator for storage.
Care Rules
There are seven fundamental requirements that will make it possible to prepare a quality and healthy drink. People who are not familiar with what Kombucha is, how to care for and use it, should study these rules in advance:
- Support for the right microclimate. Kombucha can exist only in a liquid medium. But at the same time, tea that is poured into a jar should not be hot. Otherwise, the mushroom will simply die. Medusomycete also needs air. That is why the dishes in which it is located should be covered with gauze or cotton cloth. Use of the cover is strictly prohibited. Gauze will certainly protect the mushroom jellyfish from midges and dust, and also provide air access for it.
- The location. The can of tea mushroom should be in a warm and dark place.
- Temperature condition. The fungus will not develop if the liquid in which it is located is colder than +17 degrees.
- Purity. Before working with jellyfish, you must wash your hands thoroughly. The mushroom is subject to regular cleaning. In the summer, it is washed every decade, and in the winter - once a month. For this procedure, boiled spring or bottled water should be used.
- Security. Grains of tea leaves or sugar should not get on the body of the jelly-like organism, as they can cause a fungus to burn.
- Leaven. When replacing a tea solution, pour a glass of the previous drink into it. It will serve as a kind of leaven.
- Exposure 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 should be regularly updated. Otherwise, this substance will die.
Insist 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. Equally popular is the option with herbal preparations. For example, rosehip in the form of chopped leaves and fruits, leaves of blackberry, currant, strawberry, raspberry, birch, and also linden flowers can be combined with green tea.
You can brew a mushroom on nettles, plantain or blackthorn. 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 the cooled one is added to the 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 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, then this indicates that it is sick. You cannot drink the resulting drink.
Using
How to consume Kombucha? The dosage of the resulting drink when used for medicinal purposes depends on the problem:
- To get rid of alcoholism, the drug is taken from 4 to 6 times during the day to one liter.
- To normalize the digestive tract, take a seven-day infusion in a dosage of ½ tbsp. 1 hour before meals.
- For colds, drink a tea mushroom drink 3 times a day, ½ cup.
- For the treatment of atherosclerosis and hypertension, the infusion is regularly used 3-4 times during the day at ½ tbsp.
- For weight loss, drink a glass of drink 15-20 minutes before eating.