Kombucha potion

Product detailed description

Kombucha (tea fungus) is a very high-quality starter for the production of the fermented beverage kombucha. It has a sufficiently large and high-quality fungus for immediate reproduction.

Kombucha is a symbiosis of yeast and lactobacilli that has a unique effect on the body. The use of kombucha dates back to around 200 BC. It was first scientifically studied in 1852.

Kombucha is not a fungus, but a symbiosis of yeast, lactobacilli, yeast and bacteria cultures. Kombucha grows in tea, where it is supported by caffeine, theobromine and theophylline, but it can also be prepared in herbal teas. On the surface of the tea, it creates a cellulose fungus - a mother fungus, from which daughter fungi later separate - the fungus multiplies.

Kombucha can be used by children from three years of age. It is recommended to drink one glass in the morning on an empty stomach and two during the day before meals. Initially, drinking kombucha may cause stomach discomfort. This condition is temporary and can be alleviated by serving kombucha after meals.

What we need:

• black or green tea - 2-8 g per 1 liter, preferably Darjeeling Himalaya or Ceylon,
• beet or cane sugar - 80 g per 1 liter,
• a container for fermenting kombucha - preferably glass,
• kombucha strainer.

When making kombucha, it is necessary to pay attention to hygiene and use clean dishes, properly washed with water, without detergent residues.

Procedure:

Brew the amount of tea you want to ferment, stir in the sugar and let it cool to a temperature of around 30 °C. Use boiled water to make tea. After cooling, pour the entire contents of the batch into a fermentation vessel. The fungus from the batch will usually sink to the bottom. Cover with a breathable cloth, place in a shady place with a temperature of approximately 21–24 °C and let it ferment according to your taste for about 7–20 days. During this time, taste with a straw whether the drink has reached the desired taste.
During the maturation period of the drink, a new daughter kombucha begins to form on the surface. First, a faint whitish coating begins to form. At this stage, the kombucha may give the mistaken impression that mold is forming on the surface. Over time, the daughter kombucha will grow and form a plug over the entire surface of the prepared drink. After fermentation to your liking, remove the fungus that has grown, place it in a vessel and pour a little of the finished kombucha for further use. Young fungi usually stick to the surface of the prepared drink, while more mature fungi may stick to the bottom, which is not a defect. Pour the kombucha through a strainer into bottles and drink it. If you are not going to use it, store the finished kombucha drink in the refrigerator, this will slow down the ripening process and the change in taste.

During the fermentation period, there should be no smoking or other odors in the room. This has a great influence on the taste. Kombucha should also not be placed in containers made of aluminum and other metals, except for high-quality stainless steel. Various types of herbs can be used to make kombucha. The finished kombucha must not be heated above 50 °C. After multiple uses, the taste of the drink may change, as the kombucha ages.

Kombucha is immortal, with good care it will constantly give you new daughter kombuchas.

The handle contains a fungus of approximately 7 x 7 cm and fermentation vinegar, in which the kombucha is kept in good quality for an unlimited period of time. The handle is suitable for 5 l of tea, and can then be multiplied indefinitely.

Be careful, the bottle packaging may be dented during maturation - this is not a defect.

Raw material for preparing herbal tea - infusion