Each of us at least once in our life, but met with such an interesting product as kombucha. The Japanese call it seaweed, which looks like a jellyfish with a smooth top and a loose bottom, where the yeast bacteria are located, which are the basis for making tea. Today we will talk about how to grow a kombucha from scratch.

Until now, the identity of the person who first grew this unique product has not been established. But this became known many thousands of years ago, successfully using it for therapeutic and prophylactic purposes to this day.

How to grow kombucha at home? There are several recipes for this, but the main and the simplest one is, of course, from tea brewing, which is logical from the name. It is also grown from rose hips, apple cider vinegar, beer, herbs and a slice of layer, which will be discussed later.

Growing from scratch from tea

To create an optimal breeding ground for the emergence and growth of the fungus, certain components will be required:

• glass containers (3 liters), previously cleaned with baking soda;
• pure (no additives) black leaf tea - 5 small spoons;
• granulated sugar - 7 tablespoons;
• a piece of gauze or bandage.

Pour the prepared amount of tea into the teapot, insist and add sugar. Pour the tea leaves into the prepared container, which before that strain and tie the top of the jar with gauze or a piece of bandage, placing it in a warm place, protected from direct sunlight.

After a while - from 1 to 2 weeks, you should smell the vinegar from the container. It will disappear after about 7 days, which will indicate the successful formation of the final product.

After a month and a half, you will see a pancake at the top, which has a slimy base. This is a young kombucha, which must be carefully transferred to another similar container filled with tea leaves (not strong).

Growing on apple cider vinegar

Medusomycete (another product name) grown on apple cider vinegar on its own as follows:

1. Clean and dry apples (sour) are rubbed completely together with the middle with a coarse grater. You should get about 400 grams.
2. The apple mass is placed in a pre-washed three-liter jar and filled with boiled chilled water.
3. Honey (150 g) and yeast (15 gram pack) are added to the composition.
4. The container (open) is placed in a dark place with daily stirring of the contents.

After 10 days, the mixture is wrung out (several layers of gauze), and the liquid is poured into another similar container, covered with a clean natural cloth (thin) and left alone for 2 months.

The completion of cooking is marked by the clarification of the composition in the jar and the appearance of a jellyfish at the top, which has several layers. The finished mushroom must be transferred to a clean bowl, where sweet tea is poured and then proceed as in the previous method.

How to properly grow from scratch from a slice of a layer

For this method of breeding the product, you will need a small piece of the ready-made mushroom.

For its growth, you need to prepare a special solution:

• ordinary tea is brewed in a ratio of 1 liter of water to 2 tsp. tea leaves. In this case, it does not matter which composition you choose - black and green will do, the main thing is without additives;
• put sugar in the tea leaves, no more than 50 g, stir until the sweet crystals are completely dissolved;
• cool to room temperature and pour into a jar.

Important: the dishes must be perfectly clean, otherwise mold will appear and spoil the drink.

Place the existing piece of mushroom in the container and cover the top with gauze (fold several layers), put in a warm and slightly darkened room.

After 10 days, maybe 7, you will be able to taste the tasty and healthy liquid. The finished composition does not need to be covered with a lid, it must breathe all the time.

Kombucha from rosehip infusion

Such a drink will be especially useful in the cold season, perfectly protecting the body from colds:

1. Pour dry powdered rosehip composition (4 tablespoons) into the prepared thermos.
2. Pour 0.5 liters of boiling water over it and leave it alone for 4 days.
3. Pour the ready-made rosehip infusion into a prepared glass container (3 liters), having previously filtered it.
4. Add 5 tablespoons of granulated sugar to the drink, and tie the neck with gauze, put in warm and dark.

Grow a mushroom on beer

Combine live beer (100 ml), wine vinegar (10 ml) and sugar (5 g), pouring the mixture into a container, covering the neck. Such a composition is infused similarly to the previous recipes, until a kind of film appears on the surface. As soon as it gains a thickness of 2 mm, it will immediately need to be transferred to a container where sweet tea is already poured. After 7 days, the drink will be ready to drink.

Kombucha with herbs

Cooking medicinal composition with herbs is similar to the previous one. But you choose herbs based on your health problem.

Proportions - for 200 g of herbal collection, 3 liters of boiled water are taken, leaving the composition overnight. Then add a little honey and put the jellyfish in there. Within 7 days you will receive a healing herbal infusion.

Which of the above options you use is up to you to decide, but each of them will help you not only enjoy a peculiar taste, but also fill the body with a mass of useful and necessary substances.

Correct care

Growing a mushroom is only half the battle, it is important to preserve it after that, so that it can help all members of your family stay healthy for a long time.

Medusomycete is not just a mold, but also a living organism that requires a certain amount of care:

• the jar where the mushroom is located must be absolutely clean, otherwise it will get sick and cease to be useful;
• it is necessary to wash the body in layers, each separately 1 time per month in plain water. And when delamination, it should be moved to another similar container, filled with fresh tea. This happens when the body of the mushroom becomes thicker than 4 cm. In this case, each layer must be moved to a separate dish;
• each time after pouring a drink for drinking, add a solution of boiled water, leaf tea and sugar in proportions of 2l / 4 tablespoons / 1 glass, respectively;
• when emptying the dishes, transfer the mushroom to the dishes, wash the container with soda and pour in the fresh composition, placing the washed organism there;
• in no case sprinkle sugar on the surface of the mushroom;
• it is not necessary to fill the jar with liquid to the top, a sufficient volume is 2 liters;
• the temperature in the room where this organism lives should be within 18-25 degrees;
• if you have to leave home for a long time, transfer the mushroom to a bowl of plain water and refrigerate.

When you need to drain the brewed tea for the mushroom, decide for yourself according to taste - for lovers of an acidic drink, it is recommended to do this every 4 days, less acidic composition - every 2.

Important: if the mushroom is sick, then it sinks to the bottom of the container. In this case, it will need to be cured, and only after that drink kvass.

Storage rules

Many people only drink kombucha during the summer. For long winter storage, the body is placed in polyethylene and placed in the vegetable compartment of the refrigerator.

The body can be dried and stored in this state in a kitchen cabinet or refrigerator. To do this, take it out of the jar, wash it and put it in a deep plate, covered with gauze or a clean piece of natural fabric. Turn it over periodically until it is completely dry.

To revitalize the mushroom, simply prepare a classic tea drink and place it there. Already after 7 days, the mushroom will come to life. But the first drink after this process will need to be poured out, and the next one is already suitable for consumption.

There are certain rules that will help keep the body in good shape for many years:

1. Periodically sterilize the container where the mushroom lives.
2. Strain the drink with a plastic strainer.
3. The jar should be kept away from drafts and a lot of light.
4. Washing the body in the summer - 1 time in 7 days, in winter - less often.
5. When pouring in a new tea composition, make sure that no grains of sugar and tea leaves get on the body.

And be sure to carefully examine the body for the appearance of mold, damage and sore areas. This will protect you from the unwanted consequences of drinking a poor-quality drink.

The benefits of kombucha

The main beneficial properties of a living organism are considered antibacterial and anti-inflammatory. That is, the drink obtained on its basis is able to help with various inflammatory ailments.

This is especially true of the entire gastrointestinal tract, where it is able to get rid of E. coli and pathogenic bacteria. And the drink normalizes the activity of the intestines and digestion processes, and also relieves bad breath.

Kombucha is used for diseases of the liver and gallbladder. It is also effective as an additional agent in the treatment of cholecystitis, enteritis, dysentery and enterocolitis.

Here is a list of ailments that this drink is "capable of":

• tonsillitis (chronic and acute), rhinitis (chronic) and colds;
• any sore throat and stomatitis;
• high blood pressure and atherosclerosis;
• scarlet fever and conjunctivitis.

With the regular use of mushroom kvass in a relatively short time, the cholesterol level will significantly decrease, headaches will disappear and sleep will normalize.

With its help, skin problems in the form of purulent wounds, frostbite and burns are also healed. There is evidence that the drink helps even with such a serious ailment as tuberculosis.

For the elderly, kombucha is especially indicated, as it helps to improve well-being, relieve constipation, and strengthen the nervous system. At the same time, the drink charges with energy and good mood, prevents the development of ARVI, influenza and ENT diseases.

Settle an unusual living organism in your home, and it will help you solve many health and appearance problems. Health to you and your loved ones!

Kombucha: home cooking, care

Kombucha (jellyfish, kombucha) is the ancient Chinese "health elixir", as it was nicknamed in the East. The first mentions of it date back to the 221st century BC, when China was ruled by the Qing dynasty. The drink has an interesting taste, something between a playful apple cider and strong kvass. Cooking kombucha at home is available to everyone, because the ingredients for its creation are simple. Classic kombucha is made from tea leaves, yeast and sugar. However, you can use other recipes: with rose hips, apple juice, kvass, green tea and even beer.

Growing from scratch

To grow a kombucha from scratch, you will need dry tea leaves, sugar and a jar (preferably 3 liters). Cultivation according to the standard scheme takes 1.5-2 months.

Growing procedure:

1. Pour boiling water over the jar to kill germs. If the glass is not disinfected, the fungus will grow moldy.
2. Brew strong tea in a separate container (put 2-3 tablespoons of dry tea leaves per liter of boiling water). Infuse the tea solution for at least 20 minutes.
3. Strain the finished tea and pour into a three-liter jar, add 4 tbsp. tablespoons of sugar and stir until completely dissolved. You will get a sweet and rich tea solution.
4. Tie the neck of the tea jar with gauze folded four times to provide air for fermentation and protect the contents from dust.
5. Put the jar in a warm place for 1.5-2 months. After this period, a dense, durable film with a thickness of 1–2 mm will appear on the surface of the liquid. This is a kombucha that grew during the fermentation of the drink.
6. The finished mushroom resembles a jellyfish. It is carefully removed and washed under water. Now he is ready to serve you delicious and healthy drinks.

To prepare a drink, the mushroom is washed under water and placed in a jar of sweet tea. After 5-7 days, under the influence of beneficial bacteria, ordinary tea will turn into a slightly carbonated drink, which in the East is called kombucha. It is better to drink it chilled. In hot weather, kombucha replaces kvass.

You need to know this!

How to grow a kombucha from a piece

Kombucha is constantly growing and multiplying. Once you take a small thin piece, after a while you will grow an adult and large mushroom.

The piece is not cut off, but carefully separated by hand. Kombucha is a multi-layered product that is constantly growing. Ask to have the layer peeled off rather than chopped off with a knife.

Having received a piece, you can immediately start preparing the drink, and it will grow in the process. If the piece is small, do not take a large jar right away - just use a two-liter container.

1. Rinse off a piece of taken mushroom.
2. Prepare a medium-strength tea, strain and add 2-3 tablespoons of sugar.
3. Pour the cooled tea into the prepared jar and put the mushroom there. Tie the jar with gauze on top.
4. Move the container to a place where it is warm. You can put it in the corner of the table, making sure that the direct rays of the sun do not fall on the jar.
5. After 5-10 days, the drink is ready to drink, and the kombucha will grow a little.
6. After draining the liquid, you can add a new batch. So gradually the kombucha will grow and at the same time give you a delicious drink.

Advice! A young mushroom adapts to new conditions faster if you add a little drink to the can from the container where it grew earlier.

Kombucha recipes at home

In addition to tea brewing, other products and infusions can be used to prepare a drink: rose hips, apple juice, beer. With the addition of new ingredients, the taste and chemical composition of the drink change.

Rosehip

Kombucha grown by this method is an excellent remedy for fighting colds and flu. Indispensable for vitamin deficiency, enriches the drink with vitamins and microelements. You will need rose hips, tea leaves, and sugar.

Recipe:

1. Rinse the rose hips and put them in a thermos, pour 0.5 liters of boiling water (10-12 berries are enough for this amount of water). Tighten the thermos with a lid and remove it on 5.
2. After 5 days, pour 0.5 liters of strong strained tea into a clean jar, add 100 grams of sugar and pour the rosehip infusion separated from the berries into a clean jar. Stir and cover with gauze.
3. After a day, filter the liquid through a sieve again, pour into a clean glass container, cover with a gauze cloth. Remove to a warm, dark place. After a couple of weeks, a sour smell, reminiscent of vinegar, will come from the jar. It started to ferment.
4. The mushroom will grow in 1.5–2 months. You will see a thick film on the surface of the jar, as with the classic brewing method.

Drinks from it are prepared according to the same principle - pour the washed mushroom with a sweet solution of tea and rose hips (50/50) and wait 5-10 days until fully cooked. Then it is drained and drunk chilled.

From apple juice

Put natural apple juice in a warm place for 60 days, covered with gauze. During this time, a compacted formation will form on the surface of the drink - this is the mushroom.

Transfer the finished product to a glass container with weak sweetened tea and leave to infuse for several days. The drink is ready to drink.

A culture grown from apple juice can be poured over with regular sweetened tea. It will impart a slight malic acid flavor to the drink.

On beer

Add 10 ml of wine vinegar to 100 ml of live, non-powder beer, add 5 grams of granulated sugar and mix. Cover the jar with the product with gauze and put it in a warm place until a dense film 1–2 mm thick forms on the surface of the liquid. This film is placed in a jar of sweet tea. After 5-10 days, the drink can be drunk.

Beer kombucha suppresses the development of pathogenic fungi, has a beneficial effect on the functioning of the digestive system, relieves constipation.

Green tea

Pour the mushroom or its fragment with a strong infusion of green leaf tea, add sugar at the rate of 100 gr. per liter of liquid. Insist under gauze for 5-10 days in a warm place.

The drink has powerful antioxidant and anti-inflammatory properties and is high in caffeine.

On herbs

The preparation of such solutions is based on a single scheme. Pour 200 grams of collection with 3 liters of boiled water. Leave the mixture overnight, then add a few tablespoons of honey. Place a mushroom in this potion. The finished drink is recommended for use in a week.

The components of the herb collection are selected in accordance with the diseases:

• For sore throats and runny nose, you can use eucalyptus, St. John's wort, calendula and honey.
• For patients with hypertension, diabetes mellitus, atherosclerosis, a drink based on marsh cinnamon, mulberry and blueberry leaves, parsley roots, dill seeds, and beans is useful.
• For the treatment of female diseases, a collection with oregano, lemon balm, yellow sweet clover, ivan tea, peony root is suitable.

On hibiscus

You can also make kombucha using dried Sudanese rose flowers. Half a glass of dry hibiscus tea is placed in a 3-liter jar and poured overnight with cold water.

Advice! It is better to take water chilled, boiled, or bottled.

The next morning, a ruby-colored liquid appears in the jar. Add 5-6 large tablespoons of sugar to it, lower the washed mushroom. Place the container covered with a gauze bandage in a warm place. After 5-6 days, the drink is ready.

Drink from kombucha on hibiscus has a positive effect on the immune system, helps with spring vitamin deficiency, cleanses the body of toxins, and stimulates metabolic processes.

Possible growing problems

What to do if kombucha:

Kombucha care at home

Care rules:

1. Only transparent glass containers are suitable for storing and propagating the mushroom. Plastic, metal and enamel dishes are not suitable.
2. It is better to put the jar in a warm place, but so that direct rays of the sun do not fall on it. The optimum temperature is +25 degrees.
3. You can place the mushroom only in cooled tea with sugar already dissolved in it. Pouring sugar directly onto the mushroom will cause burns. Pouring hot tea is also prohibited, the culture will perish.
4. To prevent the mushroom from growing moldy, rinse it under water at least once every 2 weeks.
5. Pour the sweetened tea solution into the jar every 2-3 days.
6. If the product has grown to a large size, then you can multiply it by carefully separating the top layers, but not cutting off the pieces.
7. If it is necessary to be absent for a long time, the jar is put into the refrigerator. The functioning of the fungus will slow down, but as soon as it enters a favorable environment again, it will return to normal.

Making kombucha at home from scratch or off a bite is a great way to get yourself a thirst-quenching drink with a range of health benefits. With the right care, it will retain all its valuable qualities.

Is a kind of substance, a symbiosis of yeast and vinegar fermentation bacteria, which lives in a tea solution.

The upper part of the mushroom is light in color and very dense in consistency. But the lower part consists of hanging rags and threads. It is this part of the kombucha that is responsible for converting ordinary tea leaves and sugar solution into a liquid that is unusually beneficial for health and beauty.

Grow Kombucha at home is very simple. And today he will tell you how to do it correctly.

How to Grow Kombucha?

Cooking kombucha is a very simple, albeit rather lengthy, process.

We need a 3-liter jar, into which we will pour the tea solution (ordinary tea, which you yourself prefer to drink, not strong, well, not weak, of course) and put the jar in a warm place.

Now all that remains is to observe, for 1-2 months, how miracles begin to happen in the tea solution.

First, a thin film will begin to form on the surface of the solution, which will become thicker and thicker over time.

If you don't want to wait that long, you can speed up this process. To do this, sweeten the tea solution and bacteria will begin to multiply more actively.

When the kombucha gets stronger, it can already be used to prepare a magical infusion.

Cooking infusion from kombucha.

First, prepare a tea solution: for 1 liter you need about 100 grams of sugar and 2 teaspoons of tea leaves. We brew tea for 15 minutes, then add sugar, mix thoroughly so that the sugar is completely dissolved.

And as soon as the tea solution reaches room temperature, pour it into a clean jar.

If the mushroom is still young, then add a little old infusion, which contained kombucha

Then we take out the mushroom, rinse it in warm water and place it in a fresh tea solution. Cover the jar with gauze folded 2-3 times and place it in a dark, warm place. If you prepare an infusion in winter, then it will be ready in 5-7 days, and if in summer, then after 3-4 days it can already be consumed.

As you can see grow a kombucha not difficult at all. Just remember that this is a living organism and it requires care.

Kombucha care.

Kombucha should only be kept in glassware, and a 3-liter jar is the ideal home for it.

Store the jar of kombucha in a dark and warm place. Protect it from cold and sun. Cover the jar with gauze so the mushroom can breathe.

Never pour hot tea solution over kombucha. It is impossible that not dissolved sugar or tea leaves fall on the mushroom. Therefore, first make the solution and only then pour it into the jar.

After you have grown a kombucha, you will have to do a “spring cleaning” on a regular basis. Every time after you have prepared another healthy drink, take out the kombucha and rinse it thoroughly with water.

A ready-made infusion of kombucha is perfectly stored in glassware in the refrigerator.

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How to pour kombucha at home and get a healthy drink?

To make a drink at home, you only need to purchase a small piece of this microorganism. Tea and sugar are needed for its growth and reproduction. Without these components, the mushroom will lose all its beneficial properties.

It can be placed in black tea. In this case, you will get a delicious fortifying drink. Can kombucha be poured with green tea? Yes. The drink will turn out to be much healthier. Green tea contains more vitamins and minerals than black tea.

You can also pour the mushroom with herbal decoction. For this, nettles, coltsfoot, linden or plantain are suitable. All these plants have properties that are valuable to the body.

Do not pour the mushroom with teas that contain large quantities of essential oils, for example, sage or chamomile broth. It is also better not to use ordinary water, because only tea saturates with vitamin C.

It's better not to experiment with ingredients. You don't need to add honey instead of sugar.

Preparing a drink

To properly pour kombucha, you need to know the proportions of the main ingredients. To prepare two liters of a drink, you need to take 2 tsp. black or green leaf tea and 4 tbsp. l. Sahara.

Mushroom growing process:

1. Brew 2 tsp. tea in a little water. Strain after cooling. Tea leaves should not be allowed to float in the solution.

2. Pour the tea leaves into 2 liters of boiled water at room temperature.

3. Add 4 tbsp. l. Sahara.

4. Pour the liquid into a three liter jar.

5. Dip the mushroom into the solution.

6. Cover the jar tightly with gauze.

After two weeks, the drink can be consumed. The prepared solution is best kept in the refrigerator. The beneficial properties will only get better. The shelf life is 5 months.

The larger the mushroom is placed in the jar, the sooner it will begin to process the infusion. You cannot overexpose it. If the top begins to darken, then it dies.

You can pour kombucha with any kind of tea, but not with plain water. Only in this case will it not lose its beneficial properties. To prepare the drink, you will need tea leaves and sugar.

Let's see how to grow a kombucha from scratch at home. I hope the publication will be useful and you will be able to germinate a tea or kefir mushroom.

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

Plan for growing kombucha at home from scratch

Medusomycete - this is what scientists call a mushroom. Outwardly, it resembles a sea jellyfish.

• Growing kombucha is easy. Pour half a liter of strong sweet tea into a three-liter jar, cover the neck with a piece of gauze, secure 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 the 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 added sugar into a three-liter jar. Take a spoonful of tea leaves for a liter of water. Move the 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 - for about a week.

If you cook the tea 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 place it in a new brew.

• A drink made on the basis of kombucha is healthy and tasty. Its reserves are rapidly depleting. 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 the 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. Always make sure that the infusion does not become cloudy, otherwise the mushroom will begin to exfoliate and deteriorate, and the infusion will lose its medicinal qualities and taste.
• The conditions for keeping the mushroom are no less important. I recommend keeping the container with the mushroom in a dark place at a temperature of 20-25 degrees. Remember, at low temperatures or in the sun, the fungus 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 when leaving. Keep the mushroom in one, and the drink in the second. Drain the infusion every 72 hours in the summer, and in the winter - after five days. I think the best place to store a drink is in the 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, rose hips and strawberries. Green tea is also suitable for making tea leaves.
• The largest amount of nutrients in a drink that is less than 1 month old. Further, it becomes vinegar, not drinkable, but in this form it is suitable for use in medicinal and cosmetic purposes.
• After a week of aging, the infusion begins to ferment a little and takes on an alcoholic effect. Pour half of the liquid, put it in the refrigerator for storage and use it, and add a little strained tea solution to the container. Repeat the procedure in the future.

Video Tips

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

Useful properties of kombucha

The unique properties have helped the kombucha gain unheard of popularity. Its healing power is used to fight many diseases, to support the body, as part of skin and hair care.

1. An assistant in the fight against obesity. The drug made on its basis stimulates metabolism, eliminates excess fluids and salts, helps accelerate metabolism in tissues and cells.
2. 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 diseases of the body - intestinal infections, conjunctivitis, flu.
3. Due to its beneficial qualities, the mushroom is used in cosmetology. It helps to effectively fight acne, furunculosis, fungal infections of the skin and nails.
4. Boasts kombucha and pain relievers. Its infusion is used to moisturize the skin for burns or for rinsing with toothache.
5. They are also used for the prevention of rheumatism, arthritis and atherosclerosis. Healing nectar helps to cleanse the kidneys from small stones and sand and has a diuretic effect.
6. Tea jellyfish dulls headaches and helps normalize the digestive system. It also has a positive effect on the nervous system.

I advise you to take the 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 harmfulness related to kombucha, I could not find them. I have compiled a list of restrictions and rules that are recommended to adhere to when drinking a drink.

• It is not advised to use it for persons with diabetes or obesity. The elixir contains honey or sugar in large quantities.
• Contraindicated in people with fungal diseases due to sugar, with the exception of the fungus that has fermented. In this form, it strengthens the body's defenses and resists fungal infections.
• Persons with high acidity are allowed to use infusion based on black tea with the addition of honey. The beekeeping product neutralizes the acidic component of the drink.
• A concentrated solution is not recommended for use. The liquid obtained from kombucha tastes great when prepared correctly and can easily quench thirst. If you overexpose the mushroom, you get a solution that resembles apple cider vinegar. .
• When preparing the drink, do not use substitutes for sugar. Kombucha will not work. Some recipes use honey, but the taste of the finished drink differs from the original.

How to grow kefir mushroom

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

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

Scientists have carried out a lot of research, but they have not found water in nature, which in composition at least slightly corresponded to the composition of the habitat of the kefir mushroom. The conclusion suggests itself that it was created artificially.

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

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

Step-by-step instruction

1. First of all, get a kefir mushroom. In ideal condition, it is characterized by a white color and no mucus. In appearance it resembles a cauliflower.
2. To prepare a drink, create an environment in which the kefir mushroom can grow and multiply normally. Feed him daily milk.
3. Strain the finished infusion, as lumps separate from the body during growth. Present them to friends who want to grow a milk mushroom and make it their hobby.
4. The filtered kefir is suitable for consumption, and I advise you to rinse the mushroom. Without water procedures, it will turn yellow, mucus and disappear.
5. For one glass of milk, take a mushroom, which is slightly larger than a quail egg. After 20 hours, you will have a ready-made 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 preservation of the mushroom. All my attempts have failed.

Useful properties of kefir mushroom

There are many drinking mushrooms, including kefir. Drinks based on it are tasty, healthy and slow down the aging of cells. It is not surprising that it is called the elixir of youth.

• Restoration of intestinal microflora ... The food that humans eat is chemically processed and contains many unnatural additives. Toxins accumulate in the intestines, which, together with the blood, are spread throughout the body with lightning speed, and this 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.
• A source of nutrients, elements and vitamins ... Helps to strengthen the immune system and restore the intestinal microflora.
• A wide range of useful properties ... Cleans blood vessels, normalizes blood pressure, relieves inflammation, increases bile secretion, breaks down fats,