Kombucha: how to make a drink of tea fungus, which is again in the trend
Health / / December 19, 2019
This strange substance used to swim in the bank at the grandmother, and now drink produced on an industrial scale. And people like!
Where did Kombucha?
The first mention of the fungus are found in the Chinese written sources in the Han Dynasty. It is about 250 years BC. Drink from it called the elixir of health and immortality. The word "Kombucha» (kombucha) is derived from the Japanese tea seaweed kombu - "kombu-cha", which is mistaken for a product of the tea fungus.
In Russia, Kombucha became popular after the Russian-Japanese War (1904-1905). According to one version, he was brought to the soldiers returning home. However, there is evidence that the Kombucha was used in the XIX century, the residents of Irkutsk. With beverage "of mushroom" they strengthen health.
Is it true that the Kombucha is very popular in Europe and the US?
Yes. Drink in many countries, bottled and sold in stores. In 2016, sales in the world made Kombucha Long before U.S. hipsters discovered it, kombucha was a staple in Russia. It's making a comeback
1.06 billion dollars. Popular drinks added that the company PepsiCo acquired PepsiCo Announces Definitive Agreement to Acquire KeVita, a Leader in Fermented Probiotic Beverages Kombucha brand KeVita.according to the forecasts Global Kombucha Market Set for Rapid Growth, To Reach USD 2457.0 Million by 2021, By 2022 global sales of the drink can grow up to 2.5 billion dollars.
In addition, a drink made from tea fungus again in the trend in Russia. Co-owner of the cafe for vegans Ilya Devedzhian founded the brand "Caribou Kombucha" in Russia. He considered that this drink - a useful alternative to lemonade.
Kombucha - a plant?
Not. This Zoogloea - mucous formation, resulting from symbiotic microorganisms (yeast and acetic acid bacteria). In 1913, the complete scientific description of the fungus gave German mycologist Gustav Lindau. He named it for meduzomitsetom resemblance to jellyfish.
Find the habitat of the fungus in nature have not yet succeeded: in ordinary water, he dies. Most likely, it originated at some fermented beverage.
As a "working" Kombucha?
Microorganisms isolated liquid (usually a sweet tea) various acids, vitamins, fragrances, enzymes, and so forth. The beverage of sensations obtained carbonated, kvass like.
What is the use of Kombucha?
Japanese Geisha consumed beverage for slimming, drew their spots, rinsed hair for shine. In Indonesia, Kombucha was considered a good antidote for poisoning.
scientists investigated Danielyan L.T "Kombucha and its biological features" beverage composition, which is obtained by "work" tea fungus. And we found that it helps to restore the intestinal microflora, reduces the unpleasant symptoms of hangover, Slows the growth of harmful bacteria, saturates organism micronutrients muffles appetite.
The drink can be used for skin - for example, mixed with the mineral water and wipe the face.
And whether there is harm?
Kombucha is not recommended for those who suffer from gastritis with high acidity, gastric ulcer, gout, diabetes, fungal diseases.
In my practice I meet patients who use Kombucha. They note the reduction of discomfort in the gastrointestinal tract. Meduzomitset contains enzymes: amylase, lipase and protease. I think this explains its efficacy in gastroenterological patients.
Svetlana Nezvanova, dietitian, a gastroenterologist, founder of the author's school nutrition
But according to a nutritionist, if you lead a healthy lifestyle, excellent feel, think ration and pick up high-quality products, meaning use of the Kombucha drink there.
Can I grow your own kombucha at home?
Yes. Instructions:
1. Find people who share the fungus.
2. Prepare a tank - its amount should not be less than three liters. Better if it will be a glass or stainless steel, with a wide mouth.
3. Prepare the drink:
- In 1 liter of water - 2 teaspoons welding (black or green tea) and 5 tablespoons sugar. Tea should not be too strong, to dissolve sugar completely.
- The tea can be added herbal infusion: ethyl raspberry leaf, blackberry, lime blossom, nettle, birch, mother coltsfoot and so on (1-3 teaspoons per 1 liter of beverage).
- Hips pour boiling water through strain hour, add the sugar (1 liter - 5 tablespoons).
Important: do not use herbs, which contain large amounts of essential oils (eg, sage or chamomile). They can change their properties, so it is better not to risk it.
4. Pour mushroom ostuzhennym to room temperature, the beverage, cover with gauze or tissue, put into a warm dark place for 4-6 days. After this, the infusion can be drained and drink, and the fungus is necessary to fill the new drink and wait for the next maturity.
5. Rinse the mushrooms under running water: in the winter - once a month in the summer - once every two weeks.
6. The "older" Kombucha, the thicker it becomes. And the more difficult to take care of him. Therefore, we can and should be separated from the upper layers of the fungus and to distribute to friends and acquaintances, or simply throw.
If you do not fill the Kombucha drink, he will die?
No, if it is properly dry. Mushroom to put on a dry plate and turn every day. Over time, he shrinks into a thin plate. Thereafter, the fungus can be put in a dry dark place.
To spice up a mushroom, you need to fill it with a drink. A week later, he must again start to "work".
So, is it worth drinking Kombucha?
You can try. But if in doubt, consult first with doctor. And please note that the elixir of immortality, this drink is not exactly.
Remember: drink Kombucha need dispensed - no more than 2-3 times a day. And be sure to drink it only after a couple of hours after taking plant food, or four hours after meat.
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