how to make kombucha

Kombucha is a drink made from fermented tea, which is made thanks to a tea mushroom, also called a Japanese mushroom. In recent years, it has become a popular alternative to lemonades and other drinks that quench thirst. It may not sound good, but it is a very good and healthy drink.

How to make kombucha

The recipe for kombucha drink is very simple, and to make it you need only a few ingredients, most of which are in every kitchen. However, be patient, because preparing a drink based on tea (Japanese) mushroom requires some time.

You will need: 2 liters of water (preferably still mineral water, you can use very well filtered tap water), 160 grams of white or brown sugar (approx. 1 cup), 2 teaspoons of black or green leaf tea, 1 kombucha, to start – 200 ml of decoction from previous fermentation. If you don’t have kombucha grout, you can use 2 tablespoons of wine vinegar.

making kombucha

Kombucha is best done in a large glass jar with a wide opening. We also need sterile gauze and a prescription eraser.

We prepare an infusion of tea. The infusion should be cooled to 25 degrees, after sweetening it abundantly. The rule is – we add 100g of sugar per liter of tea. (honey cannot be used because it is bactericidal and can kill a colony)

Pour vinegar from previous fermentation or wine into the sweetened and cooled infusion (per liter of tea 100ml vinegar) and throw the mushroom.

Then tightly cover the hole with gauze and tie it with a rubber band. Set the comb in a place away from sunlight and wait. Depending on the temperature, microflora in the apartment and various other factors, a new layer of fungus should appear within 5-10 days – we need to be patient. After the appearance of a new layer of the mushroom, we wait 2-3 more days and after them we try kombucha. The longer we wait, the more acid the brew will be.

What to do with raised kombucha?

Kombucha is cultivated during the fermentation process. With each brewing, a new layer (independent culture of bacteria and fungi) builds up on the surface of the old kombucha, which can be easily separated. You can put it in a small dish, pouring a small amount of kombucha decoction, and store it in the fridge for quite a long time orĀ give it to another person who wants to make a drink from commie.

Remember that kombucha once used can be reused by you – it lasts for about 5-6 fermentations (giving you a new mushroom each time). Then it doesn’t breed so well.

Health properties of kombucha

  • Supports digestion and getting rid of diseases caused by yeast
  • Strengthens the immune system
  • Kills Helicobacter pylori, responsible for stomach ulcers
  • It relieves migraines and headaches
  • Detoxifies the liver
  • It soothes seasonal allergies

It also treats constipation and normalizes the appetite (it is helpful when losing weight). It also helps with pain in squares and has a calming effect. It also prevents excessive climatic discomfort



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