Care and storage of Kombucha.
On how you take care of your Kombucha, depends not only the taste, but also the chemical composition, as well as the beneficial properties of the drink.
Medusomitset (this is the scientific name of Kombucha) looks like a thick film of white-yellow-brown-pink color, floating on the surface of a nutrient fluid – an infusion of sweet tea. Sugars in the liquid can be different (glucose, sucrose, fructose), the variety of tea also does not matter.
Researchers have noticed that Medusomitset practically does not consume components of tea infusion (aromatic, tanning and other substances), however, it is extremely sensitive to its absence. For example, without tea, it does not synthesize ascorbic acid, which is necessary for the functioning of the tea fungus.
If the tea fungus has favorable conditions, then on the fourth or fifth day of growth, it begins to produce a pleasant and very useful drink that resembles a strong, highly carbonated kvass (“tea kvass” or “combucha”). Carbon dioxide bubbles which are saturated with drink and acetic acid together produce yeast and acetic acid bacteria. Tea and some types of yeast give a specific flavor to the drink.
Instructions for the preparation of drink Kombucha
- First of all, it is necessary to determine the capacity in which the mushroom will be located. Usually at home using a 3-liter jar. If there is such an opportunity, then it is advisable to take a jar with a wide neck (do not use metal utensils for preparing and storing the drink).
- Cooking a not very strong sweet tea (about 5 tablespoons of sugar and 2 teaspoons of black or green tea brew per 1 liter of water) tastes good. Brewing tea is recommended for at least 15 minutes.
- Strain the tea. Sugar must be completely dissolved, and particles of tea leaves should not be.
- Let the tea cool to room temperature. Culture will die if you put it in a hot solution.
- For young mushrooms: you should add a little infusion of the mushroom from the jar to the tea where it was previously contained as a “starter starter” (the amount of the infusion should be about 1/10 of the total liquid).
- Put the mushroom in the jar. Cover the neck of the dish with gauze or paper napkin and fasten it with a braid or rubber band, so that the kombucha can breathe, but so that small midges and dust cannot enter the jar. We put the jar in a dark, warm place – the ideal temperature for a mushroom is about 25 ° C.
- After 4-10 days of infusion, the Kombucha is ready to eat. Fermentation time depends on the air temperature in the room – the higher the temperature, the faster the drink will be ready.
- When the drink reaches the desired, according to your taste, acidity, remove the kombucha with clean hands, rinse it under cold running water and lower it into a jar with cold sweet tea prepared in advance by the same pattern.
- Pour the finished drink in a glass container with a tight lid filling it to the brim. To get maximum pleasure from the drink, let it ripen for several more days in a cool place (at least 5 days) – bacteria without air access ceases to function, and yeast continues to work if the container is tightly closed, the gas resulting from the activity of yeast cannot and you get a delicious fizzy drink. Before drinking, strain through gauze or a plastic (non-metallic) strainer.
The fungus at a ripe age reaches a thickness of several centimeters (its area depends on the area of the container in which it lives) and allows you to drink the infusion every day directly from the jar that contains the mushroom (of course, you need to remember to replenish the infusion with a new portion of cold, sweet tea).
It is convenient to have two identical jars available: one will live kombucha, and the other you will pour the finished drink. In the fridge, glass hermetically sealed containers with an infusion of soot mushroom can be stored for quite a long time, retaining their healing and taste properties.
You can clearly see how to prepare Kombucha on the page – Making a drink and caring for Kombucha (+ video)
Important rules for the care and maintenance of Kombucha.
- You must keep the kombucha in a glass container that fits in size, usually a standard 3-liter jar. It can not be kept in dishes from metals other than stainless steel, since the acids produced by the culture can react with metals.
- It is better to keep a jar of mushroom in a dark place. It is possible to allocate for it a special drawer in the kitchen – with ventilation and without foreign smells. Cold and direct sunlight inhibit the development of Kombucha, so it is best to keep it away from the window.
- Usually Kombucha contain at normal room temperature. The optimum temperature for Kombucha is about 25 ° C. Temperature below 17 ° C is harmful, as it reduces the activity of the fungus and blue-green algae can get there.
- A jar of Kombucha should not be covered with a lid, as the mushroom must breathe, it is simply covered with a clean napkin or gauze so that dust and insects (which, by the way, are not very indifferent to it) cannot reach it.
- Kombucha must be placed in boiled (!) Water with sugar and brewing already dissolved in it: in raw water there are many soluble calcium salts (water hardness salts) that form calcium gluconate with precipitates with gluconic acid.
- You can not pour sugar on Kombucha and put it in a solution with undissolved sugar – this causes burns on his body in the form of brown spots.
- You can not make too strong tea – excessive concentration of tea inhibits the growth of Kombucha.
- It is impossible that leaves or granules of tea leaves remain in the tea solution for tea fungus – this is very harmful for the tea fungus and may cause wounds on its body.
- It is necessary to periodically wash Kombucha in clean water (it is possible from the tap, but if it is possible – with clean or spring water). In the summer, this should be done in one to two weeks, and in the winter – every three to four weeks.
- Do not put the mushroom in hot tea.
- If the upper part of the Kombucha begins to grow brown – this is a sign that the mushroom begins to die (sometimes it happens if the Kombucha stands in solution) – you should rinse it, separate and discard the top layer and try to take care of your pet more carefully.
It is necessary to take into account that in summer the Kombucha "works" faster than in the winter, and it is necessary to change the solution accordingly more often.
If you pour the tea fungus infusion into a free container and leave it to infuse at room temperature, then after one or two weeks a thin translucent layer forms on the surface of the liquid – a colony of microorganisms, which eventually also turns into an adult fungus.
Put the kombucha on a dry plate and turn over once a day so that it does not become covered with mold (at this time it is important to protect the access of blackflies to the kombucha, who like to lay their larvae on his body). Kombucha will dry to a thin plate, which can be removed in a cupboard or refrigerator. When you need kombucha again, you need to put it in a jar of sweet tea – it will come to life there during the week and will be ready to work again.