Kombucha, How To Prepare It, Medicinal Properties
Kombucha, How To Prepare It, Medicinal Properties

Video: Kombucha, How To Prepare It, Medicinal Properties

Video: Kombucha, How To Prepare It, Medicinal Properties
Video: Beginners Guide To Fermentation: Kombucha Making 2024, March
Anonim

A wide variety of summer cottage fruit and berry preparations and the appearance on sale of a large assortment of numerous mineral and aromatized waters led to the fact that many somehow forgot about such an invention of Nature as a kombucha.

But it has been noticed that in recent years, interest in keeping kombucha at home has been reviving again, so it doesn't bother us to remind about it in more detail.

tea mushroom
tea mushroom

In the countries of East and South Asia, kombucha has been known for a very long time. It is not known by whom and from where it was brought to Russia, most likely from Manchuria and Eastern Siberia after the Russian-Japanese war of 1904-1905. Then the mushroom got to European countries from us.

In various parts of our country this healthy drink was called "Manchurian mushroom", "Japanese mushroom" ("Hongo"), "Indian mushroom". Back in the first decade of the last century, it was found that the infusion for this reason, the tea drink was even proposed to be called "tea kvass". And yet, in our opinion, it is most likely that the homeland of the kombucha is China - they called it "kam-bu-ha" (Kombucha) - or the island of Ceylon (Sri Lanka).

In folk medicine in many countries - in Czechoslovakia, Italy, Germany - it has found worthy use in the treatment of headaches, tuberculosis, hemorrhoids, gastrointestinal diseases; used as a general tonic. There is information about the treatment in Spain and France with this infusion of diseases of the liver and gallbladder. In England and Prussia, vinegar was obtained using it.

The nature of the origin of this mushroom remains completely unclear for science. Of the advanced versions, the prevailing opinion is that the emergence of the fungus occurred as a result of accidental transfers by insects (aphids, flies, butterflies) of several types of microorganisms into liquid foods rich in nutrients, for example, carbohydrates, and used by humans in the course of their life. These microorganisms began to develop together, as they say, "found a common language among themselves," i.e. perfectly complemented and did not interfere with each other's existence. It was found that kombucha is a kind of symbiosis complex of yeast cells with a whole group of bacteria, which together ferments sweet tea solution to a wonderful drink.

Numerous scientific studies on the study of the biology and waste products of kombucha have confirmed its high pharmacological qualities, positive therapeutic effect and the advisability of using this infusion as a medicine. It is believed that the infusion of kombucha enhances the motor activity of the intestines, stimulating the functions of the gastric glands and causing increased secretion of gastric juice. A significant therapeutic effect is manifested in headaches and stomach pains, in lowering blood cholesterol levels. It is especially gratifying that the results of trials on the treatment of atherosclerosis with kombucha have surpassed all scientists' expectations. With its regular use, an improvement in well-being is noted in patients with coronary heart disease and a normalization of the heart rate, improvement in sleep.

Among the numerous waste products, the infusion of kombucha contains compounds that exhibit highly effective antibacterial qualities. These substances have a strong bactericidal effect on a wide range of microorganisms, incl. on bacteria of the intestinal group (by the way, similar to the positive properties of kefir and koumiss). Interestingly, the bactericidal properties of kombucha do not disappear when the drink is boiled and neutralized; in the latter case, only a slight decrease in the bactericidal effect is observed.

tea mushroom
tea mushroom

Long-term observations allowed scientists to identify and propose the use of kombucha infusion as a hygienic and cosmetic agent. It can be used successfully for oily and dry skin. After wiping the skin with a cotton swab moistened with this product of a slightly acidic reaction, its excretory functions are improved. As a recipe for the care of oily skin, it is suggested to wipe it in the morning and evening with a monthly infusion of the mushroom, taken in equal parts with mineral water. In the case of dry and aging skin, use a mask of infusion with wheat bran. The latter take 3 tablespoons with 3-4 teaspoons of honey for 4 tablespoons of infusion. The mixture is heated without bringing to a boil, and cooled to room temperature is applied to the face. After holding for half an hour, the mask is washed off the face with warm water.

Rinsing your mouth with a monthly mushroom infusion helps to get rid of unpleasant taste and odor. To improve metabolism in the scalp and reduce hair loss, it is advised to drink a glass of this product after meals for 7-9 weeks. With brittle nails, which indicates a probable lack of calcium, sodium and silicic acid compounds in the body, it is recommended to regularly consume this drink containing these mineral salts for 8-9 weeks.

Kombucha infusion is prepared as follows. A glass three-liter jar is filled with hot tea of normal strength and sugar (50-100 g / l of liquid) is added. A piece or a layer of kombucha is introduced into the solution cooled to room temperature and the jar is closed with two-layer gauze. The container is kept at room temperature, not exposed to the sun. During the first 3-4 days, the mushroom lies at the bottom of the jar, then floats to the surface of the liquid. After a 7-8 day incubation period, the mushroom converts the solution into a clear carbonated beverage that tastes pleasantly sweet and sour. The finished drink retains the components of all the constituent parts of tea - caffeine, catechins, vitamins PP, P, B1, B2, etc.

In the process of cultivation, the yeast, which is part of the kombucha as products of sugar fermentation, emit a small amount of alcohol and carbon dioxide.

The second partner of the kombucha - acetic acid bacteria - converts alcohol into acetic acid, which is why the infusion has a sweet-sour taste. Thus, a ready-made kombucha solution is obtained as a carbonated drink containing a small degree of alcohol. In addition, in the infusion of kombucha, as a result of fermentation processes carried out by a number of bacteria, gluconic acid is formed from glucose, which gives the drink a significant biological value. In the infusion, lactic and acetic acids also appear, which are stimulants of intestinal motility; they have a positive effect on the well-being of patients with habitual chronic constipation.

tea mushroom
tea mushroom

With age, the film of the fungus exfoliates, thickens. Its lower layer acquires a brownish-brown color, strands hang from it, and a loose sediment forms at the bottom. When thickening, the film can be peeled off. Continuing to cultivate the exfoliated mushroom, the culture is, as it were, rejuvenated.

If you plant a kombucha for the purpose of continuous weekly infusion with sufficient therapeutic efficacy, it is recommended to take 7-8 glass jars and sow in one of them daily. In subsequent crops, you can use a ready-made drink that already contains a complex of microorganisms. Usually, after 2-3 days, a weakly visible delicate film forms on its surface, on which whitish plaques with smooth edges form. Growing up, the plaques merge, forming a continuous leathery film, which, after a month, can reach a thickness of one and a half centimeters. As a rule, 8-9 days after sowing, the infusion is suitable for consumption, it can be drained, and the jar can be refilled with sweet tea. The mushroom must be looked after by washing it with boiled water at least once a month, especially if there is a culture of great age. Every week you need to feed the kombucha with a fresh tea solution containing 5-10% sugar. It was determined that the activity of the infusion of the fungus depends on the glucose content in the medium: at 10% glucose, the activity of the infusion is twice as high as at 5%.

Since sugar remains in the finished infusion of kombucha (up to 0.5-1%), diabetics, apparently, should limit the use of this drink.

It is believed that for the preparation of the infusion it is better to use green tea, and the use of honey instead of sugar significantly enhances the pharmacological qualities of the infusion, since then the drink contains the highest content of vitamins C and B1. So drink healthy, body-strengthening healing "tea kvass" and get pleasure and treatment at the same time!

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