Kombucha: How to Make the Trending Kombucha Drink Again

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

This strange substance used to float in a can at my grandmother's, and now the drink is produced on an industrial scale. And people like it!

Where did the kombucha come from?

The first mentions of the mushroom are found in Chinese written sources during the Han dynasty. It is about 250 BC and the drink from it was called the elixir of health and immortality. The word "kombucha" comes from the Japanese seaweed tea kombu - "kombu-cha", which was mistaken for the product of kombucha.

Kombucha became popular in Russia after the Russo-Japanese War (1904-1905). According to one version, he was brought home by soldiers returning home. However, there is evidence that kombucha was used in the 19th century by the inhabitants of Irkutsk. With the help of the mushroom drink, they strengthened their health.

Is it true that kombucha is now very popular in Europe and the United States?

Yes. The drink is bottled in many countries and sold in stores. In 2016, worldwide sales of kombucha totaled $ 1.06 billion. The popularity of the drink was added by the fact that PepsiCo acquired the KeVita kombucha brand.

According to forecasts, by 2022, global sales of this drink could grow to $ 2.5 billion.

In addition, the kombucha drink is again in trend in Russia. Co-owner of a vegan cafe Ilya Devedzhian founded the Caribou Kombucha brand in Russia. He considered this drink to be a healthy alternative to lemonades.

Is Kombucha a plant?

No. This zooglea is a slimy formation resulting from the symbiosis of microorganisms (yeast and acetic acid bacteria). In 1913, a complete scientific description of the fungus was given by the German mycologist Gustav Lindau. He named it a jellyfish for its external resemblance to a jellyfish.

It has not yet been possible to find the habitat of the fungus in nature: it dies in ordinary water. Most likely, it originated on some kind of fermented drink.

How does kombucha "work"?

Microorganisms secrete various acids, vitamins, aromatic substances, enzymes, and so on into a liquid (usually sweet tea). The drink feels carbonated, like kvass.

What is the use of kombucha?

Japanese geisha used the drink for slenderness, removed their age spots, rinsed their hair for shine. In Indonesia, kombucha was considered a good antidote for poisoning.

Scientists have studied the composition of the drink, which is obtained by the "work" of kombucha. And they found that it helps restore the intestinal microflora, reduces the unpleasant symptoms of a hangover, slows down the development of pathogenic bacteria, saturates the body with microelements, and suppresses appetite.

The drink can be used for skin care - for example, mix with mineral water and wipe your face.

Is there any harm?

Kombucha is not recommended for those who suffer from gastritis with high acidity, stomach ulcers, gout, diabetes, fungal diseases.

Svetlana Nezvanova, nutritionist, gastroenterologist, founder of the author's school of nutrition

In my practice, I meet patients who use kombucha. They note a decrease in gastrointestinal discomfort. Medusomycete contains enzymes: amylase, lipase and protease. I think this explains its effectiveness in gastroenterological patients.

But according to a nutritionist, if you lead a healthy lifestyle, feel great, think over your diet and select high-quality products, there is no point in drinking a tea made from kombucha.

Can you grow your own Kombucha at home?

Yes. Instructions:

1. Find people who share the mushroom.

2. Prepare the container - its volume must be at least three liters. It is better if it is glass or stainless steel, with a wide neck.

3. Prepare a drink:

• For 1 liter of water - 2 teaspoons of tea leaves (black or green tea) and 5 tablespoons of sugar. The tea should not be too strong, the sugar should be completely dissolved.
• You can add herbal infusion to the tea: a mixture of raspberry, blackberry, linden blossom, nettle, birch, coltsfoot leaves, and so on (1-3 teaspoons per 1 liter of drink).
• Pour rosehip fruits with boiling water, strain after an hour, add sugar (5 tablespoons per 1 liter).

Important: Do not use herbs that are high in essential oils (such as sage or chamomile). They can change their properties, so it's best not to risk it.

4. Pour the drink cooled to room temperature over the mushroom, cover with gauze or a napkin, put in a dark warm place for 4-6 days. After that, the infusion can be drained and drunk, and the mushroom must be poured with a new drink and wait for the next ripening.

5. Rinse the mushroom with running water: in winter - once a month, in summer - once every two weeks.

6. The "older" the kombucha, the thicker it becomes. And the more difficult it is to take care of him. Therefore, it is possible and necessary to separate the upper layers from the mushroom and distribute it to friends and acquaintances, or simply throw it away.

If you don't pour the kombucha drink, will it die?

Not if you dry it properly. Place the mushroom on a dry plate and turn it over every day. Over time, it will shrink into a thin plate. After that, the mushroom can be placed in a dry, dark place.

To revive the mushroom, you need to fill it with a drink. After a week, he should start "working" again.

So should you drink kombucha anyway?

You can try. But if in doubt, check with your doctor first. And keep in mind that this drink is definitely not the elixir of immortality.

Remember: kombucha should be consumed in doses - no more than 2-3 times a day. And be sure to drink it only a couple of hours after taking plant foods or four hours after eating meat dishes.