Anyone born in Soviet time, there is such a thing as kombucha. At that time it was widespread and was present in the kitchen of almost every family. This drink is an infusion of tea, saturated with useful substances, somewhat reminiscent of kvass in taste.

However, now it is very rare to find kombucha, because there is such a wide variety of different drinks on store shelves. But there are still those who still want to cook and breed such useful product at home - following the trend of nostalgia, or out of interest.

There is quite enough video on this topic now. And we offer you a simple recipe with a photo, in which we will tell you step by step how to grow kombucha from scratch at home.

Kombucha cultivation scheme

Growing a tea jellyfish is not at all difficult, the main thing is to follow a number of rules and be patient.

If we go into history, such a mushroom formed in a forgotten cup of tea, and it is on this principle that we suggest you prepare a sweet and sour drink.

To prepare, we only need loose leaf tea, granulated sugar, a glass container and water.

To begin, prepare a clean jar (at first, a liter jar will do) and pour sweet tea into it in the following proportions: for 1 liter of medium-strength brew, add no more than 2 tablespoons of sugar, stir. Cover everything with a lid and leave for a while in a place out of direct sunlight.

Important: give preference to leaf brew rather than packaged tea, and be sure to strain it to avoid tea leaves getting into the drink.

Afterwards you need to infuse the tea leaves. But at this stage you should pay attention to one feature - after a few days a cloudy film should form on the surface. This serves as a signal that the process has begun, and now you can forget about the medusomycete for at least 60 days.

Advice: do not fill the jar with tea leaves to the very brim; the mushroom needs air for normal life. Therefore, fill the container only 2/3 full with liquid.

Over time, a layered organism is formed that requires proper care.

The first thing to do is move it to a larger container. But so that the jellyfish does not lose its beneficial properties, you need to know how to prepare tea leaves for a 3 liter jar. To do this you will need 2.5 liters of water, 100 grams of sugar (per 1 liter) and 3 teaspoons of tea leaves. From these components you need to make a weak infusion, cool and pour into a jar.

When the habitat for the mushroom is ready, you can transfer it to its permanent “place of residence”, first rinsing it gently under a light stream of warm water.

Be sure to cover the top of the neck with several layers of gauze to prevent midges from getting into the drink.

It is best to store kombucha in the kitchen, where it is light at the same time, but there is no direct sunlight on the product. The period of such infusion is no more than a month, because after this time vinegar begins to form.

Advice: Under no circumstances should you pour sugar directly into the jar with the organism, otherwise the mushroom may “get sick” and get burned.

You can grow a tea jellyfish until it reaches a thickness of 4-5 centimeters, carefully separating the body into several parts. If you placed a new medusomycete in a jar and it began to settle to the bottom, do not be alarmed - you made a mistake when making the tea leaves. In order to correct the situation, simply replace the solution with a new one.

Recipe for making the Kombucha drink for a 3-liter jar

Grown jellyfish can be used to create a healthy medicinal drink.

Advice: if you use a bagged analogue instead of loose leaf tea, then increase the amount to four bags.

Ingredients

Servings: – + 10

• loose leaf tea 2 tbsp. l.
• granulated sugar 200 g
• water 2 l

Per serving

Calories: 53 kcal

Proteins: 0 g

Fats: 0 g

Carbohydrates: 13.3 g

15 minutes. Video recipe Print

Bring water to a boil in a saucepan, add granulated sugar and tea leaves. Stir well until the sugar dissolves, cover with a lid and leave on the stove. It is necessary to infuse the drink on a warm burner for about a quarter of an hour.

Kombucha (medusomycete), popular in the times of our mothers and grandmothers, was undeservedly forgotten, but only for a while. Now he is regaining his position. In Europe and the USA they appreciated the pleasant taste and beneficial features this drink. There it is produced industrially and sold in departments healthy eating. It's time for us to remember this healing substrate. Medusomycete can be ordered online, but it is better to produce it yourself. Learn how to grow kombucha from scratch.

Exist different variants obtaining a medusomycete. No difficulties: following the step-by-step instructions, you can easily grow this miracle kombucha at home.

On tea leaves

How to make kombucha with large leaf black or green tea? Classic recipe looks like that:

1. Place 5 tbsp in a large teapot. l. tea leaves and pour 0.5 liters of boiling water;
2. Add 7 tbsp to the infused tea. l. Sahara;
3. Through a strainer, pour the liquid from the teapot into a clean liter jar;
4. Wrap the neck of the jar with gauze and place the container in a warm, dark place.

After 1.5-2 weeks, a slight vinegar smell will appear. This indicates that fermentation processes are taking place. Soon a thin mucous film will begin to form on the surface, and the smell of vinegar will disappear. After 1.5 months, the film will acquire a dense consistency. This is young kombucha. It is necessary to carefully transfer it into a 3-liter jar, previously filled with cooled sweetened tea of ​​weak strength. Here the medusomycete will continue to grow, and you will get a tasty drink.

Kombucha containers must be clean. If there are microbes on the walls of the vessel, the medusomycete will simply die. Not recommended for use when washing chemicals. It is better to use soda and then rinse the bottle thoroughly under running water.

A jar of kombucha is placed in warm place, avoiding getting hit sun rays. The container is covered with gauze.

On the rosehip

Rosehip infusion is rich in vitamins and is good for health. But it is contraindicated for those who have kidney stones. This should be taken into account when choosing rose hips as a base. The cultivation of the mushroom is carried out as follows:

1. Pour 4 tbsp into a thermos. l. mashed rose hips and pour boiling water (0.5 l);
2. The contents are infused in a thermos for 4 days;
3. Strain the infusion and pour it into a 3 liter jar;
4. Add a glass of tea, having previously dissolved 5 tbsp in it. l. Sahara;
5. Cover the jar with gauze and leave it in a dark place.

After 1.5 months, a young mushroom will appear on the surface.

On apple cider vinegar

Preparing a medusomycete drink with apple cider vinegar has its own characteristics. The process takes longer. The algorithm of actions is as follows:

1. A bottle of apple cider vinegar is left in a warm, dark place for 2-2.5 months, waiting for sediment to form;
2. When sediment appears, the contents of the bottle are poured into cooled sweetened tea;
3. The mixture is kept for some time until a thin film appears and then a full-fledged mushroom forms.

It is very important to use quality apple cider vinegar. A product with various additives and preservatives is not suitable for growing.

Now the young medusomycete can be transplanted to a permanent place of residence - in a jar of weakly brewed tea.

With homemade kvass

Many people prepare a refreshing drink in the summer - kvass. It can be used to form kombucha. How to do it?

1. Pour 0.5 liters of freshly prepared unfiltered kvass into a liter jar;
2. Place the container in a warm, dark place;
3. Wait for the film to appear and let the mushroom grow.

If the medusomycete grows so much that it blocks the access of air to the liquid, its edges should be carefully folded.

When the mushroom germ turns white against the background of the drink, it can be transported to a jar of tea.

On beer and wine

It is worth trying an interesting but rarely used method of forming a tea jellyfish, following the rules:

1. Combine 100 g of live unpasteurized beer, 2 tsp. sour wine and 1 tsp. Sahara;
2. Place the container in a warm, dark place for several days until a thin film appears;
3. Carefully remove the kombucha germ and place it in a bottle of sweet tea for further development.

Growing kombucha is only part of the story. It is important to preserve it. Medusomycetes need to be properly cared for. This product really likes cleanliness. Tea for it is prepared only with purified water, and the mushroom itself must be bathed once a month. There are other rules for caring for medusomycetes. You can get acquainted with them in the article “Kombucha how to care for and use.”

Kombucha propagation

1. You make tea. For 1 liter of boiling water, 2 tsp is enough. green or black tea;
2. Dissolve 40-50 g of sugar;
3. Cool the tea until room temperature and pour it into a clean jar;
4. Place a piece of mushroom in this container;
5. Cover the neck with gauze and place the vessel in a warm, dark place.

In a week, the drink will be ready for consumption, and the medusomycete, having been saturated with sweet tea water, will noticeably increase in size. To your joy and health!

The popularity of kombucha peaked in the early 80s. Then this miracle product, and it was recognized as such by both the people and medicine, was present in almost every family. And no one took into account the incredible consumption of sugar and tea, since the panacea for all diseases was worth such sacrifices. Over time, it fell into oblivion, and was replaced by various dietary supplements. But everything is returning to normal, and today there is again increased interest and demand for kombucha.

Features of Kombucha

Official medicine has proven that kombucha (also known as kombucha, medusomycete) actually has therapeutic and prophylactic properties and can become an alternative to expensive pharmaceuticals. The unusual-tasting drink improves body tone, gives strength and vigor, and, in addition, successfully fights various diseases.

The popularity of kombucha can also be explained by its unpretentiousness. Create minimal conditions for it, the necessary nutritional environment in the form of sweet tea, and it will grow and develop very rapidly.

The puff jellyfish owes its biological origin to a community of living cultures such as bacteria and yeast. During the life activity of organisms so different in nature and other characteristics, sweet tea is transformed into a sour drink that has a number of healing properties:

• the risk of cancer is reduced;
• the protective function of the liver increases;
• the body’s metabolism is normalized and the process of cleansing from toxic substances is activated;
• intestinal microflora is restored;
• cholesterol levels decrease;
• the activity of the cardiovascular system and blood pressure are normalized;
• the activity of the gastrointestinal tract improves;
• the activity of the musculoskeletal system increases.

And this is not the entire list of benefits of kombucha. A drink rich in organic acids, vitamins, enzymes and microelements promotes weight loss. It quenches thirst, dulls the feeling of hunger, but does not replace the daily food intake. In combination with fractional and balanced diet Kombucha is an auxiliary component for weight loss. The consumption of kombucha, as in other therapeutic and prophylactic cases, should be regular.

Indications for use

Based on research into the properties of the tea product, it is recommended as one of the means to help recover from the following diseases:

• acute respiratory infections, flu, sore throat;
• scarlet fever;
• diseases of the ear, nose and throat;
• viral eye infections;
• liver or gallbladder problems;
• dysentery;
• tonsillitis;
• diphtheria.

A tonic drink can simultaneously serve as a diuretic and choleretic agent. It also helps with hypertension, hair loss, nail fungus and various cosmetic procedures.

Contraindications

Not everyone can use kombucha. There are contraindications for a certain category: with increased stomach acidity, patients diabetes mellitus, drivers are allowed to drink only fresh tea drink, and those with problems with fungal diseases should abstain.

The process of growing kombucha at home is simple, but requires precision and consistency. The procedure itself takes about a month and a half, so you will need patience and time.

Growing kombucha from tea leaves

1. It is advisable to prepare a glass jar with a volume of 3-5 liters, wash it well with the addition of soda and leave to dry naturally.
2. To prepare a nutrient solution in a separate container, 3 tsp. green or black brewed tea, pour 1 liter of boiling water and leave for 15 minutes. Strain, add 5 tbsp. granulated sugar and cool.
3. Pour the cooled tea into a prepared jar and place in a warm but dark place.
4. Cover the neck of the glass container with a piece of gauze and tie it with braid or secure it with an elastic band. Periodically it is necessary to open for a short time to replenish the liquid with oxygen.
5. After four days, you will notice a thin film on the surface - this is the beginning of the emergence of kombucha.
6. After 10-20 days, the contents of the jar become lighter, a sour smell appears, and the film increases in size.
7. By the end of the process, a mobile thickened substance has already formed on the surface. The formed kombucha is transferred to a clean container and a new nutrient solution is prepared, which is poured into it.
8. The drink in the first jar is ready; it needs to be strained and stored in a cool place so that the fermentation process stops. And the infusion of the second jar can already be consumed after 5-7 days.

The grown medusomycete is unpretentious, but requires care, cleanliness and the absence of bright light.

Growing from rose hips
Rose hips themselves are rich in vitamins, and a drink made from them is a godsend for improving immunity and preventing viral diseases and other problems in the body.

Select dense, evenly colored fruits, rinse, dry a little and chop. 6 tbsp. l. pour into a clean thermos, pour 0.6 liters of boiling water. Close and leave for 6 days. Then strain and pour into three liter jar, adding a tea solution, which is prepared in the following proportion: 1 tbsp. l. tea, 5 tbsp. l. sugar, and boiling water in a volume of 220 ml. Place gauze on the neck of the container and leave in a warm, dark place. Then repeat the previous method.

You can grow medusomycetes yourself from homemade vinegar.

Dry the washed sour apples and grate them with the core on a coarse grater. Fruit puree(approximately 400 g) place in a clean jar and fill with cold boiled water. Add 150 g of honey and 15 g of yeast. After this, the container remains open; it must be placed in a dark place. The mixture should be stirred daily.

After ten days, the applesauce must be squeezed out through several layers of gauze, and the resulting liquid must be poured into a clean jar, covered with a thin cloth and left for fermentation for 1.5-2 months.

At the final stage, the liquid becomes lighter, and a multi-layered jellyfish grows on its surface. It is transferred to a clean bowl with sweet tea and then according to the usual pattern.

Kombucha with beer
Mix 100 ml of live beer, 10 ml of wine vinegar, 5 g of sugar. Pour the mixture into a container, covering the neck, and place in a warm place until a film forms on the surface. When it is 2 mm thick, transfer it to a bowl with sweet tea. After a week, the drink is ready.

The listed methods are for those who are just beginning to master the art of growing kombucha. For those who are luckier and have a piece of the finished product shared with them, the process is greatly simplified. And if you use your imagination, the healing qualities of medusomycetes increase significantly.

Kombucha with herbs
The preparation scheme is standard, and select the herbal mixture depending on your disease. Pour 200 grams of herbs into 3 liters of boiling water and leave overnight. Add a little honey to the infusion and place the mushroom in it. In a week you will get an infusion of tea. In this way you can prepare a tonic drink based on hibiscus.

Growing kombucha is part of the challenge. Proper care is required for its development and reproduction. An indicator of health, first of all, is buoyancy. If he begins to sink to the bottom and does not float to the surface on his own, it means he is “sick” and it’s time to save him. The optimal temperature should not exceed 25 degrees.

The thickness of the jellyfish should not exceed 4 cm. The excess layer that appears should be carefully separated from the top and placed in other jars. The lower part is the most productive.

The healing effect of the finished drink is no more than one month. Subsequently they are lost and taste qualities, it will be more of a vinegar than an invigorating elixir. After keeping the liquid for a week, it is half drained and stored in the refrigerator. And the newly strained tea kvass is added to the jar. When a new portion is ready, pour a portion again and replenish with fresh tea leaves.

Volume of liquid in container

During growth, the mushroom requires more liquid medium, about 3 liters. And when you pour the drink, make up for the shortfall each time by adding liquid. This can be unfinished tea leaves, which are cooled and sweetened with 2 tbsp per liter of boiling water. l. sugar and stir until the granulated sugar is completely dissolved. Undissolved sugar that gets on the kombucha is one of the causes of jellyfish disease.

Bath days for kombucha

Every two weeks, the medusomycete must be bathed, carefully removing it from the jar. Rinse gently warm water, trying not to injure. Then leave it on the plate to breathe air for a couple of minutes. Strain the contents from the jar and pour into a clean container. Wash the jar and return the mushroom to it.

The fungus' habitat itself should be clean, without signs of cloudiness, and the tea product should be light in color.

To grow kombucha at home, you do not need any special knowledge or abilities. It is enough to adhere to the strict recipe, step-by-step technology and observe the storage conditions.

Video: how to grow kombucha from scratch

Many have heard about healing properties Kombucha But not everyone knows how to grow it and use it for health benefits. And this is natural, because the benefits and harms of the plant began to be studied quite recently, about 10-20 years ago. In the process, it became known that the drink obtained with its help has beneficial influence on organs and systems of the entire body. For example, it enhances digestion, normalizes intestinal activity, cleansing it of waste and toxins. It is used in the treatment of diseases of the stomach, liver and kidneys.

Today I will tell you about what homemade kombucha is, its beneficial properties, where to get it, how to grow it from scratch, how to care for it at home on the pages of the website www.site.

What does an adult mushroom look like?

In appearance, it resembles a swimming jellyfish and is a plant consisting of yeast fungi and acetic fermentation bacteria. Top part A healthy mushroom is dense, yellowish-whitish in color with a shiny surface. The lower part consists of numerous hanging threads. It is in this part that the sugar solution and tea leaves turn into a healthy and very pleasant drink.

The healing properties of kombucha infusion

The drink contains many vitamins, enzymes, alkaloids, glucosides, aromatics, and tannins. It also contains small amounts of alcohol, sugar and acetic acid. Thanks to its composition, it has anti-inflammatory and analgesic properties.

Regular use of the infusion helps reduce blood pressure, reduces bad cholesterol levels, regulates work gastrointestinal tract. A properly prepared drink is effective means prevention of atherosclerosis, rheumatic carditis, polyarthritis.

It is also used in the treatment of sore throats; it is an excellent remedy for tonsillitis and chronic rhinitis. The infusion has a pronounced therapeutic effect in the treatment of intestinal diseases, including enteritis and colitis. And in the treatment of bacterial dysentery it is no less effective than some medications.

When taken in old age, the drink helps relieve insomnia, helps with heart disease, relieves headache. But you need to be careful: it should not be used if you have gout, peptic ulcers, or high acidity of gastric juice. The drink is useful to drink when multiple sclerosis, hypertension. For colds and sore throats, gargle with the infusion and wash out the nasopharynx. Wash purulent wounds. The infusion accelerates their healing.

It perfectly relieves mental fatigue, tones, and calms. If you drink it on an empty stomach, it has a beneficial effect on digestion. Taken before bed, the drink will disinfect the stomach.

The plant perfectly treats burns. For this you need not an infusion, but the mushroom itself. A small piece of it should be applied to the burned area and secured with a damp bandage. After a piece of mushroom dries out, you need to replace it with a fresh one. Light burns are treated very quickly, leaving no traces.

Where can I get kombucha?

Yes, you don’t need to take it anywhere, and certainly not worth buying it. To grow kombucha from scratch, take 1 tsp. tea leaves, throw it into a clean jar, add a spoonful of sugar. Then add water to the top and cover with a cloth. Place the jar in a place that is not very lit, but not in the dark. After about a week, you will find a film covered in mold in the jar. Clean off the mold and pour new fresh tea leaves with sugar into the jar. From this point on, your mushroom will begin to grow.

Preparing Kombucha Infusion

Many people don't know how to cook it. This is not at all difficult to do. The most important thing is to properly and carefully care for it so that it is healthy and delights you with its wonderful sweet and sour taste.

First of all, prepare a clean, dry three-liter jar. If your family is large, you can put kombucha in a five-liter jar or large saucepan. You cannot cover the mushroom with a lid, as it needs air, like any living organism. Cover the container with gauze folded in several layers.

Next, prepare enough boiled water to fill the container and brew tea. To do this you will need regular tea leaves. Strain the finished tea leaves into cool boiled water to obtain a medium-brewed tea. Then dissolve sugar at the rate of 50 g per liter of tea.

Pour the resulting cooled sweet tea into a jar, dip the kombucha into it. Place the jar in a bright but protected from sunlight place. The air temperature in the room where the mushroom is located should be at least 17 degrees. At a lower temperature, microorganisms may appear in the container with the infusion, and then the drink will become unfit for consumption.

The infusion is drained every three to four days in the summer, and once a week in the cold season. Pour the drained drink into bottles and store in the refrigerator. It becomes even tastier when stored. If upper layer The mushroom has changed color and become darker, which means that the drink has overstayed and needs to be urgently drained and the mushroom filled with fresh tea. Otherwise, the plant may die. Well, now you and I know how to cook it.

The infusion has one thing interesting property– it does not heat up in hot weather like other liquids. Therefore, it is indispensable in the summer and perfectly quenches thirst, and in the refrigerator it retains its medicinal properties long time.

If you are wondering what the benefits and harms of kombucha are, remember that it benefits almost everyone. It will not cause harm if consumed in moderation, no more than 2-3 glasses per day. Well, as we have already said, you should not drink it if you have stomach diseases or high acidity. Also, you do not need to drink the infusion before, during or immediately after meals. This can provoke severe hunger and the desire to eat again.

To enhance the bactericidal properties of the drink, when preparing it, you can replace some sugar with honey.

If you carefully care for the mushroom, drain the infusion on time, pour fresh weak sweet tea over it, it will give you its medicinal properties for a long time and delight you with a pleasant taste. Be healthy!

There are several ways to obtain kombucha at home. It is not difficult to guess that it can be grown from tea leaves. This is the most suitable environment for him. But there are many other ways to grow medusomycetes from scratch at home, so everyone will find the most suitable recipe for themselves.

We grow from scratch from tea

First of all, you will need large-leaf black tea. It is not necessary to buy expensive varieties, take the most common one, but make sure that it does not contain various flavors, aromas and other additives. You should prepare the following equipment: a 3-liter jar, gauze, a teapot for brewing. In addition to tea, you need sugar and boiling water.

1. Rinse the jar where the drink will be infused well. Cleanliness is a very important factor; if the bottle is not washed thoroughly, then due to food residues and microbes the mushroom will simply die without reaching the required size. It is important not to use chemicals when washing. Use baking soda. Don't forget to rinse the jar well with clean running water at the end.
2. Brew tea using 5 tbsp. spoons of tea per 0.5 liters of water. Let it brew.
3. When the brew has cooled, add 7 tbsp. spoons of sugar. Stir well. All grains of sugar should completely dissolve.
4. The resulting broth is filtered using a sieve or gauze and poured into a previously prepared jar.
5. The bottle is covered with gauze folded in a couple of layers and placed in a warm place where it will remain for 6 weeks. During this time, the medusomycete will grow.

Mushroom cultivation is possible from both black and green tea. this will not make it smaller.

Growing from rose hips

When using an infusion of a mushroom grown from rose hips, you will get a pleasant-tasting drink and a healthy, immune-strengthening remedy. Drinking these drinks is especially beneficial in the fall and in early spring, when the body so needs additional vitamins.

To grow medusomycetes on rose hips, you must follow the recommendations:

1. First of all, you need to prepare a rosehip infusion in a thermos. Pour in the fruits (4 tablespoons). Pour boiling water (0.5 l) over the berries. The thermos is tightly closed with a lid. Leave the infusion for 5 days.
2. Wash the jar in which you intend to grow it thoroughly. Pour the infusion into the bottle.
3. Brew tea using 1 tbsp. spoon of tea leaves for 1 tbsp. boiling water Add the resulting tea leaves to the rosehip infusion.
4. Pour 5 tbsp into a jar. spoons of sugar. Stir until all sugar crystals are completely dissolved. Leave the infusion for a day. Strain through cheesecloth.
5. The strained infusion is covered with gauze. They stand in the same way as when growing on tea leaves.

When grown in this way, the appearance of kombucha can be expected within 1.5-2 months.

Important! After a few weeks, the infusion will begin to smell vinegary. This is fine. It indicates that the fermentation processes are successful. Within a week, a film will appear on the surface of the tea leaves, from which a medusomycete will form. After this, the smell quickly disappears.

Growing with apple cider vinegar

It is necessary to leave the bottle of apple cider vinegar in a warm, fairly dark place for at least 2-2.5 months. When sediment appears at the bottom of the bottle, pour the contents into the previously prepared sweetened tea leaves. The resulting mixture is kept for some time. After a couple of weeks, you can see that a thin film has appeared on the surface of the liquid, which will later grow and become a full-fledged kombucha.

When grown using this method, high-quality apple cider vinegar is used, which does not contain various additives or preservatives. If you use a low-quality product, it is unlikely that you will be able to achieve the desired result.

How to properly grow from a piece

If you have friends who have fairly developed kombucha specimens, just ask for a piece for propagation. The medusomycete grows quickly and exfoliates. There are often people who sell it not only in the market, but also on the Internet. The only thing you will need is to know until he adapts to the new conditions.

If you have a piece of kombucha, you need to prepare a solution for it.

1. To do this you need to brew tea. For 1 liter of water, 2 teaspoons of tea are enough. It doesn’t matter what tea you choose, black or green.
2. Add a little sugar (40-50 g) to it and stir until all the sugar crystals dissolve.
3. Cool the tea leaves to room temperature and pour into a clean jar.

The dishes must be perfectly clean. Otherwise, mold may form in the jar, which could cause the infusion to simply deteriorate.

Part of the mushroom is placed in this container. Cover the top of the bottle with gauze folded in several layers and place it in a warm, dark place. After 7-10 days you can enjoy a delicious effervescent tincture.

Do not cover the jar with a lid. The medusomycete must breathe freely. Otherwise, the infusion may quickly deteriorate.

Mushroom care

Now you know how to properly grow kombucha. But it is very important to properly care for medusomycetes, so that for a long time enjoy this healthy refreshing drink.

Initially, 0.5 liters of liquid is enough for the development of kombucha. But over time, the medusomycete begins to grow rapidly, so the amount of solution is periodically increased, gradually increasing to 3 liters. To do this, you can use the tea leaves left over from drinking tea. It is poured with boiling water again, sugar is added, and then allowed to cool. Already cooled tea can be safely poured into a jar.

Be careful with added sugar. Its quantity should not exceed 2 tbsp. spoons per 1 liter of water. Also make sure that the tea is completely dissolved in the tea leaves and that its grains do not fall on the surface of the mushroom.

Keep it clean so that mold does not form in the infusion.

Every month you need to thoroughly wash the mushroom. Take it out of the jar. Movements must be careful and careful so as not to cause damage. Place the mushroom on a wide plate and rinse thoroughly with water. After this, leave to air dry a little (no more than 3 minutes). Place carefully in a normal environment. It is worth considering that tap water is often unsuitable for rinsing. Filter or boil it before use.

Healthy kombucha floats on the surface of the infusion. If it changes color or begins to exfoliate unnaturally, it means that the medusomycete is sick. It is better to refrain from drinking the infusion.

There are many myths associated with caring for kombucha. Let's look at the most popular of them:

1. If the color of the medusomycete has changed and turned white, it may simply be developing and a new layer is forming. For the same reason, small bubbles or tears may appear on the surface of the medusomycete in the form of round holes.
2. The appearance of long threads in the jar that come out from the base of the medusomycete and look like legs is not a harbinger of something terrible. This phenomenon occurs quite often.
3. When transplanting into a jar did the mushroom sink to the bottom? Don't panic, give him a little time to stand and adapt. It will definitely float to the surface.
4. The mushroom has turned brown and will not rise from the bottom. The medusomycete got sick. It is better not to use this infusion.

Storage rules

After receiving the drink, you must follow the rules for storing it:

• the mushroom should stand in a dark place;
• temperature up to +25 degrees;
• Drain the infusion regularly (once every 5 days in winter, 3 days in summer);
• store the drink in the refrigerator;
• do not infuse the drink for more than 1 month;
• pinch off the top layers of the mushroom (optimal thickness 4-5 cm).

The infusion is quite easy to prepare at home, you just need to be patient. But don't forget to get delicious healthy drink, the mushroom must be properly cared for.