Kombucha appeared in Russia in the early twentieth century and became widespread in the 80s. Nowadays, it is undeservedly forgotten and is quite rare, despite the fact that the drink obtained with its help has valuable therapeutic and prophylactic properties.
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Instruction manual
1
Kombucha is a rather strange-looking crop. The upper part is dense and shiny, and the lower part is similar to a cluster of hanging threads. In biological terms, it is a symbiosis of yeast and acetic acid bacteria. Most often, 3-liter glass jars are used to contain kombucha. Never use metal utensils and containers made of polyvinyl chloride or polystyrene for this purpose.
2
Keep a can of tea mushroom in a shaded place away from the window, as direct sunlight and cold are equally harmful to it. It is best to place the container with the mushroom in a special box. Try to ensure the ventilation of the drawer and the absence of extraneous odors.
3
Cover the container with a napkin or gauze to prevent dust and insects from entering it, but in no case cover the jar with a lid. The mushroom should.
4
Kombucha feels best at about 25 degrees. A temperature below 17 degrees is harmful to him.
5
To prepare the tea solution, use only pre-boiled and cooled water. You can not put the mushroom in water with poorly melted sugar or just pour it on top. It causes burns on his body.
6
Kombucha should be washed periodically, best in spring water. In summer, this must be done after 1 - 2, and in winter after 3 - 4 weeks.
7
The fungus can become sick and die if the tea solution does not change for too long. If a brown coating appears on the top layer, rinse the mushroom well, remove its top layer and place in a fresh tea solution.
8
If for some reason Kombucha was left without your care and attention (for example, during a long trip), the water evaporated from it and it dried up, do not rush to throw it away. The mushroom comes to life if it is poured with fresh tea solution
9
What to do if you decide for some time not to use Kombucha, but want to save it? Remove some of the mushroom. Put the jar in the refrigerator. Rinse the mushroom with cool water more often. At low temperatures, its activity is markedly reduced.