Many of us have come across this “crea­ture” in the bank, which stood on the shelf of our grand­moth­er and did a good deed. What is kom­bucha, how to make kom­bucha and how is this drink use­ful? We will tell you in a new arti­cle.

how to make kombucha


What is kombucha?

Kom­bucha - This is a fer­ment­ed, car­bon­at­ed sweet and sour drink, which is pre­pared on the basis of tea — black or green. Also known as kom­bucha, Manchuri­an mush­room (when refer­ring to the cul­ture of bac­te­ria used to make the drink).

It is com­mon­ly con­sumed for its pur­port­ed health ben­e­fits. Some­times fruits, juices, var­i­ous spices are added to kom­bucha to improve the taste and aro­ma.

Tea mush­room is a cul­ture of bac­te­ria that pro­duces kom­bucha.

History of tea grebe and kombucha

Where exact­ly this drink appeared and who came up with the idea of ​​plant­i­ng a mush­room in a jar and drink­ing its meta­bol­ic prod­ucts is unknown. It is believed that kom­bucha was first pre­pared and drunk in Chi­na; it is for this coun­try that the spicy drink is con­sid­ered tra­di­tion­al.

The drink was also con­sumed on our ter­ri­to­ry in the 20th cen­tu­ry, after which it already migrat­ed to Europe, and from there to the USA. It was the Unit­ed States that began to pop­u­lar­ize kom­bucha in the 21st cen­tu­ry.

Believe it or not, this slimy pan­cake in a jar is so pop­u­lar with West­ern­ers that sales of kom­bucha have soared to $1.67 bil­lion as of 2017.

What is kombucha made of?

So, what is kom­bucha made of?

Kom­bucha cul­ture is a sym­bi­ot­ic cul­ture of bac­te­ria and yeast. The yeast found in the mush­room is very sim­i­lar to the microor­gan­isms that pro­duce vine­gar. Yeast pro­duces alco­hols. Next comes the bac­te­ria.

The bac­te­r­i­al com­po­nent includes bac­te­ria such as Koma­gataeibac­ter xyli­nus. These bac­te­ria begin to fer­ment the alco­hols pro­duced by the yeast.

Is there alcohol in kombucha

No. Kom­bucha is only 0.5% alco­hol, so it is not a drink that should not be drunk by those who dri­ve.

How­ev­er, in 2015, there were inci­dents that showed that some West­ern brands of kom­bucha con­tained alco­hol, yet, so new stan­dards for test­ing and research­ing the drink had to be intro­duced.

kombucha benefits


Health benefits and harms of kombucha: doctor’s word

Accord­ing to Dr. Brent Bay­er, kom­bucha should not be con­sid­ered a cure for all dis­eases and almost a heal­ing elixir. Despite the fact that kom­bucha con­tains vine­gar, B vit­a­mins and a num­ber of oth­er ben­e­fi­cial chem­i­cal com­pounds, you should not believe every­thing that is said about kom­bucha.

Pro­po­nents claim that kom­bucha helps pre­vent and treat seri­ous ill­ness­es, from blood pres­sure to can­cer. These claims are not backed by sci­ence.”, says the doc­tor.

Lim­it­ed evi­dence sug­gests that kom­bucha may have ben­e­fits sim­i­lar to pro­bi­ot­ic sup­ple­ments, includ­ing boost­ing a healthy immune sys­tem and pre­vent­ing con­sti­pa­tion. Cur­rent­ly, how­ev­er, reli­able med­ical research into the role of kom­bucha tea in human health is very lim­it­ed, and there are risks to be con­sid­ered.

Negative properties of kombucha

Kom­bucha can cause a num­ber of side effects:

  • stom­ach upset;
  • infec­tions;
  • aller­gic reac­tions.

Very often, kom­bucha brewed in the wrong con­di­tions can cause seri­ous poi­son­ing. A lot also depends on the dish­es, says Dr. Bay­er.

When improp­er­ly made ceram­ic pots were used for brew­ing, lead poi­son­ing occurred — acids in tea can leach lead from ceram­ic glaze”, says the spe­cial­ist.

how to grow kombucha on tea


How to grow kombucha at home from scratch

If you want to try your hand as a kom­bucha mak­er, or don’t have any­one to ask for a piece, there’s a great option to grow it your­self. It’s pret­ty sim­ple.

There are sev­er­al ways to grow kom­bucha.

1. How to grow kombucha from tea leaves

This is the clas­sic way to get kom­bucha, but also the eas­i­est.

You will need: black leaf tea, sug­ar, water.

How to cook kom­bucha:

  • Pre­pare strong tea. To do this, pour 6 table­spoons of tea leaves with 0.5 liters of boil­ing water. It is best to use sim­ple vari­eties of tea — with­out addi­tives and fla­vors.
  • Let the tea brew and cool it down.
  • Add about 6–7 table­spoons of sug­ar and stir to dis­solve.
  • Pour the tea into a con­tain­er for grow­ing kom­bucha through a fine strain­er. It is rec­om­mend­ed to use an ordi­nary three-liter jar.
  • Cov­er the con­tain­er with a piece of gauze so that dust and insects do not get into it.
  • Store the con­tain­er with the liq­uid in the shade, at a tem­per­a­ture of 25 degrees. And in no case do not move the jar until the mush­room forms!
  • After 14 days, the tea begins to smell of vine­gar, this is nor­mal, the fer­men­ta­tion process has begun.
  • A week lat­er, a film will appear on the sur­face — this is the germ of Kom­bucha.
  • As soon as the kom­bucha reach­es a thick­ness of 2 mil­lime­ters, you need to care­ful­ly drain the infu­sion and replace it with sweet tea. It is very impor­tant that the mush­room is not deformed or torn! Do it care­ful­ly!

Kom­bucha will ful­ly mature in 1–2 months, and then you can make kom­bucha.

2. How to Grow Kombucha with Apple Juice or Apple Cider Vinegar

This is a more com­pli­cat­ed way to grow kom­bucha. But also inter­est­ing.

How to pre­pare the basis for grow­ing kom­bucha:

  • Wash the apples, peel them from the peel and seeds, all spoilage.
  • Grind the apples in mashed pota­toes, put the gru­el in a jar and fill it with chilled boiled water.
  • Add 150 g of hon­ey and 15 g of yeast, mix.
  • Place the con­tain­er in the shade and stir every day.
  • After 10 days, squeeze apple­sauce through gauze, and pour the result­ing liq­uid into a jar washed with­out chem­i­cals.
  • Leave the liq­uid to fer­ment for a month or two. At the end you will get kom­bucha.

3. How to grow kombucha from wild rose

Rose­hip infu­sion is also a good way to grow kom­bucha. Every­thing is pret­ty sim­ple.

Prepa­ra­tion of kom­bucha from rose­hip infu­sion:

  • You will need 10 rose hips — dry or fresh.
  • Place the berries in a ther­mos, pour boil­ing water (about 0.5 l).
  • Leave the ther­mos closed for five days.
  • Then pour the infu­sion into a con­tain­er for grow­ing the mush­room. A jar that was washed with­out deter­gents will do.
  • Pour cold strong tea into a jar (a glass of water, 1 tea­spoon of tea leaves, 5 tea­spoons of sug­ar).
  • Well, do not for­get to cov­er your kom­bucha with gauze so that noth­ing extra gets there.

How to grow kombucha from a piece

This method is suit­able if some­one shared a piece of kom­bucha with you. The main task is to cre­ate a piece of good con­di­tions for life and devel­op­ment.

How to do it:

  • 2 tea­spoons of plain tea should be brewed in 1 liter of hot water. If the mush­room grew in green tea — choose green, and if in black — black.
  • Add 5 table­spoons of sug­ar to the tea, stir well to dis­solve the sug­ar.
  • Cool the tea leaves, strain, pour into a con­tain­er for grow­ing.
  • Put kom­bucha there, cov­er with gauze and put in a warm place, in the shade.
  • After a week, replace the infu­sion with fresh tea.
how to grow kombucha


How to care for kombucha

Prop­er care is very impor­tant, oth­er­wise your kom­bucha will cease to be ben­e­fi­cial, and even begin to harm your health.

What is con­traindi­cat­ed for kom­bucha:

  • nico­tine smoke;
  • met­al;
  • tem­per­a­ture dif­fer­ence in the room;
  • dust;
  • insects.

The kom­bucha should be kept under cheese­cloth so that it gets air but does­n’t get dusty and attract insects. Also, before work­ing with kom­bucha, it is imper­a­tive to wash your hands with soap and remove all jew­el­ry from your hands, the fun­gus does not tol­er­ate met­al objects.

Keep the grow­ing con­tain­ers clean — you can not wash them with deter­gents, but they must be washed. This is how clean­li­ness is main­tained.

To make the mush­room feel bet­ter, mix the updat­ed liq­uid for it with a small amount of the old one.

When should kombucha be thrown away?

If the kom­bucha becomes stained or begins to break down, it will no longer be of any use — you can only throw it away. Also, if gauze flew off the jar (and it stood like that for some time), you can already throw it away, most like­ly, the mush­room has accu­mu­lat­ed dust. And, of course, insects. If there are insects in the jar, all your work has gone down the drain.