Kombucha: Growing From Scratch

Cooking 2023
Kombucha: Growing From Scratch
Kombucha: Growing From Scratch

Video: Kombucha: Growing From Scratch

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Video: HOW TO MAKE A SCOBY FROM SCRATCH | how to grow a KOMBUCHA SCOBY | grow your own scoby at home 2023, January
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Nowadays, the fashion for kombucha is back again. But it’s surprising: it is even sold on numerous forums for currency, sent across the ocean and lamenting if the mushroom suddenly dies. Did you know that kombucha is easy to grow by yourself - from nothing, from scratch? And it's easy to do.

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To become a happy owner of kombucha, you need to show miracles of irresponsibility in the matter of kitchen hygiene. More precisely, leave the strong tea leaves in a warm place for three days. It is then that its surface will begin to tighten with an oily film, disgustingly slimy to the touch.

The first urge for a decent housewife is to pour IT out immediately and wash the teapot before it squeaks. But our mission for today is to grow kombucha. There is no time for ceremonies. We give the embryo to grow stronger, gain strength. If the brew is even slightly sweet, the process will go faster.

In a month and a half, the former mold (and what, also a mushroom) will acquire a familiar form and dense consistency from earlier times. Numerous recommendations force us to dip it in apple cider vinegar before transplanting it, because our mushroom is a symbiosis of structures. I think that in this case it is easier to mix the sediment at the bottom of the bottle with apple cider or wine vinegar with the original tea so that the necessary medium is available.

I once had a kombucha appeared in an unusual way - on juice. The usual apple, from a tetrapak. Well, I forgot a glass with an unfinished one on the table, and I went on a business trip. It happens. She returned, horrified, but curiosity prevailed. I gently put it into clean water, then into sweet tea leaves. She covered the jar with gauze in the old fashioned way and waited.

I don't remember how much time has passed, but the mushroom began to increase in volume, occupying the entire area of ​​the jar. Over time, the tea solution began to brighten - a clear sign of the oxidative process that characterizes the transfer of tea to mushroom kvass, as we used to call it in the family.

The mushroom has grown in width and across the thickness to grow. We drank and drank his "pickle" until we got tired of fooling around with him, and gave a neighbor from the upper floor - after all, a mushroom is not a chair, it requires constant care and attention. But that's a completely different story.

There is one more way:)

You need: a thermos and rose hips (you can buy dried, sold in any pharmacy, it is inexpensive). Thermos - any, it is possible without a glass flask, made of food-grade metal, modern. Wash the thermos thoroughly and rinse with boiling water.

Rinse the rose hips with boiling water, put in a thermos, pour boiling water over (fruits, pcs. 20-30 per half liter of water). Close the thermos tightly with a stopper and a lid and do not open for 2 months.

After opening in 2 months we get a brand new chic plump Kombucha the size of a thermos. He is not yet ready to receive the drink. It is transparent and not very dense. We rinse it with cold boiled water, transfer it to a glass jar of the required size for further use, fill it with a cool solution of tea leaves with sugar. Further, the mushroom will grow in breadth along the diameter of the can, with proper care.

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