Kombuhtscha do you pronounce it, it is written Kombucha, a drink from the Kombucha fungus that looks like a big fat pancakes. Countless legends surround this drink to be "no doubt" of Asian origin. Whether it should have been, however, already used in China over 2,000 years ago, no one really knows. There is also the suggestion that the drink comes from Eastern Europe, and not nearly as old.But what is the mysterious Kombucha? Described quite simply, one could say: It's a slightly alcoholic fermented drink is similar to cider, which is mixed with green, black or herbal tea. The sweetened tea is fermented by the bacteria, and yeasts existing Kombucha. The fermentation process is complete, the product consists of gluconic acid, acetic acid and alcohol.
Especially the green tea is said to have a variety of positive characteristics. Older people mostly prefer ginseng tea to increase their vitality. However, Kombucha should not have significantly better properties. Naturopaths recommend it for detoxification and purification of the body - it should also strengthen the immune system. The color of the tea can range from light gray to pink to dark brown vary, depending on the type of tea.
Kombucha can also establish itself, then its effect will be even more effective, because in industrial production as important microorganisms are killed and left only the drink itself remains
For the production of 1/2 liter of Kombucha: Kombucha 1, 3 tablespoons sugar, 1/2 tablespoons black tea, 1 tablespoon of tea to taste and some black tea, a fermentation vessel (about 1 liter), 1 dishcloth, 1 closure clamp , a sieve, a funnel and a bottle with screw cap. Ideally, you can add 1/8 liter of finished Kombucha as an accelerator, but this is not absolutely necessary.
Preparation: Boil water, tea into the water. 15 minutes draw, pour through a sieve or tea bags, remove it completely dissolve sugar. The whole thing at about 25 degrees, let cool and pour into the fermentation vessel, add the Kombucha culture. A new Kombucha is formed later on the surface. Fermentation vessel covered with a towel. Now attach the cloth with a rubber ring. And scrupulously pay close attention to the fact that it is completely sealed around it. The whole place now a quiet, warm place at about 25 degrees.
To get the perfect drink, the temperature should not drop at night. The cooler the fermentation temperature, the faster mold spores begin their campaign of destruction. When a fungus bulges abnormally upward, then pierce through the bubble and dive under the mushroom, otherwise it dries out and loses its effect. Have you noticed all this, is about seven to ten days' rest. If you move the vessel to rise and no bubbles, the drink is finally done - sweet, sour and pleasantly refreshing.
With the Kombucha beverage can also prepare excellent long drinks or cocktails. For example, take some ice cubes from the freezer, give a few drops Angustura (bark of a South American tree) and to taste rum, brandy or gin. It is even claimed that Sauerbraten is really good to have it lodges in pure kombucha.
Then you see the Kombucha culture (perhaps also a new fungus arose almost transparent) carefully with the cleanest hands and place it on a clean glass or porcelain. Now you can fill the finished drink through a sieve or a filter paper in the bottle. The best preserved it in the refrigerator.
Definitely keep ten percent of the drink back, because that is your new approach. The Kombucha culture - and the new - just wash off with lukewarm water. The yeast that has settled to the bottom during fermentation can, in the container and rinse every four weeks. Now the whole thing can start again.
Another important note: If themselves are unwanted, harmful micro-organisms, you may have an unhealthy product. So make sure that in unusual color or smell mold, or even the Kombuchaherstellung failed - then you should dispose of the whole thing at once. When fermentation process essential to cleanliness and hygiene.
By the way: The Kombucha culture can relate to well-stocked organic shops, in Asialaden or over the Internet. He has arrived for you, you basically need only your choice of tea and sugar.
A Note for diabetics: Kombucha contain more or less sugar. Therefore, diabetics should pay attention to the consumption of sugar. Purchased Kombuchagetränke may not be referred to as "soft drinks". The high content of easily absorbable sugar for diabetics is just one possible unfavorable drink and therefore not recommended as a regular thirst quencher.
So if one wants to make a completely unusual drink, the friends and family can order in a special way to surprise and honestly say: "To your health!"










