What Is Kombucha And How Is It Useful

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What Is Kombucha And How Is It Useful
What Is Kombucha And How Is It Useful

Video: What Is Kombucha And How Is It Useful

Video: Is kombucha good for you? A dietitian explains the benefits | You Versus Food | Well+Good 2022, December

Japanese mushroom, kombucha, Japanese sponge, tea jellyfish, Fanga mushroom - these are different names for the same group of organisms, with which you can get a slightly carbonated drink with a pleasant sweet and sour taste. Kombucha infusion contains many biologically active substances, which makes it a healthy drink.

What is kombucha and how is it useful
What is kombucha and how is it useful

Kombucha is a symbiosis of acetic acid bacteria and yeasts, which form a thick layered film that floats on the surface of a liquid nutrient medium. The official name of the Japanese mushroom is "jellyfish". Its appearance resembles a jellyfish: the top of the kombucha is smooth, dense and slippery, and the bottom is hung with numerous threads. During fermentation, yeast converts sugar into alcohol and carbon dioxide, and bacteria, in turn, oxidize alcohol to acetic acid. Kombucha infusion is commonly referred to as kvass.

The homeland of the tea jellyfish is China. Kombucha was first mentioned in written sources around 250 BC. According to these sources, the mushroom was obtained by accident: it independently appeared on the surface of someone forgotten sweet tea. The Chinese tasted the drink and appreciated its pleasant refreshing taste. Later, the beneficial properties of kombucha were noticed, due to which they began to call it the elixir of health and longevity.

The Fang mushroom came to Europe and Russia only in the 20th century. Scientists became interested in the healing properties of medusomycete and conducted relevant studies. As a result, official science has confirmed the benefits of kombucha.

The beneficial substances contained in the infusion of kombucha

Tea kvass contains a variety of organic acids: acetic, oxalic, lactic, malic and citric. They maintain the acid-base balance in the human body and improve the digestion process. In addition, the mushroom infusion contains gluconic acid, which stimulates metabolism and increases muscle performance. Tea kvass is rich in vitamins, including vitamin B5, vitamin C, vitamin PP, as well as enzymes, tannin and caffeine. There is little alcohol in the finished drink - about the same as in regular kefir.

The healing properties of tea kvass

The use of infusion of kombucha normalizes the microflora of the stomach, improves the state of the nervous system, lowers cholesterol, strengthens the immune system, relieves hangover symptoms and causes a surge of vivacity. Outwardly, tea kvass is used to gargle with sore throat and tonsillitis, to treat burns, seborrhea and pustular skin rashes.

Cooking infusion of Japanese mushroom

Tea kvass is prepared in a large glass container. Most often, ordinary three-liter cans are used. To obtain 2.5 liters of mushroom infusion, you will need 2 liters of boiled water, 2-3 teaspoons of black or green tea and 4-6 tablespoons of sugar. First you need to prepare tea leaves, for this dry tea is poured with 250-300 ml of boiling water. Then sugar is dissolved in hot boiled water. After the infusion is infused, it must be filtered and added to the water with sugar. When the nutrient solution has cooled to room temperature, you can dip the kombucha into it.

It is best to put a jar of mushroom in partial shade, since direct sunlight is dangerous for it. In summer, tea kvass will be ready in 3-4 days, in winter - in 5-6 days. The drained infusion can be stored in the refrigerator for 3-4 months.

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