Kombucha drink

[nut]

I haven't frozen or dried yet, but I think I'll try to grow the fungus again from scratch. Maybe lucky again. Then I will not give it to anyone, I myself will groom and cherish it.

Added on Monday 06 Feb 2017 8:01 PM

I look at the photos of mushrooms, I notice that my mushroom has never had such a beard as that of a handsome Rominy (Tatiana's) man, I still cannot understand why. Apparently that's why I have it either still sweet, or already sour without gas. But why, I never seem to tear off, I do not cut the lower part, but this still does not exist.

Added on Monday 06 Feb 2017 09:23 PM

nut, Irina, would you like to know how your grown fungus is doing? How does it grow, what kind of drink does it take and how long does it take?

Accidentally went into the topic and read it
Now I also want a tea drink. But I understand that you will have to drink it almost every day, but you only want to. Therefore, I went to look for all the escape routes when the mushroom cools or dries up ... And, after a while, we start to miss the drink or just wait for the hot season.
In fact, they write about the restoration of a dry mushroom:

If the drink is tired, there is no strength, the ability to maintain the vital activity of the culture, it can be dried so that in the future it can be put back into the solution at any moment. The tea jellyfish should be transferred to a dry plate and turned over every day to keep the body from growing moldy. It is important to store it in a place that is cool enough, free of dust and insects. Gradually, the mushroom will dry out and become a thin plate that can be stored in the refrigerator or any similar cool, clean place. At any time, the "sleeping" culture can be taken out, placed in a solution of sweet tea. The mushroom will come to life and start working within a week.

A source: 🔗
© lechim-

It should be convenient

And I watched this video with horror

Now I also want a tea drink. But I understand that you will have to drink it almost every day, but you only want to.

Irin, you can grow a small mushroom in a liter jar in the summer when you make vinegar. And, accordingly, there will be much less drink, you will drink when you want, and add the rest to water for watering flowers and seedlings (in spring).

And I have a piece of mushroom in a bottle in a liquid, in a zero chamber. It has been lying for several years! Looks great!
I want to start reviving him, spring is coming soon

Kombucha seekers are starting to become active in our country. Search announcements appear. I've been preparing two mushrooms for recoil.

[Nut]

I read the topic and wanted to drink this drink I remember, once upon a time we had it for a short time. I plan to wait for the waxing moon in ten days and try to grow it.

I have another experiment maturing - in a thermos on a rosehip, so I want to look there, but I don't need to open it for 2 months

Nut, You never wrote, did you manage to grow this mushroom from rose hips?

Girls, who made okroshka on it?

I am also interested in mushroom okroshka, it seems to me that it should be delicious ...

Mushroom okroshka? I doubt very much that it will be tasty. Try it on apple cider vinegar, if you like it, then you can also on the mushroom. The mushroom taste and smell is the taste and smell of apple cider vinegar diluted with water and sweetened.
Personally, I don’t love him ... And his husband laps in liters, he likes it.

My kombucha has been in the kitchen in a three-liter jar for over a year now. The liquid is gone. He grew 10 centimeters. No mold, not dry. I look at it and once a week I think - how can I get it out of the can, separate it, and start insisting again? I'll look, think, and move the bank aside))

Please tell me! Six days ago I put the mushroom, now the infusion has foamed and it seems like mold has appeared so it should be?

Look in the first post all the stages of mushroom care, in pictures

Look in the first post all the stages of mushroom care, in pictures

I read the first post. I'm not asking about how to care for the mushroom, I don't have it yet, I'm trying to grow it from scratch. And I'm wondering if it's normal that the mold appeared in the infusion, wait another month +/-, or you can pour it out.

You need to see the photo - and so ... guess
Sometimes a film on the surface of the fungus is mistaken for mold.

And climb higher posts, they wrote a lot about how they themselves grew the mushroom, and there are pictures

You need to see the photo - and so ... guess

Here, the first jar is mine, 5 days, on the surface there is something like yeast dough, a little foam



And this is a friend's can, he also put a mushroom, two days later than me

on page 22 look

on page 22 look

\Hello! I have had Kombucha for several years. There is little sense from it, but there is enough fuss. Those for whom sugar is harmful should not drink the mushroom infusion. I had a kefir mushroom, and a rice mushroom from our city water, they disappeared, and the kefir mushroom died from milk, which is all on antibiotics ...

And for me there is no fuss with kombucha. Well, how long does it take to boil water in the evening, and in the morning to brew tea and stir the sugar. And this is only once a week. And drinking it, especially in summer, is a pleasure. And the milk mushroom, I agree, is rather tricky to hold, you need to do it every day.

Exactly three weeks have passed, there is no mushroom there yet

I just saw that the Temka about the fungus came to life, I report - in the thermos on the rose hips, not a damn thing grew, and at the end of summer, in my opinion, I dried 2 normal mushrooms - no one began to drink it anymore.

I revived the frozen one. The first infusion stood for a long time, and now I leave a gram that even then it ferments perfectly. Better than before. Haven't drank for six months. I missed him very much. So you can freeze and do not be afraid

[Irina]

Irina, I read so much about the mushroom, so something did not grow out of any of the rose hips
Natalia, interesting means you can not only dry, but also freeze, great

And I look after myself a beautiful lemonade with a faucet, under a mushroom, I want it to live in a beautiful container if it doesn’t grow with me, I will order it through an Internet store, I came across recently, it is sent in dried form.

And I look after myself a beautiful lemonade with a tap, under a mushroom, I want it to live in a beautiful container

That's what the mushroom doesn't need, it's beautiful containers, especially with taps! At the bottom of the container, mushroom mushrooms are just dull and kakushata accumulate! (n) It will hardly be pleasant to drink it! They drink the upper infusion from the mushroom, and everything below is usually poured out when washing the mushroom and the container.

I started the experiment with drying the mushroom. 3.04, set it to dry. It has already dried up, but was 1 cm thick

I dry on a windowsill on a plate covered with a newspaper, the newspaper absorbs excess moisture, the faster the mushroom dries.

Virgin, why did you start tormenting the mushroom with drying and freezing? Curious zhezh

I had a mushroom in the jar for six months. She did not feed or soap. Increased. Then I washed it, separated it and the process started.
Now it's been three months. There is no need. Occasionally I give him a spoonful of sugar directly into the jar. Lives.

A delicious mushroom is obtained with green tea. Ordinary, inexpensive. Who can use green tea, try it. The taste is very pleasant

fed and did not wash.

No, if for a long time there is an unfed-unspoiled one, it starts to darken from above, and even though I don't drink it in winter, I still take care of it, just put less sugar ...
By the way, many times I grew a mushroom from liquid, without the mushroom itself .... it was necessary to grow it to a certain size of the jar.

I dried the mushroom, set it to reanimate, until there was no result, at the dacha the mushroom stayed overwintering in the jar, stood for a good six months, divided, now I also left one pancake for a month unattended, but at home the mold started up, and I'm not sure what will come out of the dry

And after freezing, the mushroom began to work better for me. That tea was only ready in a week, and now in three days

grew a mushroom from liquid, without the mushroom itself

I'm going to reanimate Summer soon, I need to start a second one.I will pour the liquids into a jar and a new mushroom will grow.

So I also thought about improving the mushroom. Perhaps it will start working faster. And then I get it just a week later, a little carbonated. And I want it earlier.

I also thought about improving the mushroom

Yes, why improve it?
If you take care of him regularly, feed him correctly and constantly ... as in the first post it is written ... he will trample, so he will trample in breadth and in depth You get tired of disassembling it and distributing it to everyone in a row
Proven by our own experience

I'm going to reanimate

Yes, why improve it?
If you take care of him regularly, feed him correctly and constantly ... as in the first post it is written ... he will trample, so he will trample in breadth and in depth You get tired of disassembling it and distributing it to everyone in a row
Proven by our own experience

Tanya, I don't agree. I did just that, but my tea leaves under the mushroom turned sour - it worked badly anyway. And now it's okay. And it grows by leaps and bounds. The difference is very noticeable

[Natalia]

my tea leaves under the mushroom sour

Natalia, but how is this possible? Are you sure you have kombucha?

: lol: do you mean that you defrosted and turned from non-tea into a teahouse? Yes, exactly

And after freezing, the mushroom began to work better for me. That tea was only ready in a week, and now in three days

Something I doubt that freezing affects the speed of preparation of the drink, maybe it's just that the temperature has become higher now, so it turns out faster?

And I poured out my infusion, after more than a month there was no hint of a mushroom in the bank. I ordered it in the online store, and it will arrive in three or four days. At first I wanted to put another infusion, but already adding apple cider vinegar there, but yesterday I read a lot about these mushrooms, and so, they write that kombucha and the one that grows from vinegar are completely different mushrooms, vinegar is not that good, what is in kombucha, vinegar mushroom is not zooglea.

I poured the infusion, after more than a month there was no hint of a mushroom in the jar Ordered in the online store, after three or four days

It's strange, I already have a thin film in a week, maybe you don't have a tea house at all ...

maybe yours is not a tea house at all ...

I didn't have a mushroom at all, I was trying to grow it from scratch.

[Margitte]

Margitte, but then I did not understand correctly, I grew it from a mixed infusion and tea ...

Something I doubt that freezing affects the speed of preparation of the drink

Not at the speed of the drink. And on the general condition of the mushroom, which had a beneficial effect on the preparation of the drink.
By the way, kefir mushroom is also treated with freezing, and after freezing it works better.
I do not urge anyone to follow an example and believe it or not. But if anyone has the same problem, then it's worth a try

My fungus, which I am drying, has become like a pancake. Thin, translucent.

Now I'll put it in the ziplock bag and put it in the drawer. Let it lie until it is needed. Let's see how long he can lie like that.

[Nyuschka-i]

Nyuschka-i, I will also dry one just in case, as it grows up and it will be possible to divide it.

So, I received a kombucha at the post office, ordered in an internet store.



There were two small mushrooms in the bottle, I thought there would only be one)) I put them in a liter jar and poured tea with sugar, as indicated in the starting post of this topic)) Five days later, one fungus went up, the other was still at the bottom, I tried , the drink turned out to be ready, very tasty and vigorous, it turned out, I poured it into a bottle, added frozen black currant and put it on secondary fermentation, it will stand for three or four days at room temperature and it’s ready, you can drink it, keep the drink further in the refrigerator.



I also want to make it with mango and ginger next time. And I made a new solution on green tea, I'll see how it tastes better on black or green tea.
And also, it seems, vegetables are fermented with a drink of kombucha, I saw foreign bloggers on Instagram, I also want to try it, on cherry tomatoes, probably ...

[Margitte]

Margitte, sorry, but what is the secondary fermentation for? Congratulations on your new pets, if I may call it that.

[Nyuschka-i]

Nyuschka-i, Thank you
In order to get a drink with different flavors, you can use both fresh and frozen berries and fruits, as well as juice. And such a drink turns out to be very carbonated, when you open the bottle, the foam will trample, so be careful
Who cares - watch the video, everything is detailed there))

After watching the video, I decided to revive my pancake mushroom dried last summer, I have 2 copies of them. I spread 1 liter of water and put in a pancake - the water immediately became almost black, we are waiting for the result

[1. Preparation of a Kombucha drink in Russian.]

I found an interesting article "What is the difference between Russian-style kombucha and American-style kombucha".

1. Preparation of a Kombucha drink in Russian.

1) The Russians grow Kombucha in a 3-liter jar.
2) Infusion of kombucha in Russian is recommended to be used 2-3 days after its infusion in summer, and after 5-6 days - in winter.
3) It is recommended to drink 1 - 1.5 glasses before or after meals.

This is how we drank it as a child at my grandmother's. The drink was very sweet and carbonated, they drank it with pleasure and in 1-2 days they drank a 3-liter can.

At the same time, kombucha was not considered a medicine.

Now I understand that not all the sugar from the drink was converted to lactic acid. Now I don't need to add sugar to my body.

Do you need sugar? I don't think I need it. Then we need to prepare an American-style kombucha drink.

2. Preparing an American-style kombucha drink.

1) The Americans investigated the content of probiotic bacteria in the solution of kombucha and found that the maximum amount is contained in the solution after 7 to 10 days of its cultivation.
2) The drink turns out to be very sour.
3) It is filtered and poured into another jar, placed in a refrigerator.
4) The body of the kombucha is not washed, moreover, part of the solution is left for the next fermentation.
5) For a family of 3-4 people, do not use a 3 liter can, as the drink is very concentrated.

There is no sugar in such a drink.
They use it not in a glass, but add a little to a glass of water to acidify it and add probiotic bacteria (with a layer of 1 - 2 cm)

How else can you use American Kombucha drink

Americans use kombucha infusion (concentrated) for a variety of purposes:

1. For the preparation of natural sourdough for baking gluten-free and yeast-free bread.
2. For marinating meat and poultry.
3. For adding to sauces instead of vinegar
4. For fermenting various vegetables.

American Kombucha

Yeah, but we only drank sweet ... Don't be funny ...

In villages, bread was baked on it, used instead of kvass for okroshka in summer. They just didn't drink it. It was added to the soup to make it sour.
And they applied to the toenails to soften them before trimming. I already forgot ... We did a lot with the mushroom

But how can a poor man live without sugar, he eats it?
And then it seems that he (the mushroom) processes this sugar, and he (sugar) already gets to us in a slightly different form, or am I mistaken?

[Margitte]

"What is the difference between Russian-style kombucha and American-style kombucha".

Thanks for the article. Margitte,
means that I used my mushroom more often in American - until he uses up all the sugar he put in, and we didn't drink a lot of it - while it is still sweetish, mostly - yes, I used it as an acid-containing product

I have not kept a mushroom for 10 years, but it would be necessary to renew it - yes, I instinctively used the mushroom as a producer of acid, so it will be necessary to resume and continue this process

and the mushroom eats sugar in any way - it does not live without sugar, the end product of its vital activity is different = sweeter or sour

🔗

[Trishka]

But how can a poor man live without sugar, he eats it?
And then it seems that he (the mushroom) processes this sugar, and he (sugar) already gets to us in a slightly different form, or am I mistaken?

Trishka, that's right)) in the article it is not written that sugar should not be added, it says that sugar needs more time to process, and not 2-3 days, many people drink it without waiting for the desired condition
Irsha, not at all

It turns out that there is also kombucha and you can insist on coffee, I want to try

and on coffee

and on green tea)))

Girls, I'm for advice. For a long time I have not had a kombucha, and there was no such situation. Today I was carrying a kombucha in a jar from a friend and dropped a bag with a jar on the site, well, it happened (I wanted to check my mail and ...). Of course everything flowed out, the mushroom was slightly cut from above. I washed it, put it in a clean jar, poured tea with sugar, and the mushroom lies below. And what will happen now, he got sick or what? What to do, wait? It is about 2-3 cm high.