Tea mushroom

[Tea mushroom.]

Tea mushroom.

"Biography" of Kombucha
It is believed that the birthplace of kombucha is Ceylon. It was from there that he migrated to India, China and Japan. In these countries, it was used as a means to prolong life. After the Russo-Japanese War, Russian troops brought the kombucha home, from where it spread throughout Europe.
What does kombucha look like
Kombucha looks more like a jellyfish. From this and its official name jellyfish. It is also popularly called the Japanese mushroom, sea, Manchu, tea kvass, fango, kam-bu-ha, Japanese sponge or Japanese uterus. The fungus consists of microorganisms - acetic acid bacteria and yeasts. Insist on tea leaves and sugar. The fungus floats on the surface of the liquid, similar to a multilayer yellow film with processes that resemble the tentacles of a jellyfish.
Useful properties of kombucha
During the fermentation of acetic bacteria and various types of yeast that make up the fungus, ethyl alcohol is formed. Also, thanks to the mushroom, caffeine and various acids are present in the infusion: gluconic acid, lactic, oxalic, citric, phosphoric and acetic acid. As a result of fermentation, vitamins are also released, in particular vitamin C and D.
This is only a small part of what the kombucha infusion is saturated with. Thanks to this collection of nutrients, kombucha can solve some health problems. For example, he is able to cure diseases of the gastrointestinal tract, in particular constipation, hemorrhoids, gastritis. Also, taking an infusion of kombucha, you will get rid of hypotension, tonsillitis, dysentery, enterocolitis and scarlet fever. Kombucha acts as an antibiotic if you are sick with acute respiratory infections, angina, flu. He also treats diseases of the ear, throat, nose, eyes. For example, conjunctivitis. Infected wounds can also be treated with kombucha infusion. Surprisingly, the magic mushroom is able to cope with such a serious disease as tuberculosis. Although it does not cure him, the course of the disease is very well relieved.
Kombucha and magic
Not only is kombucha is considered a useful product, it is also credited with miraculous power. Most often, sorceresses use kombucha for such magical actions. They speak mushroom at the request of a person. But man himself is also able to belittle the miracle of the mushroom.
It is believed that if it is good to ask for a kombucha, it will fulfill any desire. To do this, every day turn to the mushroom, making a wish, at dawn and before bedtime. At the same time, pronounce the request aloud, but in a whisper so that no one except the mushroom will hear. This should be done for a week. Keep your contract strictly confidential.
Remember that the mushroom must be placed at the head of the bed, and make a wish, lovingly pressing the jar of mushroom to the chest.
There was such a recipe for "goldfish" thanks to the findings of experts in psychobacteriology. They think that bacteria are able to store information and carry it from person to person. In addition, if, for example, you decide to get rid of wrinkles, the bacteria will remember this and will produce substances that are necessary to solve this problem.
Kombucha recipe
Take a glass jar, fill it with warm water. One liter is 100 grams. sugar and two teaspoons of tea leaves. Pour the resulting solution into another jar with kombucha. You can not pour sugar directly on the mushroom, it can burn and die. Therefore, the liquid must be prepared separately. Instead of sugar, you can use honey or fructose.
It is not recommended to close the jar with a lid; it is better to use gauze, folding it in several layers. Keep the infusion jar at 25 degrees. Make sure that it is not exposed to sunlight.Insist the mushroom in summer for no more than four days, and in winter no more than a week. When the infusion is ready, it must be drained into a separate vessel, and instead of it, a new liquid for a new infusion should be added to the jar to the mushroom.
The mushroom must be taken care of. To do this, wash it twice a week with running cool water. When it grows up, you can separate one of the layers and grow a new mushroom from it.

I have these zoogleys growing for many, many years.
And how to belittle the mushroom? When it grows, we, of course, divide it - either we give it away, or we throw it away.
With a conspiracy - this is, of course, interesting. Maybe repeat it with leaven?
Eh, there is no holy inquisition on us!

I also read the version that zoogley grow well where there are health problems. That is, if zoogley is bred by a healthy person, then especially mushrooms will not grow ...

I have long wanted such a mushroom, but where can I get it?

I have long wanted such a mushroom, but where can I get it?

I just divided mine - and threw out most of it. If you wait, I can share in the future.

Well, I don’t know how anyone, but when I grew kombucha, the whole family got better from it by leaps and bounds ... Although, in fact, this is something like yeast ... Those who are inclined to be overweight should think carefully before starting mushroom cultivation

[Caprice]

Caprice,
You probably did not spare the sugar for the mushroom. In fact, they lose weight from him - he eats something extra in the body. I, instead of brewing black tea, often add green tea infusion or herbal infusion.
Like any living creature, the mushroom loves to be taken care of - fed on time, kept in a clean dish, away from direct sunlight.
If he is on the same table with sea rice - the last end - the spores of the fungus manage to settle in a jar of sea rice, and the rice dies - this creature, unlike the mushroom, is very quivering and capricious.

[Caprice]

Caprice,
You probably did not spare the sugar for the mushroom.

Not so much sugar is poured in. We are not too fond of sweet. But kombucha - it, like yeast, does not contribute to weight loss. From personal experience.

[Caprice]

Caprice, this is news. I always thought that on the contrary, they lose weight from him, because there is a mixture of acidic and yeast bacteria, so acid seems to be getting more. And on the other hand, they are yeast and yeast in Africa!
It is not allowed for gastritis with high acidity. I grow all three types of mushrooms - sea rice, tea and kefir, but I don't abuse them especially, so occasionally for a variety of drinks. But kefir works every day!

[yeast they are in Africa yeast!]

On the other hand yeast they are in Africa yeast!

Exactly!
I had this mushroom back in Kiev. Like any yeast, it feeds on sugar. And, like yeast, it produces all the same "waste products". And they get better from it by leaps and bounds. That's why we stopped growing it at home.
And tea leaves and other decoctions and the like are purely flavoring additives.

I grow all three types of mushrooms - sea rice, tea and kefir,

Kombucha - I know, my daughter grows it. There is also kefir in the house - it supplies us with kefir. But I hear about sea rice for the first time. And what is he for?

Exactly!
I had this mushroom back in Kiev. Like any yeast, it feeds on sugar. And, like yeast, it produces all the same "waste products". And they get better from it by leaps and bounds. That's why we stopped growing it at home.
And tea leaves and other decoctions and the like are purely flavoring additives.

If you think that I will ardently defend the point of view that people do not get better from kombucha, then no. Rummaging-eyes-breaking in the internet, citing authoritative research - no, I will not. Getting better means getting better. And I'm losing weight!

Kombucha - I know, my daughter grows it. There is also kefir in the house - it supplies us with kefir. But I hear about sea rice for the first time. And what is he for?

Sea rice is such transparent large pieces that are infused in water with sugar and dried fruits.
On the left there is a photo of a slide of incomprehensible transparency - this is what it is.
It tastes like kombucha infusion, but distantly. Delicious.
Ask around, for sure many breed it.
By the way, according to my observations, kombucha comes from sea rice. When rice stands for a long time at the top, a film appears - exactly like kombucha, only they insist in different ways. I insist on rice or raisins, or dried apricots. I tried it with the rest of the dried fruits, I didn't like it. The prunes stained it hopelessly dark.

[Zubastik]

Zubastik , Thank you. I followed the link and read it. Now I'm trying to connect what is written about sea rice in diabetes, with the fact that rice is insisted on water with SUGAR and dried fruits. To this I no longer expect an answer, but, like Lieutenant Rzhevsky, "so, to keep the conversation going."

I lived with sea rice for about 3 years. It developed perfectly - I even went to Anapa with it and gave it to me.
With diabetes, I don't know. It has been verified from personal experience that it removes kidney stones and helps well in diseases of the gastrointestinal. In any case, you should consult a doctor.

Your climate is probably conducive to prosperity.

Well, our climate is a separate song. I will only say that not everyone can easily withstand it. Especially the temperature drops in winter, and the exhausting heat in summer. But this is already offtopic, and does not apply to this topic. Rather, to the topic "Communication".

[Lydia]

Lydia, of course, if you have diabetes it is better not! It is better to consume this dose of carbohydrates from other, more tasty and healthy food. The only thing is, can sugar itself be taken for infusion not ordinary, but a sugar substitute for diabetics? I don't really understand them, but I saw all sorts of sorbitols on the shelf - is that it? For the mushroom, I think that's enough, it just needs a sweet environment, no matter what, but it's still not worth it. And dried fruits are not used, they are then thrown away. Rice itself feeds on them, but some of the substances, of course, go into water.
And in general, I do not trust such statements about "treatment for all diseases", of course everything is beautifully written there, but there is also a "buy" button! It's like a rumor about buckwheat has long been spread that it supposedly helps in the treatment of diabetes and everyone rushed to eat it. At the same time, doctors were shocked by the statements of patients.
Lydia, and health to you!

Girls (and, of course, boys)!
I navayla three themes about zoogley:
kombucha - here,
Tibetan kefir mushroom - https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8388.0
Indian (sea) rice - https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8387.0
This is what I mean about sea rice separately ...

Can sugar itself for infusion take not ordinary, but a sugar substitute for diabetics? I don't really understand them, but I saw all sorts of sorbitols on the shelf - is that it? I think that's enough for the mushroom, it just needs a sweet environment, no matter what

Well, no really :) The mushroom will not eat any chemistry. He only needs sugar.

[Caprice]

Capricewhy? Sugar is also a kind of chemistry. I have a book about kombucha, there are many options for its infusion, it can be written on honey and sugar substitutes. In the booklet of that one, it is very professionally described what a kombucha is, the chemical composition of the infusion is given according to the results of a study of some of our laboratory. The author writes that you can insist on green tea, honey mixed with sugar and much more. There is even an option on flour, I don't remember which one exactly - two types of flour are mixed in half and sugar is added.
By the way, I tried it on green tea - it turns out very decently, and according to research, it is better in green tea than in black. I tried different flavored tea - I didn’t like it, it’s better the classic black, black with bergamot and or just green Sencha varieties, the infusion is very bright.

there are many options for its infusion, it is possible to write on honey and sugar substitutes.

I have read many times that you cannot insist on honey.
As for the books, I have at least two or three in electronic form. I tried to attach them, but it didn't work. If someone knows how to attach a deja vu and an acrobat, I will gladly throw it off in a personal.

As for the books, I have at least two or three in electronic form. I tried to attach them, but it didn't work. If someone knows how to attach a deja vu and an acrobat, I will gladly throw it off in a personal.

Or maybe you will throw a reference? I would download them myself.

I have read many times that you cannot insist on honey.

My book says that you can, but you can't have a lot of honey, it is recommended to mix it 50/50 with sugar. They write that honey is sometimes extremely useful for the mushroom, it absorbs something from it.
I myself tried to add honey, though not much, since the cloudy color of the infusion confuses me. It worked great.
Who to believe is not clear

[Caprice]

Capricewhy? Sugar is also a kind of chemistry. I have a book about kombucha, there are many options for its infusion, it can be written on honey and sugar substitutes.

And since when did sugar become chemistry ??? From time immemorial it has been produced from sugar beets, cane, etc. Honey is also a natural product. Do not confuse with sweeteners. And to insist on substitutes for a mushroom is not sure that after that this mushroom does not mutate into a culture that is not acceptable to the human body. However, experiment, if you like, on your own health, but you should not recommend it to others. It has long been known that substitutes are harmful to the human body and should be used only when urgently needed, when it is not possible to use normal sugar. If you replace sugar for the mushroom, then it's better with natural fructose. It is, at least, safe for the body and suitable for diabetics.

My husband has been growing kombucha for many years. He says that if you brew green tea in it, the infusion turns out to be transparent and tasty.
He and I once brought sea rice, which, they write everywhere, in addition to everything, contributes to weight loss. I drank it for 1 month, as a result I gained 2 kg. The husband drank for 3 months and gained an extra 6 kilos. So much for losing weight. Moreover, we added very little sugar. When we stopped drinking his weight returned to normal.
Nothing of the kind was observed from kombucha.

[Caprice]

Expensive Caprice! I do not advise anyone - I am setting out my thoughts, which appeared from reading the book on zoogley. What to insist on is a personal matter. If you follow your logic, then the water must be checked for its chemical composition before insisting, you never know what reagent is suddenly not needed, after which the mushroom mutates into an incomprehensible poisonous culture. Do you know the water is unstable, especially for those who use tap water and filter it, and for those who order purchased bottles - who can check what kind of water there is? And I will not say anything about "natural sugar", as well as about "natural milk". You probably don't eat Chinese sugar in Israel, that's for sure.

[Caprice]

Expensive Caprice! I do not advise anyone - I am setting out my thoughts, which appeared from reading the book on zoogley. What to insist on is a personal matter. If you follow your logic, then the water must be checked for its chemical composition before insisting, you never know what reagent is suddenly not needed, after which the mushroom mutates into an incomprehensible poisonous culture. Do you know the water is unstable, especially for those who use tap water and filter it, and for those who order purchased bottles - who can check what kind of water there is? And I will not say anything about "natural sugar", as well as about "natural milk". You probably don't eat Chinese sugar in Israel, that's for sure.

Zubastik, do not take what is written in books as the truth in the highest instance. History shows that book authors are often wrong too.
As for sugar, I don't know where they buy sugar for sale to the Israelis, and what is added to their milk.Sugar is hardly produced in Israel. Regarding milk - every now and then we hear about some kind of lawsuits due to the fact that something is added to milk. So I yesterday filed a claim to the dairy because of the low-quality milk I bought in the super. They promised to compensate for the damage. And we, in the same way, extract water from taps, filter, or buy it in bottles.
But, in any case, a literate person knows that sugar is a natural product extracted from sugar beets or sugar cane.

[three]

History shows that book authors are often wrong too.

This is me as heads. specialist. DVT can confirm. Not only are they wrong, they also rewrite from others with errors! I can show so many mistakes in heating engineering! Moreover, the errors, in principle, are small ... well, it's just that the * and / signs in the formulas were mixed up, or the dimensions are wrong ... Do you know what results students get? Well, imagine in the cookbook instead of grams, you wrote kilograms? Okay, when is the result visual? And when for a person a gigacalorie and a kilocalorie sound the same, and the difference is ... a hundred thousand! And these errors have been rewritten for years !!!!!!! I count the voltage in heating networks by three methods (just in case) Uh, it hurts, I beg your pardon that I got out with my calories.

About honey infusion. I understood that honey itself is useful, but when it is transformed with a kombucha, something harmful is not obtained, or no one has understood what is being obtained there.
I can also draw an analogy with yoghurts. In the same place, you cannot ferment in a mixture with fresh fruits, because it can get something mutated. Maybe it's the same with honey.

[Caprice]

Caprice, so I am a completely illiterate person.
Sugar is understandably made from cane or sugar beet, but not Chinese! The fact is that my friend lives in China and is engaged in the supply of foodstuffs to Russia in huge quantities, including sugar, milk powder, which is then packaged and sold as non-Chinese. Here he then tells me the worst stories, visiting factories. In fact, if you had ever been to China in a large industrial non-tourist city, you would have greatly changed the attitude towards the purchased products. Everything is done there from chemistry or with a lot of it added. China is close to us here - the city directly borders on some areas - you go and their "huts" can be seen across the road. And when you look at how they all grow - it's so easy to feel sick. Even if that sugar was from beets, then beets were grown on such poisons, be healthy!
Hairpin, the fact that no one can be trusted is for sure. When yogurt multiplies with fresh fruit, putrefactive bacteria living in the fruit begin to multiply, and therefore cannot. It is necessary to process them with a high temperature to kill, then please - eat yogurt with fruit. Otherwise, you will not get an infusion of lactic acid bacteria, but a putrid one, what is the use of it? And nothing mutates there, it just does not multiply what is needed, because milk is too favorable an environment for rot: -X
When insisting on honey, nothing happens either (my opinion and the opinion of the author are in the book, I ask you not to listen to anyone), just a very cloudy solution is obtained on honey - one, the infusion is fixed longer than on sugar - two and, most importantly, honey has its own disinfectants that begin to act simultaneously with jellyfish - a unique antibiotic produced by the fungus. It turns out that he disinfects himself and is additionally disinfected with honey, which makes him not entirely comfortable and he strengthens the infusion longer. That's all. In my book, I repeat once again, the mushroom is painted from a chemical point of view, which was studied by some scientific institute (it indicates which one) in our country with the aim of studying the infusion of the mushroom and its use in medicine. Scientists were especially interested in jellyfish, since it is a unique natural antibiotic.The composition of the mushroom itself and its infusion was described in detail, how many vitamins, how many acids and which ones, etc. in different versions of infusion (an example of black tea and green tea was given in detail). The main idea is that the fungus, thanks to its antibiotic, disinfects the environment it enters into, makes it comfortable for its living and synthesizes a bunch of useful substances.
I ask you not to recklessly believe in my words, suddenly the book was really written by a half-witted person in order to make money and there were no scientists and all this is nonsense (although the text constantly contains links to other works). But I believe and "mock" my mushrooms as much as I can, which I just did not insist on.

By the way, I remembered another interesting thing. It says that mushroom samples were taken for research from different regions, including from other countries. When researching chem. The composition of the fungi found that the compositions differ, and significantly, depending on the territory.

Well, I will also add - the result of the whole book is the most favorable solution for the mushroom - fresh green tea infusion (how many grams of tea I don’t remember) and 100 gr. sugar per liter. The infusion of tea should be very weak, with a strong mushroom slows down its activity. So much sugar for me personally is very much, I put 5 tbsp per liter. l. from the bread machine. The mushroom does not like bright light - the best place in the kitchen is an open cabinet. The optimum temperature is 25 *. According to my personal observations, the mushroom feels better in raw water, but of course I boil water for drinking. You can not pour sugar on it, come into contact with iron, but this is not as critical as for a kefir mushroom. When I throw it for a month and the fungus becomes bad, for several days I reanimate it, fill it with raw water and more sugar. As I can see that he has come to his senses - I fill it with boiled water.

[Caprice]

Caprice, so I am a completely illiterate person.
Sugar is understandably made from cane or sugar beet, but not Chinese!

Zubastik, I repeat: I do not know where the sugar is brought to Israel. They pack it up on the spot, but they make it ... By the way, have you ever seen how, for example, sugar beets are grown in Ukraine? And I saw. Do not believe it! It grows in the ground! And it is watered with all sorts of herbicides. And, nevertheless, sugar is nevertheless produced from it. So, don't be loaded with China: today everything in the whole world is Chinese.

[Zubastik]

Zubastik
And how much honey should you put in 1 liter according to that wrong book? It's very interesting about jellyfish!

P.S. I read, like, three books about kombucha, but it was not there ...

[Hairpin]

Hairpin, the booklet is not at hand and it is difficult for me to get it. As soon as I get there, I will definitely write on this topic, so I don't remember.
I only remember that the author said about honey that if you want with honey, then ideally do 50/50 with sugar, so the benefits of honey are obtained and there is no load on the mushroom. In general, it is better to do according to taste - after all, their ideal proportion of sugar was not calculated for a person, but for a mushroom, so that it grows quickly and well. So take it as sweet as you like and mix this sweetness of honey and sugar 50/50

[Medicinal properties of kombucha.]

Medicinal properties of kombucha.
It is necessary to mention one of the most important properties of kombucha infusion - its natural antibacterial effect. The natural antibiotic it produces is called jellyfish (from the scientific name of the fungus itself - jellyfish).
Experiments have been conducted to treat dysentery with jellyfish. It turned out that the effectiveness of kombucha infusion is not inferior to the antibiotics traditionally used in the treatment of this disease. Subsequently, the effect of the infusion of kombucha was tested on patients with stomatitis, tonsillitis, tonsillitis, enterocolitis, scarlet fever, diphtheria, conjunctivitis, etc. Experiments have confirmed the ability of jellyfish to accelerate the healing of trophic ulcers and long-term non-healing purulent wounds.The natural antibiotic jellyfish in combination with an acidic environment, as well as enzymes and vitamins, quickly and deeply destroys the cellular structure of pathogens, they do not have time to restore them to develop resistance to this antibiotic. Infusion of kombucha has a wide spectrum of action, that is, it destroys various types of microbes.
It can be used without harm to the body in the inflammatory processes of the conjunctivitis of the eyes. The medicinal properties of the infusion were also tested in surgical practice: all kinds of small purulent wounds on the fingers and toes respond well to treatment with tea mushroom infusion.
Infusion of kombucha and preparations obtained from it also have a beneficial effect in atherosclerosis, acute tonsillitis, chronic enterocolitis, acute dysentery, with toxic dyspepsia in children, ulcerative stomatitis.
In the intestine, the infusion of kombucha reduces the number of Escherichia coli, suppressing them, while it does not affect lactic acid and acidophilus bacteria, and also stimulates the protective functions of the body.
The infusion destroys putrefactive bacteria and other harmful intestinal inhabitants. Within a few days after the systematic intake of the infusion, the bloating of the intestines and the unpleasant odor of the stool disappear. This indicates that the formation of poisons in the intestines is reduced and healthy intestinal flora is restored. The consumption of the infusion reduces the feeling of hunger.

I found it in the internet about jellyfish. I remembered that scientists found fault with this jellyfish and actively studied it, since it is the only natural antibiotic to which pathogens cannot quickly develop immunity and adapt, unlike synthetic antibiotics. Since then, it seems, they began to make drugs based on this jellyfish. Read on the internet, there should be infa.

It is not at all necessary to look for a kind person to share the shoot of a kombucha. It can be grown right at home. If you are interested, I will tell you how.

Does anybody want

So I'm not the only one.
I warn you right away - there are several ways. I offer the simplest and most affordable.
If it is possible to "get" natural apple cider vinegar - then everything is simple. If not, we will prepare the vinegar ourselves (I have five technologies in stock).
So, we take a can (I take a liter). Mine is good, but no chemicals. Pour boiling water over. Let it cool down.
We measure out natural apple cider vinegar. Shake it well before that, the technology provides for a sediment, if there is - even better. We need a glass or a little more - it doesn't matter. The main thing is that the volume of the can allows you to add the same amount of sweet tea and there is still at least a third of space left.
We brew tea with boiling water as usual, add sugar, stir well, let it cool to room temperature.
Mix with vinegar, cover with gauze. I cover the top with a plastic lid with a cut out center. We put it in a dark place. I put it in a kitchen cabinet that I rarely open. In two weeks it will be possible to see what is happening there. The process itself usually takes from two weeks to two months. I already transplanted mine in three weeks.
A thin and completely transparent film forms on the surface. We will hold it like this until it thickens to 1 - 1.5 mm. Then, carefully, so as not to break, rinse (right in the jar) and transplant it into a 3-liter jar with sweet tea. First, we will pour in a liter and a half and drain only half, adding new sweet tea. In two weeks he will get stronger and will be big, healthy and beautiful.

Hairpin, so in the same place Leka writes a recipe from the book "Healing Apple Cider Vinegar" by A. Semenov. Yeast free. Here is the THAT!

Vicky!
I have a book at home about apple cider vinegar. It seems ... I understood from the book ... that Lekin's option is not the best ...
In short, I think I need to do apple cider vinegar again ...

[Hairpin]

Hairpin, here HERE there is a recipe for making apple cider vinegar from bbbbekema.In this thread, you can continue to discuss the preparation of apple cider vinegar.

My mushroom got sick. Mold appeared on top after unsuccessful separation and washing. How to cure it?

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Dear owners of kombucha, maybe someone knows if the mushroom can hold out for 10-12 hours without access to air and without liquid? We'll have to check the mushroom in the luggage of the plane. For the whole summer we are leaving for Russia, and there is no one to leave the mushroom with, and I don’t want to part with it.

I think that in the luggage, he will simply freeze.

maybe someone knows if a mushroom can hold out for 10-12 hours without access to air and without liquid?

It will be difficult for him for 12 hours without liquid, and may die without water and air.
Put it in a plastic container larger than itself, fill it with clean boiled water, or weak green tea (without sugar).
Close the lid tightly. Take a container such that the mushroom is freely placed in it, covered with liquid, and there is enough room for air.

Have a good flight

[Wildebeest,]

Wildebeest, I would love to take the mushroom into my carry-on baggage, but I'm afraid they won't let us into the plane with him. Turkish customs officials cannot explain to me what kind of animal it is; and with liquid now strictly.
Admin, Thank you

[Erhan]

Erhan
It's just that the air temperature in the luggage compartment may be below zero.

[Wildebeest]

Wildebeest, if the temperature there was below zero, then all the things in the luggage would freeze. I flew quite a lot and my luggage was slightly cool upon receipt. Even the olive oil thickened in the refrigerator remained intact.
But just in case, I asked for it on Google. The result is 12-18g. depending on the type of aircraft.