The drink with kombucha is beneficial for the whole organism

The drink with kombucha is beneficial for the whole organism
Kombucha mushroom has been used for medicinal purposes since the time of ancient China. It is a naturally carbonated probiotic drink with a sour-sweet taste with a low alcohol content. It is prepared on the basis of tea and so-called kombucha mushrooms. A fungus is an organism similar to a mucous gelatinous disc. It is a colony of live bacteria and yeast fungi with a symbiotic effect. White sugar can be used in the preparation of this elixir, although the use of organic honey is recommended. Organic honey in diluted form stimulates fermentation.
Kombucha mushroom drink can be bought ready-made in health food stores and herbal pharmacies, although homemade kombucha drink is a guarantee of quality and freshness. Occasional intake of kombucha in combination with a healthy lifestyle and a healthy diet improves the health of the stomach and the whole organism. It also enriches the intestinal micro-flora and suppresses bad fungi (eg candida). It strengthens digestion and speeds up metabolism and melting fat in the body. The drink detoxifies the liver from heavy metals and toxins that slow down the liver. Relieves stress that damages cells and causes degenerative changes because it has a strong antioxidant and immunostimulating effect. Some scientific and medical studies say that the drink helps control high cholesterol and blood sugar (which has a beneficial effect on the cardiovascular system).
It is rich in vitamin B, which has a positive effect on the brain and mental health of people. It raises energy and relieves fatigue. Hydrates and refreshes the body in a natural way. It has a mild carbonated taste.
Recipe for the drink: Put 4 small spoons of green or black tea in a bowl. Pour with one liter of boiling water. Let stand for ten minutes. Strain the tea. Pour the tea into a sterilized glass jar. Allow the tea to cool to room temperature. Then add ¾ cups of quality homemade honey. Stir with a wooden spoon. Add 150 g of kombucha drink with mushroom. Cover the dish with a cotton cloth or filter paper. Secure with an eraser. Let the drink stand at room temperature but away from sunlight. Do not shake the contents during fermentation. Do not move the jar. Try the drink after 5 days. Tokus should be sweet-sour and slightly carbonated. If the drink is too sweet, leave it to ferment for a while, but not for too long, because the drink becomes vinegar. Remove the mushroom from the jar when you estimate that the drink is ready. Be sure to use sterile disposable gloves. Place the mushroom on a clean plate but never a metal plate. Pour the drink into an empty and clean glass jar with dark glass and an airtight lid. For a more aromatic taste, ginger, turmeric, cinnamon, cloves, berries and other herbs can be added. The bottle should stand for another 3 days at room temperature. Strain the contents. The drink is ready for consumption. Keep the drink in the refrigerator. Shelf life is one month.
Store the mushroom (which you used to prepare the drink) in a clean glass container in which you poured one cup of the previously prepared drink and 3 cups of tea with honey. Cover the dish with a breathable cloth. Change the fluid every ten days. A new whitish layer will develop on the mushroom with each new preparation of the beverage kombucha. The oldest layer will get a dark color over time. This darkest part is best removed after several fermentation processes. If grayish, green or black mold appears on the tea mushroom and the liquid (in which the mushroom is kept) gets an unpleasant smell – throw everything away and get fresh ingredients.

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