How to prepare Kombucha tea mushroom according to experts in this field. You don’t have to be a professional chef or chemist to make Kombucha. Enthusiastic home brewers say that the preparation in their own kitchen provides optimal quality and taste. Here is part of the process: You need to find baby sourdough. People usually search in their circle of friends or browse online sites to see where they can find Kombucha in their area.
1. Add baby sponge in sweetened black or green tea in a large glass jar, the tea should be completely chilled. The kombucha taste is best obtained when the tea is sweetened with refined sugar;
2. Add the liquid that comes with the baby sponge. If it does not come with at least 1/4 cup of liquid, replace it with distilled white vinegar. This will lower the pH and prevent any foreign forms or yeast from growing;
3. Cover with a sterile kitchen towel to allow air to circulate and protect the drink from insects. Store in a cool, dark place;
4. The mixture is fermented for 7 to 10 days, after which the formed sponge is removed. It is set aside for use for another tea or placed with some liquid in the refrigerator for further use. The drink is flavored. Other flavors can be added to it, such as fruit or ginger.
Interesting properties of Kombucha
Store for another two days before filling into bottles. Other infusion ideas include citrus, chili, mango, ginseng, lavender, elderberry and pomegranate. The kombucha stays in a cool place for another three days to develop the natural carbonation process. The drink is stored for 30 days. Side effects of Kombucha Kombucha itself is considered safe to drink, but there are a few important guidelines to keep in mind:
What to watch out for when eating a tea mushroom
• When brewed in a home brewery or home kitchen, there may be non-sterile conditions that can bring unhealthy bacteria into the drink;
• Drink in moderation. Metabolic acidosis can be a side effect of excessive drinking and alcohol use;
• The CDC warns that home brewers should not store Kombucha in materials containing toxic elements that have the potential to extract them;
• Pregnant or breastfeeding women should not drink Kombucha for the same reason that they are not recommended to eat moldy and ripe soft cheeses. This article is educational in nature. Consult a specialist before consumption. Before starting any culinary preparations of Kombucha, consult a person familiar with the technology and its specifics.