You're probably wondering: What is a mushroom doing in my drink? In fact, the Kombucha tea mushroom is a lichen, theirs diverse health effects has been known for almost 2000 years. In this article, you will find out how you can benefit from these healthy benefits yourself at home. In addition to all sorts of interesting facts about the tea mushroom, we also want to tell you how you can make one yourself Kombucha mushroom at homein the fermentation vesselbreed can.
Kombucha tea mushroom The basics at a glance!k!
Kombucha (pronounced: Kom-buh-tscha) is a fermented drink made from tea in a fermentation vessel. Probiotic bacteria and yeasts are used, the so-called Kombucha mushroom (SCOBY =SYMBIOTIC CULTURE OF BACTERIA AND YEASTS / Association of bacteria and yeast) form. The kombucha mushroom gives the kombucha its positive properties: It ensures that the tea is poured in probiotic fermentation drink will.
What to do with a kombucha mushroom The kombucha mushroom can be kept for years if it is well cared for and you can always use it to make a fermented kombucha tea drink with itne healthy alternative to water and other soft drinks to enjoy. A real elixir of life!
What is the Kombucha tea mushroom made of?
In the botanical sense, the scoby is a lichen made of a whitish-beige substance that consists of yeast and bacteria. Hence it is sometimes mistakenly called from yeast. This substance is held together by cellulose. the Yeasts and bacteria exist in a community and are mutually beneficial . The yeasts produce alcohol, which in turn feeds strains of bacteria, which then produce valuable organic acids from alcohol and oxygen.
Kombucha mushrooms are round like a pancake in most cases and their consistency is a bit slimy. Its surface can be smooth, but it can also be very uneven. During the fermentation process holes or small bulges can appear in the scoby - this is completely normal!! Depending on the amount of liquid, the Kombucha tea mushroom is more or less glassy in its composition.
The following ingredients are found in different amounts in kombucha:
- Types of bacteria
- Acetic acid bacteria
- Yeast strains
- Vitamins such as folic acid, vitamins B1, B2, B3, B6, B12, C, D, E, K
- Minerals and trace elements such as iron, magnesium, calcium, copper, zinc
- healthy acids such as lactic acid, acetic acid, citric acid, natural carbonic acid
- 14 different amino acids
- secondary plant substances, such as polyphenols and isoflavonoids, which have an antioxidant effect
- Alcohol (between 0.1 and 0.4 g, which roughly corresponds to the amount of orange juice or non-alcoholic beer))
- Caffeine or teeine (if using black or green tea)
Behind the scenes: How does the Scoby mushroom work?
Nutrients and ingredients
The Kombucha mushroom initially spreads over the surface of the so-called nutrient solution. The yeast feed on the sugar that is used to make kombucha. They turn it into carbonic acid and alcohol. The bacteria in turn form various acids from the alcohol and the ingredients of the tea, e.g. acetic acid and lactic acid, which is why the sour taste. The acid ensures that no germs settle.
The scoby grows and thrives
Scobys wants to get as much oxygen as possible. This will make the one underneath Tea mushroom culture thickens or a new scoby forms . The scoby always forms new, tightly packed layers and thus becomes thicker and thicker. In some cases the scoby will sink to the bottom of the fermenter. A new kombucha mushroom will then form on the surface and the scoby at the bottom of the jar will stop growing. The preparation in the fermentation vessel can be easily stored with a cover sheet.
The healthy end result of Kombucha mushroom tea!!
Simply put: Kombucha is a fermented tea drink . With the Support of a Kombucha culture, various sweetened tea types, e.g. green tea, black tea, are fermented in a fermentation vessel.
The mushroom tea offers a delicious, naturally carbonated, sweet and sour alternative to lemonades or other soft drinks. Without any unnecessary sugar or artificial additives. During fermentation, various vitamins and organic acids and many other important nutrients can be produced.
Possible effects of kombucha
Without making a promise of healing, kombucha is said to be able to help with the ailments listed below:
- a headache
- Acne and eczema
- high blood pressure
Let the kombucha mushroom sprout: grow the kombucha culture yourself
In order to create your own Kombucha culture, you need an unpasteurized "raw" Kombucha as the most important ingredient for growth. This also serves as a starter fluid. Because without the many still living microorganisms, it will be difficult to grow your own kombucha mushroom . Similar to milk kefir and water kefir and the kefir crystals, Kombucha needs the scobys for fermentation.
You can either buy kombucha starter sets online or you know someone who makes kombucha himself and gives you a scoby.
With a few ingredients , the best of all from organic farming should come from you can do it safely at home your ownKombucha mushroom (Kombucha culture). With water, tea (green tea or black tea), sugar and a starter kit (mushroom with liquid) or alternatively without mushrooms with unpasteurized kombucha (e.g. Raw Original from KOMBUCHERY LINK ) the Kombucha mushroom arises depending on the conditions between 7 to 21 days .
Once upon a time there was a brief history of the tea mushrooms
Where does the Kombucha culture come from??
The western world is still a little strange with the kombucha tea, but in other parts of the world the drink with the name that takes getting used to and its diverse effects has long been no secret. There is agreement that Kombucha has its origins in East Asia, Japan or China .
A Chinese legend
Among other legends, it says that Kombucha came into being around 247-221 BC. BC the emperor Qin Shi Huangdi put in the head To attain immortality and commissioned an alchemist to brew a drink that would give him eternal life. The alchemist gave him kombucha . A few years after he got used to kombucha, he switched to pills and passed away. Well, if he'd stayed with Kombucha..
Kombucha, the name
Kombucha could be from a Japanese algae tea " Kombu "- algae +" Cha "- tea =" Kombucha " be derived. A small mistake could have crept in for centuries and the tea today has little in common with our present-day kombucha.
Remaining Kombucha Mushroom 4 alternative usage ideasn
Not just as healthy drink you can use your Scoby. Also for your beauty t only the best and some Inspirations for excitingRecipes with Kombucha cultures that you no longer want to use for tea can be found here.
1. Refreshing recipes for the summer: Sweet Beet (for 2 servings):
- 4 cm peeled and chopped Ginger
- 300 ml natural kombucha
- 100 ml freshly squeezed orange juice
- 100 ml of carrot juice
- 100 ml beetroot juice
- 2 teaspoons of freshly squeezed lemon juice
And this is how it is mixed:
Mix all ingredients in a blender for about 15 seconds and your kombucha summer drink is ready.
2. Kombucha as a dressing for your salad
The Scoby is now also the mother of the vinegar for your homemade kombucha vinegar. The longer the kombucha ferments, the more acid it creates. The added sugar ferments more and more over time. To make vinegar from your kombucha, it simply has to ferment a lot longer. We recommend fermenting a kombucha for 4 weeks first. To do this, you can add a tablespoon of sugar every 2 weeks over a period of 6 weeks.
In between, you can of course always use a small spoon to taste whether the vinegar is right for you. That sounds like a long time, but You will then be presented with a mild vinegar from our own production . Perfect for salads and other fresh dishes.
3. Kombucha face mask Let your complexion glow with kombuchan
You need that for 2 applications:
- 100 g Scoby
- 15 ml Kombucha (raw, unflavored)
- 15 ml coconut oil
How to do it:
First, the scoby and half of the kombucha are chopped up in a blender. You can then slowly add the coconut oil and stir everything into a creamy mass. Before the face mask can be applied, we recommend cleaning the face thoroughly with water. Now the mask can be applied evenly to the face. After an exposure time of approx. 10 to 20 minutes, you can carefully rinse off the mask and then pat your face dry.
Caution! Be careful not to get the mask in your eyes, it could burn.
4. Kombucha foot bathd
Easily care for your stressed feet with kombucha. All you need is a bathtub or a small bowl and off you go!
What you need:
- 250 ml very sour kombucha or alternatively 150 ml kombucha vinegar
- 1 cup of Epsom Salt or, alternatively, another mineral salt
- Eucalyptus oil or another natural essential oil of your choice
How to do it:
Simply put both ingredients in a bathtub in warm water and soak your feet in it for 10 minutes. After that, the skin feels super soft.
Kombucha Mushroom Scoby Don't Be Afraid of Bacteria!en!
All in all Over 30 billion bacteria from over 1000 types of bacteria live in us – there are more bacteria than the body's own cells. Which one is fascinating impact the microbiome on our entire health has: In addition to typical digestive problems, other complaints, as mentioned above, can also have their cause here. The more important it is to the health of your own microbiome To be careful! The Kombucha mushroom Scoby can support this decisively. So don't hesitate any longer and start your own kombucha culture at home. To your health and your gut!
FAQs about the tea mushroom
How is a Kombucha mushroom made?
the Kombucha culture is held together by cellulose , in the Yeast and bacteria in a community exist and benefit one another. The yeast produce alcohol, which in turn is used by bacteria to feed produce valuable organic acids from alcohol and oxygen .
How to store the Kombucha tea mushroom?
AScoby Hotel is a large glass that is filled with neck liquid. Ready-made kombucha serves as the starting liquid. There the scoby is protected against harmful germs. With a correspondingly low pH value, your Scoby can stay in this liquid for months or even Can be stored for years with a clear conscience . It is important to protect the fermentation vessel from external influences with a cover cloth. So the Scobies can pause undisturbed at room temperature.
Can you eat the kombucha mushroom??
Yes, theoretically you can eat the kombucha mushroom. Some recommend it for vegans as a Substitute product for sushi . However, since it is not exactly a culinary delight on its own, it is ideal for parts of the scoby or the kombucha for delicious recipes such as smoothies, pancakes, even as a face or hair mask to process. You can find the recipes on our blog.
Can you freeze the scoby mushroom??
You can freeze the scoby, but it's a lot laborious to reactivate it afterwards . We therefore recommend storing it in a large glass, covered with a cloth and safely stored in liquid in a so-called Scoby Hotel. There he can up to several years be kept.
How does Kombucha taste??
The fermented tea drink (fermented drink, kombucha drink, kombucha tea) is perceived by most as sweet Sour , something bitter . Depending on the processing, preparation, starter liquid or secondary fermentation, in which the kombucha can be flavored with juice, herbs or fruit, it tastes good very refreshing, fruity and with Ginger even pleasantly spicy.
Why is Kombucha healthy??
Due to fermentation, kombucha and the kombucha culture contain many Bacterial strains and microorganisms that have a very positive effect on intestinal health and thus on the immune system . And not only that. Kombucha is a real immune booster and contains bacteria as well Enzymes, vitamins, minerals and trace elements , Besides that various amino acids, phytochemicals such as polyphenols and isoflavonoids that have an antioxidant effect.
When should you drink kombucha??
A small glass of kombucha drink about half an hour before breakfast is ideal in the morning to give your intestines or your immune system an activating basis for the day. During the rest of the day you can enjoy kombucha at any time, regardless of the meals or with them healthy nutrients in the fermentation drink always have a positive effect .
How much kombucha should you drink??
With kombucha it is the same as with all other foods: you shouldn't overdo it with your consumption. Start with a small glass a day and see how you get the kombucha. You can drink more after a few days. There is no maximum amount to consider that would lead to side effects.
Thank you for reading!