The miraculous kombucha drink is created by the combined action of certain bacteria and yeast. It is a real elixir that restores the damaged vitality of the organism. This drink has been known and highly valued in China for more than 2,000 years, from where it was first transferred to neighboring Korea and Japan, and later spread throughout the world.
Its microorganisms are mixed with white sugar, which they also process with a mixture of green and black tea, in order to create a kombucha drink through fermentation. In addition to a very pleasant refreshing sour taste, a properly prepared kombucha drink is also medicinal. It contains naturally created carbon dioxide, which accelerates tissue regeneration and renewal by 30-50%. The glucuronic acid from that drink binds toxic substances. Glucuronic acid strengthens cartilage and connective tissue. It is very useful for improving the condition of the joints and spine. Lactic acid from kombucha is very useful for normalizing and maintaining intestinal microflora and for normalizing blood pH. There are also acetic and fruit acids. The very rich amino acid composition of that drink and the quality of its proteins could be compared to soy proteins.
Vitamin C helps better detoxification of the body, collagen biosynthesis, faster and better healing of wounds, smaller scars, better skin elasticity. Vitamins from the B group (B1, B2, B3, B6, B12, B15) have a positive effect on the nervous system and on the normalization and maintenance of body weight, protect the body from the onset of diabetes, improve the condition of the joints, the quality of the skin and hair, protect against cancer… This the drink helps vegans compensate for the need for vitamin B12. Kombucha also contains other medicinal ingredients. Let’s list all the positive health effects known so far:
quenches thirst and restores energy
strengthens the nervous system
protects against many diseases
strengthens immunity
normalizes intestinal microflora
normalizes the pH value of the blood
cleans blood vessels
strengthens the joints
heals wounds
cares for the skin
prevents diabetes
normalizes Blood pressure
is a natural antibiotic
Kombucha drink can also be used for external use, for rinsing wounds, treating stomatitis by rinsing the mouth several times a day, or rinsing the throat to treat inflammation.
DRINK PREPARATION
This is not only an excellent medicine, but also an extremely tasty drink. As a basic drink, it can be used throughout the day. Some limit themselves to 1-2 glasses a day, but even that has a positive effect. During breastfeeding, mothers should consult with an expert about whether and how to use kombucha.
The drink is prepared in the following way. Pour 1.5 teaspoons of a mixture of black and green tea into one liter of almost boiled water, cover and leave in a warm place for one hour. Strain the tea, add 5 spoons of sugar and when it has cooled enough, pour it into the jar two fingers up to the top so that the mushroom has enough contact
with air. When it has cooled down to body temperature, pour 0.5 l of ready-made kombucha drink into two liters of this tea with sugar and put the mushroom on top. Cover with cheesecloth and leave in a warm place without sunlight. Depending on the temperature, ingredients and a number of other conditions, kombucha will be prepared in one to two weeks, which can be recognized by its pleasant sour taste.
VINEGAR
If you want to get a very healthy, tasty and mild vinegar, then leave the kombucha together with the mushroom to stand for a month. You will know by taste whether the vinegar is ready. And if you want to enrich the taste of vinegar, add different herbs (basil, pepper, coriander, mint).
ADVICE PLUS
Many people have a dilemma whether to use white sugar when preparing kombucha. The answer is positive! During the preparation of kombucha, sucrose (white sugar) is broken down into the simple sugars glucose and fructose, with the help of the enzyme invertase.
For the preparation of kombucha drink, replacing white sugar with brown sugar would not be useful due to the small difference in composition. The use of honey could even be dangerous, due to a possible disturbance in the composition of bacteria and yeasts.
