KOMBUCHA – long-life detoxin mushroom!
One day of parent-child workshops on the péniche, a painter artist, Isabelle GALOPIN (http://isabellegalopin.griffedartistes.com), sends me a Kombucha, as well as the explanations accompanying him. It’s been a year since I used it, and I want to share with you the benefits of this famous mushroom!
 |
 |
 |
 |
 |
|
|
The kombucha is a mushroom placed in a container (bocal type) with a recipe of green or black tea mixed with sugar, at room temperature. 1/ get the ingredients: green or black tea (according to the Kombuchas) Bio, water like Volvic, and Bio sugar as blond as possible. |
 |
2/ prepare the tea with the recipe below. Let him cool for one night.
3/ The next day, clean your hands well. This fungus has been scientifically tested, and if the way to prepare it is sterile, in the sense that the containers are clean and your hands washed well, there is no risk of toxicity.
4/ Remove the Kombucha from the container and pass it under the water (Volvic for example) to clean it a little, remove the small residues from both sides, then place it on a plate.
5/ filter the kombucha juice (= the sweet green tea digested by the Kombucha) of the jar in a bottle that closes well with a tea passor for example and also a funnel if needed. Think about leaving a little Kombucha juice in the jar, so as to form a primer for the next tea. Then place the bottle in the fridge, which is the one used for the drink.
6/ Filter the sweet tea prepared the day before in the jar using the tea passor to remove the tea that infused.
7/ place the Kombucha in its jar with the new tea to digest, the clearest face of the Kombucha to the ceiling.
8 / Let's go to the tasting and prepare a drink! : 1/3 of Kombucha juice with 2/3 of organic apple juice, and taste! You will adjust the dosage according to your tastes.
Concerning number of days that separate each tea preparation, it is according to the tastes of each one because some will prefer a stronger taste and others a more subtle taste. Start with 3-4 days then increase depending on taste.
If the Kombucha is remained long in his jar, we can also make Kombucha vinegar, very nice in salads by its taste of acidulated apple. For this it is enough to let the Kombucha ferment for example 3 weeks... always according to the tastes of each!
After 3-4 days, the Kombucha multiplies in the jar, that is, another thickness of Kombucha is created on the surface. You can then prepare another Kombucha jar. To do this, cut the small Kombucha with scissors (do not tear it) and prepare another sweet tea jar under the same conditions. So you have a kombucha to be transmitted, or keep for one greater consumption. When you offer this kombucha, give all the instructions you have received yourself, it avoids many contempt! Also make sure it is thick enough, so leave it more than 3-4 days to form.
If you leave for a long time or if you just want take a break, for stop fermentation, you can freeze Kombucha.
This mushroom is also sensitive to you, to the atmosphere, the atmosphere. During our visit to the shipyard to redo the hull of our houseboat, my Kombucha did not at all support this period.
There is a scientific experience about the water that seems to me quite similar to what my kombucha has become: in a glass, we put water to which we send positive messages every day, during the crystallisation, the star that forms is magnificent; a contrario, if in a glass we put water to which we send negative messages every day, then crystallisation gives really bad results.
This is the same phenomenon observed with this fungus, because even fed with good quality products, it can suffer from the atmosphere.
I let you discover in the documents below and the internet links, the exact composition of the kombucha, as well as the benefits shown by the people who use it.
For my part, I find that this drink is very good, I love the taste, and also that it is detoxinative. I practice a lot of derivative baths, but it is sometimes more convenient to drink a glass of Kombucha, everything depends on occasions and our feeling!
Kombucha also serves as a cosmetic (e.g. face mask).
Here's the recipe with dosages, etc... as well as the documents provided by Isabelle when she transmitted my kombucha!
For 1 litre of water, 70-80g of sugar, and 5g of tea (equivalent to a tea bag or ball). Boil the water, put the tea and sugar, let infuse and cool until the next day with a clean linen on it to avoid microbes. Let cool because Kombucha does not support the hot.
The juice of Kombucha is also sold ready to consume, in Biocoop for example, under the name Amrita. Some say we can get the kombucha by letting this Amrita ferment. I did not try but it seems difficult to see that it is extremely filtered.
You can also farm this juice from Kombucha by letting it ferment with grape grains, but then I didn’t try at all!
|
Here are the internet links I was talking about: It is the author of the only book I know about Kombucha. I haven’t read it yet, but I wouldn’t miss it! A definition of Kombucha, with therapeutic benefits, exact composition, etc. Very interesting site and full of info and photos, and also on the germed seeds, the Kéfir, etc. Kombucha : to use it in cosmetics A site that explains how to make your tea: Testimony of a person on cancer: |
|