Is it possible to wash kombucha under the tap. Kombucha for hair

Adherents of traditional medicine use different healing techniques. One of them is the production of kombucha (kombuhi, kombuti) - tea kvass. It is a complex of nutrient-producing microorganisms. Consider the methods and methods of growing kombucha at home.

The Latin name for the formation is Medusomyces gisevi. Consists of acetic acid bacteria and yeast in the form of gelatinous, multilayer plates. They float on the surface of the tea liquid and saturate it with substances (mainly carbohydrates, sugars different types). If add ethanol, yeast-like fungi, we get acetic acid.

The color of the substance is mainly fango - pinkish, smoky brown, dirty yellow. The hue depends on the conditions of microorganism care and the substrate. For example, in Japan they use algae - sea kale.

When mixed with other infusions, the medusa mycete will retain its original characteristics and will not absorb foreign components that have tannic or aromatic properties. Additional components allow you to get the desired chemical composition due to the fermentation of the fungus:

after the introduction of honey, the medusa mycete produces malic, gluconic acids, choline, all kinds of alcohols;
sweet black tea stimulates the production of caffeine, ethanol, vitamins C, D, PP, B, citric and lactic, carbonic and kojic acids.

The principle of fermentation is the production of alcohol by yeast when interacting with sugar. If, in addition to glucose, “feed” different substances, based on the resulting liquid, it will be possible to prepare useful tinctures. They have antibacterial, analgesic, anti-inflammatory properties. At correct reception drink:

relieve symptoms of colds, acute respiratory infections, flu, chronic ENT problems;
cope with constipation, mild tuberculosis, dysentery;
improve vision, memory, lower the concentration of cholesterol in the blood;
normalizes metabolism, pressure, gastrointestinal tract, hair structure, skin;
boosts immunity, energizes.

External use is recommended for people with warts, age spots and other neoplasms. On the basis of kvass, ointments are created, lotions are made, and dried for future use in order to use in winter, without laboratory conditions does not work for everyone.

How to grow at home

You will need large-leaf black tea or rose hips. The first option involves breeding microorganisms in a glass bottle or jar with a volume of 3 liters. If cleanliness is not taken care of, the medusa mycete will not grow, will get sick or die due to infection with pathogenic microbes. But sterilization is not required: rinse the container thoroughly under running water. It is good to use soda - it is washed off the remnants of detergent chemicals from the walls.

Cooking steps

Pour 5 tbsp into the brewing container. l. tea without a slide and pour 0.5 liters of boiling water. Insist until cool. Add 7 tbsp. l. granulated sugar, mix thoroughly, pass through gauze twice. Pour the solution into the prepared jar, cover with a breathable cloth. Put in heat at a temperature not lower than room temperature for 6-7 weeks. Watching the solution is not worth it, there is no need for care.

It is not difficult to determine how well fermentation is going: after 14 days of aging, the container spreads a vinegar smell. Then a film will begin to form on the surface of the liquid - the first layer of kombucha. Gradually, it will increase, and the medusomycete will grow.

Instructions for care and maintenance

If the cultivation and preparation of medusomycete goes wrong, it is not washed, not fed - it will become moldy, deteriorate, turn into an unsightly mass and become useless. The drink will be similar to diluted vinegar. Pay attention to the following factors:

fango thickness - about 1–3 cm;
location - on the border of liquid and air;
the volume of water does not change optimally;
the presence of a substrate - strained tea leaves, sugar (per 1 liter - 2 tablespoons);
accuracy - when top dressing, sugar does not touch the fungus, otherwise the integrity of the film will be broken, the microorganisms will get sick and die;
cleanliness - monthly rinse the jar and jellyfish under running warm water.

Fango is propagated by gradually removing the top film. First, remove the formation from the jar, rinse. Move the carefully separated layer to another container with warm, clean water, cover with gauze or a thin cloth. It will grow safely on its own if it does not sink to the bottom - a sign of a medusa mycete disease. It is necessary to feed, add boiled water as needed, up to one level. It is better to put the container in a well-defined place.

When moving and changing the container, the layers do not deform, do not tear, do not bend - they are carefully placed on a flat surface. You can’t drag it sideways through the neck, you can’t fold it in half, the “cakes” will break. A full-fledged japanese uterus maybe from a small piece proper care and nutrition.

Diseases of the medusa mycete

Mechanical damage is visible to the naked eye. Places where sugar gets on the “cake”, excessively cold or hot water, are marked by the appearance of a brown plaque. Then divide the fango and place it in the produced kvass for a short time so that the integrity, cracks and breaks of the thickets are restored. The quality of the medicinal drink will not suffer, since pathogenic reactions do not occur.

The solution becomes cloudy in the cold or in direct sunlight. Infection with blue-green algae occurs and kvass becomes unfit for consumption. Sometimes the layers become moldy or midges lay eggs on them if the container is poorly covered or the room is dirty. Fango gets sick and is thrown out.

Try to revive - rinse immediately, diligently and carefully separate the spoiled layers, remove pests. Process the jar at the same time. After that, the fungus emerges - the layers rise, lie near the surface and develop normally.

Preparation for use

If you properly care for the medusomycete, there are no special requirements for taking kvass. The only thing is to take it long before or after a meal, and also follow the dosage. Alcohols cause intoxication, although their concentration is low. A noticeably fermented drink or taken from a sick jellyfish is not suitable for the treatment or prevention of diseases. This is determined by an unpleasant odor.

Rules for storage and transportation

Fango grows without interruption. In the absence of observation, the "cakes" will gradually fill the entire jar. Peel and move to other containers in time, fill with clean water or decoctions of medicinal herbs: nettle, green tea, linden flowers, birch leaves, blackberries, plantain. Kvass will be more nutritious and healthier. But you can not use plants with essential oils: sage, currant, chamomile. The composition of the liquid will change and cause harm.

For this reason, compotes, juices, fruit infusions should not be added to a container with a medusomycete; pure sugar should not be replaced with jam or honey. All this is mixed with kvass already in a cup, immediately before use.

Fresh nutrient solution is supposed to be poured after removing the old one. It is not forbidden to leave a part at the bottom, then a new portion will ripen faster. For ready kvass you need to find a container made of any material other than metal. Do not fill it to the top so that there is room for foaming, as the drink continues to ferment and carbonate.

Shelf life is 1-2 months, strictly in the cold. Kombucha brings a lot of benefits, and find out in advance how to grow it from scratch, care for it and take it. Otherwise, there is a risk that the medusomycete will simply die from improper handling.

Medusomycete(this is the scientific name of kombucha) looks like a thick film of white-yellow-brown-pink color floating on the surface of the nutrient liquid - sweet tea infusion. Sugars in the liquid can be different (glucose, sucrose, fructose), the type of tea also does not matter.

The researchers noticed that Medusomycete practically does not consume the components tea infusion(aromatic, tannins and other substances), however, it is extremely sensitive to its absence. For example, without tea, it does not synthesize ascorbic acid, which is necessary for the life of kombucha.

If favorable conditions are created for kombucha, then on the fourth or fifth day of growth, it begins to produce a pleasant taste and very healthy drink, resembling strong, highly carbonated kvass ("tea kvass" or "kombucha"). Bubbles of carbon dioxide with which the drink is saturated and acetic acid are jointly produced by yeast and acetic acid bacteria. A specific aroma of the drink is given by tea and some types of yeast.

Instructions for making kombucha drink

First of all, it is necessary to determine the container in which the mushroom will be located. Usually at home they use a 3-liter jar. If possible, it is advisable to take a jar with a wide neck (do not use metal utensils for preparing and storing a drink).
We prepare not very strong sweet tea (approximately 5 tablespoons of sugar and 2 teaspoons of black or green tea per 1 liter of water) that tastes good. It is recommended to brew tea for at least 15 minutes.
We're sipping tea. Sugar should be completely dissolved, and there should be no tea leaves.
Let the tea cool to room temperature. The culture will die if placed in a hot solution.
For young mushrooms: a little infusion of the mushroom from the jar where it was previously kept as a “starter culture” should be added to the tea (the amount of infusion should be approximately 1/10 of the total liquid volume).
We put the mushroom in a jar. We close the neck of the dish with gauze or a paper napkin and fasten it with a braid or elastic band so that the kombucha can breathe, but so that small midges and dust cannot penetrate the jar. We put the jar in a dark, warm place - the ideal temperature for the tub mushroom is about 25 ° C.
After 4-10 days of infusion, Kombucha is ready to drink. The fermentation time depends on the air temperature in the room - the higher the temperature, the faster drink he'll be ready.
When the drink reaches the desired acidity, according to your taste, take out the kombucha with clean hands, rinse it under cold running water and dip it into a jar of cold sweet tea prepared in advance according to the same scheme.
Pour over ready drink V glass container with a tight lid, filling it to the brim. To get the most out of the drink, let it ripen for a few more days in a cool place (at least 5 days) - bacteria cease to function without access to air, and yeast continues to work if the container is tightly closed, the gas resulting from the activity of the yeast cannot escape and you will get amazing fizzy drink. Before drinking, strain the drink through gauze or a plastic (not metal) strainer.

A mushroom at a venerable age reaches a thickness of several centimeters (its area depends on the area of the container in which it lives) and allows you to drink the infusion daily directly from the jar containing the mushroom (of course, you need to remember to replenish the infusion with a new portion of cold, sweet tea).

It is convenient to have two identical jars available: Kombucha will live in one, and you will pour the finished drink into the other. In the refrigerator, glass hermetically sealed containers with tea mushroom infusion can be stored for quite a long time, retaining their healing and taste properties.

You can clearly see how to cook kombucha on the page - Preparing a drink and caring for kombucha (+ video)

Important rules for the care and maintenance of kombucha.

It is necessary to keep kombucha in a glass container that is suitable for its size, usually this is a standard 3 liter jar. It should not be kept in containers made of metals other than stainless steel, as the acids produced by the culture may react with the metals.

It is better to keep the jar of mushroom in a dark place. You can allocate a special box for him in the kitchen - with ventilation and without foreign odors. Cold and direct sunlight inhibit the development of kombucha, so it's best to keep it away from a window.

Kombucha is usually contained at normal room temperature. Optimum temperature for kombucha is approximately 25 °C. Temperatures below 17 ° C are harmful, as it reduces the activity of the fungus and blue-green algae can start in it.

A jar of kombucha should not be covered with a lid, since the mushroom must breathe, it is simply covered with a clean napkin or gauze so that dust does not get in and insects (which, by the way, are not very indifferent to it) could not get to it.

Kombucha must be placed in boiled (!) Water with sugar already dissolved in it and tea leaves: raw water contains a lot of soluble calcium salts (water hardness salts), which form calcium gluconate with gluconic acid, which precipitates.

Do not pour sugar on kombucha and place it in a solution with undissolved sugar - this causes burns on his body in the form of brown spots.

Can't do too much strong tea- Excessive concentration of tea inhibits the growth of kombucha.

Leaves or granules of tea leaves should not be left in the tea solution for kombucha - this is very harmful to kombucha and can cause wounds on its body.

It is necessary to periodically rinse the kombucha in clean water (it is possible from the tap, but if possible - with clean or spring water). In summer, this should be done every one to two weeks, and in winter - every three to four weeks.

You can not put the mushroom in hot tea.

If top part kombucha has begun to turn brown - this is a sign that the fungus is starting to die (sometimes this happens if the kombucha is left in solution) - you should rinse it, separate and discard the top layer and try to take better care of your pet.

It should be borne in mind that kombucha “works” faster in summer than in winter, and accordingly, the solution needs to be changed much more often.

If you pour the kombucha infusion into a free container and leave it to infuse at room temperature, then after one to two weeks a thin translucent layer forms on the surface of the liquid - a colony of microorganisms, which over time will also turn into an adult fungus.

Storage of kombucha.

Put Kombucha on a dry plate and turn it over once a day so that it does not become moldy (at this time it is important to protect the access of midges to Kombucha, which like to lay their larvae on its body). Kombucha will dry to a thin plate that can be put away in a cupboard or refrigerator. When the kombucha is needed again, you need to place it in a jar of sweet tea - it will come to life there within a week and will be ready to work again.

Kombucha Care pretty simple. It does not require any special skills or a large number time. Moreover, kombucha itself quickly adapts to external conditions and their changes. It is unpretentious, can withstand temperature changes and exist in different conditions. Suitable for him different types sugars that are easily digested.

Cultivation of tea fungus

All this is called mushroom cultivation. The infusion, in which he is all the time, is transparent. At the same time, the film on the fungus gradually becomes dark from below and acquires a brown-brown hue. It begins to flake off and looking closely at the lower part of the fungus, it will become noticeable how small strands hang from it. Grainy colonies appear at the bottom of the container with the mushroom. This is how the fungus grows.

To make this happen a little faster, it is fed every three days with a sweetish infusion of tea. It is important to wash it once a month in boiled water (chilled) and put it back in a container with a solution. It is most convenient to cultivate the mushroom after it has grown. When it becomes multi-layered, it is much easier to do this. To make the fungus grow faster, this process is accelerated. For this I use earthenware.

3 liters of brewed warm tea are poured into it, 300 grams of sugar are added and stirred. A glass of the finished drink is poured there from under and the mushroom itself is placed on top. At first, the mushroom will settle to the bottom of the dish. But this is quite normal and there is no need to worry. Gradually, it will begin to rise to the surface. The fungus will adapt, get used to the solution, and after a few days will again come out to the top of the liquid. From this time on, it will begin to grow, and after 2 weeks it will fill all the dishes.

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© All rights reserved. Alexander Petrov
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Medusomycete(this is the scientific name of our kombucha) looks like a thick film (in adulthood - a layered cake) of white-yellow-brown-pink color, floating on the surface of the nutrient liquid - an infusion of sweet black tea. Sugars in the liquid can be different (glucose, sucrose, fructose), the type of tea also does not matter.

The researchers noticed that Medusomycetes practically does not consume the components of tea infusion (aromatic, tannins and other substances), but is extremely sensitive to its absence. For example, without tea, it does not synthesize ascorbic acid, which is necessary for the life of kombucha.

If the conditions created for him are satisfied, then on the fourth or tenth day of growth, he begins to produce a pleasant-tasting and very healthy drink, reminiscent of strong, highly carbonated kvass (“” or “”). Gas bubbles and acetic acid are provided by the combined efforts of yeast and acetic acid bacteria. A specific aroma of the drink is given by tea and some types of yeast.

Instructions for making kombucha.

You will need:

Kombucha (sourdough)
Approximately 100 g (approximately 5 level tablespoons) white refined sugar per liter of water
2 teaspoons of black or green tea per 1 liter of water
3 liter glass jar
Elastic band or elastic band
Gauze or paper towel

How to make kombucha:

1. We take a glass container the size of which is suitable for your mushroom (usually a 3-liter jar is used).

2. We cook there not very strong sweet tea (approximately 5 tablespoons of sugar and 2 teaspoons of black or green tea per 1 liter of water) tastes good. It is recommended to brew tea for at least 15 minutes. Sugar should be completely mixed, and there should be no pieces of tea leaves. You can also use tea bags.

3. Let the tea cool to room temperature. The culture will die if placed in a hot solution.

4. For young mushrooms: a little infusion of the mushroom from the jar where it was previously contained as a “starter culture” should be added to the tea (the amount of infusion should be approximately 1/10 of the total volume of liquid.

5. We put the mushroom in a jar. We close the neck of the dish with gauze or a paper napkin and fasten it with a braid or elastic band so that the kombucha can breathe, but so that small midges, dust and plant spores cannot enter the jar. We put the jar in a dark, warm place - the ideal temperature for the tub fungus is about 25 ° C.

6. After 4-10 days of infusion, kombucha is ready for consumption. The fermentation time depends on the air temperature in the room - the higher the temperature, the faster the drink will be ready.

7. When the drink reaches the desired acidity according to your taste, remove the kombucha with clean hands, rinse it under cold running water and put it into a jar of cold sweet tea prepared in advance according to the same scheme.

8. Pour the finished drink into a glass container with a tight lid, filling it to the brim. To get the most out of the drink, let it mature for a few more days in a cool place (at least 5 days) - bacteria cease to function without access to air, and yeast continues to work if the container is tightly closed, the gas resulting from the activity of the yeast cannot escape and you will get a delicious fizzy drink. Before drinking, strain the drink through gauze or a plastic (not metal) strainer.

A mushroom at a venerable age reaches a thickness of several centimeters (its area depends on the area of \u200b\u200bthe container in which it lives) and allows you to drink the infusion daily directly from the jar containing the mushroom (of course, you need to remember to replenish the loss of liquid with a new portion of cold sweet tea).

In order for kombucha to give you joy and benefit, you should love and take care of it. Only proper handling of kombucha guarantees that the drink obtained with its help will be truly healing!

Important rules for the care and maintenance of kombucha

It is necessary to keep kombucha in a glass container suitable for its size, usually a regular 3-liter jar. It should not be kept in containers made of metals other than stainless steel, as the acids produced by the culture may react with the metals. You can use high-quality synthetic materials of the polyolefin group, such as polyethylene (PE) or polypropylene, but containers made of polyvinyl chloride (PVC) or polystyrene should not be used.

It is better to keep a jar of mushrooms in a dark place, you can allocate a special box for it in the kitchen - with ventilation and without extraneous odors. Cold and direct sunlight inhibit the development of kombucha, so it's best to keep it away from a window.

Kombucha is usually kept at normal room temperature. The optimum temperature for kombucha is around 25°C. Temperatures below 17 ° C are harmful, as it reduces the activity of the fungus and blue-green algae can start in it.

A jar of kombucha should not be covered with a lid, since the mushroom must breathe, it is simply covered with a clean napkin or gauze so that dust does not get in and insects (which, by the way, are not very indifferent to it) could not get to it.

Kombucha must be placed in boiled (!) Water with sugar already dissolved in it and tea leaves: raw water contains a lot of soluble calcium salts (water hardness salts), which form calcium gluconate with gluconic acid, which precipitates.

Do not pour sugar on kombucha and place it in a solution with undissolved sugar - this causes burns on his body in the form of brown spots.

You can not make too strong tea - an excessive concentration of tea inhibits the growth of kombucha.

Leaves or granules of tea leaves should not be left in the tea solution for kombucha - this is very harmful to kombucha and can cause wounds on its body.

It is necessary to periodically rinse in clean water (it is possible from the tap, but if possible - with clean or spring water). In summer, this should be done every one to two weeks, and in winter - every three to four weeks.

You can not put the mushroom in hot tea.

If the top of the kombucha has begun to turn brown - this is a sign that the kombucha is starting to die (sometimes this happens if the kombucha is allowed to stand in solution) - you should rinse it, separate and discard the top layer and try to take better care of your pet.

You also need to take into account that in summer Kombucha “works” faster than in winter, and accordingly, you need to change the solution much more often.

If you leave for a long time or completely forget about kombucha, then all the liquid can evaporate. But the mushroom will come to life as soon as it is flooded sweet water or tea. Thus, it turns out that the storage of kombucha can be carried out in dried form.

Reproduction of Kombucha

It sinks to the bottom of the jar and separates from itself a new clean transparent film - the daughter kombucha. In this case, the old mushroom can be used further or thrown away (buried with full honors). If old mushroom already very thick, it can be used to make vinegar, because by old age the mushrooms begin to produce too much acid, and put the film in a fresh solution - very soon it will turn into a full-fledged adult mushroom that will serve you faithfully.

If your kombucha has become too thick, accumulated many layers, and it is inconvenient for you to care for it, or the drink becomes sour too quickly, you can detach the part yourself and give it to your relatives, friends, neighbors or work colleagues after talking about it useful properties and giving a link to our website: . And it is better to print and transfer it along with kombucha.

It is difficult to find a Soviet family of the mid-twentieth century whose kitchen would not have a jar of tea in which a jellyfish-like substance floated. She was carefully “fed up”, adding strong tea, they talked to her, and many believed that this kitchen inhabitant fulfills her cherished desires. Few people know that scientifically "jellyfish" is called "jellyfish", but the people have a more familiar name - kombucha. Why do we love the medusa mycete so much? How to care for kombucha and use it?

Where was kombucha first used? It has not been precisely established, but even in the records of the ancient Chinese Han Dynasty (250 BC), it is mentioned. But some researchers believe that the mushroom was actively used by the ancient Greeks. It appeared in Russia in the 19th century.

The medusomycete looks a little like a mushroom, at least in the "classical" sense. It does not have a hat and legs, it cannot be marinated or fried. The body of the fungus, slippery and dense on top, is plastered with hanging threads from the inside. The threads are colonies of live acetic acid bacteria, and the upper fungal part is formed by the same bacteria and yeast. The composition of the fungus may vary depending on the predominant strain of microorganisms. The mushroom itself does not go into food, the liquid in which it is contained and which it processes into a special drink, called mushroom (tea) kvass, has value.

How is kvass made? Sweet tea- a nutrient medium for a colony of microorganisms that form a fungus. Eating sugar, yeast contributes to its fermentation, releasing acid and alcohol. Alcohol is oxidized by bacteria to acetic acid. It turns out a slightly carbonated sweetish-sour drink. The main components of the infusion are acids - gluconic and kojic, lactic, acetic, malic, citric and carbonic, as well as caffeine, sugars, ethanol and beneficial enzymes. The combined action of these substances contributes to the regulation of the gastrointestinal tract, increased immunity, and the prevention of certain diseases.

How to grow kombucha at home from scratch - recipe

Where do you get kombucha? Basically - from "good hands". It grows quickly, and the owners give it away in pieces to those who wish. However, if there is no one to take the “mushroom baby”, you can acquire a medusa mycete on your own. It is enough to know how to grow kombucha from scratch, and soon a real micro-factory for the production of tea kvass will appear in your kitchen.

The ideal "living space" for the mushroom is a glass jar. Remembering that the jellyfish grows rapidly, it is better to take a three-liter container. The bank must be sterilized.

To create a nutrient medium, you need only three components:

water (preferably spring);
regular sugar;
tea leaves (black).

From these products you need to make tea. At first, it takes a little - about a liter. The brew is made a little stronger than ordinary tea, but sugar cannot be spared - 100 grams of sand is taken per liter of liquid. Pour tea into a jar, and tie its neck with gauze. We remove the container in a darkened place where the temperature does not go beyond the range of room temperature. After a few days, a thin film will appear on the surface of the tea: this is the origin of the fungus. In a few weeks, a full-fledged kombucha will grow from the film. To feed it, you need to regularly add freshly brewed cooled tea to the jar: strong and sweet (3 tablespoons of tea leaves and half a glass of sugar per liter of water).

How to care for kombucha so that it does not darken

Like any household "pet", the jellyfish needs care and respect. It is worth noting that caring for kombucha at home is simple.

Just remember a few rules:

It is important to add tea to the mushroom only when it has cooled down, otherwise the surface of the mushroom will get burned.
A jar of mushroom must be covered with gauze - this will protect it from clogging. Do not use a lid - the mushroom will suffocate.
In a jar, the liquid should occupy from 2/3 of the volume.
The mushroom needs regular washing. Obvious signs that the fungus is dying are its sinking to the bottom, darkening, the appearance of holes in the body. Boiled cooled water is suitable for washing.
After washing, the mushroom is dipped in fresh tea leaves! The jar is washed before this.

If it became noticeable that the mushroom exfoliated and let the "baby" out, it is recommended to use the "young growth" for further preparation of kvass. Why is it worth doing? The drink will be healthier from young mushroom, since the old one releases an excessive amount of acetic acid.

How and why to use kombucha:

The beneficial properties of medusomycete make it possible to use its infusion as a therapeutic and prophylactic agent for a number of diseases.

Kombucha with the normalization of the gastrointestinal tract

The acids in the composition of tea kvass allow you to regulate the activity of the gastrointestinal tract. To do this, take half a glass of drink half an hour before meals for at least a week. At the same time, digestion improves, problems with stool disappear, bloating and gas formation cease to pester. This regimen allows you to quickly forget colitis, pain in the lumbar region due to the kidneys, and in the right hypochondrium due to the liver.

Do not forget! Kombucha is not a panacea for problems with the gastrointestinal tract, and in some cases it may even be contraindicated. Consult with a specialist before using tea kvass!

Help with a cold

Tea kvass is considered a good way to increase the body's defenses, and in order to strengthen the immune system, it is indicated for both adults and children, especially in autumn and winter, when viruses and bacteria literally attack. A couple of glasses of a pleasant drink a day make the body more resilient.

If you still get a cold, you can use a weekly infusion of the fungus - natural antibiotic substances are formed in it. And with sore throat and to relieve inflammation, it is recommended to gargle with kvass every 2-3 hours.

Kombucha treatment of hypertension and atherosclerosis

If kombucha lives in the house, a unique drink against hypertension can be prepared on its basis.

High blood pressure is gradually normalized if you prepare the following medicine:

mix a tablespoon of dried rhizomes of plants Eleutherococcus prickly and Leuzea safflower-like with a teaspoon of St. John's wort and the same volume of herb mountaineer;
fill the raw material with a liter of boiling water, sweat it in a water bath for 1/4 hour, and cool the broth;
mix the filtered broth with tea kvass 1: 1, leave in the refrigerator for three days.

It is necessary to apply the medicine three times a day, 50 milliliters before meals.

With a disease such as atherosclerosis, the drink is used according to the scheme:

week one: half a cup before bed at night;
2-3 weeks: at night - a glass of kvass, the next morning on an empty stomach - half a glass;
a break in treatment - a month;
course repetition.

Treatment of anemia

Kombucha drink is useful for anemia. Anemia or anemia occurs due to iron deficiency in the body.

Treatment is carried out as follows:

morning starts with a portion of grated raw carrots(100 grams) seasoned with olive oil;
45-60 minutes before lunch, drink a glass of tea kvass;
after an hour after dinner, they drink juice from vegetables: carrot, cucumber, beetroot (proportions 3:1:1, respectively);
in the evening, an hour before going to bed - a glass of mushroom drink.

Can you lose weight by eating kombucha?

Drop a couple if you want. extra pounds for a short period, you can include tea kvass in the diet. The result will not be long in coming without strict dietary restrictions. Of course, sweets flour products desirable to exclude. The enzymes that make up the drink activate metabolic mechanisms in the body, promote the breakdown of fats. For weight loss, you need to drink a glass of kvass in the morning, and only after that have breakfast. Taking a drink between meals can significantly reduce the feeling of hunger, which will lead to a decrease in the portion eaten and rapid satiety.

How to cure nail fungus?

Treat fungus with fungus? ethnoscience assures: it is effective! To get rid of mycosis, it is necessary to carry out such compresses for several days in a row: attach a piece of kombucha to the affected nail and fix it with a bandage. It is more convenient to do this at night. In the morning, the bandage is removed, the nail is washed, the keratinized particles are removed. This method of combating mycosis gives a positive effect with regular use.

Treatment of skin lesions, cellulite

A mushroom in the kitchen can be an effective handy remedy for minor skin lesions. To prevent a cut or wound from becoming inflamed, you can use kombucha kvass instead of hydrogen peroxide.

The use of tea kvass is also known as an anti-cellulite agent. Its action is similar apple cider vinegar. The infusion of the fungus is kept for 1.5 weeks. Then a large lemon and 2 leaves of a golden mustache plant are crushed with a meat grinder. A glass of kvass is heated and lemon-leaf gruel is poured with liquid. After an hour, the mixture can be used: a compress from the mixture is applied to the problem area of the skin steamed in a bath or hot bath, wrapped tightly plastic wrap and for a thermal effect - a towel. The wrapping is left for an hour and a half.

Who should not use kombucha: harm and contraindications

Despite its usefulness, medusomycete may have contraindications for use. Who should not drink a drink based on it?

First of all:

persons with hyperacidity stomach;
those who suffer from diabetes;
children under 3 years of age due to a tendency to allergies;
pregnant women;
with thrush in women.

Kombucha does not take up much space in the house, is quite unpretentious in terms of maintenance, and in response to care, it will thank the whole family with health, longevity and beauty.