Kombucha is a popular ingredient from which the well-known kombucha and effervescent kvass are made. Such a specimen can be preserved for the winter. If you store kombucha correctly and take proper care of it, you can make an excellent drink from it that can be consumed in both summer and winter.
In this article we will look at how to preserve kombucha until next summer, what to do and what to do if mold appears on its surface. Let's consider the rules for breeding and storage in the event of a long-term lack of control over the development of the specimen. In this article we will analyze why the kombucha sank to the bottom of the jar and became moldy and how to separate it at home.
Where can you store kombucha?
The appearance of medusomycetes may seem unpresentable to some people, but do not forget that this culture is good for health and is highly valued in many countries. Do not avoid touching the mushroom while caring for it. It will not be possible to damage a fully mature crop: it has a fairly dense structure and is quickly restored.
To maintain the viability of kombucha (kombucha), it must be placed in water with the addition of tea leaves and granulated sugar. Medusomycete does not feed on tea, but develops well in it. This effect cannot be achieved with ordinary water.
For the culture to perform well, it is necessary to achieve a 10% concentration of sucrose (100 g per 1 liter). Before placing the medusomycete in tea, it must be strained. If you pour sugar directly onto a mushroom, it may begin to rot.
Usually black varieties of tea are used to prepare the infusion, but green tea with various natural additives will not spoil its taste. Only herbs with a high content of essential oils should not be used: chamomile, sage, wild currants. In such a drink, undesirable chemical reactions will occur that can adversely affect human health.
The finished tea should be cooled to room temperature, poured into a large glass jar, place the mushroom in it and cover the neck with gauze to prevent insects and dust particles from getting into the infusion. You cannot seal the jar with a lid; the culture needs oxygen. Metal containers are not suitable for storing kombucha.
It is recommended to store the jar in a shaded place. The container should be illuminated for about 7–8 hours a day. The optimal temperature is from 20 to 25 0C. If the jar is exposed to direct sunlight, blue-green algae may begin to develop in the water. This microscopic vegetation releases toxic substances that can cause the death of kombucha.
What is
Kombucha is considered a very useful product that contains a large number of valuable components. To make this unique infusion, you must follow a number of recommendations. To maintain freshness and beneficial characteristics, the product requires systematic special care. That’s why many people are interested in how to store kombucha.
The specific period depends on the conditions:
If you do not plan to use kombucha for a while, you should dry it. To do this, the product must be washed and placed in a dry container. It is recommended to turn it over all the time. Thanks to this, the crop will not become moldy.
There is no need to place the jar in the refrigerator, as cold has a detrimental effect on kombucha. It is enough to place the container in a dark, well-ventilated and cool place. The temperature at which kombucha is stored should be 22-25 degrees Celsius. If the indicators are lower, this will negatively affect the healing properties of the resulting infusion.
The maintenance and storage of this culture is carried out, as a rule, in three-liter glass jars
. It is not recommended to store kombucha in containers made of polyvinyl chloride or metal. The jar should not be hermetically sealed, just cover its neck with gauze or a napkin to prevent dust from getting into the infused drink.
How to preserve kombucha for a long time
There is no need to throw away your kombucha if you want to take a break from drinking the drink or go away for a long time. Culture can be preserved in several simple ways.
In solution
If you have the opportunity to care for the mushroom at least once every two weeks, you can simply put it in weak tea and place it in a well-ventilated place, for example on a balcony or in a pantry. Every 14 days it is necessary to wash the medusomycete and replace the solution with a fresh one. It is advisable to use cool boiled water for rinsing; the mushroom may die in hot liquid.
In a refrigerator
Before placing the mushroom in the refrigerator, it must be washed and placed in a plastic bag. It is recommended to store the crop in the fruit and vegetable compartment. Once cooled, kombucha enters suspended animation, temporarily stopping all vital processes. In the warmth, the medusomycete wakes up and begins to produce the drink again.
The mushroom cannot be frozen; ice crystals will form inside it and the culture may not recover after such intervention.
Drying
The kombucha must be washed, placed in a clean, dry container and covered with gauze. We must remember to periodically turn the kombucha so that mold does not form under it. After the culture has completely dried, it can be placed in the refrigerator or on a cabinet shelf. If you put kombucha in sweet tea, after a week it will return to its previous state. The first infusion should be drained, and then you can use the mushroom as usual.
Details
How to store kombucha if you need a break until next summer
In order to preserve the mushroom all winter without spoiling, use the following method:
- Kombucha is washed, poured into fresh tea and stored at a temperature of 20 to 22°C.
- After 15 - 20 days, the infusion is drained and fresh is added.
- The kombucha and jar must be washed periodically.
This method is also used if there is no temporary need for it.
If you are away from home for a long time, for example, during vacation, there will be no one to change the solution. In this case, it is better to use other methods of preserving the mushroom.
The jar with the mushroom in solution should be placed in the refrigerator, where the cold will stop the proliferation of microorganisms. In this way, medusomycetes can be preserved for 20 to 30 days. After this, you will need to take out the jar, let it warm up to room temperature, and then take out the mushroom and rinse it. Now you need to fill it with fresh tea solution and put it in its usual place.
REFERENCE! Before storing the mushroom, it should be filled with fresh tea solution with the addition of a small amount of sugar.
To preserve the mushroom for 1-2 months, you will need a vegetable compartment in the refrigerator. To do this, you need to remove the mushroom from the solution, dry it a little on a napkin, put it in a plastic bag and put it in the refrigerator. When exposed to cold, microorganisms fall asleep. When you need the mushroom again, you need to take it out, put it in a favorable environment and it will begin its life activity again.
To preserve kombucha for a long time, it must be dried or frozen.
How to freeze kombucha for storage
You can freeze kombucha with caution. If large ice crystals appear, they could injure his body. In this case, the medusomycete may die. Storage duration is 3 - 5 months.
The mushroom should be removed from the solution, washed and dried by placing it on a cloth, and then placed in a plastic bag. After this, the mushroom is placed in the freezer with the lowest temperature, this is necessary so that it freezes as quickly as possible. Thanks to this, small ice crystals form inside and on the surface of the mushroom, which are not able to disrupt its structure.
REFERENCE! If freezing is slow, it will lead to the formation of large crystals, and this is detrimental to the fungus.
After the mushroom is quickly frozen, it must be placed in another tray.
When you need the mushroom again, you need to take it out of the freezer and add a small amount of tea solution at room temperature. It will begin to function after it thaws. If the mushroom has been stored for a long time, then the first infusion obtained must be drained.
How to dry kombucha for storage
The mushroom can be dried if, for example, there is no refrigerator. To do this, you need to remove it from the solution, rinse it and spread it on a cloth. Now you need to place it on a clean plate, which is placed in a deep container. The whole thing needs to be covered with gauze on top to protect it from insects and dust. It is important not to block the air supply.
To ensure that the mushroom dries evenly and does not become moldy, it should be turned over periodically. After it turns into a dry thin plate, it must be placed in a plastic bag. In this form, it can be stored for a year or more in the closet.
When you need the mushroom again, you need to put it in a small amount of tea solution and put it in its usual place. After long-term storage, the first infusion should be drained, and subsequent ones can be used.
Selecting a storage container. The best option for storing kombucha is a three-liter glass jar. It fits perfectly in diameter, is convenient to change the solution in and is easy to clean. You can monitor the mushroom thanks to the transparent walls of the vessel. Glass does not react with the infusion. To prevent insects and dust from getting inside the jar, the container should be covered with gauze on top. From time to time the jar needs to be washed and sterilized.
Metal containers cannot be used for growing medusomycetes, as the metal reacts with the acid and spoils the product.
How to store kombucha if you are not using it yet
If you don’t want to drink a kombucha drink yet, you can pour weak tea over the mushroom and place it in a cool, dark place. Every 2–3 weeks, the solution must be updated, not forgetting to wash the culture.
It is important to cover the jar with several layers of gauze, otherwise insects may appear in it, especially in the second half of summer. A liquid containing sugar and a small amount of alcohol attracts fruit flies. If they lay larvae in the mushroom, it will no longer be possible to restore the culture; the number of parasites will increase every day. The only way out is to grow a new kombucha from a well-strained drink.
How tea leaves turn into a medicinal drink
The miracle of turning water, tea leaves and sugar into a tasty and healing infusion occurs in 5-6 days.
Kombucha is a living laboratory where yeast and acetic acid bacteria are in charge. The colony they create really looks like a mushroom cap or jellyfish. It is dense and smooth on top, and thin sprouts form below. It is this lower zone that transforms the tea solution into a healing drink.
Sugar processing begins with yeast fungi living in medusomycetes. As a result, sweet tea is fermented until ethyl alcohol and carbon dioxide appear. Then acetic acid bacteria come into play. They convert alcohol into acetic acid. When there is a lot of it, the work of yeast fungi is blocked. By this time, the sweet tea solution acquires a unique sourness, light carbonation and is saturated with useful organic substances.
Diseases and problems
Before drinking kvass, you need to make sure that the mushroom is healthy and floating on the surface. It should be smooth and translucent, without foreign inclusions.
Like any other living culture, medusomycetes can get sick. To easily cope with emerging pathologies, you need to regularly pay attention to the appearance of your kombucha. This will allow you to detect the problem in time.
The culture has grown too big
An increase in kombucha volume indicates that the crop is doing well and is being properly cared for. But large kombucha takes up too much space, and it becomes difficult to catch and rinse. You can carefully remove the oldest layers, this will not kill the medusomycete.
The mushroom sinks to the bottom
A healthy culture floats on the surface of the liquid, but sometimes you can notice that it lies at the bottom and does not float up. This behavior is typical for aged mushrooms that have decided to raise a successor and retire. The film on the surface of the infusion is the young culture. It must be transferred to a clean jar of tea.
Old kombucha plants are not recommended for making drinks because they produce a lot of acid. Such mushrooms are only suitable for the production of vinegar.
The drink matures very slowly
If the medusomycete is cold, its development is inhibited. To reduce the preparation time for the drink, you need to move the culture to a warmer place.
A brown coating has appeared
A brown film indicates neglect of caring for the mushroom. The culture needs to be washed, the top layer removed from its surface and in the future try to pay more attention to kombucha.
The mushroom is covered with small spots
Stains on kombucha are damage caused by grains of sugar and particles of tea leaves. There is no need to treat the medusomycete, but in the future you should dissolve the granulated sugar more thoroughly and strain the tea leaves.
Mold has formed
If the kombucha becomes moldy, this is not a reason to throw it away. The culture is simply sick and proper care will help it recover. In its normal state, kombucha successfully fights against foreign organisms, but if it is kept in inappropriate conditions, the natural defenses are weakened. The moldy crop must be washed thoroughly, paying attention to the folds, treated with vinegar and rinsed with boiled water.
Sometimes white bubbles may appear on kombucha, which many people mistake for mold. It is actually carbon dioxide released during fermentation. Treatment in this case is not required.
In solution
Many troubles can be avoided if you provide proper care for your kombucha:
By drying, you can also preserve your kombucha for when you leave. Rinse it thoroughly and place in a dry bowl, turning occasionally to prevent mold from forming. It is recommended to place the bowl in a deep pan, which must be covered with gauze or a napkin. This will protect the kombucha from dust and insects. The dried mushroom is placed in the refrigerator or put in a closet.
Usually it floats on the surface, but if it begins to sink, it means that the specimen is already old and it’s time for it to rest. Remove a thin transparent layer from its surface and place it in a freshly prepared tea solution with sugar.
An infusion made from kombucha is called Kombucha. It contains various vitamins, acids and enzymes. They help restore normal microflora in the body.
Before drinking the drink, it is recommended to make sure that the mushroom is healthy and located on the surface. It is important to ensure that it is smooth and translucent. There should be no foreign elements in the structure of the product.
Solution: Is it possible to brew Kombucha with Green Tea - tips
How and where to store kombucha drink
The infusion obtained from kombucha tastes a little like kvass. This is explained by the low content of ethyl alcohol at some stages of fermentation. Over time, alcohol turns into acids. The drink also contains enzymes and vitamins that have a beneficial effect on the body. Kombucha infusion has the following beneficial properties:
- treatment of colds, tonsillitis and sore throat;
- increasing immunity;
- blood purification for skin diseases;
- toning, improving performance;
- normalization of the gastrointestinal tract;
- stimulation of appetite;
- prevention of migraines, nervous overexcitation;
- eliminating the consequences of intoxication, getting rid of a hangover.
The infusion is also used externally. Compresses with it promote rapid regeneration of the skin, treat wounds, ulcers and burns.
Contraindications to taking a drink from kombucha are gastritis with high acidity, gastrointestinal diseases in the acute stage. An infusion with sugar should not be drunk if you have diabetes. Due to the drink's 2 to 3% alcohol content, it should be avoided by pregnant and breastfeeding women.
Kombucha kvass matures within 5–10 days. The speed of preparation of the drink is affected by the air temperature in the room and the age of the crop. You can drink it immediately or refrigerate it. After brewing for several days, the drink becomes tastier. It is dangerous to use a drink that has been left in a warm place for a long time. A plastic sieve or gauze is suitable for straining the infusion. A metal strainer cannot be used.
Storage rules:
- Mushrooms cannot be stored in metal containers;
- the container where this culture is located must be periodically washed and sterilized;
- The correct way to strain the infusion is through a plastic strainer;
- You can’t clog the jar too much. The mushroom must be able to “breathe”;
- This plant should not be kept in a draft;
- direct sunlight should not fall on the jar with the culture;
- wash the plant with cooled boiled water;
- In summer, the mushroom is washed at least once every 5-7 days, and in winter - once a month;
- the plant dies in hot water, so the water is cooled first;
- grains of granulated sugar and particles of tea leaves should not fall on this crop;
- Kombucha is sometimes inspected for damage and areas showing signs of disease and mold.
How to grow your own kombucha
If you do not replace the liquid with freshly prepared tea for a long time, a new fungus may begin to develop on the surface.
You can grow medusomycetes from scratch as follows:
- 2 tsp. Pour a liter of boiling water over medium- or large-leaf tea and leave to steep for 15 minutes;
- strain the tea leaves;
- pour 2-3 tbsp. l. sugar, stir thoroughly;
- cool the tea to room temperature;
- pour into a clean and dry jar, previously washed with baking soda;
- cover the neck of the container with gauze, securing it with an elastic band or thread;
- place the jar in a shaded, warm place;
- after 3–5 days, the surface of the water will begin to become covered with an oily film, from which a mushroom will form.
The medusomycete membrane will strengthen in 4–6 weeks. After this, it must be washed and used to prepare a drink.
Taking into account the peculiarities of caring for kombucha, you can enjoy a refreshing drink all year round. And if there is a need to take a break, it is enough to place the culture in the refrigerator or dry it.
Correct storage conditions
If you regularly drink kombucha, then it should be stored in a glass container, for example, in a three-liter jar. It is not advisable to close the container tightly with a lid. To prevent dust from settling on the surface of the drink, simply cover the jar with gauze. Metal containers are not suitable for storing kombucha.
It is not recommended to keep the container with the infusion in the refrigerator; in cold conditions the mushroom may deteriorate. Place the jar in a dark and ventilated place. The optimal temperature for a tea drink is from 22 to 25 degrees.
Homemade tea mushroom: the appearance of names
In fact, the symbiosis of acetic acid bacteria and yeast has quite a few names. Some of them have the word “mushroom” as their second component: Japanese, Chinese, Manchurian, Kombucha. Although this, as mentioned above, is not a mushroom at all. But yeast-like fungi participate in this symbiosis, which is why, apparently, the word “mushroom” is included in many names of this living organism.
There are other names for it: Japanese queen, tea jellyfish, fango, sea kvass, medusomycete.
In Russia, kombucha appeared under the name “kombucha” due to the erroneous transfer of the name of another drink - “kombu-cha”, which means “seaweed tea”. And although this was the name for a completely different infusion, the slightly changed name stuck with us and was in use for a long time.
The name "medusomycete" is an abbreviation of the Latin accepted in the scientific community. Although it is almost impossible to hear it in common parlance, it is quite common among doctors and scientists.
Externally, this organism can be compared to a translucent mushroom cap when viewed from above. Perhaps this also influenced the origin of some of the names of the medusomycete.
But still, most of all, the symbiosis of yeast and acetic acid bacteria resembles a jellyfish. And the side view completely evokes a comparison with a stack of transparent pancakes, since these are mucous films connected in the middle.
This organism is called a tea organism because it requires food for its functioning: sweet tea.
After the drink is processed by the medusomycete, the sugar is fermented and various acids, ethyl alcohol (from 0.5% to 2.5%), carbon dioxide, vitamins, tannins and enzymes are formed. As a result, the drink acquires a pleasant, refreshing sweet-sour taste with a small amount of gas. You can add fruit or berry juice to the nutrient solution for taste.
An interesting fact is that the tea infusion is not consumed by the medusomycete organism. But if he is deprived of tea, the production of ascorbic acid, which is necessary for his life, will stop. And without caffeine, the medusomycete will stop producing cellulose fibers that make up the body of the mushroom, that is, it will stop growing.
For those who want to lose weight, kombucha can help!
For weight loss, drink 5-6 cups per day. The amount of liquid depends on the acidity in the body: the higher it is, the lower the dose. You should not drink the drink on an empty stomach - it will cause heartburn. Taking it during or immediately after a meal will speed up the digestion of food, which will cause a rapid onset of hunger. Therefore, the best time to use it is an hour before meals and 1-2 hours after it. The course of treatment is 3 months. After a break of 7-14 days, the course can be repeated.
The best remedy for losing weight is not pure kombucha, but a drink consisting half of it in combination with decoctions and infusions of herbs, roots, and flowers of useful plants. Methods for preparing medicinal teas can be different.
Recipe for weight loss
Buckthorn bark, field steelhead and dandelion roots are crushed, mixed in equal proportions, poured with water so that the volume triples, and boiled for half an hour. Then the broth is cooled at room temperature, filtered and added to kombucha.
Replace the steelhead roots in the previous recipe with peppermint, parsley and fennel (some ingredients may be missing). The decoction is prepared according to the scheme described above.
A mixture is made from caraway seeds, corn silk, violet flowers, yarrow and crushed buckthorn bark. The ingredients are mixed in equal proportions and brewed with boiling water so that the volume triples. The mixture should then be simmered over very low heat for half an hour. Cool the broth at room temperature, then strain.
