This wonderful drink is kombucha. For several years, there has been more and more talk about its health properties. As it turns out, no research has yet been conducted to verify most of these assumptions. Is it worth reaching for it anyway?
Kombucha is a fermented drink made from sweetened tea and tea mushroomalso known as the Japanese mushroom or SCOBY (Symbiotic Culture of Bacteria and Yeasts). Thanks to the fermentation process, the drink is sparkling and has a slightly sour aftertaste. Its color depends on the tea used to prepare it.
According to various sources kombucha comes from northeastern China. It was created there around 220 BC. In the past, it was valued primarily in folk medicine, and today it is a healthier replacement for popular, sweetened carbonated drinks.
Making kombucha drink is not difficultbut this requires appropriate knowledge, special ingredients and patience. The product without which you cannot prepare a fermented drink is tea mushroom.
It is made of a clear, gelatinous mass and can be purchased w internet or organic food stores. The cost of the Japanese mushroom starts now from approx PLN 25. You can also get the mushroom from a friend who prepares kombucha at home.
As for the final flavor of kombucha, it will vary depending on what tea we choose as the base. Basic versions use regular black tea, but you can replace it with a green one or one with additivesm of fruit.
The recipe provided is for kombucha that is prepared for the first time from a purchased mushroom tea party.
Ingredients:
- tea mushroom
- 2 tablespoons of wine or apple vinegar
- 2 liters of filtered water
- 3 bags or 6 tablespoons of selected tea
- 150 g of sugar.
Boil water in a pot and when it comes to a boil, brew your chosen tea in it. After a while, sweeten it and set aside to cool. The drink should reach room temperature. Pour the tea into a glass jar, add vinegar and tea mushroom to it.
Place cheesecloth on the top of the jarsecure it with a rubber band or string. Set the jar of tea aside in a shaded but warm place (the room temperature should be between 22 and 28 degrees Celsius). In such conditions, the drink should spend a maximum from 5 to 8 days. The longer we leave it to ferment, the more sour and intense the taste will be.
After 8 days, homemade kombucha is ready to drink. It must be stored in the refrigerator and consumed within 5 days. It is assumed that you can drink no more than 118 ml of fermented tea per day.
Kombucha has a rich composition that provides the body with many valuable micro- and macronutrients. Among other things, it will supplement the demand for vitamins B vitamins (B1, B2, B6, B12), vitamin C and A. Contains zinc, magnesium, calcium, iron, copper. Additionally, it is rich in numerous organic acids such as lactic, acetic, malic, oxalic and antioxidants such as polyphenols.
As a result, kombucha has properties lowering the level of “bad” LDL cholesterol. At the same time, it can raise “good” HDL cholesterol. Thus, it may help protect the heart and reduce the risk of developing cardiovascular diseases. Therefore, it can protect against atherosclerosishypertension, ischemic heart diseases.
In addition, she drank regularly kombucha can suppress the desire for sweets. Maybe improve digestion and intestinal bacterial composition. It will prevent constipation and accelerate metabolism, sweeping toxins and deposits from the intestines. Therefore, people who want to drink kombucha should drink it lose excess weight or struggle with irregular bowel movements.
Kombucha it also has liver detoxifying properties. It will cleanse it of residual toxins and help expel them. It will protect the organ against damage, will speed up regeneration and eliminate inflammation.
Source: medonet.pl, wapteka.pl, doz.pl, Terazgotuje.pl
