What are the best tips for cooking kombucha?

Ancient tea known as kombucha, pronounced "com boo cha", is more like steroid tea. This carefully prepared health drink is made of a simple mixture of some tea, lots of sugar and bacterial culture that can ferment until the drink is sufficiently acidic and sweet, produces the elixir to cure baldness and alleviate arthritis to combat cancer and end insomnia. Brewing Kombucha correctly requires careful preparations, especially because some health problems were associated with incorrect production and excessive consumption.

According to the American Cancer Society, since 2011 there is no scientific evidence that shows that cooking kombucha, also known as fungal tea, is a useful practice in combating disease by adding colonies of beneficial bacteria to the digestive tract, similar to yogurt consumption. However, culture was prepared for what appears to be at least 22 centuries, coming from Asia. Not clear exactly WDE was a drink for the first time or by whom but its popularityAs an alternative drug in the last century, it has exploded globally, especially in the last few decades.

Maybe the best tip for cooking kombucha is to learn to follow the time -tested method for the production of this tea and to follow it exactly. The recipe from Günther Frank, who wrote the book Kombucha: a healthy drink and a natural remedy from the Far East , begins with the production of simple black or green tea by adding two tea bags or 2 teaspoons. (About 9.86 ml) tea per Qt (about 1 liter) boiling water, then let the tea sit for about 15 minutes. According to Frank, the use of green tea will improve the quality of the fight against cancer.

for this small dose of tea, up to 3 oz. (About 100 g) Dissolve sugar and then left to cool. After the tea has reached room temperature, a commercially purchased bacterial culture of kombuchado liquid is located and the container is covered with a lid or cottage cheese. Adding culture when teaStill hot, destroy culture. For the first dose, commercial culture will be needed, but cooking kombucha will again require only about 10 percent of the new liquid from the previous kombuch dose.

After about 10 days of storage at room temperature, tea should be ready for consumption. The zoogleal mat, a form of killing bacteria, which is formed inside the container, should be carefully removed in front of the beverage. Some also bite liquid to remove any other impurities. Try to consume it for a sweeter drink after about a week; For a more acidic drink, let it ferment a few days longer than the diameter.

Although the practice of cooking Kombucha at home is a time -awarded tradition, many health experts recommend consuming and pasteurized mixtures. According to the US Centers for Control and Prevention of Diseases (CDC), some patients were hospitalized in the mid -90s after tea caused excessive lactic acid levels. Although the drink is usually safe, CDC said domestic breweries were more susceptibleto consume dangerous pathogens.