Kombucha is a friendly symbiosis of vinegar sticks and yeast fungi. It appeared in our area back in the last century, and it was first cultivated in the countries of the East.

It has several names - Japanese, Manchurian, or sea mushroom, fango, kombucha, tea kvass, or tea jellyfish. Its infusion is a wonderful drink that perfectly quenches thirst, improves health and gives additional strength.

You've probably seen glass jars in the houses of your friends more than once in which organisms similar to jellyfish swim. These are kombuchas, which have been used in folk medicine in India, China, and Japan since ancient times. The elegant geisha of Japan drank an infusion of kombucha to maintain a slim figure. The acetic acid contained in this infusion was used to remove age spots, warts, and also rinse the hair to make it silky. In India, this product was used to strengthen dyes on fabrics.

The infusion of kombucha was also used to prepare a liquid that was used to wash babies with problem skin. It was also used to get rid of dandruff and gray hair. Kombucha has been widely used in Indonesia, including for various poisonings.

1. In folk medicine, the medicinal properties of kombucha have long been used: for diseases of the bladder, stomach, kidneys, liver and headaches. This is explained by the fact that it contains many healing substances: alkaloids, vitamins, enzymes, glycosides, aromatic substances, also sugar, acetic acid and alcohol.
2. Kombucha has a variety of medicinal properties: antibiotic, analgesic, anti-inflammatory. In addition, it is able to reduce cholesterol levels in the blood and regulate blood pressure. In the fall, it is recommended to use it as a preventive measure for ARVI.
3. This unusual-looking mushroom is a wonderful remedy for the prevention of rheumatic carditis, atherosclerosis and polyarthritis.
4. The infusion gives an excellent effect in the treatment of chronic runny nose and sore throat. For bacterial dysentery, kombucha gives even better results than using medications. It calms, tones and relieves mental fatigue.
5. For preventive purposes, it is recommended to drink an infusion of kombucha in the mornings and evenings on an empty stomach. This is very useful because it prepares the digestive system for the daily stress. If you take this infusion before bed, it will calm your nerves, disinfect your stomach and improve your sleep.
6. Kombucha liquid should be consumed after taking heavy medications and after illnesses, because it has an excellent restorative effect and quickly normalizes the natural microflora of the stomach.

Kombucha is now cultivated all over the world. Its excellent nutritional properties make it possible to prevent and treat a wide variety of diseases. Even modern medicine recognizes the beneficial properties of kombucha and recommends using the healing infusion for preventive purposes.

Instructions for use

For therapeutic and preventive purposes, kombucha should be taken 1/2 glass before meals up to 3-4 times a day. Doctors consider treatment courses lasting 2-3 weeks each to be the most effective.

Who is it harmful to?

But in addition to its benefits, kombucha can cause harm to the body. So, who better to give up this refreshing drink in favor of, for example, green tea?

• Diabetics and people who are obese due to the large amount of sugar or honey - depending on what product you “feed” your kombucha.
• Gastroenterologists advise patients with high stomach acidity to exclude the drink from the diet or prepare it with honey based on black tea. Honey is known for its acid-neutralizing properties.
• For those suffering from fungal diseases, any products containing sugar are harmful, including kombucha infusion. In this case, you need to let the drink ferment properly. The sugar will be neutralized by the kombucha's metabolic products. In this form, kombucha will strengthen the immune system and set it up to fight fungi.

Kombucha is grown at home to produce a refreshing, delicious drink that also has medicinal properties. This type of fungus is the result of a symbiosis of yeast fungi (mainly the genus Torula) and acetic acid bacteria. The scientific name of this fungus is Medusomyces Gisevi (medusomycete).

Appearance

In appearance, this mushroom is very similar to a jellyfish. From above, the surface of the mushroom is smooth and shiny, but the lower part does not look very attractive and is represented by a growth zone, from which numerous threads extend.

Where does it grow?

It is believed that the birthplace of kombucha is Tibet. It began to be used there in the third century BC. For the ancient Chinese, an infusion of this mushroom was an elixir that bestowed longevity and youth. A little later, kombucha began to be grown in Korea, Japan and other countries. It was brought to Russia at the end of the 19th century. In the 80-90s of the 20th century, this mushroom became most widespread and popular in our country. It was rare that someone did not grow it at home at that time. Gradually, interest in kombucha decreased, which was also facilitated by an untrue rumor about the carcinogenic effect of this mushroom.

Characteristics

• Normal development of kombucha occurs at temperatures from +22 to +25 degrees.
• Kombucha develops well in a 10% sucrose solution, represented by medium-strength tea leaves.
• The mushroom needs an influx of oxygen.
• The mushroom, whose thickness has reached 1-7 centimeters, acquires healing properties.
• Kombucha will be beneficial at any age, but young children should not be given tea kvass due to the caffeine and alcohol content.

Nutritional value and calorie content

100 g of kombucha drink contains:

Chemical composition

The contents of the jar are used by the mushroom for its vital functions. Yeast fungi process sugar to produce carbon dioxide and ethyl alcohol, which is converted by acetic acid bacteria into acetic acid. The result of such processing is a pleasant-tasting liquid containing:

• organic acids,
• carbon dioxide,
• sugar,
• enzymes,
• catechins,
• amino acids,
• caffeine,
• alcohol,
• minerals,
• polysaccharides;
• antibiotic medusin;
• vitamins (PP, C, group B).

Beneficial features

The usefulness of kombucha is ensured by the large number of substances necessary for human life in its composition.

This sweet and sour refreshing drink made with kombucha has the following abilities:

• Increase appetite;
• Quench;
• Normalize acidity and increase the production of gastric juice;
• Improve metabolism;
• Disinfect;
• Improve blood circulation;
• Have a mild laxative effect;
• Invigorate;
• Increase performance;
• Improve digestion;
• Increase immunity;
• Restore microflora in the intestines;
• Cleanse the kidneys and liver;
• Stimulate the functions of the pancreas;
• Calm down;
• Provide a general strengthening effect;
• Remove cholesterol from the body;
• Resist the tuberculosis bacillus;
• Dissolve stones in the kidneys and gall bladder, as well as remove them;
• Reduce inflammation;
• Improve vision and hearing;
• Purify blood;
• Stimulate the heart;
• Relieve hangover.

This infusion is also in demand in cosmetology. It is used in the care of acne-prone skin. You can rinse your hair with an infusion diluted with water.

You can learn even more about the beneficial properties of kombucha from the following video of the program “About the Most Important Thing.”

Contraindications

Kombucha infusion should not be consumed if:

• Gastritis with high acidity;
• Peptic ulcer (exacerbation);
• Diabetes mellitus;
• Hypotension;
• Gout;
• Pregnancy (allergic reactions are possible);
• Acute kidney diseases;
• Breastfeeding (if mother and baby have a reaction to kombucha);
• Fungal diseases;
• Individual intolerance.

To ensure that kombucha is safe to drink, you should practice good hygiene when preparing it and use fresh water. The mushroom infusion should not be consumed if it has not been drained for more than two weeks. Also, the infusion should not be drunk by drivers preparing to travel, since it contains alcohol, albeit in small quantities.

The infusion will be ready in about 7 days. It is filtered and stored in a refrigerator.

After a week of storage in the cold, the beneficial properties of the drink will manifest themselves to the maximum.

You can drain the drink without even removing the gauze, but replace it periodically.

Do not cover the mushroom tightly, otherwise it will disappear. Gauze will help protect the mushroom from flies.

Application

In cooking

• You can make cocktails from the mushroom infusion by mixing the drink with lemon and carrot juice, as well as honey.
• The infusion can be made as a component of okroshka.
• Vinegar prepared with kombucha can be added to sauces, salads, and fish marinade.

How to cook

To prepare the drink, you need to fill a 3-liter jar with strained and cooled not very strong tea (you can use coffee), in which you can dissolve 200 grams of sugar (you can use honey). Kombucha is placed in this liquid, after which the jar is covered with gauze.

You need to place the container with the mushroom in a bright and warm place that does not receive direct sunlight. For making tea or coffee, soft water is preferable.

Sugar should be dissolved in tea in advance so as not to damage the mushroom. Before combining tea with mushroom, the tea leaves must be cooled.

Vinegar

You can get vinegar from the kombucha infusion if you leave the mushroom in a nutrient liquid for 3-4 months. Thanks to acetic acid fermentation, natural vinegar is obtained, the properties of which are much superior to industrial vinegars prepared artificially.

This vinegar can be successfully used in cosmetology for all procedures involving the use of ordinary vinegar.

For example, by rinsing your hair with a solution after washing, you can strengthen your hair, give it silkiness and shine, stimulate hair growth, and also eliminate dandruff.

In medicine

Indications for using kombucha infusion are:

• Colds, sore throat, flu, whooping cough;
• Stomatitis;
• Furunculosis, frostbite, burns;
• Insomnia, headaches, loss of strength, VSD;
• Heartburn, gastritis, colitis, dysentery, enteritis, diphtheria;
• Diseases of the gallbladder, pathologies of the bladder and kidneys;
• Nervous system disorders;
• Atherosclerosis;
• Haemorrhoids;
• Polyarthritis;
• Pulmonary tuberculosis;
• Long-term use of antibiotics.

It is recommended to drink the infusion separately from meals - best three hours after a meal or an hour before a meal. It is diluted with boiled water 1 to 1 and consumed two or three times a day, a glass of the drink. Drinking the infusion on an empty stomach will help prepare the digestive tract for work, and 1/2 glass of the drink at night will improve the condition of the stomach and set you up for sleep.

For pharyngitis, stomatitis, sore throat and similar diseases, you need to rinse your mouth with the infusion, diluting the product with water 1 to 2. For gynecological problems, douching is done with the infusion, for hemorrhoids - microenemas, and for skin diseases - lotions and compresses.

Watch the following video about kombucha from the program “Live Healthy!”, where you will learn a lot of useful information about the drink of this mushroom.

Use for medical purposes

There are relevant recommendations for the use of kombucha drink:

• It is said that due to the greater amount of antioxidants, the benefits of a green tea drink are much higher than those of a black tea infusion.
• Including honey in the drink instead of sugar will complement the infusion with beneficial minerals and increase the tonic effect.
• Making an infusion with kombucha is possible not only with tea leaves. The basis of the infusion can be herbal mixtures, for example, a mixture of nettle, strawberry and blackberry leaves, linden flowers, plantain and birch leaves. To get a liter of tea, brew from one to three teaspoons of these herbs in crushed form.
• It’s very tasty if you brew rose hips for infusion. After steaming the fruits, after an hour, strain the liquid and combine with the mushroom.
• Do not use herbs that contain a lot of essential oil (chamomile, sage and some others) for brewing.
• Infusing kombucha with immortelle (flowers, leaves and stems) will make the drink more beneficial.

The drink is also used as a medicine for certain diseases:

• For analgesic, antimicrobial, anticonvulsant and anticancer effects, the infusion is prepared with the addition of celandine (4 tablespoons of the plant per 2 liters of water).
• To obtain a remedy that helps with cholelithiasis, kombucha is combined with chicory infusion. This healing agent can be used either internally or as a lotion or bath.
• To enhance the anti-inflammatory, antipyretic, choleretic and diuretic effect, kombucha should be grown in an infusion of meadow cornflower.
• An infusion of kombucha on dry horseradish leaves is very effective in treating the liver.
• To treat hypertension, it is recommended to infuse kombucha with a solution of mulberry leaves or cudweed herb.
• To get rid of female diseases, peony (flowers, leaves and roots), yellow clover, fireweed, lemon balm and oregano are used for infusion.
• In the treatment of kidney diseases, an infusion of a mushroom is effective, in the preparation of which calendula, rose hips, dried oat stalks, plantain seeds and leaves, and black elderberry flowers were used.

For diabetes

Please note that drinking kombucha drink is not allowed for all forms of diabetes, so it is important to consult your doctor.

If the mushroom can be used, then for a diabetic patient its especially important property will be the normalization of metabolism.

Drink a glass of mushroom infusion a day (divide into several servings) to mobilize the body’s internal forces and gradually lower blood glucose levels. Dilute the mushroom infusion with herbal tea or mineral water. You need to prepare tea kvass for a diabetic patient with less sugar - 70-80 grams is enough. for 2 l.

For weight loss

Drinking kombucha promotes weight loss by enhancing the effects of other remedies, primarily proper nutrition. For weight loss, it is recommended to consume 6 glasses of mushroom infusion daily, drinking a glass one hour before meals and after meals (2 hours later) for three months. To enhance the effect, you can use weight loss tea or herbal tea to prepare the infusion. The drink will help you lose weight thanks to its tonic effect and normalization of metabolic processes.

In cosmetology

• If you have ingrown nails, use a kombucha compress. Layer the mushroom and wrap one part of it around the finger with the ingrown toenail, cover with cling film, and put on two socks on top - a regular one and a woolen one. Three procedures are enough to completely soften and remove the nail.
• To speed up hair growth, strengthen it and make it thicker, rub the kombucha infusion into the scalp, massaging it.
• By rinsing your hair with tea kvass after washing your hair, you will give your hair shine, softness and rich color.
• To strengthen your hair, you can take the kombucha drink orally, drinking it with food.
• To get rid of dandruff after washing your hair, using gauze, moisten the skin and hair roots with the mushroom infusion, and after 30 minutes, wash your hair again.
• You can make a hair mask by mixing a tablespoon of honey in a glass of mushroom infusion. The heated mixture is applied to damp hair, and after 20 minutes, rinsed with infusion of chamomile flowers.
• It is recommended to treat acne with lotions made from kombucha infusion.
• To make a mask for nails and hand skin, mix olive oil and mushroom infusion in equal proportions.
• For dry facial skin, prepare a mask, the components of which will be warm tea kvass (4 tablespoons), wheat bran (3 tablespoons) and honey (3 teaspoons).
• If you mix 1 to 1 infusion of mushroom and still mineral water, you will get a facial tonic. Wipe your skin with it twice a day after washing your face.
• You can use the kombucha drink as a natural deodorant, rubbing the infusion over the areas that sweat the most.

At home

Kombucha is in demand in veterinary medicine. An infusion of this mushroom helps strengthen the immunity of animals, as well as enrich their diet with minerals during the winter. It also helps clean out the stomach of cattle. Wounds, injuries and burns on the skin of animals can also be treated with tea kvass. Giving the drink to poultry (chicks) diluted 1 to 1 reduces its mortality.

How to grow at home

To grow a mushroom at home, you can borrow it from friends or purchase it from an online store. The name of the mushroom is associated with the method of its production, since tea is used to grow it. However, this mushroom can also be grown using coffee. It is only important that the infusion is sweetened. The jar containing the mushroom is covered with gauze on top. Water for tea should be used boiled, as it does not contain soluble calcium salts, which can cause sediment to appear in the drink (when interacting with gluconic acid in the infusion).

Over time, the mushroom grows in the infusion and forms a gelatinous translucent layer on the surface, which is separated.

To separate a very overgrown mushroom, do not cut it, but separate it into layers with your hands. The bottom layer of the mother mushroom is placed in a jar and filled with tea.

For the first few days, this mushroom will lie at the bottom, but due to the release of carbon dioxide it will soon float to the surface. It is due to this gas that the kombucha drink becomes carbonated. Valuable organic acids begin to form in the infusion on day 4-5. If the resulting infusion is overly sour and stings the tongue, most likely it is too strong. This often happens in winter, when less infusion is used.

It is good that it is a warm place with good lighting, but not in the sun.

A film will gradually appear on the surface of the liquid. It will grow quite slowly, sometimes for several months. The result is a mushroom that is approximately 1mm thick or more with a pleasant vinegary smell. Next you need to keep an eye on this mushroom and wait for it to grow. It will become covered with bulges that will merge and grow.

How to care

The mushroom requires certain care:

• It is important to rinse your kombucha regularly (weekly) with warm, clean water. The washed mushroom is placed in fresh tea leaves with sugar.
• The finished drink must be drained every 6 days in winter, and every 2-4 days in summer.
• If necessary, divide the mushroom.
• Do not keep the mushroom in direct sunlight or in a cool place.
• Carry out all manipulations with the mushroom carefully to prevent punctures, cuts and other damage.
• Kombucha may develop diseases, in which case the infusion should not be drunk.
• If the mushroom is covered with brown spots, this indicates that undissolved sugar or tea leaves have come into contact with it. The damaged area must be separated and removed.
• If you grow the mushroom at a temperature less than +18 degrees or place the jar in the sun, this may cause blue-green algae to appear in the solution. Such algae can accumulate on the walls or float in the infusion, giving the liquid a cloudy appearance. Rinse the mushroom and replace the tea leaves, then correct the unfavorable conditions.
• Do not forget to cover the container with the mushroom with gauze (especially in summer) so that fruit flies do not get into the jar.

For information on caring for kombucha, watch the following video.

How to store

Kombucha is usually stored in a glass jar that is not hermetically sealed. It is not recommended to keep this mushroom in metal or plastic containers. The jar of mushroom should not be placed in the refrigerator, as this will stop its vital activity.

The best place to store a jar of mushroom is a warm place that is well ventilated and protected from direct sunlight. You should only place the mushroom in the refrigerator if you are away for a long time, for example, during a vacation.

If the mushroom does not float

This often happens with young mushrooms and the first advice would be to wait. If several days have passed and the mushroom remains at the bottom, reduce the amount of tea leaves. It doesn’t matter if there is just a little bit of tea solution in the jar. After a few refills, the strength of the mushroom will increase and it will float in more liquid.




Japanese geisha often consumed kombucha to maintain slimness and remove warts and brown spots on the skin.

In Indonesia, an infusion of the mushroom is used for poisoning.

Kombucha has been known for its beneficial and healing properties since ancient times. It is not for nothing that it is called the elixir of immortality and health. It is used to treat and prevent many diseases. In addition, kombucha is a refreshing drink with excellent taste, which can easily quench your thirst in hot weather.

Other common names for kombucha are Japanese mushroom, tea jellyfish, Japanese sponge, sea mushroom, Japanese queen mushroom, kombucha, Manchurian mushroom, Fango and the scientific name medusomycete. Translated from Latin, kombucha is called Kombucha; in the world this microorganism is better known by this name. Kombucha is a thick layered film consisting of acetic bacteria and a yeast-like fungus, which provide the nutritional and healing properties of kombucha. Kombucha infusion includes sugars, aromatic substances, wine alcohol, carbonic and organic acids, enzymes, B vitamins, and a substance similar to ascorbic acid. Sweet tea, under the influence of the fungus, becomes sweet and sour in taste. Yeast fungi ferment sugar, and bacteria convert alcohol into acetic acid through an oxidation process.

Eastern countries were the first to actively grow and use kombucha. In Japan, for example, geisha used this healing drink to maintain a slim figure, with the help of acetic acid extracted from it, they removed warts and pigment spots on the face and body, used it as an effective remedy for hair loss and to prevent the appearance of gray hair, as well as in as a rinse for silky and shiny hair. In India, this acetic acid was used to strengthen paints on fabrics, to prepare a refreshing drink, and was also used to wash children with problem skin. In Indonesia, kombucha infusion was used as an effective remedy for various types of poisoning. And in China, kombucha was used as early as 250 BC.

Beneficial properties of kombucha:

• normalizes blood pressure;
• cleanses the body of accumulated waste substances;
• has the ability to normalize stomach acidity;
• reduces blood cholesterol levels;
• helps with various inflammations in the stomach and intestines;
• brings the intestinal microflora back to normal after illness and taking large doses of antibiotics;
• helps in the treatment of liver and gallbladder diseases;
• is an excellent remedy against insomnia;
• effectively treats dysentery;
• regulates the activity of the gastrointestinal tract;
• copes with habitual constipation;
• helps with kidney stones;
• eliminates severe headaches;
• heals and rejuvenates the body.

Kombucha infusion slows down the progression of diseases such as tuberculosis. Strengthens the central nervous system. In folk medicine, an infusion of kombucha is recommended for eliminating headaches, nervous tension, and for treating diseases of the stomach and intestines, liver, kidneys, and bladder. In addition, kombucha is effectively used as a prophylactic against atherosclerosis, rheumatic carditis and polyarthritis.

Kombucha is also a good antiseptic and has a wound-healing effect: if you wash purulent wounds with an infusion of kombucha, the wounds will soon heal. Kombucha also has antibiotic, anti-inflammatory and analgesic properties. Kombucha also has a remarkable property - it uses lactic acid, which is harmful to humans, which is formed in our body during the metabolic process.

A properly prepared infusion of kombucha gives good results in the treatment of colds, sore throats (the infusion is used as a gargle and rinsing of the upper nasal passages), tonsillitis, chronic runny nose, gastrogenic enteritis, colitis, and in cases of bacterial dysentery, the use of kombucha is more effective than medications . Regular consumption of kombucha, especially in old age, improves well-being, reduces heart pain and headaches, and eliminates insomnia.

Kombucha has a beneficial effect on patients suffering from sclerosis, including multiple sclerosis, and hypertensive heart disease. The kombucha drink has both a tonic and calming effect, helping to reduce mental fatigue.

In addition, kombucha produces polysaccharides: hyaluronic acid, which is the main substance of connective tissue, chondroitin sulfate - the substance of cartilage, mucoitin sulfate - a component of the gastric mucosa. No harmful substances were noticed in the kombucha infusion.

The use of kombucha relieves hangovers, which is explained by its ability to neutralize the toxins of alcoholic beverages. And if you drink vodka with this drink, you can completely avoid a hangover in the morning.

Using kombucha infusion helps whiten teeth. To do this, after brushing your teeth, you should rinse your mouth with a monthly infusion of kombucha for at least two minutes.

How to drink kombucha?
When drinking kombucha infusion, one important rule should be observed: it should not be mixed with food, since the drink helps speed up the process of digestion of food, as a result of which the feeling of hunger arises quite quickly. Therefore, it is best to drink 1/3 glass of kombucha infusion two hours after eating plant foods, and three hours after eating meat. If you have digestive problems, you should drink half a glass of the drink on an empty stomach half an hour before meals. In any case, drinking the drink gives a cleansing and healing effect.

But the greatest benefit comes from an infusion of kombucha when consumed daily on an empty stomach in the morning (accelerates the digestion process) and in the evening (calms and normalizes sleep).

How to make kombucha?
To prepare this healing drink, brew one teaspoon of tea with a glass of boiling water. After the brew has cooled, it must be drained and diluted with warm boiled water to one liter. The tea solution used to prepare the drink should not be too strong, but also not very pale. Sugar is added to it to taste so that the solution is not cloying, and then poured into a jar with kombucha. The jar should be kept in a dark place where access to direct sunlight is limited. After 4-5 days, the kombucha infusion can be drunk; it should be drained and refrigerated. If you leave the resulting infusion at room temperature, then after some time a film of a new young mushroom will appear on its surface - after all, all the processes occurring in the infusion continue even after the mushroom itself is removed from it. In refrigerators, processes of this kind slow down, but do not stop at all. Therefore, if any strange formations appear in the infusion, do not be alarmed. You just need to strain the infusion again before using it.

When stored in the refrigerator, the kombucha infusion does not deteriorate its taste, and one might even say that it improves it. About once every two weeks, kombucha should be washed with warm boiled water.

If you do not plan to drink the kombucha infusion yet, you should fill it with boiled water or the leftover tea leaves. Kombucha can rest in this way for up to several months. After resuming use, the mushroom will require a short recovery period.

Kombucha for weight loss.
In addition to the above beneficial properties, kombucha is effective in the fight against excess weight. To normalize the digestion process and speed up the breakdown of fats, kombucha should be infused with various herbal infusions.

Herbal options:

• 4 tbsp. brittle buckthorn bark, 1 tbsp. dandelion roots, 2 tbsp. roots of field steelweed;
• 2 tbsp. brittle buckthorn bark, 1 tbsp. fennel fruit, 1 tbsp. dandelion roots, 1 tbsp. parsley seeds, 1 tbsp. peppermint leaves;
• 3 tbsp. brittle buckthorn bark, 1 tbsp. yarrow, 1 tbsp. tricolor violet, 1 tbsp. caraway fruits, 1 tbsp. corn silks.

To prepare a kombucha infusion, take seven tablespoons of the herbal mixture (any of the suggested options) per liter of water. Pour boiling water over the herbal mixture, put on fire, and boil for thirty minutes. Then the infusion should brew for fifteen minutes, after which it should be strained. The decoction obtained in this way should be added to a jar with kombucha infusion in a 1:1 ratio and left for three days. After the specified time, the finished infusion should be consumed in two glasses in the morning and evening. The course is designed for three months, and after each month you should take a week break. At the same time, to achieve better results in losing weight, while drinking kombucha infusion, you should follow a diet that limits the consumption of starchy foods, sweet, salty and fried foods, as well as a combination of foods rich in carbohydrates with fats and proteins. In addition, food intake should be in small portions. To maximize the effectiveness of drinking kombucha infusion for weight loss, you should combine it with natural freshly squeezed vegetable juices in a 1:1 ratio.

Kombucha can also be infused with green tea. In addition, in such an environment the mushroom feels much better, its growth is significantly accelerated, and its lifespan increases. And the resulting infusion is rich in vitamins B2, K, P, which have a beneficial effect on the condition of the skin and hair, and also strengthens blood vessels. Kombucha infusion for weight loss can be taken at any time of the year. However, this healing drink is especially valuable during the summer heat, as it perfectly quenches thirst and tones the body.

Contraindications.
Patients with diabetes mellitus, gastric ulcers, and those with high acidity of gastric juice should not drink kombucha infusion.

Kombucha is a unique living organism, which is a mucous substance in the form of a thick layered film, reminiscent of a jellyfish. Therefore, it is also called “medusomycete” or “tea jellyfish”. The body of the mushroom is a product of the symbiosis of yeast fungi and acetic acid bacteria.

Today it is difficult to name the homeland of kombucha: in some sources it is Japan, in others it is China. Therefore, it is not surprising that in some regions it is called the “Japanese” or “Manchurian” mushroom. There are other less popular names in our country: “sea kvass”, “fango”, “kombucha mushroom”.

For many hundreds of years, kombucha has been used to prepare a unique-tasting and very healthy drink - carbonated tea infusion. Our ancestors used it not only to quench thirst, but also for treatment. This wonderful kvass is able to heal and prevent many diseases. Its use, unlike medications, does not cause any side effects.

Chemical composition and structure of the infusion

Medicinal properties and uses

According to ancient Chinese manuscripts, the healing properties of kombucha were known more than 250 thousand years BC. Chinese healers called it “the elixir of health, youth and immortality.”

It is known that daily consumption of mushroom drink significantly reduces cholesterol in the body. Therefore, it is widely used for ischemia, varicose veins and hypertension, as well as for the prevention of these ailments.

Laboratory studies have shown that kombucha infusion has a beneficial effect on the nervous, hematopoietic and digestive systems. It also helps with: anemia, colds, headaches, neurasthenia, hemorrhoids, intestinal infections and conjunctivitis.

Thanks to the antibacterial substances included in this drink, it is taken for diseases of the respiratory and urinary tract, otitis media, tuberculosis, abscesses, stomatitis and poisoning.

An infusion of kombucha can activate all biological functions and maintain the body’s apparatus in constant tone. This healing drink suppresses pathogenic microbes in the intestines and revives beneficial microflora - increases the number of lactic acid bacteria. These microorganisms play an important role in maintaining health and preventing aging.

The healing drink is widely used both internally and externally in the form of compresses for cracks and spurs on the heels, for advanced sinusitis or frequent runny nose.

How to prepare a tea drink for treatment

To get a healthy drink, you need to pour one liter of slightly warm boiled water into a three-liter clean jar, dissolve 2 tablespoons of sugar in it and add a glass of strong green tea (you can also have black).

Next, you should carefully lower the kombucha into this container and cover the top with gauze. Infuse the drink in this environment for approximately one week. During this period, under the influence of yeast and sugar, the fermentation process will occur with the gradual formation of alcohol and carbon dioxide.

Bacteria will convert alcohol into organic acids (lactic, malic, citric, etc.), as well as enzymes, lipids and many other substances beneficial to the body. The finished infusion of kombucha is a pleasant-tasting, slightly carbonated, sweet and sour drink.

Kombucha care

1. Periodically, the mushroom should be washed with clean water at approximately room temperature. This must be done very carefully so as not to damage it.
2. The mushroom should also be fed, but under no circumstances should sugar be poured directly onto its surface. He may get burnt to the mucous layer and die.
3. You should also not allow tea leaves to get into the solution with kombucha.
4. Direct rays of the sun also have a detrimental effect on it. The best place for the mushroom would be a moderately lit corner in the kitchen.
5. Do not overheat the water with the mushroom. He, like any living creature, lives comfortably at a temperature of 18°-25°C.
6. You should also not use sweeteners instead of sugar.
7. If the kombucha is healthy, it will float in the sugared solution on the surface.

The use of kombucha in folk medicine.

1. You can use mushroom infusion. It destroys various pathogenic bacteria. To enhance the medicinal properties, it is recommended to warm the infusion a little and dilute it with water (if it is very sour and highly carbonated). The procedure is carried out up to 7 times a day. For sore throat and tonsillitis, it is useful to take the infusion orally: 1 glass (warm) an hour or two before meals.

2. It is useful to drink mushroom infusion for people who have strained their voices (especially artists, teachers, speakers). To do this, you need to warm the product a little and drink it warm three times a day. You can also add honey or a warm infusion of medicinal herbs to the drink.

3. Cotton swabs soaked in the infusion should be inserted into the nasal passages for persistent runny nose or sinusitis. It is also useful to rinse your nose with this tea and apply lotions to the maxillary sinuses. Inflammatory processes in tissues will pass.

4. The healing properties of kombucha for wounds and burns are known. A mushroom layer should be applied to damaged skin. As it dries out, this “lotion” is replaced with a fresh one. In just a couple of days, the wound will begin to heal, inflammation and pain will subside.

5. and conjunctivitis, you need to wipe the affected areas with a cotton swab dipped in tea kvass. Thanks to the bactericidal properties of the mushroom drink, the skin will cleanse and purulent discharge from the eyes will disappear.

6. For gout, inflammation of the joints and neuralgia, compresses or lotions with kombucha infusion can be applied to the affected areas.

7. To improve the condition of your hair and reduce oiliness, you need to rinse it with kombucha infusion. If brittle, the strands should be washed with tea kvass with the addition of 1:1 nettle infusion.

8. The beneficial properties of the drink in restoring intestinal microflora and normalizing the digestive process are known. In addition, the mushroom infusion improves appetite and improves immunity. To do this, use four-day mushroom kvass with the obligatory addition of honey. The drink is taken one hour before meals.

9. If you overeat or increase the level of uric acid in the body, you need to drink three glasses of mushroom drink during the day.

10. You should drink an eight-day infusion of kombucha before meals, 100 milliliters. Stool and intestinal microflora are normalized. Cracks and inflammation in the rectum will go away.

11. For insomnia and nervous tension, you should drink a warm infusion of kombucha with honey at night, one glass at a time.

But for diseases such as insulin-dependent diabetes mellitus, candidiasis and stomach ulcers, it is not recommended to take kvass from medusomycetes, or it should be consumed in small quantities and diluted with water.

With careful care and proper use of kombucha, this living miracle will bring only benefit and pleasure. This little “medical center” in a glass jar will be the key to health for the whole family!

Symbiotic organism: Kombucha or tea jellyfish (Medusomyces gisevii) was known 250 years before the beginning of our era, in the Han Dynasty in China. The Chinese called it the elixir of health and immortality.

This mushroom is familiar to many Russian people. Previously, it was an indispensable attribute of bourgeois and rural houses. Like many zoogles with healing properties, it came to us from Asia.

In general, this is one of the very ancient organisms, known since time immemorial. The first mentions of it were made in Manchuria and date back to 220 BC. e.

Ceylon is considered the birthplace of kombucha, from where it spread to India, and then moved to China. Already from the Celestial Empire, zooglea appeared in Manchuria and Eastern Siberia. The eastern origin of kombucha is also evidenced by its other name - kombucha. Scientifically, it is called a medusomycete (Medusomyces gisevi) for its external resemblance to jellyfish.

However, not all researchers share this version of the origin and spread of kombucha. Some believe that as such it originated in Tibet. Others point out that its properties were known to the ancient Greeks. It is now unlikely that it will be possible to establish the real history of this medicinal mushroom. However, it is known how kombucha came to Europe.

In Russia it has been studied since the end of the 19th century, since Transbaikalia and Manchuria were in the aura of interests of the Russian Empire. It was then established that it was, in fact, not a mushroom at all, but a symbiosis of acetic acid bacteria and several types of yeast. Scientists have discovered both the composition of zooglea and its healing properties.

In Russia, kombucha has taken root especially well in the Volga region, in the central provinces of Russia. He also found his niche in Ukraine, Belarus, and the Baltic states. It was also transferred to Transcaucasia.

Germany was the first European country to learn about kombucha. This happened at the beginning of the 20th century. The first truly scientific description of the organism was also compiled there. It was made in 1913 by the German mycologist G. Lindau. This is where the history of many years of constant study of kombucha begins.

In England, France and Prussia, vinegar was made from a drink prepared with kombucha. It was produced in open wooden barrels, and the mushroom films reached gigantic sizes. A patent was even received for producing vinegar in this way. It was also used as a regular drink, and therefore was called mushroom kvass, tea kvass. This is how he became known in Russian families.

Researchers also became interested in the specifics of this zooglea. They found that the liquid obtained as a result of fermentation has a positive effect on the condition of a person with high blood pressure and reduces the risk of atherosclerosis. A good effect was also found in a number of cases with acute gastrointestinal diseases. Based on kombucha, even a special antibiotic was isolated - medusin (E.K. Naumova). An infusion of the mushroom was prescribed for stomatitis. Since the middle of the last century, people have been talking about its bactericidal effect.

People consumed the drink made from kombucha not only as such, but also for medicinal purposes - to get rid of various types of colds, maintain strength, and tone the body. “Refreshing”, “sour”, “invigorating” - this is what all those who tried it said about it more than once. This drink was used for headaches and intestinal disorders. In Japan, for example, it was used to maintain a slim figure. The vinegar obtained from it was used to rinse hair to give it shine. Its effect on older people was considered especially useful. Mushroom kvass improved the well-being of elderly and elderly people. This drink was also “prescribed” for constipation.

Later, already in the heyday of biology, it was established that such drinking has pronounced metabolic properties, restoring normal conditions in cell membranes, which provides the effect of good health.

Beneficial features

The fungus does not absorb the aromatic, tannin and other substances of tea, but cannot live without it. What a paradox! Without tea, he cannot, for example, synthesize acids. Actually, the secret to preparing this healthy and aromatic drink from kombucha is very simple: water, tea, sugar, air, a secluded place, plus care and cleaning.

The fermentation process is initiated by yeast. As a result, ethyl alcohol and carbon dioxide are formed from sugar. Then bacteria come into play. They oxidize the alcohol, and the resulting acetic acid stops the fermentation process.

The result is a liquid that contains still under-fermented sugar, carbon dioxide, tannins (they are contained in the tea leaves you used), vitamins jpynnbi B and vitamin C. This infusion also contains organic acids (lactic, carbonic, gluconic, kojic, etc.), enzymes, aromatic substances. As scientists have found out, in terms of the number of acids included in such a drink, it is equal to ordinary kvass. However, it gets its more pronounced positive properties compared to kvass due to the combination of gluconic and kojic acids.

To properly store the mushroom and obtain a drink rich in nutrients, you need a suitable environment for this zooglea - filtered sweet black tea. This serves as further evidence that the mushroom appeared where the tea bush grows - in Asia. The stronger the tea, the more vitamins there will be in the desired product.

It is very important to take care of normal intestinal microflora. Bacteria beneficial to the human body stimulate its defense processes. They are responsible for removing toxins and waste - the main enemies of the bacteria that protect us, the most important among which is Escherichia coli (intestinal bacterium).

The intestinal microflora determines how successfully the body can cope with negative factors, including those that cause disease and aging. Poisoning of the systems working in our body manifests itself in bad breath, constant headaches, digestive difficulties, rheumatic diseases, and immune system disorders. Eczema and cancer - seemingly such dissimilar ailments - arise due to weakened immunity, damage to healthy systems as a result of the negative influence of toxins. Kombucha contains the acids the body needs and flushes out the germs that lead to these terrible consequences. It is very important that it is completely natural and safe.

Ripe tea kvass contains sucrose, glucose, fructose, and wine alcohol. - Kombucha contains useful acids: gluconic, citric, lactic, acetic, malic, kojic, as well as enzymes, B vitamins, vitamins C and PP, sugar, caffeine. - Kombucha improves digestion. - Has antibiotic properties. - It is recommended to rinse your mouth with its tincture to treat ulcerative stomatitis. - Daily consumption of tea kvass half a glass 3 times a day during a cycle of 2-3 weeks improves the well-being of people suffering from sclerotic forms of hypertension and reduces blood pressure. - Reduces and relieves headaches. - Recommended for older people to improve their well-being, especially those suffering from atherosclerosis. - Useful for a number of intestinal diseases, constipation. It is especially useful for people leading a sedentary lifestyle. - Has an antimicrobial antibiotic effect. The strength of this property depends on the accumulation of a special antibiotic, medusin, which is resistant to acids and heat, and non-toxic. - Used to treat some forms of sore throat. - Used for conjunctivitis, pustular skin lesions and as a bactericidal agent. - Kombucha is used to make a concentrated kombucha called Kombuka. The use of this drug had a beneficial effect on aging symptoms, especially atherosclerosis. - The drug "Meduzin" has an antibiotic effect. - The Kom-Bancha drink is made on the basis of Japanese green tea, it tastes sweet and is intended to restore the health of alcoholics and drug addicts. The same drink was recommended to cancer patients to restore strength to those patients who had lost their appetite. The drink is also suitable for diabetics. - The Kom-Chungmee drink is prepared on the basis of Chinese green tea, used all over the world, helps with diabetes, prostate diseases and kidney problems. - The Com-Sencha drink based on green tea helps with cardiovascular diseases, hypertension, and high blood cholesterol. Has a tonic and calming effect. - Kombucha helps in treating the liver and gallbladder. - Used to treat sore throat and tonsillitis. - Useful for treating eye infections. - Used together with other drugs in the treatment of scarlet fever, diphtheria, typhoid fever, influenza, acute respiratory infections, diseases of the ear, nose and throat. - Mushroom infusion slows down and eases the course of tuberculosis. - Strengthens the central nervous system. - Lowers blood pressure in patients with hypertension.

Description of the species

Kombucha is a type of symbiotic organism consisting of two components: a fungal (mycobiont) and an algal (phycobiont). Kombucha is a symbiosis of acetic acid and yeast fungi. Kombucha, together with kefir mushroom, belongs to the zoogley mushroom. Yeast fungus ferments sugar to form alcohol and carbon dioxide, and acetic acid bacteria oxidize alcohol and convert it into organic acids. The result is a flavored drink with a pleasant sour taste, reminiscent of tea kvass.

The fungus is a thick layered mucous film floating on the surface of a liquid nutrient medium - sweet tea or juice. Kombucha tends to fill the entire free surface of the nutrient medium, so in industrial conditions it can reach impressive sizes - up to 100 kg. At home, it is placed in glass jars from half a liter to five liters filled with sweet tea.

This mushroom, as already mentioned, looks like a jellyfish. Therefore, it often causes some wariness, and sometimes even unpleasant sensations. Its upper part is shiny, dense, the lower part has hanging threads. It is in it that the sugar solution and tea leaves are transformed into a healing drink.

To properly prepare this drink, you need sugar, like the Indian sea mushroom, and tea leaves. That's why this zooglea is called kombucha.

Its film is yellowish-brown in color and floats on the surface of the sweet black tea infusion. The liquid may contain glucose, sucrose, and fructose. The type of tea does not matter, but it must be without additives and black.

In addition, the drink obtained using kombucha contains a number of components:

Ethanol; . Sahara; . organic acids: acetic, oxalic, citric, malic, pyruvic, phosphoric, etc.; . ascorbic acid; . thiamine; . enzymes: lipase, protease, amylase, etc.; . fatty acids, etc.

Rules for cultivation, care and use

Typically, to prepare 1 liter of drink, add 2 teaspoons of dry black long tea and approximately 50 g of sugar (maximum 100 g). The tea should be poured so that it does not fall on the mushroom itself and cause decay processes.

You need to dilute kombucha and prepare a drink from it in a glass jar. It should be large - 2-3 liters, with a wide neck. Prepare the jar in the same way as for raising Indian sea rice. Pour in filtered sweet tea. Place the mushroom there. Take gauze folded in two layers. This is what should be used to close the jar, but in no case with a lid. A mushroom is a living organism and requires air.

Pour boiled or purified water, along with sugar dissolved in it. Raw water contains a lot of calcium, and a precipitate of gluconic acid salts can form in it. Do not sprinkle sugar on the mushroom - this will cause it to darken and reduce its performance.

The jar is left at room temperature, so that it is not exposed to direct sunlight. In addition, it should be kept away from the window and the cold. This slows down the growth of the fungus and degrades the quality of the drink.

Don't be afraid to grow a mushroom from the smallest piece of it. This zooglea grows quickly. Separate the bottom layer from the bottom of the mother mushroom and place it in a prepared jar, pouring cooled sweet tea into it.

For about three days, the kombucha will not rise to the surface. This is a completely normal reaction. Then it will float up, and after a week the first portion of the drink will be ready. Thanks to the carbon dioxide it contains, the resulting liquid will be slightly carbonated.

Soon the mushroom will reach a thickness of several centimeters. Every 10 days, another new layer forms on its surface - a thin mucous film. To propagate the fungus, such layers are separated (usually 1-2) and transplanted into a new container.

Carefully monitor the liquid level in the jar and add (from 0.5 to 2 l). If you suddenly forget about your kombucha, the liquid may evaporate. This is not a good thing, but Zooglea is very hardy and will not die. Once you add sweet tea, it will come to life again and begin to increase in size.

Kombucha is usually sweetened with a solution in the proportion of 2 tbsp. spoons of sugar and 2 teaspoons of tea per 3 liters of water.

Several other specific conditions for preparing this healthy drink must be observed.

Get two three-liter jars. One should contain a mushroom. You will pour the drink into the other, keeping it in the refrigerator. Drain the infusion every 5-7 days in winter; in summer, do this more often, every 3 days, because it gets warmer and the fungus becomes more active.

To maintain the optimal composition of kvass and acceptable taste properties, you should wash the mushroom with warm boiled water once a week. If you haven’t done this, your mushroom will become overgrown. A drink that has not been drained for a couple of weeks takes on the qualities of vinegar. You can't drink it. In summer, rinse the mushroom with clean water every two weeks, in winter - about once a month.

A special sign of the unfavorable state of kombucha is its darkening. The top film turns brown. This means that zooglea dies. Therefore, it was left in the infusion or you did not wash it properly. Prevent the situation by brewing new kombucha.

You can grow and propagate kombucha in another way. It is not necessary to separate new layers. Approximately 1 liter of 10-day infusion is placed in a warm place. After two weeks, a thin film will form. From it the zooglea of ​​kombucha is formed.

The resulting drink should taste sweet and sour, refreshing. In no case sharp, nor with a pronounced alcoholic taste, nor tart. Otherwise, you either went too far with sugar, or, conversely, put less of it than necessary. Maybe the brew was too strong or too weak. In addition, the taste of the drink depends on the length of time the mushroom is in it.

Since the incoming substances interact with food in your stomach, you should not drink mushroom kvass immediately before, during or immediately after meals so that no mixing with food occurs. It is believed that after a hearty lunch, if you ate fish, meat or poultry, two to three hours should pass, and after eating vegetables or fruits - 1-2 hours. But if you overeat, then to eliminate heaviness in the stomach, drink half a glass of kombucha infusion.

You can drink tea kvass in the morning and evening - twice a day. The morning intake has a stimulating function, the evening one has a calming effect, normalizing sleep.

Before drinking normal mushroom kvass, it should be filtered by pouring it through gauze folded in four layers. The most delicious drink is one aged for a week. Pour the drink into cans (or bottles) and store them in a cool place. It will taste better when chilled.

Although only black tea should be used for medicinal purposes, other types of tea can be used to suit special taste needs or in special cases. For example, green tea contains more vitamins and caffeine; such a drink will be a real tonic. You can even rinse your mouth with it after eating, as it has a strong antibacterial effect.

You can add tea with bergamot or herbs to infuse the drink - especially mint and oregano. This has a calming effect on the nervous system. Sometimes honey is added instead of sugar, as a result you will enrich the resulting drink with additional microelements, and the taste will be close to the type of honey you use.

Since many people are engaged in breeding kombucha, a lot of evidence has been collected that this organism as a whole is very unpretentious. Therefore, you should not have any particular difficulties in caring for it.

So, kombucha infusion improves digestion, treats arthritis, has antibacterial properties, helps lower blood pressure, and stimulates the immune system. In addition, being both healthy and tasty, it diversifies the traditional and sometimes stingy selection of drinks in your diet.

Therapeutic and cosmetic effects of kombucha

Let us once again list the cases when an infusion of kombucha has a preventive, and sometimes even a therapeutic effect:

Diseases of the liver and gall bladder; . diseases of the gastrointestinal tract; . vegetative-vascular dystonia; . tonsillitis; . conjunctivitis; . chronic enterocolitis; . influenza and ARVI; . gastritis; . wounds; . constipation

In addition, the doctors who conducted the research believe that this infusion is appropriate to drink for tuberculosis. It also serves as a supporting agent for diseases of the central nervous system.

To treat gastrointestinal diseases, as well as gallbladder diseases, the drink should be prepared in the manner indicated above and drunk regularly. Exactly the same recipe should be used in case of headaches, insomnia, and cardialgia.

The antibacterial effect of kombucha is manifested in the treatment of the nasopharynx and oral cavity. To enhance the effect, the solution is heated slightly. This should be done in enamel dishes (not aluminum or galvanized!), or even better - in clay or glass. There are examples when an infusion of kombucha prepared in this way was used in the treatment of sore throat for hourly rinsing. In such cases, water is added to the infusion in a ratio of 1:10. The nasal mucosa is washed with the same solution. In addition, mushroom kvass is drunk 2-3 glasses a day.

For stomatitis, rinse your mouth every half hour.

To prevent acute respiratory infections, drink 3 glasses every day.

For inflammation of the mucous membrane of the eye or barley, an infusion of kombucha, diluted in a ratio of 1:20, is instilled 2-3 drops several times a day.

When relieving cold symptoms, gauze swabs soaked in this solution of kombucha are also used. They are changed every half hour.

An alcohol tincture prepared with concentrated kombucha is also very useful. To do this, you need to take the longest-stored infusion (maybe for a month) and add vodka to it in a ratio of 1:4. Next, infuse the drink for 2 weeks, strain, and then store it in a dark, cool place. Drink this tincture 1 teaspoon 3 times a day as a preventive measure to eliminate cold symptoms.

In addition, excellent homemade vinegar is prepared from kombucha. To do this, the mushroom is poured with boiled water, tea leaves and sugar syrup and kept for 3 weeks. Just remember to rinse the mushroom periodically. Then pour the infusion into a saucepan, boil for about 40 minutes, filter through cheesecloth and add citric acid. You will receive a product that can be used not only for cooking, but also for cosmetic purposes.

It should be said that the range of cosmetic uses of kombucha is quite wide. By diluting it in water, you can wash oily hair with it. You can use it to make an excellent lotion for caring for porous, oily skin, cleansing acne and pustular lesions. To do this, pour a week’s solution of the mushroom, soak a cotton swab in it and wipe your face with it along the lines of the skin. It is advisable to perform this procedure twice a day - in the mornings and evenings. Your skin condition will improve, and due to the antibacterial effect of the kombucha infusion, all sorts of rashes and redness should go away, unless, of course, they are of an allergic nature.

Kombucha infusion can be used to make a toning mask for any skin type. They do it like this. First, cleanse your face and generously lubricate it with natural cream. Then place gauze, generously soaked in the kombucha solution and wrung out so that the liquid does not drain, on your face. Lie down and rest for 20-30 minutes. When completing the procedure, wash your face with cool boiled water.

Kombucha - a natural cosmetic product

Kombucha infusion is a natural skin care product. It stimulates its excretory functions, improves blood circulation, smoothes and tones the skin. This product has a surprisingly diverse range of cosmetic uses, providing both therapeutic and cosmetic effects during many procedures.

Sebum and sweat, covering the skin with a thin layer, create an acidic environment, which is unfavorable for many microorganisms that cause various skin diseases. The skin, which is naturally acidic, thus performs an important protective function in relation to the entire body.

The vast majority of soaps damage this protective layer of the skin because they contain alkali. If your body or scalp is itchy, it usually means you've used too strong a cleanser and it has altered your skin's natural acidity. When acid is used as a cleanser, the skin receives a natural product that meets its natural needs.

Therefore, after washing with soap, it is very good to rinse or wipe the skin with an infusion of kombucha that has been aged for a month or even longer. This infusion has proven itself as an effective skin care product, thanks to which its acidic environment is restored. In addition, it is valuable because it has a soft and very delicate effect on the skin.

To eliminate acne, you can add lavender flowers to the kombucha infusion (a handful of flowers per glass of tea kvass) or lavender oil (in a volume similar to the volume of plants). Keep the lotion for three weeks in a cold place, then strain. Wash and take a bath by adding this solution to the water.

A good cleansing agent is an infusion of kombucha, aged for a month. This is a kind of scrub and lotion at the same time, which can be used to wipe the entire body. First, wash your body well with soap, then rub it with the mushroom infusion. Lie there for about ten minutes, then rinse everything off with clean water. After rubbing with the infusion, you can massage it, this will enhance its therapeutic and cosmetic effect.

It is not forbidden to add an infusion when taking a bath (a glass of kombucha infusion aged for at least 2-3 weeks). Stay in the water for 20-30 minutes.

To destroy bacteria from the skin, you can wipe your armpits with gauze or cotton cloth soaked in kombucha infusion. These are a very effective remedy for the unpleasant odor of sweat, preserving the natural acidic environment for the skin.

You can cleanse your facial skin in other ways. Wipe your face with cosmetic milk and rinse with warm water. Then soak a linen napkin well in a 2-week aged kombucha infusion, wring it out, place it on your face and cover with a warm towel. Lie like this for ten minutes. After this, remove the napkin, wash your face with warm water and massage your skin vigorously.

Kombucha infusion is also used to treat the scalp. Rinse your hair with kombucha infusion after each shampoo and it will become shiny. For oily hair, use a combination of mushroom infusion with nettle leaf infusion. Brew dried nettle leaves at the rate of 2 tbsp. spoons per glass of water, mix the resulting solution with mushroom kvass in a 1:1 ratio. After washing your hair, moisten your skin with this infusion and massage it along the hair growth lines. There is no need to rinse your hair with water after this. If you don’t like leaving the infusion unwashed, rinse them, but not earlier than half an hour later.

To care for oily hair, you can prepare another infusion: take 1 teaspoon each of sage, rosemary, thyme and horsetail, brew half a glass of boiling water and mix with half a glass of infusion.

For brittle hair, use nettle leaves, chamomile and mushroom infusion, taken in the same proportion.

To make your hair thicker, try caring for it using mushroom kvass with the addition of dry burdock herb (2 tablespoons per half glass).

Kombucha infusion also helps with dandruff. Rub it into your skin after shampooing, leave on for 20 minutes and then rinse.

In the same way, you can wipe your hands, torso, and nails with kombucha infusion. This helps improve their appearance and your overall well-being.

Contraindications

In case of increased stomach acidity or stomach ulcers, it is not recommended.