The most useful and interesting recipes for growing kombucha

I already wrote about benefit kombucha, gave basic recipes for it cultivation, and now I want to share a couple more.

Rosehip Recipe

This is a really great recipe. Rosehips are a treasure trove of vitamins, but I usually use them for various purposes because they have incredible benefits.

My recipe:

1. Prepare a 0.7-1 liter thermos and pour boiling water over it.
2. Add 4-6 tablespoons of rose hips. If they're chopped, use less; if they're in berries, use more.
3. Pour in 500 ml of boiling water.
4. Leave it for 3 days. Rose hips are a berry that spoils quickly in warm temperatures, so let them sit in a thermos at room temperature for about 8 hours, then transfer them to the refrigerator. Believe me, the infusion will still work in these conditions, and the drink won't spoil.
5. Now pour the liquid from the thermos into a 3-liter jar.
6. Make a separate tea infusion. Add 4 teaspoons of tea to 1 liter of boiling water. Brew as usual, then pour into the rose hips.
7. Pre-dissolve 8 tablespoons of sugar.

For fermentation with rose hips, the time increases – the mushroom will be ready in 1.5-2 months.

Recipe with the addition of yeast, vinegar or apples

This is also a good option, but the fungus takes the longest to develop—2 to 2.5 months. At first, I didn't understand why it was necessary to add vinegar. But after learning more, it became clear to me that it would be beneficial, primarily for the blood vessels.

The thing is, we're not using table vinegar, but apple cider vinegar, preferably homemade. If all else fails, I recommend using high-quality vinegar. But I suggest you make your own kombucha drink without using store-bought liquids. I prefer everything natural.

Recipe:

1. Take about 700 g of sour apples. Wash them and dry them with a towel.
2. Grate the carrots, skin and core included. Use a coarse grater.
3. Pour about 400-450 g of apple mixture into a 3-liter jar.
4. Add here 160 g of honey, dry yeast (about 15 g).
5. Fill almost to the top with cool water (boil it beforehand).
6. Store in a dark place, but stir the mixture daily.
7. Keep it like this for 10 days, then strain and pour into another clean jar.
8. Now send it into the darkness for 60 days.

After this time, a dense film (zooglea) should form in the jar, and the liquid should become transparent.

Now all that remains is to transfer the mushroom into a jar with tea leaves.

On beer

This method allows for rapid fermentation. How to make it:

• I add 10 g of granulated sugar to 200 ml of high-quality beer.
• After mixing thoroughly, I add 20 ml of wine vinegar.
• I cover the jar with gauze.
• I put it in a warm and dark place.
• In about a week, a film will begin to form.
• When it reaches a thickness of 2-3 mm, I wash the mushroom and place it in tea leaves.

After another week, you can enjoy the drink.

How can you diversify the taste?

I've experimented with kombucha so many times that I can't even count the number of fingers... But I finally found the best options for my family. This point applies to ready-made kvass. What it tastes good with:

• grated ginger (then strain);
• freshly squeezed juice (I like apple, grape and pomegranate, but you can use any);
• compote;
• fruit or vegetable puree;
• vanilla sugar;
• any spices.

In short, experiment; you'll find it interesting too. Just keep in mind that if you don't follow the growing instructions, the mushroom will get sick and die. Other problems may arise. problems, which I have already written about.