Antioxidant, anti-age, probiotic, detox...

Tea of Immortality...

normalizes the gastrointestinal tract, alleviates symptoms of allergies, skin diseases, and skeletal system disorders
Kombucha is a carbonated, sweet-sour beverage made from tea. The main ingredients of the tea mushroom are yeast, sugar, and tea. The drink ferments for a week or longer, producing bacteria, acids, and even a small amount of alcohol. This process is similar to fermentation in sauerkraut or yogurt.
What are the benefits of Kombucha?
- Probiotics – Improve digestion and help control weight
- Antioxidants – Remove all kinds of toxins from the body, preventing diseases (cancer, heart diseases, etc.)
- Detox function – Cleanses the liver! This alleviates any symptoms of chronic diseases such as colds, allergies, high blood pressure, gout, arthritis, high cholesterol, chronic fatigue syndrome, cancer...

Recipe (Base):
1. 3 litres of water
2. 8 teaspoons or 8 tea bags
3. 300 grams of sugar
4. The mushroom / SCOBY
5. 1 cup of ready-made kombucha or 1/4 cup of apple cider vinegar
6. A piece of clean cloth or paper towel / thick napkin
7. A rubber band to close the jar

Primary Fermentation:
1. Brew the tea for 15 minutes
2. Remove the tea bags / strain the tea leaves, add water, sugar, cool it down
3. Add the ready-made kombucha or vinegar
4. Place the mushroom on the surface of the tea
5. Cover with a clean cloth / thick napkin
6. Leave at room temperature for up to 10 days

After 5 days, you can start tasting the drink. It should not be overly sweet.
The longer the kombucha stands, the more sugar the SCOBY consumes.
The maximum preparation time for primary fermentation is up to 30 days.

7. Pour the finished drink into containers and store in the refrigerator
8. Preferably consume within 7 days.
9. Enjoy the aromatic drink in hot weather!

P.S. Don’t forget to try kombucha in baking – it’s an interesting experience too! 😉
Kombucha... Tea of Immortality... SCOBY

Secondary Fermentation
Secondary fermentation enriches the infusion with vitamins, antioxidants, phytonutrients, and new flavors.
After straining the drink following primary fermentation and removing the mushroom, you can add your favorite ingredients to impart a special flavor.
These can be berries, fruits, vegetables, spices, herbs.
Berries, fruits, vegetables – wash, crush, cut beforehand. Dry herbs – pre-brew and cool.
During secondary fermentation, kombucha can stand for 1–3 days. I keep it for one 😊, as the family starts drinking it quickly.

Combinations you can use for secondary fermentation:
- Berries (frozen, fresh, dried) + lavender
- Strawberry + basil
- Grated ginger + lemon juice + honey
- Orange juice + zest + vanilla extract
- Apple + cinnamon stick
- Mint + cucumber
Aperol with Kombucha
1/3 glass of Aperol
1/3 glass of kombucha
1/3 glass of prosecco
1/3 glass of Aperol
1/3 glass of kombucha

Enjoy your evening!