Have you wondered what this weird thing you can spot on a healthy store's shelves is? Have you ever tried it? If not, do you want to find out how to use it to boost your health and mental state?
Kombucha often called a shroom, is a symbiotic culture of bacteria and yeast and was first mentioned 2000 years ago in the Far East. It is used to make fermented tea full of health properties.
Tea prepared from kombucha is a source of many vitamins, enzymes and organic acids. It contains live bacteria cultures, thanks to which it has probiotic properties. It is also rich in vitamins and folic, acetic, lactic, gluconic, glucuronic, malic, oxalic, carbonic acids and nucleic acids. Sounds incredible, right?
Kombucha supports the immune system, it prevents climatic ailments, restores the eye's accommodative ability, heals constipation, ulcers, helps with back pain, has a calming effect and normalizes the appetite.
Some people find that drinking kombucha helps cleanse the pineal gland of calcium. Some believe that the pineal gland is responsible for the biological basis of mystical states. In fact, at the biochemical level, dimethyltryptamine - or DMT - produced by the pineal gland is responsible for expanding our perception and awareness. It doesn't hurt to try!
The pineal gland is responsible for the biological basis of mystical states. At the biochemical level, dimethyltryptamine - or DMT - produced by the pineal gland is responsible for expanding our perception and awareness.
You can prepare a kombucha drink yourself. Ingredients:
- 1 kombucha mushroom
- glass jar
- Two tablespoons of apple cider vinegar
- 2-3 tea bags or two tablespoons of leaf tea
- 2 litres of water (necessarily filtered)
- 150 grams of sugar (best cane or coconut)
- gauze and a rubber band
- Thoroughly wash the glass jar in which you will prepare kombucha.
- Prepare strong tea from 2-3 teabags and 2 litres of filtered water.
- Add approx. 150 g of sugar and let the infusion cool (be careful - the boiling water will kill the bacterial cultures in the tea mushroom).
- Pour 50-100 ml of old kombucha drink or two tablespoons of apple cider vinegar into the jar to acidify the fermentation medium.
- Add the cooled tea to the jar.
- Put kombucha on the tea. Cover the jar with gauze and secure with a rubber band.
- Put in a dark place at room temperature for 5-7 days (longer in winter). During this time, do not move the jar and do not remove the gauze.
- After a few days, gently move the jar and check if the bubbles still rise. If not, the drink is ready.
- Pour the drink through a coffee filter, pour into bottles and screw with a non-metallic cap. Put it in the fridge for a few days.
- Separate the mother fungus from the daughter's fungus. Wash with lukewarm water and use in a new fermentation.