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- Make tea in the ordinary way. Per litre (quart ) of water, infuse 2 teaspoonfuls (about 5 g = 0.2 oz) of black or green tea in freshly boiled water. You may also use tea bags. Let the tea leaves "soak" for 15 minutes. Green tea comes from the same plant as black tea and is distinguished from it principally by the way it is processed: it is not fermented. Japanese doctors found out that green tea prevents cancer growth. I would suggest to use green tea for the Kombucha beverage. If you don't want to use black or green tea you can also use herbal teas. - Strain off the tea leaves through a sieve, or remove the tea bags from the water, as the case may be. - Add about 70 - 100 g (2 - 3 oz) of white sugar per litre (quart) of water into the filtered infusion before it has cooled. Stir the tea so that the sugar dissolves totally. 1 tablespoon of sugar is about 20 g (0.7 oz). - Let the sugared tea cool down to a temperature not higher than 20° - 25° Centigrade = about 68° - 77° Fahrenheit (lukewarm). The culture dies when it has been placed in a hot nutrient solution. - When the tea has cooled to room temperature, pour the solution into a glass, china, glazed earthenware or stainless steel container. Glass is best. Metal containers of other types than stainless steel are unsatisfactory and should never be used because the acids formed may react with the metal. You could also use a high-grade synthetic material of the polylefine group, e.g. polyethylene (PE) or polypropylene. Wine or cider is also kept in containers made of this food-grade material. However, you should avoid containers made of polyvinylchloride (PVC) or polystyrene. - If you prepare your first Kombucha drink, add the liquid that you got with the culture. On all later batches, always keep enough Kombucha drink to add about one tenth (10%) of the quantity to your new batch as a "starter liquid". - Place the live Kombucha culture in the liquid. - Cover the mouth of the fermentation container with a tightly woven fabric, a tea towel, paper towel or similar light cloth to keep out fruit flies, dust, plant spores and other pollutants. Tie it down with a large rubber band to ensure that fruit flies can't get in. The cloth must be porous enough to allow air to circulate so the culture can breathe, but not so porous that tiny fruit flies can get in to lay their eggs. - The fermentation should proceed for 8 - 12 days, depending on the temperature. The higher the room temperature, the faster the fermentation. The period of 8 - 12 days is given merely as a guide. The Kombucha culture needs a warm and quiet place and should on no account be moved. The temperature of the tea should not fall below 68°F (= 20° Centigrade). The ideal temperature is about 74°F - 85°F (=23° - 29° C). Light is not necessary. The culture also works in darkness. The culture may be damaged by exposure to bright sunlight. Half shade is better. The infusion is at first sweet but this sweetness disappears as the sugar is broken down. At the same time an acid flavor begins to develop as a result of the activities of the bacterium, so there is a transition from sweetness to sourness. If a slightly sweet drink is preferred, the fermentation has to be stopped earlier. For a dry or slightly acid flavor it has to be continued longer. - When the tea has attained the right acid degree (pH 2,7 - 3,2), depending on individual taste, remove the culture with clean hands. Clean the culture under cold or lukewarm water. Fill new tea into the jar and add the culture immediately. Respect the right temperature of the tea. Pour the beverage into bottles, which should be filled to the brim. Keep about one tenth (10%) as starter for the next batch. Stopper the bottles securely. I don't think it necessary to strain the fermented beverage through a cloth. A certain amount of sediment is normal. It is due to the growth of yeasts, which produced the gas which aerates the beverage. The yeasts are said to have some desirable positive effects on the human organism. - To find ultimate satisfaction in this drink it should be allowed to mature for a few days (at least 5 days), after having been bottled. The activity of the bacterium is stopped because the bottling excludes the air, while the yeast continues to work. If the bottles are securely stoppered, the gas produced by the yeast's activities, is unable to escape. Thus an effervescent drink is produced. For this a few days in the bottles is usually sufficient; the Kombucha beverage, however, will keep well for months. Do not worry: The yeast will stop the gas production at a certain point. It is advisable to keep the beverage in a cool place. - The drink has an agreeable taste. It is sparkling, slightly sour and refreshing. One normally drinks three glasses a day, one glass (0.1 litre/quart or more) on an empty stomach in the morning, the second glass after a meal in the course of the day, and the last glass a short time before going to bed. Enjoy! - When you start a new fermentation process, never forget to add to the new tea at least 10 % of the liquid from a cultivation which has already fermented. Some recipes in the USA call for one cup. What size does this mean? The standard measuring cup used in recipes is based on 8 fluid ounces = 1 cup. An alternative metric measure would be 8 ounces = 250 ml. An alternative would be to weigh sugar etc., in that case 8 oz = 226.80 grams. If you have any problems with growing new Kombucha babys (which sometimes occur when it is too cold, e.g. in winter), you may try this: Because the growing of a new culture needs more time you should separate it from the preparation of the beverage that you want to drink. Please allow the new culture on the surface of the liquid 3 to 5 weeks to grow. The Kombucha culture grows and covers the surface of the tea completely. While growing on the surface of the tea the culture thickens considerably. The thickened culture will be composed of easily separable superimposed layers. The layers can be peeled off one from another and each can be used as independent units for the production of Kombucha beverage. If the culture should sink to the bottom of the vessel, a new culture will form on the surface of the tea. In this way each culture will continue to propagate itself until it gradually begins to turn a dark brown color. When it is dark and dirty brown discard it and replace it with one of its offspring. Thus this unique culture can provide you, your family and your friends with an ongoing supply of Kombucha tea at very low cost. Time and again I'm asked the same questions: "Why do you need so much sugar? And why do you have to let the tea brew for 15 minutes, when normally 5 minutes is enough at the most?". These subjects are dealt with in detail later on, so for the moment, simply and briefly: The nutrient solution has to feed the micro-organisms in the Kombucha culture, not us. We must therefore prepare the nutrient solution according to the requirements of the yeasts principally (the bacteria feed in their turn partly on the nutrient solution itself). The micro-organisms need the sugar in order to become activated. In nutrient solutions with a low concentration of sugar (carbohydrate), correspondingly fewer active substances are released. In lay terms, the sugar is "eaten" by the yeasts. The tea infusion, on the other hand, serves as a source of nitrogen and promotes the growth of the micro-organisms. So that as much of this nitrogen as possible passes into the nutrient solution, as well as mineral salts, etc., a rather longer time than usual is recommended for brewing the tea. The Russian research scientist Danielova (1959) even went so far as to boil the tea for 3 to 5 minutes, presumably for the same reason. Source: Kombucha - Healthy Beverage and Natural Remedy from the Far East By Günther W. Frank Published by W. Ennsthaler, A-4402 Steyr, 1995 Where to get Günther's book. Günther's book goes into considerable detail and includes many references. It is an excellent book that is the result of many years of studying Kombucha. I think this book is the original source of much of the current information on Kombucha. See the index of the book and also where to buy the book.
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Translated by Branimir Galekovic, Baranoviceva 8, 10000 Zagreb, Croatia. E-mail: branimir.galekovic@zg.htnet.hr I wish to express my sincerest thanks to Mr. Branimir Galekovic for translating this guide. Postupak za pripremu Kombuche Najbolje je početi s pripremom 2 litre čaja. Kad vaša Kombucha kultura dovoljno naraste i počne se razmnožavati, moći ćete pripremati veće količine napitka. 1.- Pripremite čaj na uobičajeni način. Na litru svježe skuhane vode dodajte 2 čajne žličice crnog ili zelenog čaja (približno 5g). Možete koristiti čaj u vrećicama. Neka se listići čaja namaču 15 minuta. Zeleni čaj dolazi iz istih nasada kao i crni, a razlikuje se od njega uglavnom po načinu obrade: on nije fermentiran. Japanski liječnici su utvrdili da zeleni čaj sprečava rast raka. Za Kombucha napitak preporučam zeleni čaj. Ako ne želite upotrijebiti ni zeleni ni crni čaj, također možete upotrijebiti neki drugi biljni čaj. 2.- Procijedite čajne listiće kroz cjedilo, odnosno izvadite vrećicu sa čajem iz vode. 3.- Dodajte približno 70 - 100 g bijelog šećera na litru čaja prije nego se ohladi. Promiježajte čaj tako da se žećer potpuno rastopi. Jedna žlica šećera ima približno 20 g . 4.- Ohladite čaj na temperaturu od 20° -25° stupnjeva Celzijusa (da bude mlačan). Kultura ugiba ako ju se stavi u prevrući čaj. 5.- Kad se čaj ohladi na sobnu temperaturu, ulijte ga u staklenu, porculansku, glaziranu glinenu ili posudu od nerđajućega čelika. Najbolja je staklena posuda. Metalne posude koje nisu iz nerđajućega čelika nisu prikladne i nikad ih ne treba koristiti, jer stvorene kiseline mogu reagirati s metalom. Također možete koristiti posudu iz visokokvalitetnog sintetskog materijala polylefinske grupe, npr. polietilen (PE) ili polipropilen. Izbjegavajte upotrebu posuda iz polivinilklorida (PVC) ili polistirena. 6.- Ako Kombucha napitak pripravljate prvi put, dodajte čaju tekućinu koju ste dobili zajedno s kulturom. Za sve slijedeće pripravke uvijek sačuvajte dovoljno Kombucha napitka, da bi dodali oko 10% količine u važ novi pripravak kao "startnu tekućinu". 7.- Stavite živu Kombucha kulturu u tekućinu. 8.- Pokrijte otvor posude za fermentaciju s lanenim ili pamučnim rupčićem, papirnatim ručnikom ili sličnom laganom tkaninom da bi zažtitili napitak od voćnih mužica, pražine, biljnih spora i drugih zagadivača. Pričvrstite ju sa gumenom trakom da bi osigurali da voćne mužice ne mogu ući. Tkanina mora biti dovoljno porozna da omogući zraku da cirkulira, kako bi kultura mogla disati, ali opet ne toliko porozna da bi malene voćne mužice mogle ući i snesti svoja jajažca. 9.- Fermentacija treba trajati 8-12 dana, ovisno o temperaturi. što je viža sobna temperatura, to je brža fermentacija. Period 8-12 dana je samo orijentacioni. Kombucha kultura treba toplo i mirno mjesto i nikad ju ne mičite. Temperatura čaja ne smije pasti ispod 20° C niti narasti iznad 30° C. Idealna temperatura je izmedu 23° i 27° C. Svjetlost nije potrebna za fermentaciju. Kultura također uspijeva i u m raku. Kultura se može ožtetiti izlaganjem jakoj sunčanoj svjetlosti. Bolja je polusjena. Idealni pribor za fermentiranje Važe Kombuche: Za vrijeme procesa fermentacije kvas razgraduje žećer i pretvara ga u plin (CO2) i razne organske kiseline i druge sastojke. Kombinacija tih procesa daje Kombucha napitku nje gov karakterističan okus. Napitak je ispočetka sladak, ali se ova slatkoća gubi kako se žećer razgraduje. U isto vrijeme počinje se razvijati kiseli okus kao rezultat aktivnosti bakterija, tako da dolazi do prelaska od slatkoće u kiselost. Ako viže volite blago slatki napitak , fermentaciju treba ranije zaustaviti. Za suhi ili blago kiseli okus neka fermentacija traje dulje. 10.- Kad čaj postigne željeni ispravni stupanj kiselosti (pH 2,7-3,2) ovisno o individualnom okusu, sa čistim rukama izvadite kulturu iz posude. Operite kulturu hladnom ili mlak om vodom. Ulijte novi čaj u posudu i odmah dodajte kulturu. Pazite na pravilnu temperaturu čaja. Ulijte napitak u staklenke, koje trebaju biti pune do vrha. Približno 10% sačuvajte za izradu nove kulture. Staklenke dobro zatvorite. Mislim da nije potrebno procjeđivati fermentirani napitak kroz tkaninu. Određena količina taloga je normalna. To do lazi zbog rasta kvasa, koji proizvodi plin koji gazira napitak. Smatra se da kvas ima neke pozitivne učinke na ljudski organizam. 11.- Da bi se postiglo krajnje zadovoljstvo u ovom napitku, treba mu dozvoliti da nekoliko dana zrije (najmanje 5 dana), nakon žto je bio flažiran. Aktivnost bakterija je zaustavljena jer flažiranje isključuje dostup zraku, dok kvas nastavlja raditi. Ako su staklenke čvrsto zatvorene, plin nastao aktivnožću kvasa ne može izaći. Na taj način se dobiva pjenužavi napita k. U tu svrhu obično su dovoljni tih nekoliko dana u staklenki; Kombucha napitak ostaje dobar mjesecima. Ne brinite: u jednom trenutku kvas će prestati proizvoditi plin. Preporučljivo je staklenke držati na hladnom mj estu. 12.- Napitak ima prijatan okus. On je pjenužav, blago kiselkast i osvježavajući. Normalno ga pijemo tri čaže dnevno; jednu čažu (0,1 litra ili viže) na prazni želudac ujutro, dr ugu čažu nakon ručka, a posljednju čažu kratko vrijeme prije odlaska na spavanje. Uživajte! 13.- Kad počnete s novim procesom fermentacije nikad nemojte zaboraviti dodati novom čaju najmanje 10% tekućine već fermentiranog napitka.. Važna upozorenja Katkada kultura pliva na povržini, katkada tone na dno. Oboje je u redu. Kad kultura potone na dno, na povržini čaja počinje rasti nova kultura (mlada kultura). Za viže pojedinosti vidi dio IX moje knjige o Kombuchi. Komb ucha kultura treba nežto vremena da se reproducira. Ona počinje rasti kao tanki sloj. što ju dulje pustite rasti na miru, to će nova kultura biti deblja. Ako imate bilo kakav problem s rastom nove mlade Kombuche (žto se katkada može očekivati kad je previže hladno, npr. zimi), možete pokužati slijedeće: S obzirom da rast nove kulture zahtijeva viže vremena, odijelite ju od pripravka napitka koji želite piti. Molim vas da novoj kulturi na povržini tekućine dozvolite 3 do 5 tjedana da raste. Kombucha kultura raste i u potpunosti prekriva povržinu čaja. Kultura tokom rasta na povržini čaja znatno odeblja. Odebljana kultura je sastavljena od lako odvojivih slojeva. Slojevi se mogu lako razdvojiti jedan od drugo ga i svaki se može upotrijebiti kao nezavisnu kulturu za proizvodnju Kombucha napitka. Ako kultura potone na dno posude, na vrhu će se početi stvarati nova kultura. Na taj način svaka kultura nastavlja razmnožavati sama sebe sve dok ne postane tamno smeđa. Kad postane tamna i prljavo smeđa, bacite ju i nadomjestite sa jednim od njezinih potomaka. Tako će ova jedinstvena kultura vama, važoj porodici i važim prija teljima osiguravati trajnu zalihu Kombucha čaja uz vrlo nisku cijenu. Dajte mlade Kombucha kulture svojim prijateljima Uvijek ispočetka mi postavljaju ista pitanja: "Zažto trebate toliko žećera? I zažto se mora čaj namakati 15 minuta, kad je normalno najčežće dovoljno 5 minuta?" O tom viže i detaljnije kasnije, a za sada jednostavn o i ukratko: Hranjiva otopina mora hraniti mikroorganizme u Kombucha kulturi a ne nas. Stoga moramo pripremiti hranjivu otopinu prema zahtjevima prvenstveno kvasa (bakterije se samo djelomično hrane hranjivom otopinom). Mikroorganizmi trebaju žećer da bi se aktivirali. U hranjivoj otopini s niskom koncentracijom žećera (karbohidrat), oslobadaju se odgovarajuće manje aktivne supstance. Laički rečeno, žećer "pojede" kvas. S druge strane, čajna otopina služi kao izvor dužika i pospježuje rast mikroorganizama. Da bi žto je moguće viže dožlo dužika u hranjivu otopinu, kao i minerala, soli itd., za namakanje čaja se preporuča znatno dul je vrijeme nego žto je uobičajeno. Vjerojatno iz istog razloga ruska naučnica Danielova (1959) čak je ižla toliko daleko da je čaj pužtala kipiti 3 do 5 minuta. Izvor: Kombucha - zdrav napitak i prirodni lijek iz Dalekog Istoka By Günther W. Frank Published by W. Ennsthaler, A-4402 Steyr, 1995 Where to get Günther's book. Güntherova knjiga zadire u znatne detalje i uključuje mnoge reference. To je izuzetna knjiga koja je rezultat vižegodižnjeg proučavanja Kombuche. Mislim da ja ta knjiga jedinstveni izvor mnogih tekućih informacija o Kombu chi. Vidi index of the book i također where to buy the book