The Kombucha mushroom is not really a mushroom, or even related to mushrooms, in reality it is a symbiotic relationship between a number of bacteria (beneficial) and special yeast cultures. The symbiotic nature of the bacteria and yeast ferments sweetened tea to become kombucha tea, a refreshing, naturally carbonated beverage used for over two thousand years as a refreshing beverage as well as a beneficial tonic.
Kombucha's rich nutritional package no doubt has a lot to do with its reported healing effects. Kombucha contains B vitamins, pro-biotics, essential amino acids, enzymes, lactase, minerals, and other nutrients.
This strain of kombucha comes from combination of the hardiest strains we could find. These different strains were then blended to form a kombucha strain that shows much vitality, high resistance to molds and contamination, and grows very nice
and thick culture mushrooms.
Difficulty Level 1 or 2
Making this culture not hard at all. Just boil some water, add sugar and tea, and let cool. Once cooled, add the kombucha culture plus 'starter' tea. Allow this to set in a warm place for 7 to 14 days to produce a finished fermented tea product.
Each round of brewing will produce a new culture, or 'baby', which allows the brewer to double the batch each time by dividing the old culture from the new 'baby' culture.
Finished kombucha tea may be used fresh or bottled for carbonation and later use. Well the secondary bottling is not needed, it is nice to let the KT finish off the sugar and produce more carbonation.
Level 1 or2 for ease of use and care. Level 2 if bottling the fermented tea.
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