How is kombucha cultured? How to make your own kombucha culture

1. Containers for cultivating kombucha: glass or ceramic products can be used, and it is best to choose containers with large calibers and not too high. Do not use metal containers.

2. Preparation of sugar tea 1, first of all, the tea leaves (red, green, and flower tea) are brewed and soaked in boiling water for about 10 minutes (the amount of tea can be slightly stronger than the tea usually drunk), filter and remove the tea leaves, that is, set aside. 2. Add white sugar or rock sugar, glucose, honey (500 ml of water plus 50 grams, 5 grams of tea, heat and boil the prepared sugar tea water to dissolve it, so as to achieve disinfection and sterilization).

3. Inoculation: Put the cooled sugar water into the sterilized culture container, and then pour the kombucha and the bacterial liquid (the initial culture can be purchased online) into the tea sugar water for culture. The mouth of the container should be tightly covered with 3 or 4 layers of gauze and tied tightly with a rope, which is not only conducive to the growth of kombucha, but also dustproof and fly-proof.

Finally, the culture vessel is placed in a clean, backlit, warm place for fermentation and culture.

Fourth, the culture program time to cultivate kombucha requires a certain temperature, generally about 30, it takes a week. A thin film grows on the surface of the liquid during the culture, and with the increase of the culture time, the membrane gradually thickens to resemble jellyfish skin. During the cultivation process, small bubbles of carbon dioxide emerge, and the kombucha liquid emits a sour smell, which tastes like sour plum soup and can be drunk.

After each drink, one-third of the original bacterial liquid must be left in the container, and two-thirds of the new sugar tea must be added to continue fermentation and cultivation, so that it can be drunk all year round.

5. Precautions 1: All preparation tools and containers used should be disinfected, and tools and containers with oil should not be used. 2. When you find that mold grows on the bacterial film, such as red, green, black, and white hairs, and the taste has become stinky, you can no longer continue to drink.

It's not about yogurt at all!

Trouble, thanks!

The weather is slowly getting cooler, the temperature is dropping, the low temperature affects the fermentation of kombucha, and the kombucha stop fermentation when the temperature is below 18 degrees, so how to cultivate kombucha in winter?

The strain of kombucha must be homemade. Otherwise, the first step can't be completed, no matter how good the following steps are, what's the use?

Straight to the point. To make kombucha, don't deliberately pursue that jellyfish skin thing. Got it.

Kombucha is very good. As long as there is a fungus, why bother pursuing jellyfish skin. 1. Prepare a clean canned food bottle.

Check the sterilization method on the Internet. 2. Prepare sweet and sour sweet and sour liquid with boiling water and put it in a clean large bowl. How sweet and sour?

It's as sweet and sour as the canned hawthorn you bought at home. 3. Steamed a hawthorn. 4. Put the hawthorn into the sweet and sour liquid, press it flat with a spoon, and stir constantly.

This is the most crucial step in order to get turbidity in the sweet and sour solution. Let all kinds of bacteria have an attachment. It is equivalent to the presence of dust particles in the air to facilitate the formation of raindrops.

Knowing this, maybe you can replace hawthorn with a fruit like an apple, I haven't tried it. 5. Let the turbid sweet and sour liquid sit for a while, and scoop a few spoonfuls of slightly clear bacterial liquid with a soup spoon, but don't be too clear, and grasp it slowly. Put it in a canned bottle.

At this time, the height of the bacterial solution is about two or three centimeters. Stir a few times with disposable wooden chopsticks. 6. During the operation of the above steps, various strains in the air have actually entered the bacterial solution unconsciously.

If you have sweaty feet, your feet are smelly, you haven't washed your hands, and your home is not very hygienic. There's a good chance you've failed. But most people don't have to worry, because vinegar has been added to the sugar solution, which can inhibit most of the harmful bacteria.

7. Cover the lid of the canned bottle, the lid should also be clean, I usually wash it with tap water to be qualified. 8. Place it in the north room, as long as there is no direct sunlight. Temperature, people don't feel cold.

9. Since there is enough space in the canned bottle, there is no need to cover the sand cloth, just seal it all the time. 10. There will be changes after a few days, and small pieces of jellyfish skin will appear at the bottom of the bottle, because there are hawthorn particles as an attachment. My solution is to just take a small amount of boiling water and pour it on it.

According to the method said by netizens on the Internet, it should be more reasonable to spray alcohol. I don't care, I'm after the original method. After adding boiling water, Gao Gao added fresh air to the lid and closed the lid again.

After a few days, I found that there were more jellyfish skins. It is possible that the liquid also has green hairs on the surface. Take out these green-haired ones, don't.

Take out the jellyfish skin at the bottom, use it however you want, and follow the operation method said by netizens to do the rest of the steps. I directly configure sugar water, this time I don't need to add vinegar, in order to look good, you can use brown sugar. 11. In fact, jellyfish skin is a formal thing, directly take out a spoonful of clean fungus liquid, put it in sugar water, and stir it with disposable chopsticks several times a day.

There is no need to cover it during the day, and there is no need to put gauze. Cover directly at night. Actually, this thing is vinegar.

Eat it appropriately appetizing, eat it for a long time, and have rotten teeth. Please like.

The original strain of kombucha is actually not difficult to cultivate, and it can be done at home. When the weather is a little warmer, find a glass bottle (a wine bottle will do) first, wash it, and preferably scald it several times with hot water. Note that it must be cleaned, otherwise there will be bacterial residues that will easily lead to deterioration; It is best to have a transparent bottle so that the fermentation process can be seen.

The specific steps are as follows: 1. Add 2 3 of warm boiled water to the glass bottle, add 1-2 spoons of white wine (white rice wine is the best), and then add 1-2 spoons of honey. You don't need a lot of liquor and honey, as long as the liquid has a faint wine taste; Add liquor and honey, mainly because the ingredients in it can attract mold in the air to promote fermentation.

2. After the liquid is made, at the mouth of the glass bottle, gently wrap 2-4 layers of dry clean gauze around the mouth of the bottle and tie it with a rubber band. Place the bottle at room temperature, in a cool place, the temperature should be 15 30, and never bask in the sun. 3. After about 15 days (depending on the weather, the thicker the skin, the better), the surface of the liquid in the bottle will produce a layer of film-like skin, which may be white, gray or a trace of white hair, and the liquid smells a little sweet and sour.

Note that if the skin is red, green, or green, or if the liquid smells musty, it is contaminated and should be discarded. 4. Take out the original strain with clean chopsticks, put it into another clean glass bottle, pour in the boiled and cooled black tea, add sugar, and then cover it with gauze, after a period of time (the time is not specified, generally the bigger the strain grows, the better the nutrition of the liquid), the black tea inside will become a sweet and sour health drink. 5. Don't pour out the original bottle of liquid, continue to cover it with gauze and ferment, and new skin will grow.

Later, the skin cultivated with black tea water will grow more and more, just like jellyfish. In order to ensure nutrition, you can eat or throw away the top layer of old fungus, and the bottom will continue to grow.

Steps to make your own kombucha culture:

1. Prepare a glass bottle, clean it and scald it with boiling water several times;

2. Add two-thirds of the warm boiled water to the glass bottle, add 1 to 2 tablespoons of liquor and 1 to 2 tablespoons of honey;

3. Wrap the bottle mouth with 2 to 4 layers of gauze and put it in a cool place at room temperature;

After a few days or so, a thin white skin will be produced on the surface of the liquid;

5. Use clean chopsticks to obtain kombucha strains from the skin.

BreedingKombuchaWhen you need to prepare a glass container for it, you can not use ceramic, iron, aluminum, copper and other containers, so as not to contaminate the bacteria, and then put the glass container into the pot and add water to boil at high temperature to eliminate the germs in the container, which is conducive to the reproduction of kombucha.

Before planting kombucha, you need to cultivate the mother liquor, which can be prepared by mixing tea, water and sugar, of which the tea can use black tea, green tea, and flower tea.

The quality of tea will not affect the growth of kombucha, and sugar can use white sugar, granulated sugar, and glucose.

Or honey. > inoculation culture: For the first time to cultivate kombucha, it is best to buy the strain from a professional store, and then mix the strain and the mother liquor in a ratio of 1:4, and then put it in.

In a glass container, cover the mouth of the container with clean gauze or a handkerchief to prevent mosquitoes from flying in to lay eggs.

Kombucha is not resistant to strong light exposure, and when cultivating kombucha, it needs to be placed in a ventilated and breathable scattered light environment to avoid direct sunlight on the plant.

And the ambient temperature should be controlled between 25-32 degrees, and the kombucha bacteria should not be moved at will to mature within 10 days.

Here's how to culture kombucha:

1. Disinfect the container for cultivating kombucha, which can be boiled in boiling water for 10 minutes, or directly disinfected with disinfectant water;

2. The selection of raw materials is best to choose natural tea leaves that have not been treated, and it is best to choose white sugar or glucose for sugar, the growth of glucose is better, and the cultivation of cracking is faster, but the taste of white sugar will be better;

3. To make the mother liquor, add a little black tea and white sugar to the boiling water, mix it into thin black tea sugar water, after slightly boiling and sterilizing the source, it is put into a sterilized glass, and when it is cooled to 35 degrees, add a piece of black tea strain with a large finger, seal the cup mouth with clean gauze, and leave it for 3 to 4 days;

4. The cultivation of drinking liquid, add boiled black tea sugar water in a sterilized bottle, add the mother liquor after cooling, and ferment it into sweet and sour tea leaves after a week to drink.

5. The culture of the strain, the culture of the strain is carried out on the basis of the mother liquor, and the strain of the lower layer is the best, showing a milky white gelatinous shape, that is, the cultivation of kombucha is successful.

The cultivation and production process of kombucha is as follows:

Raw material formula: 5 grams of tea, 50 grams of sugar, 500 ml of water, and a small bottle of mother seed bacterial liquid.

Process flow: Tea leaves, sugar, water boil for 10-15 minutes, cool and filter tea sugar water, then bottle and receive strains, and finally ferment and culture.

Note: Black tea, green tea, flower tea, sugar, glucose, honey are acceptable, piercing the mouth with four layers of medical gauze, the culture temperature is 25-30 degrees, the best 7-10 days can be drunk.

Introduction to kombucha.

Kombucha is made from black tea (or with green tea, oolong tea, kuding tea, flower tea, etc.), white sugar (or rock sugar, honey) and water. The membrane of kombucha resembles the skin of a jellyfish, so it is called "Haibao"; Because kombucha can help digestion, it is called "stomach treasure" in some places; Because kombucha is made from black tea and sugar into a bacterial liquid containing yeast, acetic acid bacteria and lactic acid bacteria, it is also called "kombucha".

Kombucha is rich in nutrients such as vitamin C and vitamin B, and contains three microorganisms that are beneficial to the human body (such as yeast), so it can help digestion and become a popular health drink all over the world.

The above content reference: Encyclopedia - kombucha.