Kombucha, of course, can be bought in a supermarket, but in Soviet times many people grew their own tea fungus.
As Yulia Arkhipova, an expert at the online publication BelNovosti, explained, the process is not complicated, and on hot summer days, drinking homemade kombucha is much more pleasant than canned kombucha.
How to make a drink
Measure out 0.5 l of water and brew 4 tablespoons of tea in it. Please note: teas with flavorings or flavor additives are not suitable for this purpose - they can cause the mushroom to become moldy.
Add 10 tablespoons of sugar here and wait until the brew cools down to a slightly warm state.
After this, you can put the mushroom in a pre-sterilized jar and pour tea into it, passing it through a sieve so that tea leaves and undissolved sugar do not get inside.
Add another 1.5 liters of water to the jar, cover it with gauze and secure the fabric with an elastic band.
Fermentation lasts from 4 to 10 days, depending on temperature and other conditions. After that, the kombucha is bottled and placed in the refrigerator for 1-2 hours.
The jar can be filled with a new portion of sweetened tea.
Expert: Julia Arkhipova
