Tea

Kombucha (kombucha) is essentially a symbiosis of acetic acid bacteria and yeast.

Medusomycete can often be found in homes, especially in hot summers, as it is involved in the creation of a pleasant, refreshing drink, rich in nutrients, reminiscent of kvass.

With proper care, the mushroom can live for years. The question is how to preserve kombucha throughout the summer season and even into next year. We'll tell you how to store kombucha in this article.

How long is it stored?

Despite its apparent insecurity, the medusomycete is distinguished by its fairly high vitality. This allows it to be kept not only in solution, but also frozen and dried. And even after this, when it gets into the nutrient medium, kombucha restores its shape and begins to work actively.

Properly organized storage

With properly organized maintenance, kombucha will continuously grow. Top film provides natural protection for kombucha, and over time it thickens.

Large mushrooms should be carefully separated and placed in separate jars with solution.

To organize the “work” of kombucha, it is necessary to create favorable conditions for it.It is necessary to take into account humidity, temperature and illumination, and also select containers appropriate for use.

Tara

For medusomycetes, you need to choose a jar of the appropriate size. A glass container should be used.

Metal and plastic are not suitable, as the development of kombucha produces acid that can react with storage containers.

Temperature

For the development of kombucha, the optimal temperature is around +25°C. If the indicator decreases to +17 or even falls below, the activity of the kombucha will decrease, and there is even a possibility of developing blue-green algae on it.

Lighting

The jar with the mushroom and solution should be in the light. After draining the drink, the kombucha is poured with a new tea solution.

Where to store it at home?

The easiest and most convenient storage method is to use a three-liter jar. It requires 2 liters of nutrient solution and the mushroom itself.

The process of preparing the drink is continuous. This allows you to have 2 liters of a delicious drink every 5-10 days. The number of days is determined taking into account the conditions.

The finished drink is drained. And then you can drink it immediately or leave it in a tightly closed container in a dark place to ripen. You should not leave liquid in a jar of kombucha, as acid production will continue, which is not good for the mushroom itself.

The bottled liquid can be placed in the refrigerator. This will slow down the fermentation process, but will not stop it completely. No useful substances are lost.

It is better to keep the drained drink at a temperature no higher than 18°. Since the reactions in the drink continue, during long-term storage there is always a danger that the bottle will explode, despite a very reliable cap.

An alternative measure is to omit the tight lid and place it in the cold in a container whose neck is covered with several layers of gauze. If you need a lot of drink, then you can have several mushrooms in different jars.

What to do if you need a break?

After the summer season ends, you may not need kombucha for many months. You can’t just leave it in a jar of solution in the same place where it was all summer.. But it’s quite possible to save the mushroom by using one of the time-tested and reliable methods.

In a refrigerator

If you need to store kombucha for a short time, for example, for a vacation period (up to 3-4 weeks), you can put it in the refrigerator. The jar with the usual solution and the mushroom is placed in the cold. This will slow down the development of the fungus and its production of active substances.

After returning home, you should do the following:

• remove the jar from the refrigerator;
• let it warm up naturally to room temperature;
• rinse the mushroom;
• add fresh nutrient solution;
• cover the container with gauze;
• put the jar in its usual place.

Here's what you need to know about storing kombucha in the refrigerator: here.

Can it be frozen?

If it is necessary to ensure long-term storage of the mushroom for 3-5 months, freezing may be recommended.

Procedure:

1. Remove kombucha from jar.
2. Rinse.
3. Blot with a clean piece of cloth to remove excess moisture.
4. Place the entire mushroom into a ziplock bag.
5. Place the bag in the freezer, selecting blast freezing.

The faster the freezing takes place, the better. When it cools quickly, ice will form on top, but the inside will be protected and undamaged. Slow freezing can damage the body of the mushroom, so it is better to avoid this method of preservation.

When you need kombucha again, you need to remove it from the freezer and transfer it to the nutrient solution.. Thawing will be slow and gradual. The resulting first drink will have to be poured out. Only the next batch can be used.

Dried

Drying kombucha allows you to completely forget about it for many months. But first you need to properly prepare it for storage.

The procedure is as follows:

1. Remove the kombucha from the jar.
2. Rinse.
3. Blot with a cotton napkin on all sides.
4. Place the mushroom on a clean, dry plate.
5. Place the plate in a large saucepan.
6. Cover the top of the pan with gauze to protect the product from insects.
7. Periodically, the body of the mushroom should be turned over. This is necessary so that it dries evenly and does not become moldy.
8. The previous step should be repeated until the mushroom body is completely dry.

In solution

If you need to preserve the mushroom for a long time, then storing it in solution is not the best option, since a lot of acid will be released into the liquid. As a result, the nutrient medium will become unsuitable for kombucha, and it will begin to disappear.It can be kept in the solution for no more than 10 days, after which the liquid must be drained and a new one added. He will tell you about storing kombucha during the holidays this article.

Common Mistakes

Very often, in the absence of experience in handling kombucha, mistakes can occur. The most common ones include the following:

• covering the jar of mushroom with a lid, not gauze;
• lack of periodic washing;
• violations in the preparation of the solution recipe (including an increase in concentration);
• lack of timely replacement of the nutrient solution.

It is also important to seal the drained liquid well and not store it for too long. Even when placed in the refrigerator, fermentation processes do not stop completely, but only slow down.

Conclusion

Storing kombucha is not difficult if you organize the whole process correctly. There are several methods, each of which has proven to be effective in practice and is worth exploring.

If everything is done according to the rules, the medusomycete will recover, and will once again be involved in the production of a delicious, healthy, refreshing drink.