Nexus - 0226 - New Times Magazine-pages

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CONTINUOUS FERMENTATION PROCESS may be thinner over the damaged area, but the thinner area will After I first wrote about Kombucha, I received a mass of com- _ get thicker with suceessive generations. If the accumulated gas ments and enquiries from people in Eastern and Middle Europe. under the mushreom pushes the thin part of the mushroom mem- These people recalled their mothers or grandmothers having a _ brane away from the tea surface, you may lift the mushroom to large container of between 10 to 20 litres (3 to 4 US gallons) allow the gas to escape. This will bring the thinner membrane stored in a warm place. back into contact with the liquid surface and will encourage a People drank the brewed beverage when required, and every more uniform growth. now and again the container was refilled with 4 to 5 litres (10 to Q: What happens if I go on holiday for a while? 12 US pints) of sweetened tea. This was one form of continuous A: The Kombucha mushroom is a hardy beast and will sleep fermentation. Different top-ups can be made with different teas. quite happily in a little of its tea fluid for three to six months when Children, for instance, often love a mix made with wild blackcur- _left in the refrigerator. It's best to lay it out flat and make sure that rant herbal tea. I have never heard of any problems with this type _it has a little air in the container so that it can breathe. of fermentation. Q: How do I produce more mushrooms for my friends? On reading about this, I immediately purchased a large contain- A: A Kombucha will happily produce offspring in just a small er with a tap located several centimetres above the base so that it (half an inch or so) amount of tea. So, in this way, you can pro- would not discharge the yeast sediment from the bottom. Idiscov- duce more offspring without using lots of sugar and tea and with- ered that Russian and Polish workers had brought this process out having to generate large amounts of Kombucha tea: The with them into the Eastern regions of Germany. Some war resulting Kombucha tea may be a little too sour to drink, however, refugees also brought this process with them to the West. so prepare at least one batch with the usual amount of liquid. Continuous fermentation, besides Once you have a number of mush- being easier, also has the advantage rooms, it is possible to refrigerate that a larger amount of fluid does not them successfully, stacked in a con- react as quickly to temperature varia- The Kombucha beverage is a tainer with a little fluid in the bottom. tions. Kombucha offspring do not fight— A large container can also be living thing, hence its healthy and they live very happily together! All equipped with heating plates as used energising effect. The main the mushrooms may be kept active by with the fermentation of beer. In my brewing from them in rotation. In this experience, I must say that the con- problem with our diet today lies manner, you will always have a num- tinuous fermentation process is the in the many preservatives and ber of healthy, active mushrooms to ideal way to brew Kombucha for per- 2 ; . give away on request. sonal use. chemicals it contains. Q: What effect will drinking the tea have on my health? A: The effects of drinking the tea vary from person to person. In gener- ' SOME FREQUENTLY-ASKED QUESTIONS ABOUT BREWING KOMBUCHA al, however, the tea acts in a gentle, Q: How long should I have to wait to drink my Kombucha? balancing manner and helps the body heal itself in whatever way A: A week from brewing is an average time. Six to eight days _is necessary. after storing your covered bowl of Kombucha, taste the tea. It As a general rule, the more in touch you are with your body, the should be neither too sweet nor too sour. If it is too sweet, allow —_ greater the effect you will notice. You may feel warmth, notice an the mushroom to ferment for another day or so. If the taste is increased brightness of vision, a general relaxing, an opening of rather sour, then leave the next brew for one day less. You may your energy. A general feeling of well-being is often reported. still drink the tea—it will be very good for you, though you may The number of colds you get may well be reduced. Older people like to add some spring water or fruit juice! frequently report an increase in mobility and a decrease in nig- Q: What is the correct temperature for the mushroom? gling joint pains. A: The Kombucha mushroom likes the sort of temperature used If your body is already very open and relaxed and your energy in wine or brew fermentation. For that reason, if your room is strong, you may not notice these effects. You may simply register cold (in winter, for example), it might be useful to use a heated | Kombucha as the tasty, refreshing, slightly fizzy, benign drink it brewing mat or thermal collar. These can be purchased from most _is, which helps you to stay well! hrewine chane In cummer average daily raam temneratirec will SOME FREQUENTLY-ASKED QUESTIONS ABOUT BREWING KOMBUCHA Q: How long should I have to wait to drink my Kombucha? A: A week from brewing is an average time. Six to eight days after storing your covered bowl of Kombucha, taste the tea. It should be neither too sweet nor too sour. If it is too sweet, allow the mushroom to ferment for another day or so. If the taste is rather sour, then leave the next brew for one day less. You may still drink the tea—it will be very good for you, though you may like to add some spring water or fruit juice! Q: What is the correct temperature for the mushroom? A: The Kombucha mushroom likes the sort of temperature used in wine or brew fermentation. For that reason, if your room is cold (in winter, for example), it might be useful to use a heated brewing mat or thermal collar. These can be purchased from most brewing shops. In summer, average daily room temperatures will be fine. An airing cupboard is a popular place in which to place the brew. However, if the hot water tank is not well-insulated, the temperature will be a little high. Q: How do I know if it is working? A: Firstly, don't be surprised if the mushroom sinks to the bot- tom. It generates carbon dioxide under its surface as it transforms the tea and may need a while to build up sufficient gas and buoy- ancy to float back to the surface. After a few days, you should notice a smell of vinegar and the formation of a transparent mem- brane on top of the tea surface. If this occurs, all is well. Q: What happens if 1 damage the mushroom? A: The mushroom is very hardy and will still produce a well- formed offspring, even if torn or partly“formed. The offspring PROBLEMS ASSOCIATED WITH KOMBUCHA FERMENTATION With any living fungus, accidents can occur which may prove harmful or even lethal to the organism. If the temperatures are not regulated or if the fungus has been stored for a long period of time, it can acquire a glutinous coat. If this happens, it should be cleaned, using lemon juice or wine vinegar. It can then be used again. It is a little harder if the fungus has started to grow mouldy. Too low temperatures or an unclean environment can be the cause of this. In this case, dispose of the beverage and wash the fungus as described above. The usual 10% should be taken from another brew to start a new batch. If there are no other batches, put the fungus into the prepared tea with the required sugar content and add two tablespoons of vinegar (better still, Kombucha vinegar if JUNE - JULY 1995 NEXUS ¢ 49