[Krystyna]

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Nazwa wywodzi się prawdopodobnie od japońskich słów „kombu” (brązowa alga) i „cha” (napój).
Kombucha (kombucza) zwana jest też grzybem herbacianym lub cudownym grzybem.
Czasami w sieci słowo „kombucha” jest mylnie wiązane z „grzybkieem tybetańskim”.
Jest to zupełnie inny grzyb, służący do fermentacji mleka i produkcji bakterii kefirowych itp., a nie jak kombucha, do produkcji orzeźwiającego napoju w procesie fermentacji herbaty z cukrem.
Kombucha wyglądem przypomina naleśnik koloru kremowego i jej wielkość może osiągać nawet około 20 cm średnicy.
Z biologicznego punktu widzenia nie jest to jeden organizm, a kilka kolonii drożdży i szczepów bakterii żyjących ze sobą w symbiozie.
Można by rzec więc, że kombucha jest porostem.
Jednakże przyjęło się ją nazywać po prostu grzybem. Kombucha to także nazwa napoju produkowanego przez grzyb herbaciany.
Kombucha jest znana już od ponad dwóch tysięcy lat w różnych regionach kontynentu azjatyckiego.
Starożytne przekazy wspominają często o życiodajnym napoju spożywanym przez ludzi i zapewniającym im długowieczność.
Do Polski kombucha dotarła z Dalekiego Wschodu przez tereny Rosji.
Na Kaukazie na początku XX wieku japońska ekspedycja badająca długowieczność mieszkańców kaukaskich wiosek odkryła, iż spożywają oni regularnie ten napój i cieszą się dobrym zdrowiem fizycznym i psychicznym do późnej starości.
Wiek wielu z nich przekraczał 100 lat.
wiecej na ten temat, tutaj...
http://pl.wikipedia.org/wiki/Kombucza
http://en.wikipedia.org/wiki/Kombucha
http://cudownediety.blogspot.com/2010/11...eorii.html

Od dawna o tym grzybku słyszałam, ale nie stosowałam, więc nic z własnego doswiadczenia nie mogę napisać...a Wy...znacie, używacie...?

[Akasha]

Kombuche pilam radosnie, az znalazlam informacje, ze nie jest ona dobra dla osob majacych klopoty ze stawami. Wiec jak ze wszystkim w zyciu, nalezy rozwazyc co stosujemy, zanim rozpoczniemy kuracje.

Grzybek dostalam od kolezanki, przeslany przez pol swiata, doskonale sie rozmnazal. Jednak po kilku miesiacach musialam zaniechac picia herbatki. Zalowalam, gdyz jej smak jest swietny, orzezwiajacy i pijac ja nie mialam zadnych klopotow z gardlem, ze strunami, z zaziebieniami, nawet gdy wokol szalaly chorobska. W moim zawodzie bylo to komfortowa sytuacja.

Solzenicyn i jego koledzy pili kombuche w lagrach.

[Akasha]

Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture. The result can taste like something between sparkling apple cider and champagne, depending on what kind of tea you use. It's not what you'd imagine fermented tea to taste like.
The origins of Kombucha have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as "The Tea of Immortality".
It has been used in Eastern Europe, Russia and Japan for several centuries. It's from Japan in 415 AD that the name kombucha is said to have come. A Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, "Kombu" and "cha" meaning tea. Russia has a long tradition of using a healing drink called "Tea Kvass" made from a "Japanese Mushroom".
From Russia it spread to Prussia, Poland, Germany and Denmark but it seems to have died out during World War Two. After the war Dr Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes.
The Kombucha Culture
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a 'scoby' which stands for ' symbiotic culture of bacteria and yeasts.The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.
As the Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the benefits of the probiotic microorganisms themselves. The Kombucha culture is a biochemical powerhouse in your kitchen.
You might wonder if fermenting tea with yeasts would produce an alcoholic beverage. It's a good question. The yeasts do produce alcohol but the bacteria in the culture turn the alcohol to organic acids. Only minute quantities of alcohol, typically 1% by volume remains in the kombucha brew.
With every brew you make the kombucha forms a new layer or scoby on the surface of the liquid. These can be left to thicken the scoby or can be divided, giving you spare cultures that you can store in some sweet tea in the fridge in case something should happen to your active culture. Or you might want to pass on spare Kombucha cultures to friends or use a new scoby to start another batch of kombucha.
Kombucha and Health
Many health claims are made for kombucha but there is less research on the benefits of kombucha than there is on fermented milk products. It has certainly been shown to have similar antibiotic, antiviral and anti fungal properties in lab tests. In rats it’s been shown to protect against stress and improve liver function. There is a lot of experiential evidence from people who have been using kombucha over many years. Many of the benefits reported include improvements in energy levels, metabolic disorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV, chronic fatigue and arthritis. It ‘s also used externally for skin problems and as a hair wash among other things.
The Organic Acids
Glucuronic acid
The body's most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it's one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It kidnaps the phenols in the liver, which are then eliminated easily by the kidneys. Kombucha can be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.
Lactic Acid
Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.
Acetic Acid
A powerful preservative and it inhibits harmful bacteria.
Usnic Acid
A natural antibiotic that can be effective against many viruses.
Oxalic Acid
An effective preservative and encourages the intercellular production of energy.
Malic acid
Helps detoxify the liver.
Gluconic Acid
Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.
Butyric acid
Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.
Types of Tea for Kombucha
Kombucha requires tea for its fermentation (Camellia Sinensis). That's real tea not herbal tea. It can be also be sensitive to strong aromatic oils. A tea like Earl Grey that contains Bergamot oil, can sometimes kill or badly affect the culture. There are several different kinds of tea that give different results from lighter tastes to stronger more cider like tastes.
Black Tea
Black tea is made from leaves that have been fully fermented. The leaf is spread out and left to wilt naturally, before being fired, producing a deep, rich flavour and an amber brew.
Oolong Tea
Oolong tea is half way between green tea and black tea. It's gently rolled after picking and allowed to partially ferment until the edges of the leaves start to turn brown. Oolong combines the taste and colour of black and green tea.
Green Tea
Green tea is withered then steamed or heated to prevent oxidation and then rolled and dried. It is characterized by a delicate taste, light green colour. The Japanese tea Sencha makes an especially fine kombucha.
White Tea
White Tea is the rarest and most delicate of tea. Plucked forty-eight hours or less between the time the first buds become fully mature and the time they open. Unlike black and green teas, white tea isn't rolled or steamed, but simply aired dried in the sun, this preserves more of its antioxidant properties. White tea has about three times as many antioxidant polyphenols as green. White tea represents the least processed form of tea.

[Akasha]

Sposob na sfabrykowanie grzyba , wedlug mojej kolezanki.
A wiec zagotuj :1l wody w garnku NIEMETALOWYM (szklo, emalia......)
ze 100gr BIALEGO CUKRU.
Wylacz, wrzuc dwie lyzeczki czranej herbaty (zwyklej, bez zapachow). ja uzywalam dobrej zielonej herbaty
Po ostygnieciu zlej (przecedzone) do naczynia (sloik?) najlepiej szklannego, z szerokim otworem (lepiej niski i szeroki, niz wysoki i waski).
Dodaj 4 lyzki octu jablkowego, i czekaj na wynik.
Po 7 dniach powinien sie robic na powierzchni grzybek, rodzaj galarety (jak na zdjeciu ze strony angielskiej). Napoj powinien przypominac cidre. Jesli ten grzybek jest wystarczajaco szeroki i wysoki, mozesz zaczac robic kombuche, wedlug przepisu ze strony.

Jeszcze sobie przypomnialam, o czym pisza na stronach francuskich, ze Soljenitzyn pisal o tym napoju w "Pawilonie chorych na raka", twierdzil, ze dzieki niemu, w lagrach, ludzie sie wybronili od raka, on tez.

[Tarofides]

Może poszukaj przepisu po polsku, albo przetłumacz tekst k_ella. Na naszym forum obowiązuje j. polski