Домашний уксус и уксусная матка, чайный гриб, комбуча... Все это - они! What Is Kombucha?

Внимание! Внимание! Осталось несколько дней до окончания приёма подписки на журнал “Урожайные сотки“. А ведь это не просто журнал! “Урожайные сотки“ - настоящее методическое пособие для дачников. Только в этом журнале проверенные рецепты подкормок и обработок, бесценные советы и рекомендации. Кроме того, журнал прекрасно иллюстрирован и станет хорошим подарком для каждого садовода и огородника. Полугодовая подписка на “Урожайные сотки“ - лучший новогодний сюрприз для родных и близких. Не откладывайте на потом, подписывайтесь прямо сейчас: РОССИЯ БЕЛАРУСЬ Уксусная матка и чайный гриб - по сути. одно и тоже. В основе медузомицета, представляющего собой студенистую массу, находится замечательная уксуснокислая бактерия ацетобактер - Acetobacter xylinum, или Komagataeibacter xylinus, или Gluconacetobacter xylinus. Но не только. Настоящий чайный гриб - это содружество множества микроорганизмов - молочнокислых, дрожжей и прочих. Именно благодаря их деятельности и происходит образование такого вкусного напитка. Разумеется, вкус зависит от количества сахара и чая (если это чайный напиток, а не фруктовый уксус), длительности выдержки, температуры брожения и других факторов. Но немаловажным является и содружество микроорганизмов. Поэтому чайный гриб - как и салат оливье - от раза к разу и от хозяйки к хозяйке - разные. В этом видео мы взглянем на микробов - производителей чайного гриба под микроскопом. Это довольно любопытно. Еще больше интересного на канале Процветок и на страницах журнала Урожайные сотки. Mother vinegar and kombucha are essentially the same thing. At the heart of the medusomycete, which is a gelatinous mass, is the remarkable acetic acid bacterium acetobacter - Acetobacter xylinum, or Komagataeibacter xylinus, or Gluconacetobacter xylinus. But not only. Real kombucha is a commonwealth of many microorganisms - acetic acid, lactic acid, yeast and others. It is thanks to their activity that such a delicious drink is formed. Of course, the taste depends on the amount of sugar and tea (if it is a tea drink, not fruit vinegar), the duration of the aging, the fermentation temperature, and other factors. But the commonwealth of microorganisms is also important. Therefore, kombucha - like Russian salad - is different from time to time and from hostess to hostess. In this video we take a look at the microbial producers of kombucha under a microscope. This is pretty curious. What is Kombucha? Kombucha is a fermented tea. With a rich history dating back to East Asia around 221 BC, people believed Kombucha to have unique healing properties and would refer to this sacred elixir as “The Tea of Immortality.” People would gift one another with a living culture known as a SCOBY (Symbiotic Culture of Bacteria & Yeast) – the key ingredient to Kombucha’s magical transformation. The SCOBY (which kind of looks like a slimy pancake) is added to a base of sweetened tea. The SCOBY consumes the sugar & caffeine as it transforms the tea into a tangy, fermented drink with billions of living probiotics known to support digestion and promote gut health. In the early 1990’s, our Founder GT Dave and his family were gifted a Mother SCOBY from the Himalayas. As a teenager, he began handcrafting small batches of Kombucha at home in his parents’ kitchen in Los Angeles. Inspired by how Kombucha helped keep his mother’s immune system strong during her battle with breast cancer, he felt compelled to carry on the ancient Eastern practice of gifting Kombucha to others. He was one of the first to start bottling Kombucha and sharing it with the modern Western world. For over 20 years, GT has stayed true to this sacred brewing process, handcrafting real, authentic Kombucha with lots of love and 100% organic & raw ingredients – always cultured, never compromised. Want to know if the Kombucha you’re drinking is the real deal? Here’s 3 signs to look for: 1.) Natural Effervescence – During fermentation, Kombucha develops a fizzy natural effervescence. Some brands like to artificially carbonate their Kombucha, creating a consistent experience like that of a soda. We prefer for each batch to show off its own unique personality, just as nature intended. 2.) Culture Strands – After the SCOBY does its thing, culture strands may appear in the bottle. These “floaties” are actually active strands of living culture and completely safe to consume, which is why we serve our Kombucha raw & unfiltered. Drink up if you dare! :) 3.) Tangy Taste – One byproduct of the fermentation is Kombucha’s signature tangy bite. It may be surprising at first, but it’s amazing how soon you’ll start to crave it.