Kombucha - ukunakekelwa
I-Kombucha iyi-symbiosis enobungane yezinti zikaviniga nemvubelo. Yavela endaweni yakithi ekhulwini leminyaka elidlule, futhi ngokokuqala ngqá baqala ukuyilima emazweni aseMpumalanga.
Inamagama amaningana - ama-Japanese, Manchurian noma amakhowe olwandle, i-fango, i-kombucha, i-tea kvass noma i-jellyfish yetiye. Ukumnika kwayo yisiphuzo esimangalisayo esiqeda ukoma ngokuphelele, siqinisa impilo futhi sinikeze amandla engeziwe.
Ukuze uthole ukumnika kwekhowe, faka i-mushroom embizeni ehlanzekile futhi eyinyumba engama-litre amathathu futhi uyigcine imbozwe njalo nge-gauze. Ngezikhathi ezithile, i-mushroom kufanele igezwe ngamanzi afudumele. Mphakele kanye njalo ezinsukwini ezimbili nge buthaka elifakwe itiye (okungcono oluhlaza) noshukela ngesilinganiso: 2 tbsp. l. ushukela granulated per 3 litre jar.
Phikelela ekushiseni kwama-25-30 degrees amaviki angu-1-2. Ngalesi sikhathi, imvubelo izobilisa ushukela, iguqule ibe utshwala nesikhutha, futhi izinhlobo ezahlukene zamabhaktheriya e-acetic acid zizoshintsha utshwala zibe ama-acids ahlukahlukene, ama-enzyme nezinye izinto eziwusizo.
I-Medusomycete (leli igama lesayensi le-kombucha) libukeka njengefilimu ewugqinsi yombala omhlophe-ophuzi-nsunsundu-pinki entanta phezu koketshezi lwezakhi - ukumnika itiye elimnandi. Ushukela oketshezini ungahluka (ushukela, i-sucrose, i-fructose), uhlobo lwetiye alunandaba.
Abacwaningi baqaphela ukuthi i-Medusomycetes empeleni ayidli izingxenye zokumnika itiye (iphunga elimnandi, ama-tannins nezinye izinto), kodwa izwela kakhulu ukungabikho kwayo. Isibonelo, ngaphandle kwetiye, ayihlanganisi i-ascorbic acid, edingekayo empilweni ye-kombucha.
Uma izimo ezivumayo zenziwa i-kombucha, khona-ke ngosuku lwesine noma lwesihlanu lokukhula, iqala ukukhiqiza isiphuzo esimnandi nesinempilo kakhulu, okusikhumbuza i-kvass eqinile, ene-carbonated ("tea kvass" noma "kombucha"). Amabhamuza e-carbon dioxide lapho isiphuzo sigcwala khona kanye ne-acetic acid akhiqizwa ngokuhlanganyela yi-yeast kanye ne-acetic acid bacteria. Iphunga elithile lesiphuzo linikezwa itiye nezinye izinhlobo zemvubelo.
Imiyalo yokwenza isiphuzo se-kombucha
- Okokuqala, kubalulekile ukunquma isitsha lapho amakhowe azoba khona. Ngokuvamile ekhaya basebenzisa imbiza engu-3-litre. Uma kungenzeka, kuhle ukuthatha imbiza ngentamo ebanzi (ungasebenzisi izitsha zensimbi zokulungiselela nokugcina isiphuzo).
- Asilungiseleli itiye elimnandi elingenamandla kakhulu (cishe izipuni ezi-5 zikashukela kanye nezipuni ezi-2 zetiye elimnyama noma eliluhlaza ngelitha elilodwa lamanzi) elimnandi. Kunconywa ukuphuza itiye okungenani imizuzu engu-1.
- Siphuza itiye. Ushukela kufanele uhlakazwe ngokuphelele, futhi akufanele kube namaqabunga etiye.
- Vumela itiye liphole ekamelweni lokushisa. Isiko lizofa uma lifakwe kwikhambi elishisayo.
- Kumakhowe amancane: ukumnika okuncane kwekhowe kusuka embizeni lapho ayegcinwe khona ngaphambili "njengesiko lokuqala" kufanele kwengezwe etiyeni (inani lokumnika kufanele libe cishe 1/10 yevolumu yoketshezi oluphelele).
- Sifaka amakhowe embizeni. Sivala intamo yesitsha nge-gauze noma i-napkin yephepha bese siyibopha nge-braid noma ibhande lokunwebeka ukuze i-kombucha iphefumule, kodwa ukuze ama-midges amancane nothuli lungakwazi ukungena embizeni. Sibeka imbiza endaweni emnyama, efudumele - izinga lokushisa elifanele lamakhowe kabhavu licishe libe ngu-25 ° C.
- Ngemuva kwezinsuku ezi-4-10 zokumnika, i-Kombucha isilungele ukuphuza. Isikhathi sokuvutshelwa sincike ekushiseni komoya ekamelweni - lapho izinga lokushisa liphezulu, isiphuzo sizobe sesilungile ngokushesha.
- Lapho isiphuzo sifinyelela i-asidi oyifunayo ngokusho kokunambitheka kwakho, susa i-kombucha ngezandla ezihlanzekile, ugeze ngaphansi kwamanzi abandayo abandayo bese uyifaka embizeni yetiye elimnandi elibandayo elilungiselelwe kusengaphambili ngokohlelo olufanayo.
- Thela isiphuzo esiqediwe esitsheni seglasi ngesembozo esiqinile, usigcwalise kuze kube semkhawulweni. Ukuze uthole okuningi esiphuzweni, vumela ukuthi sivuthwe ezinye izinsuku ezimbalwa endaweni epholile (okungenani izinsuku ezingu-5) - amagciwane ayeka ukusebenza ngaphandle kokufinyelela emoyeni, futhi imvubelo iyaqhubeka nokusebenza uma isitsha sivalwe ngokuqinile, igesi eliphuma emsebenzini we-yeast alikwazi ukuphunyuka futhi uzothola isiphuzo esimnandi esimnandi. Ngaphambi kokuphuza, hlunga isiphuzo nge-gauze noma ngepulasitiki (hhayi insimbi).
Ikhowe eneminyaka ehloniphekile ifinyelela ubukhulu bamasentimitha ambalwa (indawo yayo incike endaweni yesitsha lapho ihlala khona) futhi ikuvumela ukuthi uphuze ukumnika nsuku zonke ngqo embizeni equkethe amakhowe (Yebo, udinga ukukhumbula ukugcwalisa ukumnika ngengxenye entsha yetiye elibandayo, elimnandi).
Kuhle ukuba nezimbiza ezimbili ezifanayo ezitholakalayo: I-Kombucha izohlala kwelinye, futhi uzothela isiphuzo esiphelile kwenye. Esiqandisini, izitsha zengilazi ezivalwe nge-hermetically ngokufakwa kwekhowe letiye zingagcinwa isikhathi eside, zigcine izakhiwo zazo zokuphulukisa nokunambitha.
Ukunakekelwa kwe-Kombucha
Uma uzophuza wonke ukunikezwa kokumnika ezinsukwini ezinhlanu ezizayo, ngokushesha yenza "itheku" elisha. Uma ingxenye entsha ingadingeki, thumela amakhowe ukuze aphumule: kulokhu, ungakwazi ukumane ugcwalise ngamanzi (okungcono ubilisiwe), kodwa kungcono ukuyibeka kusixazululo setiye esibuthakathaka.
Ikhowe kufanele ligezwe ngamanzi afudumele abilisiwe: ebusika - kanye njalo emavikini ama-2, ehlobo - kanye ngesonto.
Uma ukhunta lunezingqimba eziningi, lunamandla futhi lunempilo. Kodwa lokhu kunzima kakhulu ukuphatha - akulula ukukususa embizeni, hlambulula kahle. Ngakho-ke, uma amakhowe akho "enamafutha", kungcono ukususa isendlalelo esisodwa noma ezimbili.
Udinga ukuhlukanisa okusha, okungukuthi, izendlalelo ezingaphezulu. "Intshebe", ngokuphambene nalokho, kufanele ilungiswe futhi ihlonishwe, ngoba lawa amakholomu amabhaktheriya e-acetic acid ahlanganisa ama-organic acid - isisekelo samandla okuphulukisa we-kombucha. Susa kuphela leyo micu yentshebe esuke yona ngokwayo ekubhukudeni kwamahhala.
Yini okufanele uyenze uma isikhunta singantanti ebusweni bekhambi letiye? Lokhu kwenzeka ngekhowe elincane noma uma izingqimba eziningana zihlukaniswa nekhowe elivuthiwe ngesikhathi esisodwa futhi liba lincane kakhulu. Linda amahora ambalwa - mhlawumbe izovela. Uma kungenjalo, yehlisa inani lekhambi letiye. Ngisho noma kuvela ukuthi kuncane kakhulu, akunandaba: ngemva kokugcwalisa okukodwa noma okubili, amakhowe azothola amandla futhi maduzane azokwazi ukuphuza umndeni wonke.
Uma ukhohlwa nge-kombucha, khona-ke lonke uketshezi lungakhuphuka, khona-ke udinga ukuthulula amakhowe ngetiye elimnandi futhi ulivumele lime isonto lonke.
: amabala ansundu ebusweni besikhunta ukusha okuvela kushukela omningi. Ungasheshi ukulahla amakhowe anjalo, qala uzame ukuwelapha. Ukwenza lokhu, udinga nje ... uyeke ukuthela ushukela kumakhowe. Okusele uzokwenzela yena, inqobo nje uma kukhona amabala ansundu ambalwa. Uma ukushisa kukhulu, kungcono ukususa isendlalelo esiphezulu: isikhunta asikwazi ukuphefumula nezindawo ezithintekile "zomzimba" wayo, futhi i-oksijeni ibalulekile kuwo.
- Izimfanelo zokunambitha ze-infusion ye-mushroom uma zigcinwe esiqandisini azilahleki, kodwa zithuthukisiwe.
- Ukumnika okuqediwe kunambitheka njenge-kvass eqinile, ene-carbonated. Ukuwuphuza kuyinjabulo yangempela.
- Lapho uthela ikhambi eliqediwe esitsheni sokugcina, lihlunge ngokusebenzisa izingqimba ezingu-3-4 ze-gauze.
- Gcina imbiza yamakhowe kufanele ibe endaweni emnyama - akathandi ilanga eliqondile.
- Qala ngezinsuku ezinhlanu zokuchayeka (yize ungazama kusenesikhathi osukwini lwesi-4).
- Beka ucezu lwephepha eduze kwembiza bese ubhala phansi izinsuku "ze-bay" kuyo ukuze ungaphazamisi nenani lezinsuku zokuchayeka.
- Kumakhowe amancane, amancane, ilitha lesixazululo lingaba liningi: ngeke likwazi ukuntanta phezulu. Kulesi simo, kuzodingeka unciphise inani lesixazululo. Ikhowe elidala elingu-5-6-layer elinentshebe enkulu "e-shaggy" lingathululwa ngamalitha amabili.
Isithombe: Yuri Podolsky.