Guenther W. Frank
Nowadays we experience a return to healing measures that are close to
nature; also remedies and foods of unnatural origin - away from industrial
packaged products. This may be one of the reasons for the great
attractiveness and fascination of the healthful beverage called Kombucha.
Communalities of yeasts and bacteria have been used by people, and applied
for their well-being, since ancient times in all the world for the
creation of health-promoting fermented drinks and foodstuffs.
We read already in the Bible (Ruth 2:14) that the land-owner Boas invited
the Moabite Ruth, who later became his wife, during her gleaning of
grains: Come over here and eat some bread and dip your morsel into the
vinegar-drink! And she sat down beside the reapers; and he reached her
parched corn and she ate and was sufficed and left." This biblical report
from around 1000 B.C. not only gives us a hint of their exemplary
nutritional habits, although they were modest by our perspective, we see
from it also that, even at that time, people prepared beverages with
microorganisms of lactic acid and how they served the people for strength
and refreshment during the hard work of harvesting.
An ancient, pure relative of these related symbioses of bacteria and
yeasts is the tea-fungus called Kombucha. It comes from the area of East
Asia and came to Germany via Russia, around the turn of the century. This
ancient house-remedy Is used more and more also In other countries against
all possible defects. The mushroom consists of a gelatinoid and tough
mushroom-web membrane In the form of a flat disk. It lives in a nutrient
solution of tea and sugar, in which it constantly multiplies through
germinating. The fungal disc at first spreads over the entire surface of
the tea and then thickens. When one treats the mushroom correctly, it
thrives, germinates, and will accompany its owner for life.
During the fermentation and oxidation processes, the mushroom effects
diverse complicated reactions In the tea-setting, either one after the
other or side by side (these are assimilation-and dissimulation-
processes). The tea-mushroom feeds on the sugar And, in exchange, produces
other valuable substances which change into the drink: glucuron-acid,
lactic acid, vitamins, amino acids, antibiotic substances, and other
products. The tea-mushroom is, therefore, a real, tiny biochemical
KOMBUCHA - REMEDY FOR EVERYTHING?
There is a treasure of extensive experience regarding the Kombucha
mushroom. Besides its use as a refreshing drink, one can read in nearly
all reports also of its usage as a remedy. In the reports of oldest and
modern times, a large number of diseases are quoted, for which Kombucha-
tea is used and praised. The palette reaches from the most harmless
indisposition up to the most serious diseases.
Numerous doctors and scientists have concerned themselves with the effects
of the Kombucha-beverage as a home remedy. Many scientific works are at
hand concerning Kombucha. They speak of its therapeutic effectiveness
abased on glucon-acid, glucuron-acid, lactic acid, acetic acid, as well as
the life-supporting vitamins C and the B-group. As has been proven
especially by Russian researchers, many of its components have antibiotic
and detoxifying characteristics, and they playa decisive role for the
biochemical processes in the body.
In contrast to the many pharmaca with unpleasant side effects, the active
substances of the Kombucha address themselves to the whole body system;
through its friendly metabolistic properties, it can reestablish a normal
condition in the cellular membranes without any side-effects and thus
promote one swell-being. Let us use these natural powers for maintaining
Vitality, activity, as well as our mental and physical capacities!
AN EXTENSIVE WORLD-LITERATURE
Already Bacinskaja (1914) noted that the drink is effective for the
stomach-intestinal activity. The authoress recommended that one drink a
small glass of it before every meal and to increase the portions
Professor S. Bazarewski brought forth a report in the "Correspondence for
the Association of Nature Researchers in Riga, 1915, that among the
Latvian population of the Baltic Russian Provinces of Livland and Kurland,
they had a folk-remedy by name of "Brinum-Ssene" Verbally translated, it
means "Wonder-mushroom". The Latvian population ascribed to this mushroom
"a wonderful healing power for many diseases", according to Bazarewski.
Some people asked by Bazarewski insisted that it helps fore head aches,
but others assured him that "this mushroom is useful for all diseases.
GOOD FOR CONSTIPATION
Prof. B. Lindner(1917-1918) reported that the remedy is mostly used as
regulator of the intestinal activities. Also Hemorrhoids were cured.
Privy Councilor Prof. Dr. Rudolf Kobert(1917-18) recollects that an
"unfailing remedy against joint rheumatism" was made with this mushroom.
Also Prof. Dr. Wilhelm Henneberg(1926) reports that a drink made with tea-
mushroom was prepared, called "Teakwass" in Russia, being used in all
those areas as a "remedy against all sorts of diseases, especially against
According to Dr. Madaus in the "Biologic Healing Arts" (1927), the
mushroom, and its metabolic products, has excellent influence on the
regeneration of the cellular walls and is, therefore, an excellent remedy
GENERAL IMPROVEMENT OF ONE'S OVERALL CONDITION
H. Waldeck (1927) tells of a chemist he met during W.W.I in Russia-Poland,
1915, with whom he had his quarters, and who cooked for him a
"Wonderdrink" against his severe constipation. The chemist entrusted to
Waldeck that he always keeps this "Russian secret home remedy" at hand, it
being "said that it is good for all kinds of ailments" and "because of its
naturally formed acid, it successfully counters aging problems, thus,
contributing to life extension."
Prof. Br. Lakowitz (1928) confirms Waldeck's statement that digestive
disturbances are quickly removed by the mushroom-tea. Strong headaches and
nervous disturbances also are removed experientially. Lakowitz comes to
the conclusion: "An extensive spreading of the mushroom-tea for the
production of such Tee-Kwasses, as a remedy against digestive disturbances
is desirable for all types of people."
In the "White Flag" (1928) is reported: 'The refreshing taste of this
tea-beverage is generally pleasing, and its effect is ... a very good one.
The taste of the fermented tea is very pleasant, being reminiscent of
light, sparkling wine or sweet Most (pear juice).The effect of the tea
usually shows up very fast. Most of all, it works blood-cleansing and
detoxifying and is said ... to give excellent services for facial skin
rashes. Further, according to doctor's orders and evaluations, it is very
effective for constant headaches, pain in the limbs, gout, rheumatism, and
other aging problems. The general effect of the mushroom-tea shows already
in a few weeks through an improved general condition and in one's raised
performance capacity, which may be connected with the mushroom's high
vitamin and hormone effect, which are also emphasized by doctors.
Further, the mushroom stimulates the metabolism ... excellently and,
thereby, helps in clearing out the body, i.e. the elimination of all types
of disease toxins.
FAVORABLE EFFECT IN ARTERIOCLEROSIS
Dr. Maxim Bing (1928) recommends the Kombucha mushroom as a "very
effective remedy for Arteriosclerosis, gout, and intestinal deficiency."
"A favorable effect in the sense of lowering blood pressure, cessation of
anxiety, of irritability and pains, headaches, dizziness, etc. in
arteriosclerosis" occurs from the use of fresh, good cultures. "Intestinal
sluggishness and its accompanying effects also can be quickly removed. It
gives especially favorable results in calcification of the kidneys and the
capillaries of the brain."
Dr. Siegwart Hermann (1929) describes experiments with cats who had been
poisoned with Vigantol (an anti-rickets Vitamin B-preparation). He noted a
positive influence in their cholesterol level when the animals received
Kombucha extracts. This is interesting because in cases of human
arteriosclerosis there is also a raised cholesterol level. Hermann's
resume based on these experiments is: "The observations by doctors at the
sickbed, as also the animal experiments, showed that folk-wisdom quoted
effects have been observed in general."
THE GLURURONIC ACID
In my opinion, there are factors speaking for the good effects of the
mushroom for gout, rheum, arthritis, etc. as being explainable by the
accumulated toxins of the body being made water-soluble and kidney-
manageable through their conjugation with the Glucuronic acid in the
beverage, and thus being eliminated through the urine. This conjugation is
a form of bio-transformation; by it, both endogenic and body-foreign
substances become bound with Glucuronic acid into Glucuronoids, also named
"paired Glucuronic acid."
In 1961, Dr. med. Valentin Koehler stimulated a discussion on the
therapeutic usage of Glucuronic acid through his article titled,
"Glucuronic Acid Gives Courage to Cancer-Patients in the periodical
"Medical Practice". Glucuronic acid is one of the products that are
produced during the fermentation process in the Kombucha-tea. Dr. Koehler
reported at that time about encouraging results in treating cancer
patients with Glucuronic acid. The maximally long effect of Glucuronic
acid is able to bring about an increase in the body's own defenses and,
possibly, also of the Interferon-production.
The detoxifying function of Glucuronic acid goes hand-in-hand with an
improvement in the general condition and in the oxidative metabolism.
Dr. Koehler also noted surprising successes in the treatment of sick
trees. Various Institutions were doing scientific tests for resolving the
problem of dying trees. By combining nutritious substances, trace-
elements, and heavy metals ions a building process was activated or
accelerated. The capacity of the Glucuronic acid to enter into combination
with both foreign and endogenic toxic substances, effects protection for
the plant cell. Over 200 substances can be made harmless by this way,
including those which are contained in acidic and radioactive rain, as
well as sulfur dioxide, nitrites, ozone.
According to Dr. Koehler's research, the protective activity connected
with Glucuronic acid preserves also the genetics of the plant from growth
disturbances or promotes their restoration in the further course of its
growth. The insights arising from Dr. Koehler's examinations can be
transferred onto all human cells. When the processes of growth and
decomposition in the human metabolism are maintained on an optimal level
through adding small dosages of Glucuronic acid, as contained in the
Kombucha beverage, it presents a combination of scientific data and a
product of nature which is currently still much preferred by the laity.
Here is a possible aid for a humanity that is more and more threatened
through toxic environmental substances. By Glucronic acid, the
"disturbance products in the human body are disintegrated into end-
products, eliminated and, thereby, made harmless. This detoxifying
function of Glucuronic acid benefits the variety of cellular functions.
This shows up as increased endogenic capacity towards the toxic and
environmental stresses batting us from many sides, as a revival. of
damaged bodycells, and a restoration and firming upon our well-being. When
many peoples say that they use Kombucha not to necessarily heal a
particular disease, but they drink it as a beverage for supporting their
well-being, we have in this a contact point where scientific insights and
folk-wisdom can go hand in hand.
THE NORMALIZATION OF INTESTINAL FUNCTIONS
Dr. L. Mollenda (1928) reports that the Kombucha beverage is especially
effective for disturbances of the digestive organs, by practically
normalizing their functions. Moreover, the drink has proven itself as
helpful for gout, rheumatism, and diverse stages of arteriosclerosis.
About additional areas of application he writes: "In the case of angina,
especially when there is a coating of the tonsils, the drink should not
merely be used for gargling but for drinking, and that, for the
destruction of bacteria which reach the stomach through food and drink.
Such gargling in angina brings fast recovery, and in pains of gout and
arteriosclerosis, surprising successes are reached even in serious cases.
... Even though the beverage is acidic, it does not cause any acidic
condition in the stomach; it facilitates and noticeably promotes the
digestion even of difficult to digest foods. Equially favorable successes
after taking Kombucha beverage have also been reached for gouty eczema and
for stones in kidneys, urine, and gall."
Dr. E. Arauner (1929) reports of diverse medical reports and evaluations
and reaches the following conclusion:" In summary, one can say that the
Kombucha mushroom or its extract, has proven itself as excellently
prophylactic against diabetes, but especially against aging problems, such
as arteriosclerosis, high blood pressure with its consequences such as
dizziness, gout, hemorrhoids; for the very least it is a pleasant
laxative." Dr. Arauner reports that in his home-country the tea-
mushroom has been in usage for centuries by Asian people because of its
surprising healing successes, being a most effective, natural home-remedy
for tiredness, fatigue, nervousness, beginning aging problems,
arteriosclerosis, intestinal lassitude, gout and rheumatism, hemorrhoids,
Arauner adds to this, that not only professors, doctors and biologists
have confirmed the surprising healing successes but also those who have
imbibed the mushroom-tea report about "entirely excellent effects on the
general body functions.'
RECOMMENDED FOR MENTAL STRESS
Hans Irion, who was then the Director of the State-recognized Academy for
Chemists in Braunschweig says in his "Course for Druggist Specialty
Schools"(1944, Vol. 2, pg. 405): "By the intake of the drink described as
Teakwass, there happens a remarkable invigoration of the body's entire
glandular system and a promotion of the metabolisms. Teakwass is
recommended as an excellent prophylactic for gout and rheumatism,
furunkulosis, arteriosclerosis, high blood pressure, nervousness,
intestinal lassitude, and aging problems. It is also very highly
recommended for sports-people and those who do strenuous mental work.
Through the promotion of the metabolism, undue fat deposits in the body
are avoided or removed. With the drink, also microorganisms reach the body
which transform damaging deposits, such as uric acid, cholesterol, etc.
into easily soluble forms, thus removing them. Foul intestinal bacteria
"DETOXIFYING IN EVERY REGARD...."
The first description having mushroom-tea as it's theme in bookform
appeared in 1954. This booklet of 54 pages is written in the Russian
language and carries the title "The Tea-Mushroom and Its Therapeutic
Properties". The author, G.F.Barbancik refers in his introduction to the
first application of the mushroom-tea decoction (in 1949) as a healing
remedy at the therapeutic clinic of the Omsker Hospital for water
laborers. He reports of successful therapy for tonsillitis, diverse
internal diseases, especially those of inflammatory nature, stomach
catarrh due to deficient acid production, intestinal inflammations,
dysentery, arteriosclerosis, high blood-pressure, scleroses, etc.
The med. doctor, Dr. Rudolf Sklenar of Lich, Oberhessen, reported in 1964
in the periodical "Experiential Healing Science" about his methods of
diagnosis and therapy successes: "An outstanding natural remedy is the
mushroom beverage named Combucha, which acts detoxifying in every regard
and which dissolves microorganisms as well as cholesterol." Dr. Sklenar
had developed a biologic cancer therapy in which Combucha, as well as
other biologic remedies such as Coli-preparations, held an important
place for the sanitization of the intestinal flora.
In a small publication of 8 pages, titled "Cancer Diagnosis Based on Blood
and the Treatment of Cancer, Pre-cancerous Conditions, and other Metabolic
Diseases with Kombucha and Coli-Preparations", Dr. Sklenar reports that
vitamins, lactic acids and glucuronic acid are (viruses, bacteria,
fungi)and to the dissolution of waste matter and toxic deposits (uric
acid, cholesterol, etc.)". Kombucha effects "an outstanding detoxification
of the organism". Through enjoying this beverage there is, additionally, a
"noticeable invigoration of the entire glandular system and enhancement of
Dr. Sklenar reports that he was able to treat successfully with the
mushroom-tea: gout, rheum, arteriosclerosis, arthritis, dysbacteria,
constipation, impotence, nonspecific draining, obesity, furunculosis,
kidney stones, cholesterol, cancer and especially its early stages, etc.
Dr. Veronika Carstens (1987), wife of the former German President,
recommends Kombucha in a series titled, "Help from Nature-My Remedies
Against Cancer", with the words: "Kombucha detoxifies the organism and
enhances the metabolism; this improves the defense capacity."
The Natural Healing specialist A.J.Lodewijkx of Ermelo, Netherlands,
writes about Kombucha in his very recommendable book "Life Without Cancer"
(obtainable in the Dutch and German languages): "The Kombucha mushroom has
strongly antiseptic properties. The tea purifies the glandular system and
promotes elimination; uric acid is neutralized and eliminated through
Kombucha tea. Therefore, this tea is an excellent remedy against gout,
rheum, arthritis, kidney stones, intestinal dysbacteria, but especially
cancer and its early stages because the Kombucha mushroom exerts a mighty
influence on the disease-causing endobionts. As we have seen, it is these
endobionts which eliminate the red corpuscles when the pH changes
unfavorably. In all metabolic diseases and cancer, Kombucha is a unique
beverage for the detoxification of the body. Kombucha removes the
metabolic dross and normalizes thereby the blood pH."
Gottfried Mueller, founder of the world-wide "Salem Children's and Youth
Villages" praises the Kombucha tea-mushroom this way: "A gift from heaven,
especially for health emergencies" (in "Salem-Help" 15, Nr. 3, August
1987, page 2).
JUDGING FOR ONSELF
In both the literary reports and also in the many personal experiences
reported during my focusing on Kombucha, the broad palette of complaints
relieved by it is conspicuous. This Is explainable on the basis that
Kombucha does not target a specific body organ but, rather, it influences
the entire organism positively by effecting a stabilization of the
metabolic situation and through its detoxifying effect of its glucuronic
acid. This leads in many people to a heightened endogenic defense capacity
against those toxic influences and environmental stresses which inundate
us from many sides, resulting in the Invigoration of a damaged cellular
metabolism, and the restoration and firming tip of one's well-being.
Some of the health-promoting properties ascribed to Kombucha-tea require
further research. However, other active mechanisms are entirely proven
both by scientific testings and experientially, such as: regulation of the
intestinal flora, cellular strengthening, detoxification and dross
elimination, metabolic harmonization, antibiotic effect, facilitating pH-
The Kombucha beverage can be made in one's home for just pennies. Because
the mushroom constantly grows, one can begin with a piece of a mushroom-
tea membrane and allow a health-promoting source of drink to bubble tip.
The preparation is no problem if one knows how. From ancient days, one
prepares the Kombucha beverage right at home and passes the tea-mushroom
from family to family as a sign of friendship and mutual helpfulness. Tea-
mushroom has high
Vitality and a great capacity for regeneration. If it
did not have this high biologic energy, it would not have survived the
long timespan from its reported discovery in the Chinese Empire more than
2000 years ago until now.
Nowadays, there are occasional warnings - mostly coming from ignorance or
economic interests - not to make the Kombucha beverage by oneself. Such a
warning is justified in so far as the know-how about the precise method,
wherewith, and why, etc. had often been lost and people wrongly
experimented instead of abiding with proven recipes.
However, when one works clean and abides by proven directions, then there
is no hesitation in making the Kombucha drink, as in many generations
past. Whoever has the necessary knowledge can deal successfully with the
tea-mushroom - just as one deals with other "open" foodstuffs in one's
household. When abiding by proven instructions, one can produce an
impeccable, tasty, wholesome and effective Kombucha beverage. The mushroom
will increase and accompany its owner lifelong and serve him or her well.
THE KOMBUCHA MUSHROOM PROTECTS ITSELF
Whoever treats his mushroom culture according to proven rules with thought
and carefulness, need not expect disturbances. In the Russian reports it
is even mentioned that no special precautionary measures are needed
because the mushroom protects itself against impurities. It has a number
of protective features: the organic acids, the low alcoholic content,
carbonic acid, the antibiotic products all these jointly block the
development of all foreign microorganisms not belonging to the tea-
The Russian researcher I.N. Konovalow mentions in his report of 1959, that
the intensive growth of the tea-mushroom leven and bacteria distinctly
suppresses the spreading of other yeast and bacterial varieties.
Also the Russian Professor G.F. Barbancik(1958) reports In his book about
the tea-mushroom based on laboratory tests which showed that the tea-
mushroom bacteria drive out all other microbes energetically (antagonism).
In contrast to other reports. this mushroom is easy to multiply and part.
Because It grows cheerfully and is parted willingly, all friends and
acquaintances can soon benefit. It is a good custom to pass on the
Kombucha mushroom to other people as a sign of friendship and mutual
Source: Guenther W. Frank, "Kombucha, Healthy beverage and Natural Remedy
from Far East" Publishing House W. Ennsthaler, Steyr, Austria, 9th revised
How to make Kombucha - at a glance
- The Kombucha culture (the ferment)
- Approximately 70 - 100 g (2 1/2 - 3 oz ) of refined white ...sugar
per litre (about one quart) of water
- 2 teaspoons black or green tea per litre (about one quart) of water
UTENSILS AND MATERIALS
- One 2 - 4 litres (2 - 4 quarts) pot to boil water
- One 2 - 4 litres (2 - 4 quarts) glass or porcelain jar
- A linen/cotton handkerchief or a paper tissue
PROCEDURE FOR THE PREPARATION of Kombucha
It's best if you begin first with two litres (2 quarts). When your
Kombucha culture has grown big enough and has reproduced itself, you can
produce larger quantities of the beverage.
1.- Make tea in the ordinary way. Per litre (quart ) of water, infuse 2
teaspoonfuls (about 5 g = 0.2 oz) of black or green tea in freshly boiled
water. You may also use tea bags. Let the tea leaves "soak" for 15
minutes. Green tea comes from the same plant as black tea and is
distinguished from it principally by the way it is processed: it is not
fermented. Japanese doctors found out that green tea prevents cancer
growth. I would suggest to use green tea for the Kombucha beverage. If you
don't want to use black or green tea you can also use herbal teas.
2 - Strain off the tea leaves through a sieve, or remove the tea bags from
the water, as the case may be.
3 - Add about 70 - 100 g (2+ - 3 oz) of white sugar per litre (quart) of
water into the filtered infusion before it has cooled. Stir the tea so
that the sugar dissolves totally. 1 tablespoon of sugar is about 20 g (0.7
4 - Let the sugared tea cool down to a temperature not higher than 20 - 25
degrees Centigrade = about 68 - 77 degrees Fahrenheit (lukewarm). The
culture dies when it has been placed in a hot nutrient solution.
5 - When the tea has cooled to room temperature, pour the solution into a
glass, china, glazed earthenware or stainless steel container. Glass is
best. Metal containers of other types than stainless steel are
unsatisfactory and should never be used because the acids formed may react
with the metal. You could also use a high-grade synthetic material of the
polylefine group, e.g. polyethylene (PE) or polypropylene. Wine or cider
is also kept in containers made of this food-grade material. However, you
should avoid containers made of polyvinylchloride (PVC) or polystyrene.
6 - If you prepare your first Kombucha drink, add the liquid that you got
with the culture. On all later batches, always keep enough Kombucha drink
to add about one tenth (10%) of the quantity to your new batch as a
7 - Place the live Kombucha culture in the liquid.
8 - Cover the mouth of the fermentation container with a cheesecloth, a
tea towel, paper towel or similar light cloth to keep out fruit flies,
dust, plant spores and other pollutants. Tie it down with a large rubber
band to ensure that fruit flies can't get in. The cloth must be porous
enough to allow air to circulate so the culture can breathe, but not so
porous that tiny fruit flies can get in to lay their eggs.
9 - The fermentation should proceed for 8 - 12 days, depending on the
temperature. The higher the room temperature, the faster the fermentation.
The period of 8 - 12 days is given merely as a guide. The Kombucha culture
needs a warm and quiet place and should on no account be moved. The
temperature of the tea should not fall below 68 degrees F (= 20 degrees
Centigrade) and not rise above 86 degrees F (=30 degrees Centigrade). The
ideal temperature is about 74 to - 80 degrees F (=23 - 27 degrees C).
Light is not necessary. The culture also works in darkness. The culture
may be damaged by exposure to bright sunlight. Half shade is better.
During the process of fermentation the sugar is broken down by the yeast
and converted into a gas (CO2) and various organic acids and other
compounds. It is the combination of these processes which gives the
Kombucha beverage its characteristic flavor. The infusion is at first
sweet but this sweetness disappears as the sugar is broken down. At the
same time an acid flavor begins to develop as a result of the activities
of the bacterium, so there is a transition from sweetness to sourness. If
a slightly sweet drink is preferred, the fermentation has to be stopped
earlier. For a dry or slightly acid flavor it has to be continued longer.
10 - When the tea has attained the right acid degree (pH 2,7 - 3,2),
depending on individual taste, remove the culture with clean hands. Clean
the culture under cold or lukewarm water. Fill new tea into the jar and
add the culture immediately. Respect the right temperature of the tea.
Pour the beverage into bottles, which should be filled to the brim. Keep
about one tenth (10%) as starter for the next batch. Stopper the bottles
securely. I don't think it necessary to strain the fermented beverage
through a cloth. A certain amount of sediment is normal. It is due to the
growth of yeasts, which produced the gas which aerates the beverage. The
yeasts are said to have some desirable positive effects on the human
11 - To find ultimate satisfaction in this drink it should be allowed to
mature for a few days (at least 5 days), after having been bottled. The
activity of the bacterium is stopped because the bottling excludes the
air, while the yeast continues to work. If the bottles are securely
stoppered, the gas produced by the yeast's activities, is unable to
escape. Thus an effervescent drink is produced. For this a few days in the
bottles is usually sufficient; the Kombucha beverage, however, will keep
well for months. Do not worry: The yeast will stop the gas production at a
certain point. It is advisable to keep the beverage in a cool place.
12 - The drink has an agreeable taste. It is sparkling, slightly sour and
refreshing. One normally drinks three glasses a day, one glass (4 to 6
ounces or more) on an empty stomach in the morning, the second glass after
a meal in the course of the day, and the last glass a short time before
going to bed.
13 - When you start a new fermentation process, never forget to add to the
new tea at least 10 % of the liquid from a cultivation which has already
IMPORTANT POINT TO BE NOTED
Sometimes the culture floats on the surface, sometimes it sinks to the
bottom of the liquid. Both is OK. When the culture sinks to the bottom a
new culture (a baby-culture) will begin to grow on the surface of the tea.
For more details see page 33 of this book. The Kombucha culture needs some
time to reproduce itself. It begins with a thin and filmy layer. The
longer you leave it in peace, the thicker the new culture will grow.
Because the growing of a new culture needs more time you should separate
it from the preparation of the beverage that you want to drink. Please
allow the new culture on the surface of the liquid 3 to 5 weeks to grow.
The Kombucha culture grows and covers the surface of the tea completely.
While growing on the surface of the tea the culture thickens considerably.
The thickened culture will be composed of easily separable superimposed
layers. The layers can be peeled off one from another and each can be used
as independent units for the production of Kombucha beverage.
If the culture should sink to the bottom of the vessel, a new culture will
form on the surface of the tea. In this way each culture will continue to
propagate itself until it gradually begins to turn a dark brown color.
When it is dark and dirty brown discard it and replace it with one of its
offspring. Thus this unique culture can provide you and your family with
an ongoing supply of Kombucha tea at very low cost.
I would appreciate any exchange of information, experience and research
Guenther W. Frank
75217 Birkenfeld, Germany Fax (+49) 7231-485046
Where to get the book: "Kombucha - Healthy Beverage and Natural Remedy from
the Far East" see
The Publisher: Verlag Ennsthaler, Stadtplatz 26, A-4402 Steyr-Austria,
Tel. (+43) 7252-52053-52, Fax (+43) 7252-52053-55,