{"id":186,"date":"2024-09-26T12:20:37","date_gmt":"2024-09-26T12:20:37","guid":{"rendered":"https:\/\/www.maiaartisanstudio.com\/?page_id=186"},"modified":"2024-09-27T16:52:33","modified_gmt":"2024-09-27T16:52:33","slug":"homemade-kombucha-using-a-scoby","status":"publish","type":"page","link":"https:\/\/www.maiaartisanstudio.com\/ro\/homemade-kombucha-using-a-scoby\/","title":{"rendered":"Kombucha facut\u0103 acas\u0103 folosind ciuperca SCOBY"},"content":{"rendered":"<p>\u00cen cazul \u00een care ai auzit de Kombucha, iar din moment ce te afli aici sunt sigur\u0103 c\u0103 ai auzit, \u00ee\u021bi voi prezenta o metod\u0103 simpl\u0103 de a face aceast\u0103 b\u0103utur\u0103 la tine acas\u0103 \u00een doar c\u00e2\u021biva pa\u0219i simpli.<\/p>\n\n\n\n<p>Trebuie s\u0103 men\u021bionez \u00eenc\u0103 de la \u00eenceput c\u0103 pentru acest\u0103 metod\u0103 vei avea nevoie de un SCOBY (Symbiotic Culture of Bacteria and Yeast - Cultura Simbiotic\u0103 de Bacterii \u0219i Drojdii) \u0219i ceai starter \/ ceai fermentat.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"814\" src=\"https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-15.26.44_d142cbd1-1024x814.jpg\" alt=\"\" class=\"wp-image-198\" srcset=\"https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-15.26.44_d142cbd1-1024x814.jpg 1024w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-15.26.44_d142cbd1-300x239.jpg 300w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-15.26.44_d142cbd1-768x611.jpg 768w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-15.26.44_d142cbd1-1536x1221.jpg 1536w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-15.26.44_d142cbd1-15x12.jpg 15w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-15.26.44_d142cbd1-850x676.jpg 850w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-15.26.44_d142cbd1.jpg 1600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>\u00cen cazul \u00een care nu ai acest SCOBY, po\u021bi face unul de la zero (voi ar\u0103ta acest lucru \u00eentr-o postare viitoare - dar acest proces poate dura p\u00e2n\u0103 la c\u00e2teva s\u0103pt\u0103m\u00e2ni) sau po\u021bi achizi\u021biona unul de la cineva care face Kombucha acas\u0103.<\/p>\n\n\n\n<p>Exist\u0103 c\u00e2teva reguli generale pentru o Kombucha bun\u0103 f\u0103cut\u0103 acas\u0103:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Recipientele din sticl\u0103 sunt cele mai bune.<\/strong>Nu \u00ee\u021bi recomand s\u0103 folose\u0219ti metal sau plastic pentru fermentarea acestei b\u0103uturi. Ambele pot avea un efect negativ asupra ciupercii \u0219i asupra gustului final al b\u0103uturii.<\/li>\n\n\n\n<li><strong>Folose\u0219te ustensile curate.<\/strong>C\u00e2nd prepari Kombucha \u0219i atingi ciuperca SCOBY trebuie s\u0103 ai mereu m\u00e2inile \u0219i ustensilele curate. Nu \u00ee\u021bi dore\u0219ti ca bacteriile d\u0103un\u0103toare s\u0103 intervin\u0103 \u00een procesul de fermentare.<\/li>\n<\/ul>\n\n\n\n<p>Pentru preparea b\u0103uturii Kombucha, vei avea nevoie de urm\u0103toarele ustensile:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Borcan de sticl\u0103<\/li>\n\n\n\n<li>Prosop de h\u00e2rtie\/ P\u00e2nz\u0103<\/li>\n\n\n\n<li>Elastic de cauciuc<\/li>\n\n\n\n<li>Strecur\u0103toare<\/li>\n\n\n\n<li>C\u00e2ntar<\/li>\n\n\n\n<li>Termometru<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\">INGREDIENTE<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1l ap\u0103<\/li>\n\n\n\n<li>3gr frunze de ceai<\/li>\n\n\n\n<li>80gr zah\u0103r<\/li>\n\n\n\n<li>50gr ceai fermentat\/ starter<\/li>\n<\/ul>\n\n\n\n<p>Aceasta este re\u021beta mea de baz\u0103, \u00een cazul \u00een care dore\u0219ti sa faci o cantitate mai mare, trebuie doar s\u0103 \u00eenmul\u021be\u0219ti toate ingredientele cu numarul de litrii pe care \u021bii dore\u0219ti \u00een final.<\/p>\n\n\n\n<p>Dac\u0103 vrei s\u0103 faci o cantitate de 5l de ceai, \u00eenmul\u021be\u0219te fiecare ingredient cu 5 \u0219.a.m.d.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\">INSTRUC\u021aIUNI<\/a><\/div>\n<\/div>\n\n\n\n<p><strong>Pasul 1: <\/strong>Incepem prin a face ceaiul \u00eendulcit. Adaug\u0103 apa \u00eentr-o oal\u0103 \u00eenc\u0103p\u0103toare \u0219i adu-o la 80-82 de grade Celsius (aceast\u0103 temperatur\u0103 o folosesc pentru ceaiul negru - \u00een cazul \u00een care nu ai un termometru, adu apa p\u00e2n\u0103 la punctul de fierbere, opre\u0219te focul si las-o c\u00e2teva minute), dup\u0103 care opre\u0219ti focul<\/p>\n\n\n\n<p><strong>Pasul 2: <\/strong>Adaug\u0103 zah\u0103rul si frunzele de ceai, amestec\u0103, apoi acoper\u0103 oala cu un capac \u0219i las\u0103 ceaiul la infuzat pentru 3-5 minute<\/p>\n\n\n\n<p><strong>Pasul 3:<\/strong> Strecoar\u0103 ceaiul \u00eentr-o alta oal\u0103, acoper\u0103 oala cu un capac \u0219i las\u0103 ceaiul sa se r\u0103ceasc\u0103 complet<\/p>\n\n\n\n<p><strong>Pasul 4: <\/strong>\u00centr-un  borcan adaug\u0103 ceaiul \u00eendulcit, ceaiul fermentat \/ starter \u0219i ciuperca SCOBY<\/p>\n\n\n\n<p><strong>Pasul 5: <\/strong>Acoper\u0103 borcanul cu un prosop de h\u00e2rtie sau o p\u00e2nz\u0103 \u0219i un prinde-l cu un elastic de cauciuc<\/p>\n\n\n\n<p><strong>Pasul 6: <\/strong>Las\u0103 ceaiul la fermentat la temperatura camerei (23-28 de grade Celsius este temperatura ideal\u0103) pentru 7-10 zile. Dup\u0103 6 zile po\u021bi gusta ceaiul, folosindu-te de un pai, \u0219i vezi dac\u0103 a fermentat suficient, \u0219i dac\u0103 \u00ee\u021bi place la gust. Acesta trebuie sa fie acri\u0219or, u\u0219or astringent si foarte pu\u021bin dulce<\/p>\n\n\n\n<p><strong>Pasul 7:<\/strong>\u00cen momentul \u00een care ai decis s\u0103 opre\u0219ti fermentarea, scote ciuperca SCOBY din borcan (\u0219i DA, o po\u021bi atinge dac\u0103 ai m\u00e2inile curate) \u0219i strecoar\u0103 ceaiul proasp\u0103t fermentat \u00een sticle \u0219i \u021bine-le la frigider<\/p>\n\n\n\n<p><strong>Pasul 8:<\/strong> Nu uita s\u0103 p\u0103strezi o parte din ceaiul fermentat pentru a relua procesul.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-text-align-right wp-element-button\">\u00centreb\u0103ri &amp; R\u0103spunsuri<\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"has-text-align-center\"><strong>Este important\u0103 temperatura ambiental\u0103?<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center\"><em>Da. Temperatura este cea de care depinde timpul de fermentare. O temperatur\u0103 sc\u0103zut\u0103 va cre\u0219te timpul de fermentare (dac\u0103 este prea sc\u0103zut\u0103 - sub 20 de grade Celsius, Ciuperca SCOBY poate fi afectat\u0103 \u0219i poate chiar muceg\u0103i), \u00een timp ce o temperatur\u0103 crescut\u0103 va sc\u0103dea tipul de fermentare (dac\u0103 este prea ridicat\u0103 - mai mare de 28 de garde Celsius, \u00ee\u021bi va afecta de asemenea ciuperca dar \u0219i gustul final al b\u0103uturii). A\u0219adar \u00eencearc\u0103 pe c\u00e2t posibil s\u0103 men\u021bii o temperatur\u0103 constant\u0103 de 22-25 grade Celsius.<\/em><\/pre>\n\n\n\n<p class=\"has-text-align-center\"><strong>Ce tip de ceai s\u0103 folosesc?<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center\"><em>Po\u021bi folosi orice combina\u021bii de ceai preferi, cu toate acestea \u00ee\u021bi recomand s\u0103 ai \u0219i ceai negru sau verde inclus. Kombucha este un ceai fermentat care poate poten\u021ba propriet\u0103\u021bile ingredientelor (ai grij\u0103 ce ceaiuri medicinale folose\u0219ti). Este recomandat ca o dat\u0103 la ceva timp s\u0103 schimbi ceaiul pentru diversitate (ajut\u0103 la cre\u0219terea unei culturi bune \u00een ciuperca ta SCOBY). \u021aine minte c\u0103 fiecare ceai este diferit \u0219i poate fermenta diferit. Folose\u0219te unul de calitate.<\/em><\/pre>\n\n\n\n<p class=\"has-text-align-center\"><strong>Pot atinge\/ t\u0103ia ciuperca SCOBY?<\/strong>?<\/p>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center\"><em>Raspunsul este DA. cu siguran\u021b\u0103 po\u021bi atinge SCOBY-ul , de fiecare dat\u0103 c\u00e2nd trebuie s\u0103 \u00eel sco\u021bi sau pune \u00eenapoi \u00een borcan. Trebuie doar s\u0103 ai m\u00e2inile curate. Si da, \u00eel po\u021bi chiar t\u0103ia, dac\u0103 dore\u0219ti s\u0103 \u00eel \u00eempar\u021bi cu cineva, sau s\u0103 \u00ee\u021bi dublezi cantitatea de ceai.<\/em><\/pre>\n\n\n\n<p class=\"has-text-align-center\"><strong>De ce se folose\u0219te at\u00e2t de mult zah\u0103r? \u00cel pot \u00eenlocui cu miere?<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center\"><em>Pe multe persoane le \u00eengrijoreaz\u0103 cantitatea de zah\u0103r folosit\u0103 \u00een Kombucha. Ciuperca SCOBY are nevoie de acest zah\u0103r pentru a se hr\u0103ni \u0219i supravie\u021bui. Zah\u0103rul este transformat in acid lactic \u0219i alcool \u00een timpul ferment\u0103rii. Dac\u0103 alegi s\u0103 reduci cantitatea de zah\u0103r, mai pu\u021bin de 50gr\/ litru, sau s\u0103 folose\u0219ti \u00eendulcitori artificiali, ciuperca ta va muri la un moment dat. Mierea \u00een schimb are un efect dezinfectant mult prea mare, a\u0219adar nu este recomandat\u0103. Zah\u0103rul este esen\u021bial \u00een acest proces.<\/em><\/pre>\n\n\n\n<p class=\"has-text-align-center\"><strong>Ce cantitate de Kombucha pot consuma?<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center\"><em>Po\u021bi bea c\u00e2t\u0103 Kombucha dore\u0219ti, nu exista o doz\u0103  corect\u0103, fiecare persoan\u0103 este diferit\u0103, a\u0219adar cantitatea pe care o po\u021bi bea tu poate fi foarte diferit\u0103 de a mea. Re\u021bine doar c\u0103 excesul nu este bun.<\/em><\/pre>\n\n\n\n<p class=\"has-text-align-center\"><strong>Pot \u021bine ciuperca SCOBY la figider?<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center\"><em>\u0218tiu ca sunt persoane care \u021bin ciuperca la frigider \u0219i chiar recomand\u0103 acest lucru atunci c\u00e2nd se dore\u0219te o pauz\u0103 de la procesul de fermentare. Personal, nu am \u021binut niciodat\u0103 ciuperca la frigider, \u0219i nici nu recomand. P\u0103strarea ciupercii la temperaturi foarte sc\u0103zute pentru perioade lungi de timp, o poate afecta si chiar omor\u00ee \u00een cele din urm\u0103. \u00cen momentul in care vei vrea s\u0103 reiei procesul, nu \u00ee\u021bi va mai fermenta ceaiul.<\/em><\/pre>\n\n\n\n<p class=\"has-text-align-center\"><strong>Ce fac cu ciuperca SCOBY atunci c\u00e2nd doresc s\u0103 iau o pauz\u0103?<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center\"><em>O po\u021bi \u021bine \u00een \"Hotelul de SCOBY\". Acsta nu este nimic altceva dec\u00e2t un borcan cu pu\u021bin ceai dulce (exact ca cel pe care \u00eel faci pentru a prepara b\u0103utura) in care \u021bii toate ciupercile SCOBY. \u00ce\u021bi recomanda ca din c\u00e2nd \u00een c\u00e2nd s\u0103 re\u00eemprosp\u0103tezi ceaiul din borcan.<\/em><\/pre>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" src=\"https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9-576x1024.jpg\" alt=\"\" class=\"wp-image-192\" style=\"width:342px;height:auto\" srcset=\"https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9-576x1024.jpg 576w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9-169x300.jpg 169w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9-768x1365.jpg 768w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9-864x1536.jpg 864w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9-7x12.jpg 7w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9-300x533.jpg 300w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9-850x1511.jpg 850w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-26-at-14.58.32_fbe5f7b9.jpg 900w\" sizes=\"auto, (max-width: 576px) 100vw, 576px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center\"><strong>C\u00e2t alcool con\u021bine Kombucha?<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center\"><em>Kombucha este o b\u0103utura fermentat\u0103, a\u0219adar prin procesul de fermentare este produs \u0219i alcool iar acest lucru nu poate fi evitat. Cantitatea poate varia de la o fermentare la alta \u0219i poate fi  \u00eentre 0,5%-2% poate chiar mai mult daca alegi s\u0103 fermentezi pentru o perioad\u0103 mai lung\u0103 de timp.<\/em><\/pre>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Make Your Own Kombucha at HOME with This SIMPLE Recipe!\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/Y9GApcrP1po?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>","protected":false},"excerpt":{"rendered":"<p>If you heard about Kombucha, and I am sure you did since you are here, this is a very simple guide that will teach you how to do it in very few steps and in the comfort of your home. I do need to mention straight from the beginning that you will need a SCOBY&#8230;<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-186","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/pages\/186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/comments?post=186"}],"version-history":[{"count":9,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/pages\/186\/revisions"}],"predecessor-version":[{"id":205,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/pages\/186\/revisions\/205"}],"wp:attachment":[{"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/media?parent=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}