{"id":14481,"date":"2026-08-15T12:09:34","date_gmt":"2026-08-15T10:09:34","guid":{"rendered":"https:\/\/www.biokari.sk\/produkt\/viva-natura-kombucha-kultura-1ks\/"},"modified":"2026-08-15T19:02:26","modified_gmt":"2026-08-15T17:02:26","slug":"viva-natura-kombucha-kultura-1ks","status":"publish","type":"product","link":"https:\/\/www.biokari.sk\/hu\/termek\/viva-natura-kombucha-kultura-1ks\/","title":{"rendered":"Viva natura Kombucha kult\u00fara 1ks"},"content":{"rendered":"

Kombucha kult\u00fara je ur\u010den\u00e1 na dom\u00e1cu pr\u00edpravu fermentovan\u00e9ho \u010daju. Pomocou kult\u00fary, \u010dierneho alebo zelen\u00e9ho \u010daju a cukru si m\u00f4\u017eete pripravi\u0165 charakteristick\u00fd sladkokysl\u00fd, jemne perliv\u00fd kombuchov\u00fd n\u00e1poj.<\/p>\n\n\n\n

Po\u010das ferment\u00e1cie kult\u00fara premie\u0148a cukor a zlo\u017eky \u010daju, pri\u010dom vznikaj\u00fa r\u00f4zne organick\u00e9 kyseliny, enz\u00fdmy a \u010fal\u0161ie l\u00e1tky typick\u00e9 pre proces ferment\u00e1cie.<\/p>\n\n\n\n

F\u0151 jellemz\u0151k:<\/strong> Kombucha kult\u00fara na dom\u00e1cu ferment\u00e1ciu \u2022 Vhodn\u00e1 na pou\u017eitie s \u010diernym alebo zelen\u00fdm \u010dajom \u2022 Na pr\u00edpravu sladkokysl\u00e9ho, jemne perliv\u00e9ho n\u00e1poja \u2022 Opakovane pou\u017eite\u013en\u00e1 kult\u00fara \u2022 Ide\u00e1lna teplota ferment\u00e1cie: pribli\u017ene 23\u201328 \u00b0C \u2022 Doba ferment\u00e1cie: pribli\u017ene 7\u201310 dn\u00ed<\/p>\n\n\n\n

Pre koho je ur\u010den\u00e1:<\/strong> Pre v\u0161etk\u00fdch, ktor\u00ed si chc\u00fa pripravova\u0165 vlastn\u00fa kombuchu doma a dok\u00e1\u017eu zabezpe\u010di\u0165 vhodn\u00e9 hygienick\u00e9 a teplotn\u00e9 podmienky potrebn\u00e9 na ferment\u00e1ciu.<\/p>\n\n\n\n

N\u00e1vod na pr\u00edpravu<\/h3>\n\n\n\n

1. Pr\u00edprava \u010daju:<\/strong> Prevarte potrebn\u00e9 mno\u017estvo vody. Na ka\u017ed\u00fd liter vody pou\u017eite pribli\u017ene 80 g cukru<\/strong>. Cukor d\u00f4kladne rozmie\u0161ajte, aby sa \u00faplne rozpustil.<\/p>\n\n\n\n

2. L\u00fahovanie \u010daju:<\/strong> Na jeden liter pou\u017eite pribli\u017ene 4 g \u010dierneho alebo zelen\u00e9ho \u010daju<\/strong>. \u010caj zalejte hor\u00facou vodou, nechajte nieko\u013eko min\u00fat l\u00fahova\u0165 a n\u00e1sledne \u010dajov\u00e9 l\u00edstky odstr\u00e1\u0148te alebo \u010daj prece\u010fte.<\/p>\n\n\n\n

3. Ochladenie:<\/strong> Pripraven\u00fd osladen\u00fd \u010daj nechajte vychladn\u00fa\u0165 pribli\u017ene na 20\u201325 \u00b0C<\/strong>, teda na vla\u017en\u00fa teplotu. Kombucha kult\u00fara sa nesmie vklada\u0165 do hor\u00faceho \u010daju.<\/p>\n\n\n\n

4. Pridanie kult\u00fary:<\/strong> Do fermenta\u010dnej n\u00e1doby najsk\u00f4r nalejte \u0161tartovaciu tekutinu dodan\u00fa s kult\u00farou. Odpor\u00fa\u010da sa pou\u017ei\u0165 minim\u00e1lne 10 % hotovej kombuchy\/\u0161tartovacej tekutiny<\/strong> z celkov\u00e9ho mno\u017estva. N\u00e1sledne pridajte vychladnut\u00fd \u010daj a opatrne vlo\u017ete Kombucha kult\u00faru.<\/p>\n\n\n\n

5. Ferment\u00e1cia:<\/strong> N\u00e1dobu prikryte \u010distou, pr\u00edrodnou a priedu\u0161nou l\u00e1tkou, napr\u00edklad g\u00e1zou alebo \u010distou kuchynskou utierkou. Upevnite ju gumi\u010dkou, aby sa do n\u00e1poja nedostali ne\u010distoty a z\u00e1rove\u0148 bol zabezpe\u010den\u00fd pr\u00edstup vzduchu.<\/p>\n\n\n\n

6. Teplota:<\/strong> Jedn\u00fdm z najd\u00f4le\u017eitej\u0161\u00edch faktorov spr\u00e1vnej ferment\u00e1cie je teplota. Odpor\u00fa\u010dan\u00e1 teplota je 23\u201328 \u00b0C<\/strong>, ide\u00e1lne \u010do najstabilnej\u0161ia.<\/p>\n\n\n\n

7. Doba ferment\u00e1cie:<\/strong> \u010caj nechajte fermentova\u0165 pribli\u017ene 7\u201310 dn\u00ed<\/strong>. Po\u010das tohto obdobia kult\u00faru pod\u013ea mo\u017enosti nepremiest\u0148ujte ani s \u0148ou zbyto\u010dne nemanipulujte.<\/p>\n\n\n\n

8. Po ukon\u010den\u00ed ferment\u00e1cie:<\/strong> \u010cist\u00fdmi rukami vyberte kult\u00faru, hotov\u00fd kombuchov\u00fd n\u00e1poj prece\u010fte a nalejte do flia\u0161. Z hotovej kombuchy v\u017edy odlo\u017ete dostato\u010dn\u00e9 mno\u017estvo ako \u0161tartovaciu tekutinu na pr\u00edpravu \u010fal\u0161ej d\u00e1vky.<\/p>\n\n\n\n

D\u00f4le\u017eit\u00e9 hygienick\u00e9 pokyny<\/h3>\n\n\n\n

Fermenta\u010dn\u00fa n\u00e1dobu je potrebn\u00e9 pred pou\u017eit\u00edm d\u00f4kladne vy\u010disti\u0165. Odpor\u00fa\u010da sa pou\u017e\u00edva\u0165 sklenen\u00fa, porcel\u00e1nov\u00fa alebo kyselinovzdorn\u00fa keramick\u00fa n\u00e1dobu<\/strong>. N\u00e1doba mus\u00ed by\u0165 odoln\u00e1 vo\u010di kyselin\u00e1m.<\/p>\n\n\n\n

Kombucha kult\u00fara m\u00f4\u017ee by\u0165 citliv\u00e1 na r\u00f4zne chemick\u00e9 l\u00e1tky a ne\u010distoty. V miestnosti, kde kombucha fermentuje, nefaj\u010dite<\/strong>, preto\u017ee cigaretov\u00fd dym m\u00f4\u017ee kult\u00faru po\u0161kodi\u0165.<\/p>\n\n\n\n

Skladovanie hotovej kombuchy<\/h3>\n\n\n\n

T\u00e1rol\u00e1s:<\/strong> Hotov\u00fd n\u00e1poj odpor\u00fa\u010dame uchov\u00e1va\u0165 v chladni\u010dke. Po odstr\u00e1nen\u00ed kult\u00fary m\u00f4\u017ee ferment\u00e1cia v n\u00e1poji na\u010falej pokra\u010dova\u0165. Pri izbovej teplote prebieha r\u00fdchlej\u0161ie, zatia\u013e \u010do v chladni\u010dke sa v\u00fdrazne spoma\u013euje.<\/p>\n\n\n\n

Pri dlh\u0161om skladovan\u00ed mo\u017eno Kombucha kult\u00faru uchov\u00e1va\u0165 pribli\u017ene v 200 ml hotov\u00e9ho kombuchov\u00e9ho \u010daju v chladni\u010dke<\/strong>. N\u00e1dobu nenap\u013a\u0148ajte \u00faplne.<\/p>\n\n\n\n

\u00daloha cukru pri ferment\u00e1cii<\/h3>\n\n\n\n

Cukor sl\u00fa\u017ei ako \u017eivina potrebn\u00e1 na fermenta\u010dn\u00fa \u010dinnos\u0165 Kombucha kult\u00fary. Po\u010das ferment\u00e1cie sa jeho mno\u017estvo a zlo\u017eenie men\u00ed. Hotov\u00fd n\u00e1poj v\u0161ak nemo\u017eno automaticky pova\u017eova\u0165 za n\u00e1poj bez cukru<\/strong> a po\u010das ferment\u00e1cie m\u00f4\u017ee vznika\u0165 aj mal\u00e9 mno\u017estvo alkoholu.<\/p>\n\n\n\n

Fontos:<\/strong> Pr\u00edli\u0161 mal\u00e9 mno\u017estvo cukru na liter m\u00f4\u017ee negat\u00edvne ovplyvni\u0165 kult\u00faru. Pod\u013ea uveden\u00e9ho receptu sa odpor\u00fa\u010da pribli\u017ene 80 g cukru na 1 liter vody<\/strong>.<\/p>\n\n\n\n

\u00c9rtes\u00edt\u00e9s<\/h3>\n\n\n\n

Pri dom\u00e1cej ferment\u00e1cii je mimoriadne d\u00f4le\u017eit\u00e9 dodr\u017eiava\u0165 spr\u00e1vne hygienick\u00e9 podmienky. V pr\u00edpade nezvy\u010dajn\u00e9ho sfarbenia, v\u00fdskytu plesne alebo in\u00fdch zn\u00e1mok znehodnotenia n\u00e1poj nekonzumujte.<\/p>\n\n\n\n

Po\u010das ferment\u00e1cie m\u00f4\u017ee vznika\u0165 alkohol<\/strong>, preto hotov\u00fd n\u00e1poj nemus\u00ed by\u0165 vhodn\u00fd pre osoby, ktor\u00e9 sa musia alkoholu vyh\u00fdba\u0165 alebo pre ktor\u00e9 sa konzum\u00e1cia fermentovan\u00fdch potrav\u00edn neodpor\u00fa\u010da.<\/p>\n\n\n\n

Csomagol\u00e1s:<\/strong> Kombucha kult\u00fara so \u0161tartovacou tekutinou<\/p>","protected":false},"excerpt":{"rendered":"

kombucha, kombucha kult\u00fara, kombucha huba, kombucha \u010daj, pr\u00edprava kombuchy, dom\u00e1ca kombucha, fermentovan\u00fd \u010daj, kombucha kult\u00fara SCOBY, SCOBY, \u0161tartovacia kult\u00fara kombucha, ferment\u00e1cia, dom\u00e1ca ferment\u00e1cia… B\u0151vebben<\/a><\/p>","protected":false},"featured_media":14483,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"product_brand":[],"product_cat":[439,360,404,71,386,69],"product_tag":[],"class_list":["post-14481","product","type-product","status-publish","has-post-thumbnail","product_cat-novinky","product_cat-ostatne-potraviny","product_cat-ostatne-vyzivove-doplnky","product_cat-potraviny","product_cat-superfood","product_cat-vyzivove-doplnky","first","instock","taxable","shipping-taxable","product-type-simple"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t