How to brew Jun Kombucha
How to brew Jun Kombucha

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, how to brew jun kombucha. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

How to Brew Jun Tea with a Kombucha SCOBY. If you would like to try brewing Jun by converting a kombucha SCOBY to feed on honey and green tea, the process is almost identical to brewing kombucha, with only a few minor tweaks. Remove from heat and add tea bags. Let the tea steep until the water is just above lukewarm Like kombucha, water kefir and other fermented drinks, you can ferment Jun twice to make it bubbly.

How to brew Jun Kombucha is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. How to brew Jun Kombucha is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook how to brew jun kombucha using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make How to brew Jun Kombucha:
  1. Make ready 4-6 teaspoons green tea or 4-5 tea bags of green tea
  2. Prepare 1 cup raw honey
  3. Get 1 Jun SCOBY (Symbiotic Culture Of Bacteria and Yeast)
  4. Prepare 2 litre filtered water
  5. Make ready Second Fermentation (optional)
  6. Take Fruits of your choice
  7. Prepare Please use non-metallic equipment as metal can react with the grains

As mentioned above, JUN is brewed with RAW honey only, meaning unpasteurized. Using regular sugar produces a bad smelling brew due to sick yeast, and often mold. Kombucha can be made with a wide variety of sugars, including pasteurized honey. The big book of kombucha: brewing, flavoring, and enjoying the health benefits of fermented tea.

Instructions to make How to brew Jun Kombucha:
  1. Boil the water
  2. Add green tea in to a tea bag.
  3. Steep the tea for 5-15 mins, depends on how stronger taste you like.
  4. Remove tea bag and cool to room temperature. (You could leave the tea bag.)
  5. Once the tea is completely cooled, stir in the raw honey until completely dissolved. Please never add raw honey to hot tea!!! Also please never use metalic equipment because metal can react with the grains.
  6. Pour the tea and honey mixture into a container and add the SCOBY. (Please never add SCOBY to hot tea, which will kill SCOBY.)
  7. Cover the container with a cloth or coffee filtre to secured with a rubber band etc.
  8. Allow to culture at temperature for a few days. Once pleasantly sour and still just a little sweet, it is ready to drink or for the second fermentation.
  9. Second fermentation. Decant the finished Jun into airtight bottles and add fruits or juice of your choice. Leave 1-3 days at room temperature. Please avoid prolonged second fermentation periods when temperature is warm or hot. The photo below is second fermentation with frozen raspberry.

Kombucha can be made with a wide variety of sugars, including pasteurized honey. The big book of kombucha: brewing, flavoring, and enjoying the health benefits of fermented tea. Katz, Sandor Ellix, and Michael Pollan. The art of fermentation: an in-Depth exploration of essential concepts and processes from around the world. Remove tea bags and stir in the sugar until completely.

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