How To Make Jun Kombucha
• 1 Jun Kombucha starter (includes the 100ml of starter liquid)
• 1/3 cup of honey (we recommend organic raw honey)
• 1 litre of water
• 2 organic green tea teabags (or loose leaf equivalent)
You will also need a kombucha pot for optimum fermenting available here
1. Bring water to boil and add teabags or loose leaf tea and then turn off the heat and allow the tea to steep for five minutes and then remove the tea
2. When the brew has cooled slightly, add the honey and stir to dissolve
3. Cool the sweetened tea to room temperature and then pour the whole brew into a glass jar
4. Add the Jun kombucha starter piece, along with all the starter liquid to the jar, mix and cover the jar with a cloth and an elastic band
5. Allow the tea to ferment at room temperature for up to 7 to 10 days for a new SCOBY to form (in hot weather, it ferments faster)- taste the Jun kombucha tea when it has reached 3 days of fermenting to get a feel for what it tastes like. The Jun kombucha tea should taste pleasantly sour and faintly sweet. The longer you leave fermentation, the more honey ferments outs and the more sour/tart the brew becomes
6. When the Jun kombucha tea has reached a taste you like and a new scoby has formed, remove the newly formed SCOBY* and 100ml of the Jun kombucha tea to start a new batch and repeat the process
7. You can drink the remaining Jun kombucha tea straight away, or refrigerate.
8. If you want a fizzier Jun kombucha drink (also known as secondary ferment), pour the Jun kombucha tea into a glass bottle and place a lid tightly on and leave at room temperature. After 1 to 2 days, you can drink or refrigerate to drink later
9. Larger quantities of Jun Kombucha may be prepared from the second batch onwards, by increasing the ingredients proportionately.
*The newly formed SCOBY may form stuck on top of an older SCOBY, and in this case simply tear off the new SCOBY to use with the new batch.
A new SCOBY [clear film on the surface of the brew] will form as a byproduct of fermentation, usually after 5 days of fermentation. The growth of the new SCOBY may vary. It is not unusual to see rounded opaque patches and or brown jellyfish-like tentacles forming underneath the SCOBY. These rounded patches are not mould if no green fuzzy growth that mould produce is seen. If any mould is seen, discard the brew and commence with a fresh starter.
Mould can form on the culture if the brew is not acidic enough - usually because insufficient starter was used. It can also form because of poor hygiene. If there is any mould on your culture throw it away and do not risk drinking it. Other factors which can spoil a culture include insufficient air, or water with no minerals in it (distilled or reverse osmosis filtered). Kombucha can become spoiled with a variety of other microorganisms, depending on the environment and conditions under which it is brewed. The acidity of kombucha will normally protect against harmful microorganisms, when spoiled, it will smell or taste unpleasant.
We recommend consuming up to one cup per day for health benefits
All fermented foods may contain trace amounts of alcohol. If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women please seek medical advice from a trained medical practitioner before consuming these products.