Kombucha is a wonderful, fermented drink enjoyed all over the world. The origin story is widely contested, but one fact rings true: the health benefits of kombucha are plentiful. It's also delicious! Traditional kombucha has a potent, vinegary smell which some people don't like, but we have a solution! Jun kombucha, which is much more palatable for the uninitiated, is easy to ferment, tastes great, and utilizes green tea which is a powerful antioxidant! Check this recipe out from Nourished Kitchen and drink to your health!
- 8 cups filtered water
- 2 teaspoons looseleaf green tea
- A scant ½ cup honey, preferably raw
- 1 Jun culture
- ½ cup Jun tea from a previous batch
- Bring water to 165 F in a kettle. While the water comes to temperature, sprinkle the looseleaf green tea into a large jar or pitcher. Pour the hot water over the tea and allow it to steep for 2 minutes. Strain the tea through a fine-mesh sieve into your fermentation vessel. Pour in the honey, and stir it until it dissolves completely in the tea. Allow the tea to cool to room temperature, 65 to 75 F, then dump the Jun culture into the jar and pour in the Jun tea. Allow the tea to ferment for 3 days at room temperature.
- After three days, the Jun tea should smell pleasantly sour and faintly sweet. Carefully remove the Jun culture and ½ cup Jun tea from the top of the jar, and dump them into a waiting jar. The Jun culture and tea are now ready for you to prepare a second batch of Jun.
- Pour the remaining Jun tea into 4 pint-sized flip-top bottles. Seal the bottles tightly and allow the Jun to ferment a second time for 2 to 3 days. After 2 to 3 days, your Jun tea is ready to drink. Place the bottles in the refrigerator to chill, or serve the Jun right away. Keep in mind that, like kombucha, Jun will fizz and foam when you open the bottles, so take care to open them over a sink.