Jun is kombucha made with honey and green tea instead of white refined sugar and black tea. It can be very mild and highly carbonated. Jun is sometimes called the champagne of kombucha. In this video, I cover all the steps of brewing the tea, sweetening, fermenting, carbonating, and finally tasting the finished product.
You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra)
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Jun SCOBY = http://amzn.to/2xtMaKS
Kombucha Fermenter = http://amzn.to/2fBhIYR
Green tea packets = http://amzn.to/2kbTj1h
Anchor Hocking Jar = http://amzn.to/2xOrC3v
Nylon Strainer = http://amzn.to/2x5Rrbw
Hibiscus tea = http://amzn.to/2xJZn49
Kombucha lids = http://amzn.to/2x4uZnS
Candied ginger = http://amzn.to/2fA6GmV
Flip top bottles = http://amzn.to/2AINnkk
It’s Always Better Done Yourself:
https://www.youtube.com/c/BetterDoneYourself
http://betterdoneyourself.com
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Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here’s the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
https://amzn.to/2qMq5XE
The Art of Fermentation by Sandor Ellix Katz
http://amzn.to/2BP75eL
Vinegar Revival Cookbook by Harry Rosenblum
https://amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
http://amzn.to/2BGzsez
True Brews by Emma Christensen
http://amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
http://amzn.to/2jkoFQb
The Big Book of Kombucha by Hannah Crum
http://amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
http://amzn.to/2kt5W8D
Pollan on Food Boxed Set by Michael Pollan
http://amzn.to/2BOecEt
Charcuterie
http://amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
http://amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
http://amzn.to/2jmwu87