How to Make Kombucha Jun: A Step-by-Step Recipe Guide

Published by Jean Paul on

How to Make Kombucha Jun: A Step-by-Step Recipe Guide

How to Make Kombucha Jun: A Step-by-Step Recipe Guide

Kombucha Jun is a slightly different take on traditional kombucha, with a few key differences that set it apart. In this article, we’ll walk you through the process of making Kombucha Jun at home, step-by-step. By the end of this guide, you’ll have all the knowledge and confidence necessary to begin brewing your own Jun.

Before we dive into the nitty-gritty details of making Jun, let’s start with a brief overview of what exactly this unique beverage is. Jun is a fermented tea drink that originated in Tibet and is known for its fizzy, tangy flavor and potential health benefits. Unlike traditional kombucha, which is made using black tea and sugar, Jun is made using green tea and honey. This difference in ingredients leads to a different and somewhat milder flavor profile compared to regular kombucha.

Now that we have a basic understanding of Jun, let’s get into the step-by-step process of making it at home. Keep in mind that making Jun is a fun and rewarding process, but it does require a bit of time, patience, and attention to detail. With that said, let’s get started.

Step 1: Gather Your Supplies

The first step in making Jun is to gather all the necessary supplies. Here’s what you’ll need:

– A glass jar or vessel for brewing (make sure it’s thoroughly cleaned and sanitized)
– Green tea (loose-leaf or tea bags will work)
– Honey (raw, unpasteurized honey is recommended for the best results)
– A SCOBY (Symbiotic Culture of Bacteria and Yeast), which is similar to the SCOBY used in traditional kombucha but specifically designed for Jun
– A breathable cloth or coffee filter to cover the jar
– A rubber band to secure the cloth in place
– A pH strip or pH meter for testing the acidity of the brew
– A pot for boiling water
– A stirring utensil

Once you have all of your supplies gathered, it’s time to move on to the next step.

Step 2: Prepare the Tea and Honey

Begin by boiling 4 cups of water in a pot. Once the water has reached a rolling boil, remove it from the heat and add 4-6 teaspoons of green tea. Let the tea steep for 5-7 minutes, then remove the tea leaves or bags and allow the brewed tea to cool to room temperature.

Once the tea has cooled, stir in 1 cup of honey until it completely dissolves. Keep in mind that the honey should be at room temperature before adding it to the tea, as adding hot water to honey can destroy its beneficial enzymes and nutrients.

Step 3: Transfer the Mixture to the Brewing Jar

Pour the tea and honey mixture into your clean, sanitized brewing vessel or jar. Make sure the vessel is large enough to leave some headspace at the top, as the Jun will produce bubbles during fermentation.

Step 4: Introduce the SCOBY

Gently add the SCOBY to the tea and honey mixture. If you’re using a commercially prepared SCOBY, it may come with a small amount of starter liquid, which should also be added to the jar.

Step 5: Cover and Ferment

Once the SCOBY is in place, cover the jar with a breathable cloth or coffee filter and secure it with a rubber band. This will allow airflow while preventing dust, insects, or other contaminants from getting into the mixture.

Place the jar in a warm, dark place with a relatively stable temperature, ideally between 75-85°F (24-29°C). Allow the mixture to ferment for 7-10 days, testing the taste and acidity level periodically to find your desired level of fermentation.

Step 6: Taste and Test

After 7 days, begin tasting the Jun to determine if it has reached the desired level of tanginess and fizziness. You can also use a pH strip or pH meter to test the acidity of the brew, aiming for a pH level of around 3.2-2.5.

Step 7: Bottle and Second Fermentation

Once the Jun has reached your desired level of fermentation, it’s time to bottle it. Carefully remove the SCOBY from the jar and set it aside to use in your next batch. Then, pour the Jun into individual glass bottles, leaving a few inches of headspace at the top of each bottle.

Seal the bottles tightly and allow them to undergo a second fermentation at room temperature for 1-3 days. This will increase the carbonation and enhance the flavor of your Jun.

Step 8: Refrigerate and Enjoy

After the second fermentation is complete, move the bottles of Jun to the refrigerator to halt the fermentation process and chill the drink. Once cold, your Jun is ready to be enjoyed!

In conclusion, making Kombucha Jun at home is a relatively simple and rewarding process. With the right supplies and a bit of patience, you can produce a delicious and healthful fermented beverage that you’ll be proud to share with friends and family. So, gather your supplies, follow these step-by-step instructions, and get ready to discover the delightful world of Kombucha Jun!


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