Jun Kombucha is similar to regular kombucha, but uses green tea and honey instead of black tea and sugar. It has a lighter and fresher taste, and might even be healthier than regular kombucha. It's an easy to make fermented drink that's great for your gut health.
Boil a little more than a half gallon of water, take it off the heat, then add a few spoonfuls of green tea and let steep.
Once the tea has cooled down quite a bit, strain it into the gallon jar.
Pour in the honey and stir it well to dissolve.
Add cool water to fill your jar to about 3/4 full (or maybe slightly more). Have your Jun SCOBY and about 2 cups of starter liquid ready. If you don’t have that much starter liquid I would do this whole process on a smaller scale in a quart jar for your first round, then use that to start a gallon batch.
Make sure the tea and honey mixture is totally cooled to room temperature, then add the starter liquid to the gallon jar. Then carefully float the Jun SCOBY on top.
Cover the jar with a clean towel secured with a rubber band and put it in an out of the way spot in your kitchen. Try not to disturb it.
Depending on the temperature in your house, and how fermented you like it, the Jun should be finished anywhere from 5 to 14 days. I usually check it after about a week and often let it go for about 8-10 days, but I like mine rather strong. You will probably see bubbles rising to the surface.
Once it’s finished fermenting you will want to set aside your Jun SCOBY and about two cups of starter liquid for your next batch.
Serving Suggestion: You can drink the Jun tea as is, or bottle it with another flavoring such as herbal tea or fruit juice like I did in my Hibiscus Kombucha post.
Serving: 1cup | Calories: 12kcal | Sugar: 3g
How to Brew Jun Kombucha https://www.growforagecookferment.com/how-to-brew-jun-kombucha/