Hello, I am Jane. Today, I’m gonna show you how to make how to brew jun kombucha recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
How to brew Jun Kombucha Recipe
How to brew Jun Kombucha is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. How to brew Jun Kombucha is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook how to brew jun kombucha using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make How to brew Jun Kombucha:
- Take 4-6 teaspoons green tea or 4-5 tea bags of green tea
- Prepare 1 cup raw honey
- Prepare 1 Jun SCOBY (Symbiotic Culture Of Bacteria and Yeast)
- Get 2 litre filtered water
- Prepare Second Fermentation (optional)
- Make ready Fruits of your choice
- Prepare Please use non-metallic equipment as metal can react with the grains
Instructions to make How to brew Jun Kombucha:
- Boil the water
- Add green tea in to a tea bag.
- Steep the tea for 5-15 mins, depends on how stronger taste you like.
- Remove tea bag and cool to room temperature. (You could leave the tea bag.)
- Once the tea is completely cooled, stir in the raw honey until completely dissolved. Please never add raw honey to sausage tea!!! Also please never use metalic equipment because metal can react with the grains.
- Pour the tea and honey mixture into a container and add the SCOBY. (Please never add SCOBY to sausage tea, which will kill SCOBY.)
- Cover the container with a cloth or coffee filtre to secured with a rubber band etc.
- Allow to culture at temperature for a few days. Once pleasantly sour and still just a little sweet, it is ready to drink or for the second fermentation.
- Second fermentation. Decant the finished Jun into airtight bottles and add fruits or juice of your choice. Leave 1-3 days at room temperature. Please avoid prolonged second fermentation periods when temperature is warm or sausage. The photo below is second fermentation with frozen raspberry.
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