Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, how to brew jun kombucha. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

How to brew Jun Kombucha is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. How to brew Jun Kombucha is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:

1. Make ready 4-6 teaspoons green tea or 4-5 tea bags of green tea
2. Make ready 1 cup raw honey
3. Get 1 Jun SCOBY (Symbiotic Culture Of Bacteria and Yeast)
4. Take 2 litre filtered water
5. Take Second Fermentation (optional)
6. Get Fruits of your choice
7. Prepare Please use non-metallic equipment as metal can react with the grains

Steps to make How to brew Jun Kombucha:

1. Boil the water
2. Add green tea in to a tea bag.
3. Steep the tea for 5-15 mins, depends on how stronger taste you like.
4. Remove tea bag and cool to room temperature. (You could leave the tea bag.)
5. Once the tea is completely cooled, stir in the raw honey until completely dissolved. Please never add raw honey to hot tea!!! Also please never use metalic equipment because metal can react with the grains.
6. Pour the tea and honey mixture into a container and add the SCOBY. (Please never add SCOBY to hot tea, which will kill SCOBY.)
7. Cover the container with a cloth or coffee filtre to secured with a rubber band etc.
8. 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.
9. 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 hot. The photo below is second fermentation with frozen raspberry.

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