How to make kombucha or jun at home?
Kombucha or jun are fermented beverage that is slightly fizzy and tart, made from fermented sweet tea. It is often consumed for its potential health benefits, which include probiotics, antioxidants, and organic acids. Kombucha originates from East Asia, where it has been consumed for centuries, but it has gained popularity worldwide in recent years.
Here’s how you can make kombucha at home:
15
minutes5
Days1
daysIngredient & equipment
- Ingredient
A Kombucha or JUN SCOBY (Symbiotic Culture Of Bacteria and Yeast): This is a gelatinous mass of bacteria and yeast responsible for fermenting the tea.
1 L of clean water.
50g of sugar (kombucha) or honey (Jun).
3 to 8g of green tea.
10cl of unflavored, unpasteurized jun (as a starter).
- Equipment
A large glass container (about 1,5 L capacity).
A clean cloth or paper towel.
A rubber band.
Directions
- Boil the water and add the tea. Allow them to steep for about 10-15 minutes, then remove the tea bags.
- Let the mixture cool down to room temperature. Add the honey to the tea and stir until it's completely dissolved.
- Once the mixture is cooled, transfer it to the large glass container.
- Add the starter jun (which already contains bacteria and yeast) to the container with the cooled sweet tea.
- Place the jun SCOBY on top of the liquid, with the smooth side facing up. It's normal for the SCOBY to float or stay near the surface.
- Cover the container with a clean cloth or paper towel, then secure it with a rubber band to keep it in place.
- Put the container in a dark, room-temperature location, ideally between 20°C to 30°C. Avoid temperature fluctuations.
- Allow the kombucha to ferment for approximately 5 days, depending on your taste preferences. Longer fermentation will result in a more acidic and vinegar-like flavor.
- Once you're satisfied with the taste, remove the SCOBY (and some liquid) to save for your next batch. You can also save some of the fermented tea as a starter for your next batch.
- Bottle the remaining jun in airtight glass bottles. You can add fruits, juices, or spices for flavor, but be sure to leave some space for carbonation.
- Allow the sealed bottles to sit at room temperature for 2 to 5 days to achieve the desired carbonation, then refrigerate them to slow down fermentation.
- Your homemade Jun is now ready to enjoy! Make sure to consume it within a few months to enjoy its freshness. Keep in mind that fermentation continues in the bottles, so open them carefully to avoid excessive pressure buildup.
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