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Kombucha and jun are popular Asian and Eastern European fermented drinks made with sweet tea and a “mother” or SCOBY, a symbiotic colony of bacteria and yeast. The “mother” ferments the tea and creates a delicious and healthy probiotic-filled beverage. Kombucha is a specific type of mother that ferments in black tea and sugar, while jun is a sister SCOBY that has been bred to develop in green tea and honey. You can typically find a mother in your local health food store.
This recipe (& many others!) can be found in my book Go with Your Gut.
Kombucha or Jun
Makes 1 quart
Note: Storing your SCOBY. If you need to take a break in between batches you can allow the last batch of tea to ferment on the counter up to 6 weeks. After 6 weeks add a quarter-cup sweetener, cover, and place in the fridge. Every 4 to 6 weeks you’ll need to add more sweetener and ideally some new brewed tea (pour off a little of the last batch) so your SCOBY gets the nourishment it needs.