Pour 500 ml of boiling water and let infuse for 15 minutes. Remove the tea bag.
Add the honey and stir until it's dissolved.
Add the rest of the cold water, until you get 3 litres.
Add the jun scoby with its liquid culture.
Cover the container with the cloth and the rubber band.
Fermentation
Let it ferment for 5 to 12 days at room temperature, away from direct sunlight.
As of day 5, taste once a day. As soon as the acidity is to your liking, it is time to bottle.
Set aside the scoby along with some jun (about 500 ml) for your next recipe. Store in the fridge.
Bottling
Transfer the jun into pressure resistant bottles. Fill to within 5 cm of the rim and close tightly.
If you want a fizzier jun, let the bottles ferment at room temperature for 2 to 4 days.
Put in the fridge as soon as the jun is fizzy (be careful with the pressure).
Notes
Important! Don't forget a room temperature bottle, as the pressure continues to build up day after day. You risk painting your ceiling, or worse, exploding your bottle.Jun can be stored in the fridge for several months.
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