JUN the Champaign of Kombucha

Aged Bottled JUN
Aged Bottled JUN

JUN the Champaign of Kombucha

This wonderfully light, crisp, effervescent beverage has many health benefits, delicious and easy to make. I was recently on a long and strong course of chemotherapy and it did a lot of damage to my immune system and many other areas while it was eradicating any remaining trace cancer cells and I suspended my use of this powerfully beneficial beverage. Now that my treatment has ended I’ve resumed drinking JUN and feel much healthier and more energetic. I suppose it’s because it’s a simple drink made from simple ingredients that’s simply wonderful! Here’s how you can make your own.

Note: Unpasteurized JUN or Kombucha will continue to develop a new baby SCOBY so if you are squeamish about them floating in your brew just pour thru a nylon or high quality stainless steel tea strainer into your glass and put what it catches into your compost.

You can get a JUN SCOBY here or you can get a daughter from a fellow brewer. I use a 1 gallon glass jar as my fermenting vessel and a coffee filter to cover the top securing it with a rubber band or breathable cap.

 

JUN TEA

Ingredients:

3 ½ Quarts of non-chlorinated water

8 organic Green Tea Bags

¾ Cup Raw Honey (I use clover due to tree allergies)

1 JUN SCOBY (Symbiotic Colony Of Bacteria and Yeast)

2 Cups of previously brewed JUN that your SCOBY was stored in

(this is known as a SCOBY Hotel)

Jun Ingredients
Jun Ingredients

Directions:

In a large pan bring to a boil 3 ½ quarts of non-chlorinated water. Add 8 organic green tea bags and simmer for 20 minutes. Turn off heat, cover and cool to 117 degrees. Remove tea bags and add ¾ cup of raw honey and stir until completely dissolved. Continue to cool until it’s room temperature then pour it into your fermenting vessel. Add 2 cups of previously fermented JUN from your SCOBY hotel and your SCOBY. Cover with the coffee filter and secure with a rubber band or breathable cap. Leave in a cool place out of direct sunlight for 6 – 8 days. It will grow a daughter SCOBY on top. (This can be used to brew your next batch of JUN). Remove the mother and daughter SCOBY and 2 cups of brewed JUN and put them back in your SCOBY hotel and refrigerate until your next brew date. You can strain and bottle at this point or add flavorings like fruit or ginger root if you prefer. If you add flavorings put them in with the JUN and cover with coffee filter for a couple of extra days then strain and bottle. If you store the bottles in the fridge right away it will not become effervescent. I leave my bottled brew on the counter for 2 – 3 days before I refrigerate so that it has some carbonation.

Brewing Tea
Brewing Tea
SCOBY Hotel
SCOBY Hotel

 

Fermenting the JUN
Fermenting the JUN

 

Flavoring the JUN with Ginger Root
Flavoring the JUN with Ginger Root
Aged Bottled JUN
Aged Bottled JUN

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

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Fragrant, Effervescent and Refreshing Ginger Ale

Refreshing Healthy Ginger Ale
Refreshing Healthy Ginger Ale

Summer is now in full swing and the temperatures have been in the mid to high 80’s (up here that is a heat-wave my friends). And there is just nothing better than an icy cold delicious glass of homemade Ginger Ale to beat the heat. It really is simple to make homemade soda and truly homemade soda is chocked full of great health benefits, like wonderful probiotics. The best part is that YOU control how much sugar goes into the soda and the artificial colors and preservatives and other bad stuff is non-existent. It’s so easy you won’t believe you are really doing it! Once you taste it you’ll wonder why you haven’t been doing it all along.

Ginger Bug Starter
Ginger Bug Starter
Bubbly Ginger Bug
Bubbly Ginger Bug

September of 2014 I published a post called Ginger Ale, Ginger Ale, Where for Art Thou Ginger Ale! on how to make a ginger bug. Ginger bugs are easy to care for. If you leave it on your counter top just feed it a teaspoon of sugar and a teaspoon of minced ginger root once a day. If you keep it in the fridge just feed it a tablespoon of sugar and a tablespoon of minced ginger once a week, let it bubble back up and then put it back in the fridge for another little nap. Always replace the liquid you use with non- chlorinated water, and if it gets too full of ginger root scoop some out and discard it into your compost. Once you have a ginger bug established you can make all sorts of soda, but Ginger Ale is my personal Favorite, to date.

Ginger Ale

Ingredients

1 to 2 knobs or knuckles or Tablespoons of minced unpeeled ginger root

2 quarts non-chlorinated water

½ to ¾ Cup raw sugar or granulated sugar plus ½ Tablespoon molasses

½ teaspoon sea salt

¼ Cup lemon juice

½ Cup Strained Ginger Bug (Don’t forget to add non-chlorinated water back to your ginger bug jar)

In a large pan add the water, sugar, (molasses if used) and ginger root and sea salt, bring it to a boil and stir until sugar is dissolved. Reduce heat and simmer for 20 minutes. Turn off heat and leave cool to room temperature. This is referred to as wort. Once your wort is cooled completely, strain it into a pitcher and add the lemon juice and ginger bug. Mix and pour into bottles with tight fitting caps. I prefer Grolsch-style bottles. Leave the bottles on the counter for 48 to 72 hours then refrigerate and enjoy! Take care not to forget to refrigerate the bottles after 72 hours as they can continue to carbonate until they explode. (VERY MESSY INDEED)

Ginger Ale, Ginger Ale, Where for Art Thou Ginger Ale!

Ever miss the full and robust flavors of things from nature, with no chemicals or other unnatural added flavorings? I do! I miss the frosty fizzy bite of fresh Ginger Ale.  This started my quest to find a way to make Ginger Ale and other fizzy beverages without yeast.  I read about making a Ginger Bug, a ginger, water, sugar and molasses mixture that ferments and becomes the “fizz” in the homemade soda of yesteryear.  My first attempt failed dismally. After more research I discovered that just like any living thing the Ginger Bug needs warmth and food. Our home is a comfortable 68 degrees but this seems to be too cool for the process to work. I found a spot next to my Himalayan Salt Lamp that seemed to be just the right temperature for Mother Nature to do her work.

Craft Tags to label bottle contents from www.sav-on-closeouts.com
Craft Tags to label bottle contents from http://www.sav-on-closeouts.com

Developing a Ginger Bug:

2 Cups non-chlorinated water

2 knobs of a ginger root

½ Cup sugar

1 teaspoon unsulfured molasses

Day 1:

Cut off 2 knobs of ginger from the root (wash but don’t peel) and mince it up. Add water, minced ginger, sugar and molasses to a Quart mason jar. Stir with non-metal spoon until sugar is dissolved. Cover with a plastic lid or a coffee filter secured with a rubber band. Put in a warm (not hot) location (above 68 degrees)

Day 2 – 7:

Feed your Ginger Bug 1 Tablespoon minced ginger and 1 Tablespoon of sugar and stir with a plastic spoon once a day for the next 6 days. Around day 4, 5 or 6 you should see bubbles start to form.

Once very active you can store it on the counter with daily feedings of 1 teaspoon sugar and 1 teaspoon minced  ginger or you can store it in the fridge and take it out once a week and feed it 1 Tablespoon of minced ginger and 1 Tablespoon sugar.

To use your Ginger Bug to make fermented beverages you will use ¼ cup of strained Ginger Bug to 1 Quart of wort.

Be sure to add back enough non chlorinated water to replace he liquid you used. If your Ginger Bug gets too much ginger in it, just scoop some out and discard it.

Stay tuned for recipes on how to use your Ginger Bug to make wonderful carbonated beverages. I recently used it to make carbonated Ginger Oolong Iced Tea. I can’t wait to try out the lemon balm and mint from my herb garden.