fermented jun hibiscus tea
No Image
JUN tea is a relative to kombucha. The difference is that the scoby feeds on raw honey, not sugar. The starters are not interchangeable.
yield
16 serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For fermented jun hibiscus tea
-
1jun scoby (check online for sources)
-
1/3 chibiscus tea steeped in 1 gallon spring water, strained
-
1 craw honey
-
1 1/2 cjun starter
How To Make fermented jun hibiscus tea
-
1Stir honey into cooled hibiscus tea. Add the JUN starter and stir. Add the scoby.
-
2Let sit on counter covered with a tea towel or t-shirt secured with a rubber band for 1 to 2 weeks.
-
3Bottle for a second ferment if you want fizz. Add 2 T sugar to it.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Fermented JUN Hibiscus Tea:
ADVERTISEMENT