Jun is becoming more popular in the United States. This is probably due to its close association with Kombucha. In some ways Jun is easier to make than Kombucha. Some ways harder. Jun is closely related to Ginger Beer due to both ferments being one principally of a Lactobacillus ferment. In our selection below we also included our Kombucha Kefir Hybrid due to its strong Lactobacillus influence. All three of these may be fermented with honey and thus the taste profile could be indistinguishable. All three may produce what is referred to as a SCOBY.
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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