The Heresy of Jun

Wild Fermenting Gets Wild

The picture above shows some of the wild fermentation going on in my kitchen at this time. The darker jar on the left is my usual kombucha. The lighter jar on the right is jun.

Kombucha? Jun? Wild fermenting?

Maybe I should back this up a bit.

As you can see, I make kombucha. But there’s a reason I used “heresy” in the title. I’m about to indoctrinate y’all into the Universal Church of wild fermentation.

First of all, I love the kombucha I make. It’s certainly a lot cheaper to make my own than to keep buying it all the damned time. Plus, I get to create my own flavors, like elderberry and mint.

What do you need to make kombucha?

— black tea

— sugar

— water

— unflavored kombucha for a starter

But wait! Don’t you need a SCOBY? That symbiotic culture of bacteria and yeast?

I’m here to bring you the WORD, brothers and sisters.

I realize that some will want to crucify me for this heresy.

But you DO NOT need a SCOBY to make kombucha.

There. I said it.