Tea – Kombucha and JUN both taste better when high-quality tea is used to make the base for the brew. A blend of black and green is traditional for Kombucha whereas green or white tea is the most common choice for JUN.
Sugar – the most important thing to remember is that the sugar is NOT for you! It feeds the good bugs that convert it into healthy acids and carbon dioxide (yay bubbles!). We recommend using Organic Cane sugar as it is less processed than white sugar, but honestly, most any sugar will do. Be mindful that those with a higher mineral content such as coconut palm and molasses may create stronger flavors and will not require any additional mineral boost.
Raw Honey – only for the JUN. Raw honey has its own host of bacteria and yeast that often clash with most ferments, but is uniquely adapted to harmonize with the organisms in the JUN culture
Water – Chlorine free is the most important factor for brewing Kombucha, JUN or Water Kefir, but removing other contaminants can also be beneficial to the brews. Kefir may do better with certain minerals added back via small pieces of fruit or even mineral drops, whereas Kombucha and JUN get minerals from the tea. Avoid alkaline water as most of the ferments have an acidic pH.
Milk – Whole, (organic) pasteurized milk works great with milk kefir! Raw milk, goat, camel or sheep milk may also be used but avoid low fat milks as they won’t have the desired nutrition needed for the grains (or you!). If raw milk is cost prohibitive (or unavailable), we find that pasteurized does the trick and the healthy bacteria that consume the lactose make it easy to digest.
Salt – we prefer Himalayan salt because it has a higher mineral content and less processing. We used to recommend Celtic Sea Salt but these days more and more bits of plastic from polluted oceans are showing up in sea salt – so purchase a trusted brand.
Fruits, Beets & other Veggies – The skin of all fruits and vegetables acts as a natural home for yeast and bacteria. When presented with the right conditions, these native microorganisms will undertake fermentation. Select organic whenever possible to avoid unnecessary toxins and make sure they are GMO free.
Herbs, Barks, Berries and other Flavors – Each recipe suggests starting points, try your own combinations to see what you like best!
Bread– Each recipe suggests starting points, try your own combinations to see what you like best!
