Fermented JUN Hibiscus Tea
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- jun scoby (check online for sources)
- 1/3 c
- hibiscus tea steeped in 1 gallon spring water, strained
- 1 c
- raw honey
- 1 1/2 c
- jun starter
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.