We’re Back to Culture…You! With JUN !

Greetings All!

We have not posted of late to the Blog.  We have been traveling about the planet looking for new food cultures to pass along to you.

It has been a very great outcome!!!  In the near future, we will tell you more about the food cultures in detail.

At the store page, there is now JUN cultures (somewhat like kombucha tea), a new Russian Rose kombucha strain (using traditional old school rosehips & elder berries),  and topping it all off is Sea Rice from India!

You can visit our store front at any time to read more on these new food cultures
http://store.organic-cultures.com

JUN

Jun Culture
Jun Honey Culture – Like Kombucha

What is Jun?  Those of you who are familiar with Kombucha may have heard of its rarer cousin, Jun.
Kombucha is a slightly different fermentation process from Jun, and contains different strains of bacteria.
Some call Jun Honey Culture the ‘champagne of kombucha’ due to its slightly sweeter more exotic qualities.
Jun taste like a raw honey mead with a sour note – fizzy sweet with a tangy back taste.

Jun Honey Culture
Jun Honey Culture use Raw Honey

Kombucha is made by the fermentation of raw sugar and brewed black tea by a symbiotic culture of bacteria and yeast –
also known as a SCOBY.  It likes warm, humid climates and takes an average of 5 to 14 days to ferment –
once the fermentation process starts

Jun, on the other hand, is a fermentation of raw honey and brewed green or white tea also by a SCOBY.  However, since Jun
was widely brewed and cultivated in the colder Tibetan regions, it may take longer to ferment and reproduce a new JUN culture if the climate is cold.  It likes slightly cooler temperatures and seems to have as shorter brewing cycle, 3 to 7 days,
to complete the fermentation process if temperature are higher, around 65 to 70 deg F.

Jun, is known to some as the ‘champagne of kombucha’, it is like a honey mead when finished brewing   The fact remains that this is still a relatively unknown quantity with a deep mystery and reverence surrounding it.  The oral tradition of Jun goes back several millennia and it is thought that, Lau Tsu, himself gave an heirloom culture to the monks of Bon in Tibet.

Our JUN culture was brought back from Northern China/Tibet within the last few months and is a new strain that we now carry.  The price is higher over kombucha starter, due to the cost of ingredients (raw honey) and the rarity of the strain.  You will maintain the Jun culture strain (oc-0978JUN) on a food source of raw or pasteurized honey and good quality green or white tea.  Darker black teas are not recommened.

Buy your Jun honey starter culture today and start making this new honey beverage that is x2 as good as kombucha tea!

Next posting we’ll talk about the Russian Red Rose kombucha strain (oc-0643RRR)
Talk to everyone again soon.  Until Then…Happy Culturing!

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