Pickle & Ferment by Susan Crowther

Author:Susan Crowther
Language: eng
Format: epub
ISBN: 9781510777941
Publisher: Skyhorse
Published: 2023-10-15T00:00:00+00:00

MAKES: 1 GALLON

EQUIPMENT:

1 (1-gallon) “non-reactive” brewing vessel—glass, ceramic, or stainless steel are best

2 natural cloths for covering—cotton, linen, or hemp

1 (clean) rubber band

1 stainless “non-reactive” l pot—minimum size, 1 gallon

1 fine mesh strainer

INGREDIENTS:

1 Jun SCOBY (see “Sources” section)

5 teaspoons organic green tea

1 cup raw honey—local preferred

1 gallon good water: well, spring, or filtered

1 cup “starter tea” (included with the Jun SCOBY package)

IMPORTANT NOTE: The green tea must be cooled to room temperature before fermenting! This is key. If the tea is too hot, it kills the fragile microbiome. Room temperature keeps our tiny friends alive and well.

Step 1: Prepare the tea:

1. Bring the water to a boil in the stainless steel (non-reactive) pot. Add the green tea to the hot water. Let the tea steep for 7 to 10 minutes. No longer.

2. Strain the tea into the other non-reactive gallon container. Cool the tea to room temperature (it may sit overnight). This is important.

3. When tea is room temperature, slowly add the raw honey, stirring steadily to fully dissolve the honey into the tea.

4. Place the SCOBY and starter liquid in with the sweetened tea. Gently stir the tea/SCOBY mixture.

5. Cover the vessel with the two cloths and seal with a rubber band.

Step 2: Ferment:

6. Place the covered crock on a counter off by itself, ideally in a cool, dry, dark place. Let it sit undisturbed for 3 to 7 days. It’s important to leave the Jun alone to brew in peace. (Jun likes to contemplate.)

7. After 3 days, carefully lift the cloths off and check the brew. Jun should smell tangy and fresh and slightly vinegary. If it still smells like sweet tea, leave it to brew for a couple more days, checking it every day. Note: the first brew may take a bit longer, like 7 to 14 days. Be patient and check every day. It will happen. The Jun is ready when its flavor is balanced, slightly sweet and sour. It no longer tastes like sweet tea, but it does not yet taste like vinegar.

8. When ready, gently pour most of the finished tea into glass jars. Leave about one cup in the vessel with the SCOBY.

9. Refrigerate the finished tea. Enjoy up to 8 ounces a day.

10. Jun Tea keeps well for months. It will cold-ferment a bit in the refrigerator. Like wine, its flavors improve with time, mellowing and marrying together.

Notes:

After the first batch, begin a “continuous brew,” mixing another batch of sweet tea to the SCOBY and starter tea already in the brewing vessel. When that second batch is ready, it’s drained into jars and stored in the refrigerator again, and the process continues.

If Jun is left out at room temperature, or if it ferments too long in the vessel, Jun will eventually turn to vinegar. If this happens, use it! Drink it diluted or cook with it as you would any vinegar. Use the vinegar to make Shrubs (page 91) and Jun-aigrette (page 147).

With every batch of Jun Tea, a new SCOBY baby grows.

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