Ginger and galangal pair well with the sweet honey notes in the Jun. They can boost circulation and heat the body, calm nausea and aid in digestion. These two rhizomes complement each other well in the flavour department. Ginger has more of a fiery, pungent and sharp taste, whereas galangal is more peppery and aromatic, with tones of pine. The bacteria and yeasts tend to love the ginger and galangal – you will see lots of carbonation building around the rhizomes. If you don’t have both ginger and galangal, just use whichever one you have.
An aromatic drink from the mountains of Tibet.
- 2 cm (3/4 inch) piece fresh ginger, skin on, thinly sliced
- 2 cm (3/4 inch) piece fresh galangal, skin on, thinly sliced
- 1 litre (35 fl oz/4 cups) filtered water or springwater
- 4 green tea bags or 1 tbsp loose-leaf green tea
- 3 tbsp raw honey
- 3 tbsp Jun starter culture liquid
- 1 Jun SCOBY, around the size of your palm (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Allow 6-17 days fermentaion time.
Bring 500 ml (17 fl oz/2 cups) of the filtered water to a simmer. Pour into a teapot or heatproof bowl, add the green tea bags or tea leaves and leave to steep for 40–60 seconds.
Strain the tea into a heatproof 1.5 litre (52 fl oz/6 cup) wide-mouth glass jar and discard the tea bags or tea leaves. Pour in the remaining water. Add the honey to the jar and stir well to dissolve.
When the liquid has cooled to room temperature, add the Jun starter culture liquid and SCOBY. Cover the jar with a piece of muslin (cheesecloth) and secure with an elastic band.
Place the jar out of direct sunlight in a cool spot where it won’t be disturbed. Leave the liquid to ferment for around 4 days in hot weather and 7–10 days in cooler weather.
Gently remove the SCOBY to re-use or rest, and retain 3 tablespoons of the Jun liquid as the starter culture liquid for your next brew.
Mix in any sediment that has settled at the bottom of the jar. Put a funnel in the opening of a 1 litre (35 fl oz/4 cup) glass bottle with a tight-fitting lid and put a strainer on top of the funnel. Pour the Jun into the bottle through the strainer. Either discard any solids left in the strainer or incorporate them into your next brew.
Add the ginger and galangal to the bottle and tightly seal the lid. Leave the bottle on the bench to build carbonation. This could take anywhere from 2–7 days, depending on the temperature. ‘Burp’ the Jun daily to release some pressure by opening the lid slightly and then tightening it again.
When the Jun is as fizzy and sour as you like (this could range from a small spritz to a ferocious fizz), store it in the fridge to slow the fermentation process, and enjoy cold.
• A Jun SCOBY is a padded disc that ferments green tea and honey, and is available from specialist retailers including Felicity's website.
Recipe from Probiotic Drinks at Home by Felicity Evans (Murdoch Books, sb, $27.99) Photography by Rob Palmer.