Is what you’re drinking really kombucha? PS the transcript is in Welsh which is fantastic if you are Welsh, but not otherwise - we don’t’ know why and are trying to sort it out, pls bear with us….!
Hello Christine. You can use honey instead of sugar - this takes you into the realm of what is known as Jun, which is a type of kombucha made with honey and usually green tea. It has quite a different flavour profile - Jo has been known to describe it as Foetid, so it’s not for everyone - to my palate it definitely tends to have a more farmyardy taste. There is a lot of debate as to whether Jun is a very old thing or a recent development in the world of kombucha. Some people maintain that a Jun scoby is a different thing altogether with a whole different microbial community - certainly, If you’re using raw honey, there are likely to be a whole host of additional yeasts present. Honey does have anti microbial properties too which might affect some of the vinegar microbes in the scoby, so it’s likely to end up with a different microbial balance than a sugar based scoby. But that doesn’t mean it’s wrong, just different.
fflipio gwych.. well na mynd I Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch
Absolutely loved this!
So interesting to get the science behind it all. Looking forward to the next one.
Thanks Carol!
Thanks for this. Very entertaining and informative! Do you have any thoughts on making kombucha with honey instead of sugar?
Hello Christine. You can use honey instead of sugar - this takes you into the realm of what is known as Jun, which is a type of kombucha made with honey and usually green tea. It has quite a different flavour profile - Jo has been known to describe it as Foetid, so it’s not for everyone - to my palate it definitely tends to have a more farmyardy taste. There is a lot of debate as to whether Jun is a very old thing or a recent development in the world of kombucha. Some people maintain that a Jun scoby is a different thing altogether with a whole different microbial community - certainly, If you’re using raw honey, there are likely to be a whole host of additional yeasts present. Honey does have anti microbial properties too which might affect some of the vinegar microbes in the scoby, so it’s likely to end up with a different microbial balance than a sugar based scoby. But that doesn’t mean it’s wrong, just different.
Thank you for response. So interesting! I do end up with a lot more yeast at the bottom of the jar.