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Anyone know anything at all about this culture/fermented drink?
I have only found one site that sells it. But the guy gives no info what soever about it.
I have a culture of it gifted to me. The person who gave it really did not know much about it.
Please let me know.
Thank you
I have only found one site that sells it. But the guy gives no info what soever about it.
I have a culture of it gifted to me. The person who gave it really did not know much about it.
Please let me know.
Thank you
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San Diego
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Re: Jun ferment
Mon, July 3, 2006 - 5:22 PM -
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Re: Jun ferment
Tue, July 4, 2006 - 2:34 PMAs I recall it's a biocolony similar to kumbocha but does better in colder temps. . -
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Re: Jun ferment
Wed, July 5, 2006 - 12:11 PMHow does it do better in cold climates.
curious.
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Re: Jun ferment
Wed, July 5, 2006 - 8:22 PMi gotta say, i just find this stuff fishy.
no one seems to know what the hell it is.
had one person tell me it was kombucha, exact same thing.
but then he wanst sure.
other people say its something different.
weird weird weird.
me i just like to eat rotten things when i know what they are.
heeheehee.. -
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Re: Jun ferment
Thu, July 6, 2006 - 10:46 AMIve tried a couple flavours of Jun from the link I gave in the 2nd post. They sell it at the "Inn of the seventh Ray" which is in Topanga in the LA area.
It tastes much different than kombucha. It still has a fermented taste and feel to it no doubt. It has way more carbonation than kombucha. It also gives one a different feel than kombucha after drinking it. This is partly cus of the herbal mix he puts in his drinks.
this is all I know about it. Ive heard many other things but the sources I hear these things from are 2nd and 3rd hand tales.
Maybe those who know are sworn to secrecy? : ) -
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Re: Jun ferment
Thu, July 6, 2006 - 11:01 AMyeah, i know it tastes different, my assumption has been that this is due to flavors (juice, herbs, etc) added after the ferment, or maybe a second ferment.
its just plain weird no one can tell me what it is, how its made, etc.. -
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Re: Jun ferment
Thu, July 6, 2006 - 11:10 AMWhat I've heard was from the Hebal Junction guy, I forget his name. Years ago (and maybe still) he and his group would go around to fairs and big parties with his drinks and sell them. Certainly the herbs he uses would make them taste and feel different than kombucha as well a possibly the culture itself. He's the one who told me about the diff in temp. it likes. To try to answer your question, Shana, I think this is similar to how yogurt (bacteria) likes incubators but kefir (or tara) will do OK on the shelf in more places or how certain fungi (like, say, mushrooms or the pin mold used to make tempeh) like certain temps and others relatives like other temps., etc., ... . -
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Unsu...
Re: Jun ferment
Sun, July 9, 2006 - 9:00 AMall i know is that the cultures dont regenerate like kombucha so you better find out soon what to do with it!! :)
ive heard that some of the cultures have been around for 1000's of years.
i drank a bunch of it yesterday at the oregon country fair. yummmmmmmmmmmmmmmm.
we have talked about it before in the kombucha tribe... ill try and find you the link. -
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Unsu...
Re: Jun ferment
Sun, July 9, 2006 - 9:01 AMhere are some threads on jun....
kombuchatea.tribe.net/thread/...993dd4d5
kombuchatea.tribe.net/thread/...39c7a21d -
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Re: Jun ferment
Sun, July 23, 2006 - 2:51 PMEnjoy this magical elixir while you can folks!
My friend just talked to Jerry from Herbal Junction the other day... He will no longer be distributing Jun for the time being. Apparently some guy in Colorado got pulled over and had a high BAC. He used Jun as his excuse.
It's true, Jun can contain trace amounts of alcohol... just like kombucha. However, if it is opened, or the seal is damaged it can ferment a lot!
So now it seems we are waiting for the courts decision on the matter for it will set presedence in the way Jun is regarded.
As for fermenting your own: Jun is much more paticular than kombucha. Where you can take a bottle of kombucha and form a mother, it is not possible with Jun. You must have a mother. Jerry is very secretive about his process. I don't know the secret of brewing, but not that he has stopped making it for others, I'm hoping to learn.
Rest assured I will share the knowledge if it is passed down to me.
I am hoping to find out which court this case is being tried in and post it here so that we may all let the powers that be know how good and important this magical elixir is so we may continue to support Herbal Junction in their endeavours. -
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Re: Jun ferment
Sun, July 23, 2006 - 3:00 PMp.s. After reading the links to the other posts I thought I'd clear something up about attaining the culture: Jerry said it is possible to make a couple of batches from a bottle, but in order to keep brewing batch after batch a more reliable culture or momma must be available.
I'd like to be proven wrong though...
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Re: Jun ferment
Sun, July 23, 2006 - 10:32 PM<Jerry is very secretive about his process.>
the veil of secrecy and aura of mysteriousness that surround jun are a big part of what makes me uncomfortable about it. it seems so totally unnecessary - what's the reason for it? even if this is this fellow's source of income, i think it is a mistake to imagine that sharing info would hurt him. widespread information about brewing kombucha and the ready availability of kombucha mothers has done nothing to stop the spread of bottled kombucha for sale in health food stores everywhere.
on an ethical and spritual level, this lack of transparency is something i am not comfortable with.
<we may all let the powers that be know how good and important this magical elixir is so we may continue to support Herbal Junction in their endeavours. >
ironically, this would be much easier if anyone actually knew anything at all about this "magical elixir". if jun production was widespread and done by both home producers and entrepreneurs, it would be far easier for jerry to demonstrate that jun is not alcohol, and he should no more be held responsible here than a producer of fresh unpasteurized apple cider would.
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This is the maximum depth. Additional responses will not be threaded.
Re: Jun ferment
Sat, April 4, 2009 - 6:32 PMDo not use metal, or glass. Use plastic or wood.
These cultured drinks differ:
Kombucha is black tea with sugar
Jun is green tea with honey
Jun does not reproduce "daughters" like kombucha, which is why it is trickier to grow, also there are only a few Jun cultures around it is very rare.
One guy in Oregon has it and he sells it at outrageous prices.
I hope more people to go to Nepal and bring it back.
This youtube video has more info:
www.youtube.com/watch
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Re: Jun ferment
Mon, May 11, 2009 - 7:33 PMmy friend gave me a starter of jun, his instructions were to make 3/4 of a gallon very strong tea, i used lemon ginger, let it cool, add 3/4c of raw honey, add starter and cover with a cloth and set in a dark corner. one week later it had formed a mother so i tasted it and it was delicious! i have mothers if any one wants them. i am in berkeley if any one is close.
abram -
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Re: Jun ferment
Tue, May 12, 2009 - 7:53 AMI'd love to get some starter from you. I will be visiting the bay area in a week and a half.
Please PM me if OK.
Thank you.
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Re: Jun ferment
Wed, May 27, 2009 - 11:05 AMhi abram-
i'm really excited to start experimenting with jun cultures. i'd love a mother, if you still have any to give away. i'm in berkeley on a weekly basis. let me know if there is a time i could come by and pick her up! thanks for your generous offer. uvulas {at} waste {dot} org
thanks!
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Re: Jun ferment
Mon, June 15, 2009 - 7:22 AMJun is absolutely amazing. I used to work very long hours at festivals as an organic food vendor and jerry's jun was the only thing that got me through it. He and his products are awesome and there is nothing "fishy" about jun . The energy and vitality it supplies to the body is unreal and I have never had the same effects from kombucha. I can only tell you that it is amazing, and since I have not been going to festie's very often the past few years I have really really missed it. I would always ask people who were into growing kombucha, "hey have you heard of Jun?" and I would be met with a glance of "huh? what?" So I am so happy to find this tribe and see that it is starting to catch on! It has been around for along time as I remember feeding it to my two year old daughter (who loved it and if she was crying it would come her right away) anyway my daughter is now 10 years old. She still remembers it and asks about it now and then! Anyway, I noticed herbal junction has a web site now but can't shop on it yet. I am in the bay area so if anyone has a starter to share would be totally into learning how to produce some of this myself! -
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Re: Jun ferment
Mon, June 15, 2009 - 7:31 AMOops me again... just noticed my typo, Jun would "calm" my daughter when she was crying..... is what I meant to say! -
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Re: Jun ferment
Mon, June 15, 2009 - 5:11 PMfeeding your kids probiotics is really good for them, I seem to recall a study to that effect that tried to quantify the effect on kids' health. Good for you.
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Re: Jun ferment
Sat, October 24, 2009 - 7:36 PMBlessings and Praise Abram
My sisterin and I have just begun our search and find mission for a jun mother and we found your blog offer...
I realize it was posted in May and am really curious and filled with positive expectation that you still have some mothers that are healthy and whole....
If so we live in Northern Cali and will make a trip to you ASAP...
Please let us know..
Many thanks
J&M
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Re: Jun ferment
Fri, July 3, 2009 - 4:56 AMThey sell Jun at an oxygen bar in Boulder. If I remember correctly, they carded me the first time I went there. I felt like it gave me way more of a buzz than beer ounce for ounce. I had a six ounce cup and my senses definitely felt altered. Tastes way different than kombucha, much herby, sweeter, and none of the vinegar taste. I would love to get a culture if anyone is willing to share. -
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Re: Jun ferment
Fri, July 3, 2009 - 7:07 AMI had a shot of that at the same oxygen bar in Boulder. I liked it but couldn't really feel any effects. or maybe it was i was already feeling the effects of breathing in the scented oxygens ;-) -
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Re: Jun ferment
Thu, August 6, 2009 - 2:08 PMI had the sixteen ounce glass and it gave me a great buzz for hiking up Sanitas. It may have had to do with the herbs that were in it.
I am still looking for a culture if anyone would like to share!
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