Raw Jun Culture

A symbiotic culture of bacteria and yeast (SCOBY), similar to the one used for making kombucha. It is used to ferment sweetened tea, typically using green tea and honey, to create a fizzy, slightly alcoholic beverage known as Jun kombucha.

Jun culture is used to ferment sweetened tea, creating a probiotic beverage. It is the key ingredient for making Jun kombucha, a popular alternative to traditional kombucha, often found in specialty drinks and health food stores.

Jun culture is a fermented food product containing live microorganisms. While fermented foods are generally considered safe and may offer some health benefits due to probiotics, specific health claims for Jun culture are not established by major regulatory bodies. The FDA does not have specific regulations for Jun culture as a food additive, and it is generally recognized as safe when used in food production. JECFA has evaluated many fermentation cultures, but no specific evaluation for Jun culture is publicly available.