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Anyaska
Between Kombucha and Jun
Brought to you by CalcuttaDeli.com

I want to introduce a new cold drink product (generically) called ‘Zhun’ or ‘Jun’ Kombucha.  And I want to use my own selected brand name for this, Anyaska Dnieprovoda (a Transylvanian / Ukrainian reference to Anya, and the waters of the stony Dnepr River that flows through her village and the snowy forrested, rolling steppes of the Ukrainian Heartland, from the craggy Carpathian Alps to the mighty Black Sea -- my source of inspiration to experiment with this, extensively, during my salad days and past life in the Slavonic homelands). 

Kombucha is an ancient tradition that supposedly had its roots in Russia’s Eastern Siberia, the Far North-East of Asia.  I don’t know if you are familiar with Kombucha or Jun (Dzhun, or Zhun), but it is delicious, not very sweet, has numerous medicinal, healing properties, and is considered an organic ‘Health’ drink, to replace the usual carbonated beverages like Coke / 7Up, and iced tea, as well as beer or wine in social contexts. I’d like it to be our signature drink at Café CalcuttaDeli.com. Thereafter, we could possibly explore the concept of having the World's First Kombucha Micro-Brewery. 

Kombucha is a very slightly fermented (alcohol content < 0.5%), mildly (naturally) carbonated tea, generally made with Loose Leaf Black Tea, normal white cane sugar, NO MILK, ginger, and any of a wide variety of natural fruit flavoring variations.  I’ve tried and loved versions with Pineapple (flavored with pineapple skin shavings), Mango (steeping mango skins from India and Latin America), Coconut, Apple, Pear and more. 

Unlike Kombucha, Zhun uses Green Tea instead of Black Tea, and Organic Raw Honey (which contains fructose) instead of (Normal White Crystalline) Sugar (which contains sucrose).  In Vienna, I have made Jun variants with combinations of infusions of Ginseng, Gingko-Biloba, Aloe Vera, Edelweiss, Licorice, Tarragon, Cinnamon, Clove, Guarana, Amarula, Tamarind, Juniper, Alpine Berries … and more.  It was a hit amongst my numerous guests and friends, and in great demand. 

Store-bought Kombucha, already available in very select outlets in India, is very expensive, both in North American / European markets, as well as in India (https://www.amazon.in/s?k=Kombucha&rh=n%3A2454178031&dc&qid=1557778623&rnid=3576079031&ref=sr_nr_n_9).  However, it is relatively easy to make, and does not require much equipment or expensive resources. 

Check out the below videos, in order, to get a better preliminary idea about the brewing of Jun or Kombucha. 

CONTINUOUS BREWING:

Anyaska Brewing :  Step-by-Step Process Notes

INITIAL BREW

 

 

Sl. Item Amount
1.  Filtered Water 1.50 Litres
2.  Black Tea Leaves (or Dust) 4.00 teaspoons
 
3.  Normal (White Crystalline) Sugar 1.00 cup(s) per liter of the hot tea liquor
 
4.  Ice-Cold Filtered Water 3.00 Litres
 
5.  SCOBY
The Scoby (Symbiotic Colony of Bacteria and Yeast) acts by feeding on the sugars (and caffeine) in the liquid medium, causing fermentation, which results in carbonation and alcohol, converting the tea into a sort of a beer.  That is the essense of Kombucha or Jun. So the medium, our Tea, must always contain some Sugars in it to help this along and keep this probiotic drink alive. 
1.00 Piece
6.  "Starter" Tea 2.00 Cups
1.  Boil 1.5 Litres of Filtered Water in a container suitable to brew tea. 
2.  Once water starts boiling, turn off heat, and then throw in 4 teaspoons of Black Tea Leaves (or Dust) per Litre of water.  Allow tea to steep for 15 minutes. 
3.  After 15 minutes, strain out the tea leaves (or dust). 
4.  While the tea liquor is still hot, mix in 1 cup(s) of Normal (White Crystalline) Sugar per liter of the hot tea liquor.  If warranted, stir in to dissolve fully faster. 
5.  Once the sugar is fully dissolved, in a few minutes, mix in 3 Litres of ice-cold water. 
6.  Wait a few minutes, if necessary, to make sure that the (4.5 Litres) mixture is at Room Temperature. 


1st FERMENTATION
7.  Store the resultant (room temperature) tea liquor (4.5 Litres) in the large 5-Litre Glass storage container for 1st Fermentation. 
8.  Introduce your Scoby ... into the 1st Fermentation Container. 
9.  Store liquid (tea with Scoby) in cool (room temerature), dry place for 7-14 days, allowing 1st Fermentation to occur, making sure that the top of the Container is covered with a towel or other cloth (secured tight with a rubber band) that allows the Scoby to breathe, but shuts out any dirt or insects that may be attracted to the sugary contents. 
10.  From the 7th day onwards, taste-test the tea once a day, to ensure that 1st Fermentation has occurred and that the tea has reached an acceptable taste. 
It will not be too carbonated, but will have lost a lot of it's sweetness (from the sugar) to the 1st Fermentation, with some resultant alcohol in the mixture.  It shouldn't be allowed to get too vinegary in taste. 
11.  Once your tea is ready after the 1st Fermentation, extract the Scoby mass and some of the tea (at least 2 cups worth), to store as the neutral 'Starter' Tea for the next future batch of Kombucha. 
12.  Store Scoby (and the 'Starter' Tea) in our own Scoby Hotel. 
  • Later, CalcuttaDeli.com can become an online Scoby supplier. 


2nd FERMENTATION
13.  Get the 4.5 Litres of tea ready for 2nd Fermentation in another separate large 5-Litre Glass Container (similar to the one used for 1st Fermentation) -- by mixing in with Flavoring Agents, sweeteners, and/or other additives.  Use a variety of different ingredients, as listed below. 

During 2nd Fermentation, one must make sure that the top of the Container is covered with a lid or hard covering that allows the Kombucha to continue to ferment and carbonate, without the gas being able to escape outside the 5-Litre Glass Container. 

The 2nd Fermentation solid ingredients (some of which could be reused later) could be put into (1 or more) Tea Infuser Collander Ball(s) or Cask(s), which would then be immersed in the tea liquor undergoing 2nd Fermentation. 

Create a mix of the liquids and powders amongst the different (below) ingredients, and stir them into the Tea liquid in the 5-Litre Glass Container.  Place the larger solid ingredients in the infuser, and then immerse the infuser into the 5-Litre Glass Container full of the tea undergoing the 2nd Fermentation. 

The following are the list of ingredients to add to the tea undergoing the 2nd Fermentation: 
     
  A.  Health- & Flavor-Enhancing Essential Components – use ALL: 
Sl. Item Amount
1.  Matcha Tea (Green Leaf Powder) 1.00 teaspoon
2.  *Ginger -- Grated 1.00 cup
3.  Lemon / Lime Juice 1.00 cup
4.  *Cinnamon - stick 4.00 inches
5.  *Mint (Pudina) - green leaves 0.50 cup
6.  *Basil (Tulsi) - green leaves 0.50 cup
7.  *OPTIONAL - Turmeric - stick 1.00 inch
8.  *OPTIONAL - Black Pepper - Powder 0.50 teaspoon
* These may be immersed in an Infuser. 
     
  B.  Health-Enhancing Important (but NOT Essential) Components – use as many as you can: 
Sl. Item Amount
1.  Moringa - Powder 0.50 teaspoon
2.  Aloe Vera - Grated Leaf Gel / Powder 1.00 cup
3.  Gingko Biloba - Powder 1.00 teaspoon
4.  Ginseng - Powder
 0.25 teaspoon
5.  Chamomile - Powder 0.50 teaspoon
     
  C.  Flavor-Enhancing Optional Components – use Only Any ONE per batch (of the below): 
Sl. Item Amount
1.  PUREÉD sweet fruits (in juice / liquid / semi-solid pureé form preferred) –
  • Papaya
  • Guava
  • Apple
  • Grape
  • Watermelon
  • Mango
  • Litchi
  • Pear
  • Jackfruit
  • Banana
  • Pineapple
  • Pomegranate
  • Miscellaneous other Berries -
    • Strawberry,
    • Blueberry,
    • Raspberry,
    • Cranberry,
    • Juniper Berry,
    • Elder Berry,
    • Blackberry,
    • Gooseberry,
    • Mulberry,
    • Acaiberry,
    • Gojiberry,
    • Seabuckthorn berry,
    • ...
  • Guarana
  • Amarula
  • Sweet Lime (Musambi)
  • Sapota / Sapodilla fruit (Chiku | Sabeda)
 1.00 cup
     
  D.  Flavor- & Health- Enhancing Optional Components – use optionally (in any suitable combination): 
Sl. Item Amount
1.  OPTIONAL - Tamarind - Powder 1.00 teaspoon
2.  OPTIONAL - Licorice - Powder 0.50 teaspoon
3.  OPTIONAL - Vanilla Bean - Bean 1.00 Bean
4.  *OPTIONAL - Exotics like Elderberry/flower, Rhododendron, Jasmine (Gardenia) Flower, Other Aromatic Flowers - green leaves / flowers 0.50 cup
5.  OPTIONAL - Nutmeg - Powder 0.25 teaspoon
6.  OPTIONAL - Tarragon - Powder 0.25 teaspoon
7.  OPTIONAL - Sarsaparilla - Powder 0.25 teaspoon
8.  OPTIONAL - Clove - Powder 0.25 teaspoon
     
  E.  Sweetness-Inducing Optional Components – use (at your discretion) any reasonable combination of the below: 
Sl. Item Amount
1.  Raw Organic Honey 1.00 cup
2.  Stevia (Green Leaf Powder)
Note that Stevia is a sweetener, but not a sugar that the Scoby can digest.  		1.00 teaspoon
3.  OPTIONAL - Inulin / FOS - liquid / powder 5.00 drops
4.  OPTIONAL - Erythritol - liquid / powder 5.00 drops /
0.50 teaspoon
5.  OPTIONAL - Sugar-Cane Juice - liquid 1.00 cup
6.  OPTIONAL - Maple Syrup - liquid 0.50 cup
14.  Allow the tea in the 5-Litre Glass Container undergoing the 2nd Fermentation 7 days in a dark, clean storage area at room temperature for the 2nd Fermentation.  The end result is Kombucha. 
15..  During 2nd Fermentation, from the 3rd day onwards, burp and taste-test the Kombucha once a day, for carbonation. 
16.  When the Kombucha is deemed sufficiently carbonated, pleasantly flavored and ready to drink, run the Kombucha through a Strainer / Collander to Filter out any remaining solids and debris from the carbonated liquid. 
17.  Check Alcohol content. 
  • If higher than 0.5%, add cold water to dilute and ensure Alcohol content is <= 0.5%.


BOTTLING & 3rd FERMENTATION
18.  Bottle Filtered Kombucha into 500 ml &/ 1-Liter Grolsch (highly air-tight Swing-top Clear Glass) bottles -- for the final and 3rd Fermentation stage. 
  • Bottles must be labeled "CalcuttaDeli.com Anyaska"). 
19.  At the bottom of each bottle, before you fill the bottle with our (post-2nd Fermentation) Kombucha - insert the following (see chart on right). 
Sl. Item Amount
1.  Raisin - Whole Fruit 1.00 piece
2.  OPTIONAL - Coffee Bean 1.00 Bean
3.  OPTIONAL - Rose Petal (part) 1.00 piece
4.  OPTIONAL - Green Chilly (part) 1.00 piece
20.  Store the 'Kombucha Anyaska' bottles in any suitable room temperature storage to let 3rd Fermentation & consequent Carbonation continue, for 2-3 days. 

During 3rd Fermentation, one must make sure that the bottle-tops are completely air-tight, allowing the Kombucha to continue to ferment and carbonate (using the nutrients from the 1 Coffee Bean and the 1 Raisin), without the gas being able to escape. 

Whenever you deem that the carbonation is optimum, refrigerate (4° to 10° Celcius). 

Note that refrigeration substantially stops the fermentation and carbonation processes. 


FINAL MARKET-READY-MAKING

21.  After bottles have been refrigerated to chill, they are now ready to serve / sell / drink. 

 

SCOBY SNACKS:

Turning the excess Scoby into healthy delicious food

While repeatedly making batches of Kombucha, your Scoby regenerates every time, adding a separate new layer of younger Scoby on top of the last Scoby.  And the total Scoby layer keeps getting thicker and thicker. 

The oldest  (bottom) layers of Scoby can be separated and disposed of, in due course. 

But instead of trashing them, they can be used to make a relatively healthy snack food, and monetized, in the following way. 
1.  Beforehand, prepare the following mix of spices and other ingredients:
Sl. Item Form Amount
1.  Guava - Grated 0.50 cup
2.  Coconut Meat - Shredded 0.25 cup
3.  Green Mango - Dried, Shredded 1.00 cup
4.  Tamarind - Powder 1.00 teaspoon
5.  Lemon - Juice 0.25 cup
6.  Cinnamon - Powder 0.50 teaspoon
7.  Ginger - Grated 0.25 cup
8.  Garlic Cloves - Grated 0.25 teaspoon
9.  Red Onion - Powder 0.25 cup
10.  Black Pepper - Powder 0.50 teaspoon
11.  Mustard - Powder 0.25 teaspoon
12.  Cumin - Coarse Powder 0.50 teaspoon
13.  Chaat Masala - Powder 2.00 teaspoon
14.  Rock Salt - Coarse Powder 1.00 teaspoon
15.  Turmeric - Powder 0.25 teaspoon
16.  Moringa - Powder 0.25 teaspoon
16.  OPTIONAL - Mixed Lentils (Dal / Besan) - Powder / Paste 1.00 cup
17.  OPTIONAL - Stevia - Green Leaf Powder 1.00 teaspoon
18.  OPTIONAL - Green Chillies - Whole, medium-sized 1.00 piece
19.  OPTIONAL - Brindleberry (Kokum) - Powder 1.00 teaspoon
2.  Run the above mixture through a blender, and store the mixture in a suitable refrigerated container marked "SJAM1" (Scoby Jerky Additive Mix # 01). 
3.  From your active Kombucha-making "1st Fermentation" containers, identify the bottom (most mature) layers of Scoby.  Separate and extract them. 
4.  Store them, along with a little of the Kombucha liquid, in a separate glass container, labeling the same, "Excess Scoby layers". 
5.  When the container is getting full, take out the Scoby(ies), one at a time, and using a sharp knife or scissors, chop into small pieces. 
6.  Transfer same into another separate glass container, labeling the same, "Chopped Scoby bits". 
Skip this step if you want to keep this product Vegan (recommended), moving to the next following step! 
7.  In a Pressure Cooker, boil or cook the Chopped Scoby bits in "Bone-Broth", adding some mince to taste, until the mixture becomes really soft and a broth-infused mush. 
If you kept this product Vegan, use this step! 
8.  In a Pressure Cooker, boil or cook the Chopped Scoby bits in some very vinegary Kombucha, adding (to taste) some apple or other fibrous fruit pulp (remaining after juicing the fruit), until the mixture becomes really soft and mushy. 
9.  Place 900 grams of the above into a blender. 
10.  Add 100 grams of SJAM1 into the blender and pulse repeatedly, till you obtain a smooth paste. 
11.  Take the resultant paste and place in a Jerky Gun. 
12.  Coat a silicone denydrator tray with a thin layer of coconut oil. 
13.  Squirt the (flavored) Scoby paste into strips (each approximately 6" long, 1" wide and 0.25" thick) from the Jerky Gun onto the silicone Dehydrator Tray. 
14.  Once a few trays are full of this, run the Dehydrator overnight for 12 hours, at the lowest heat setting. 
15..  Open the Dehydrator, and extract the tray(s). 
16.  Peel off the dehydrated strips of Scoby Jerky, and place between 2 sheets of paper towels and press to take off any oily residue. 
17.  Collect and place the resultant strips into a glass Mason jar labeled, "Scoby Jerky", making sure to separately store the Vegan and Non-Vegetarian Jerkies in different jars, and shut the air-tight lid(s). 
18.  Place the "Scoby Jerky" Mason jar(s) on Deli counter, to sell (Scoby Jerky individual strips) to customers. 
19.  Counsel customers that this is an alternative to typical whole-muscle meat jerky, made from a type of mushrooms. 
20.  Price - To Be Determined. 

 

SCOBY LEATHER:

 

Anyaska Brewing :  Things to SHOP for

CalcuttaDeli.com either already had, or have already bought -- much of the equipment and other inputs that we need to start making our Kombucha Anyaska. 

Many of the consumables to be used are ordinarily available in the Kolkata markets, and easy to buy as part of the restaurants' ordinary routine purchasing activity.  So I have not addressed the sourcing of these items here. 

Listed below are the other ingredients, that may need to be sourced in advance, and/or from specialized sources. 
1.  Kombucha Scoby:

Jun Scoby:

2.  Infuser:
3.  Matcha Tea (Green Leaf Powder):
4.  Moringa - Powder
5.  Aloe Vera - Grated Leaf Gel / Powder
6.  Gingko Biloba - Powder
7.  Ginseng - Powder
8.  Chamomile - Powder
9.  Berry Flavorings
10.  Raw Organic Honey
11.  Stevia (Green Leaf Powder)
12.  Inulin - liquid / powder

FOS (Fructo Oligosaccharides)
13.  Erythritol - liquid / powder
14.  Maple Syrup - liquid
15.  300 ml / 500 ml / 1-Liter Swing-top Clear Glass bottles:
16.  Bottles must be labeled "CalcuttaDeli.com Anyaska".  This can be achieved by attaching to the side of the bottle a sticky label printed with the suitable information, printed by a printing vendor. 

 

This next video will touch on why you cannot use the hygrometer --

Burping your Kombucha --

Flavoring --

Dividing a Kombucha / Jun Scoby 

How To Create A Scoby Hotel

How To Make Kombucha

Continuous Brew Kombucha (review)

Fermenting Formulas Cheat Sheet (mentioned)

Transcript, links & notes

Cautionary Notes --

Dzhun / Jun --

Some Social Media Resources --