Jun is becoming more popular in the United States. This is probably due to its close association with Kombucha. In some ways Jun is easier to make than Kombucha.  Some ways harder. Jun is closely related to Ginger Beer due to both ferments being one principally of a Lactobacillus ferment. In our selection below we also included our Kombucha Kefir Hybrid due to its strong Lactobacillus influence. All three of these may be fermented with honey and thus the taste profile could be indistinguishable.  All three may produce what is referred to as a SCOBY.