This winter, we make kombucha Christmas tree.
This recipe is based on balsam fir (Abies balsamea). It is probably the most widely used species as a Christmas tree in North America, but few know that it is also edible and very aromatic. It is used when its branches and needles are still full of life.
Warning: Do not take chances if you are unsure of the variety of your tree. The vast majority of Christmas trees are edible, but did you know, for example, that cedar is poisonous? It is sometimes used for Christmas decorations, so be careful. If in doubt, call a Poison Control Center (no joke). They will be happy to answer you and you will have a beautiful story to tell your friends who will revel in your kombucha without poisoning ...;)
This recipe gives 3 liters of kombucha.
- 1 Kombucha Scoby and its liquid culture (about 350 ml).
- 12 grams (6 tablespoons) of tea.
- 200 g (1 cup) sugar.
- 1 small branch of balsam fir
- 50 g of honey.
- 2.5 liters of water without chlorine, or filtered.
Infusion and fermentation
- Infuse the tea for 10 minutes directly into the jar and remove it.
- Add the sugar and stir until dissolved.
- Add the water to reach a total of 3 liters (your tea is now lukewarm).
- Add Kombucha scoby with its liquid culture (as delivered).
- Cover the container with the fabric and elastic.
- Leave to ferment for 10 to 15 days, at room temperature.
How do you like your kombucha?
As the days go by, it will become less and less sweet and more and more sour. It is impossible to predict the number of days required, as it varies greatly depending on your tastes, ingredients and temperature. So, the best is to observe and trust your senses.
As we will add some honey later, it is better to let your kombucha become a little more sour than expected. So, wait a day or two longer than you would have done initially.
- From the 5th day, taste the kombucha. Repeat every 1 to 2 days.
- As soon as the kombucha is to your taste, remove the Mamma and place it in an airtight container filled with about 2 cups of kombucha that you have just produced. This Mamma will be used to ferment for your next recipe.
Add the fir flavor
- Add the honey in the kombucha jar and stir until dissolved.
- Rinse the balsam fir branch with warm water.
- Add the branch into the kombucha jar.
- Cover the jar with a cork and place in the fridge for 24-48 hours.
- Remove from the fridge and filter the kombucha using a sieve or cloth filter.
- Bottle it and store bottles at room temperature for a few days.
- Test the effervescence, 1 time per day.
- Cool when the kombucha is sufficiently sparkling (watch out for pressure).
Enjoy and tell your friends that you have put the entire tree, with the balls to create this fabulous kombucha! ... That's what gives the taste.
Discover our kombucha kit
Our complete kombucha kit is perfect for getting started easily.
It includes equipment, manual and basic ingredients. You only need to add sugar, water and flavors to your taste.