Looking for a Christmas-themed kombucha flavour? You will love this Christmas fir tree kombucha recipe!
This recipe is perfect for whomever likes to eat locally and limit waste, because you will be able to reuse your (pesticide free) Christmas tree!
This recipe uses balsam fir (Abies balsamea). It is probably the most widely species used as 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. Also make sure to use a tree grown without pesticides!
You can also try our baslsam fir bud kombucha recipe!
Christmas Tree Kombucha Recipe
Equipment
Ingredients
- 1 kombucha scoby and its liquid starter (about 350 ml)
- 12 g tea
- 200 g sugar
- 1 small branch balsam fir (organic)
- 50 g honey
- 2,5 L chlorine-free or filtered water
Steps
Infusion and fermentation
- Infuse the tea for 10 minutes directly into the jar, and remove.
- Add the sugar and stir until dissolved.
- Add the water to reach a total of 3 litres (your tea is now lukewarm).
- Add kombucha scoby with its liquid starter culture.
- Cover the opening with the cloth and secure with an elastic.
- Leave to ferment for 10 to 15 days, at room temperature.
Add the balsam fir flavour
- Add the honey in the freshly brewed 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 lid and place in the fridge for 24-48 hours.
- Remove from the fridge and filter the kombucha using a sieve or cloth filter.
- Bottle in pressure-resistant bottles and store at room temperature for a few days.
- Test the effervescence once per day.
- Put in the fridge when the kombucha is sufficiently fizzy (watch out for pressure).
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.
- Starting on the 5th day, taste the kombucha. Repeat every 1 to 2 days.
- As soon as it is to your taste, remove the kombucha scoby and place it in an airtight container filled with about 2 cups of kombucha that you have just produced. This starter culture will be used to ferment for your next recipe.
Enjoy and tell your friends that you have put the entire tree with its ornaments to create this fabulous kombucha! That’s what gives the taste, duh.
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 flavours to your taste.
