Explore the world of boreal flavours with this kombucha recipe with fir buds!
This recipe was created to extract all the delicate flavours of balsam fir buds. The buds are picked in the spring, while they are still young and soft.
They have a sweet, woody, and slightly lemony aroma. It tastes like the Great North, without having to face the polar cold!
In this kombucha recipe, a cold maceration allows you to extract these delicate flavours, without bringing out the resinous bitterness of the fir. A true discovery!
To explore boreal flavours, check out How to flavour your fermented drinks with wild plants.
Balsam Fir Bud Kombucha Recipe
Making the Kombucha
- Infuse the tea in 500ml boiling water directly in the jar. After 15 minutes, remove the tea.
- Add the sugar and stir to dissolve.
- Dilute the sweetened tea with cold water, to make a total of 3L. The tea should be lukewarm or cold.
- Add the kombucha scoby and its liquid.
- Cover with a cotton cloth and secure with a rubber band.
- Ferment the kombucha for 10 to 15 days. As the days go by, the kombucha will become less sweet and more acidic.
- After the fifth day, taste the kombucha. If it is still too sweet, let it ferment a few more days. When you are satisfied with the taste, move on to the next step.
- Remove the kombucha mother and about 500ml (2 cups) of kombucha. Set aside for your next recipe.
- Add the fir buds to the kombucha. Stir.
- Cover and let it sit for 24 hours in the fridge.
- Filter to remove the buds.
- Pour the kombucha into pressure-resistant bottles and let it sit at room temperature for 2 to 3 days.
- When there is enough fizz for your taste, refrigerate.
For the full basic recipe, read the Complete Guide on Making Kombucha.
Drink this fir bud kombucha during a heat wave, while picturing yourself in the middle of a snowy fir forest!