Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Christmas Tree Kombucha Recipe
Looking for a Christmas-themed kombucha flavour? You will love this balsam fir tree kombucha recipe!
No Ratings
Print
Pin to Pinterest
Preparation Time
15
minutes
mins
Fermentation
10
days
d
Servings
3
L
Equipment
1
Jar with wide opening (about 4 liters)
1
Cloth and rubber band
4
Pressure-resistant bottles
Ingredients
1x
2x
3x
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).
Have you tried it?
Share and tag @revolutionfermentation!