Place the raspberry leaves in a saucepan and add 500ml of boiling water.
Let it infuse for 30 minutes, then strain and pour the infusion into the jar.
Add the maple syrup and stir until dissolved.
Add 2.5 litres of cold water.
Add the kombucha scoby and its liquid culture.
Cover the opening with the cloth and the rubber band.
Let it ferment for 10 to 15 days at room temperature. Start tasting as of the 5th day. As soon as it is to your liking, put aside in the fridge 500ml of kombucha and the scoby for your next kombucha fermentation.
Add the balsam fir tips to the jar and let it infuse for 24 hours in the fridge.
Filter and bottle.
Leave the bottles at room temperature, testing the pressure each day by opening the bottles.
Put in the fridge once it's fizzy (beware of the pressure!).
Notes
For more information, read How to make homemade kombucha.Your 100% local kombucha is now ready to be enjoyed! It is recommended to drink it within 3 weeks, but it will still be very tasty after 6 months.
Have you tried it?Share and tag @revolutionfermentation!