Is it okay to use metal utensils or containers when making kombucha?

Question

Is it okay to use metal utensils with kombucha? Learn the facts about which metals are safe to use and which ones can harm your SCOBY.

Answer 1

It's generally best to avoid using metal utensils and containers when making kombucha, especially during fermentation, as the acidity can react with the metal and potentially leach harmful substances into your brew. Glass or high-quality plastic are safer alternatives.

Detailed Explanation:

Kombucha is an acidic fermented tea. During the fermentation process, the acidity increases. This acidity can react with certain metals, particularly reactive metals like aluminum, copper, and even some stainless steel alloys. This reaction can lead to two main problems:

1. Leaching of Metals: The acid can dissolve small amounts of metal from the utensils or container. These metals can then leach into the kombucha, potentially contaminating it and making it unsafe for consumption. The type and amount of metal leached will depend on the type of metal, the acidity of the kombucha, and the duration of contact.
2. Flavor Alteration: The reaction between the acid and the metal can also alter the flavor of your kombucha, giving it a metallic or off-putting taste.

Therefore, it's recommended to use glass or high-quality, food-grade plastic containers and utensils (like silicone or plastic spoons) when making kombucha, especially during the primary fermentation stage. While a brief stir with a stainless steel spoon is unlikely to cause significant harm, prolonged contact should be avoided.

Pro Tip:

When choosing a container for your kombucha, opt for a wide-mouth glass jar. This makes it easier to clean and remove the SCOBY (Symbiotic Culture of Bacteria and Yeast) without damaging it. Avoid using crystal or leaded glass, as lead can leach into the kombucha.