What it is it about metal and kombucha anyway? It’s a complicated relationship.
One hard fact is that because of the acidic composition, kombucha will leach toxins, and flavor, from it’s container (metal or plastic). You avoid this problem with glass fermentors.
One unfortunate, but true, situation is that almost all brands use metal or plastic containers to ferment their kombucha. Many people will say the science is debatable. We asked ourselves, why take the risk? So many of us have friends or family that have been affected by cancer. My father died from stomach cancer and Chatthip’s aunt has lung cancer. We believe prevention is the best medicine. Being smart is being healthy. Another reason began with a suggestion. Have you ever heard of using a wooden spoon with honey instead of metal? The reason is ionic!
With the highest grade “non-reactive” stainless steel A.K.A. “304”. Even after it’s been de-magnetized. It’s still going to have a sum negative affect on the final product. Our gut – and this is something commonly heard from others as well – tells us a simple little story. You have to listen for it, but hidden behind some bushes, there’s a general feeling people describe when talking about, the way they feel, after drinking Pure Luck® – Pure Kombucha™ vs. other brands of kombucha. We noticed it too.
Molecules behave in a way, at a level, that not only, cannot be seen with the naked eye, but also that cannot be avoided, because of the laws of nature. Magnetism surrounds us. Two easy examples. Our heart generates a magnetic field and so does the Earth. A third different example would be when you rub your feet on the carpet and then touch metal. You get that shock because energy is all around us. You can’t remove energy from any space, not even in a vacuum. It’s omnipresent. The take-away from this is that kombucha is full of charged probiotics. The “pro” of the word meaning “positive” and “biotic” here, meaning bacteria – positively charged bacteria.
We asked ourselves, how do neutral water molecules and charged bacterias interact with each other within a contained “electrified” space? Beer is alcoholic, so for real world anecdotes we looked at cheese. The first was – how cheese is affected by stainless steel vs. wood at a microbiotic level. We had to look no further than the Noella Marcellino, a woman some call the “cheese nun”. A Benedictine nun, who also holds a doctorate of microbiology. This was a smoking gun to show affect. The stainless steel threw the balance of microbiota out of whack. Diversity equals stability in our view. Monocultures are susceptible to disruption.
Then we also learned how the stress levels of animals changed as a result of their enclosure. Studies found that when enclosed by an electrified fence animals excreted more stress hormones than when a natural barrier was used. This stress in turn changed the flavor and hormonal content of the milk. So actually, the best cheese really does come from from the happiest, stress free animals! There’s two morals of the story at play here.
How does stainless steel affect bacteria growth? Negatively, it turns out. Because, it’s acting as an anti-biotic, creating a less diverse population of microbiota and therefore, less energetic outcome than could be attained. Simply, by using a sum neutral vessel. What is the “ambient charge” of a steel fermentation vessel? Even if it’s been de-magnetized, a metal fermentation vessel can collect, or accrue ambient charge. Just like a person can collect “static cling” – or you can feel someones vibe – so will a metal fermentation vessel. By using a metal fermentation vessel the kombucha brewer is unknowingly throwing out of balance, microbiota and energies of scale at an atomic level.
Say what?? Think about it a completely different way. Our first thought – of all the vessels recovered from archeological sites worldwide. Have you ever seen a stainless steel artifact once? There’s a bureaucratic reason every kitchen is required to use NSF stainless steel in the modern age. It’s not because it is the best way in every situation. It’s because it’s anti-biotic. With cultures, bacterias and tea we find that it’s always best to use natural materials like neutral glass or wood for quality, energy and taste.