Kombucha and Metal

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 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. We don’t condone this. You can taste the difference and toxic contamination is a real possibility as to one reason why. 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 comparing, the way they feel, after drinking other brands of kombucha vs. Pure Luck® – Pure Kombucha™.

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. 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? Because beer is alcoholic, 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 “Cheese Nun” in Bethlehem, CT. This was a smoking gun to show affect. But 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, or at least, 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 energetic outcome than could be attained by using a different 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” – so will a metal fermentation vessel. By using a metal fermentation vessel the kombucha brewer is unknowingly throwing out of balance, energies of scale at an atomic level. By not taking into consideration these very energies in the first place, one is beginning at a disadvantage.

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.