Your brewing vessel is more than just a container.
It’s your SCOBY’s home, your fermentation environment, and one of the most important safety decisions you’ll make as a Kombucha brewer.
Because Kombucha is an acidic, biologically active ferment, it interacts with the materials it touches. Choosing the wrong vessel can lead to off-flavors, stalled fermentation, or in worst cases, contamination from unsafe materials.
This guide walks you through which brewing vessels are best, which are acceptable with caution, and which should never be used, so you can brew confidently and safely from day one.
Kombucha is naturally acidic, typically finishing between pH 2.5–3.5.
That acidity is part of what makes Kombucha stable and shelf-safe, but it also means the brew can leach compounds from reactive materials.
Think of Kombucha as a detoxifier that doesn’t discriminate.
If your vessel contains something it shouldn’t, Kombucha will try to pull it out.
That’s why vessel selection is not just about convenience, it’s about protecting both you and your culture.
Warning: Please be very careful to read labels and stay informed about what materials your brewing vessels are made from. Certain materials like non-food grade ceramic glaze and vintage crystal may contain lead that will transfer into your Kombucha. Best to stay safe and ensure that you are using high-quality, food-grade materials like those listed on this page.
Glass is the gold standard for Kombucha brewing.
Why glass works so well:
Uncolored, food-grade glass is ideal. Many long-time brewers have successfully used repurposed gallon pickle jars, beverage jars, or purpose-built fermentation jars for years. Remember – your vessel doesn’t need to be super expensive, it just needs to be sturdy and made from food-safe materials.
Size matters:
Larger vessels provide more stable fermentation. One-gallon and larger containers are easier to manage than very small jars.
⚠️ Important note about spigots:
Many “sun tea” jars and beverage dispensers include spigots that are not safe for acidic fermentation. Always verify spigot materials before use.
If sourcing locally isn’t an option, purpose-built American-made glass brewing jars are designed specifically for fermentation safety.
High-quality, food-grade porcelain or stoneware can be suitable for Kombucha brewing if and only if it is certified lead-free and designed for food use.
What to avoid:
Many glazes contain lead or heavy metals that acidic Kombucha can extract over time.
If you choose ceramic or stoneware, verify that it is explicitly labeled food-safe and lead-free.
Most metals are not safe for brewing Kombucha, but stainless steel is the exception.
Food-grade stainless steel is:
This is why stainless steel is commonly used in commercial Kombucha breweries and continuous brew systems.
Not all stainless steel is created equal. Always confirm food-grade quality and proper construction.
Traditionally, vinegar, wine, and beer have been fermented in wooden barrels, and Kombucha is no exception.
Some brewers love wooden vessels for:
However, wood requires experience, maintenance, and sourcing from a trusted supplier. This option is best suited for advanced brewers who understand sanitation and barrel care.
👉 Our wooden barrels are made by USA-based artisans we trust
Food-grade plastic has historically been used for fermentation, and some early research suggested it did not leach toxins into Kombucha.
However, modern research has expanded our understanding of:
With safer, affordable options like glass readily available, plastic is not recommended for routine Kombucha brewing.
If used at all, it should be temporary and clearly labeled food-grade.
Avoid all metals except stainless steel.
Reactive metals can:
Never brew Kombucha in aluminum, cast iron, copper, or unidentified metal containers. In order to make your brew the healthiest it can possibly be, you will want to be in control of the ingredients in everything from your flavoring ingredients to your brewing vessels and tools.
Crystal is traditionally manufactured with lead.
Acidic Kombucha can extract lead from crystal vessels, making them extremely unsafe for fermentation.
If you are unsure whether a vessel is crystal, assume it is unsafe or test it with a lead detection kit.
Your brewing vessel is not just equipment, it’s infrastructure.
Choosing a safe, stable, non-reactive vessel:
When in doubt, glass remains the safest and most accessible choice for nearly all home brewers.
While this guide focuses on Kombucha, many of the same material rules apply to other ferments like water kefir and milk kefir, with slight variations due to acidity and fermentation speed.
Glass is the best overall vessel. It is non-reactive, affordable, easy to clean, and widely available.
Food-grade plastic may be used temporarily, but it is not recommended due to potential chemical migration over time.
Yes, food-grade stainless steel is safe and commonly used in commercial brewing and continuous brew systems.
Most metals react with Kombucha’s acidity and can leach harmful elements. Stainless steel is the only safe exception.
Only if they are certified food-grade and lead-free. Decorative ceramics and unknown glazes are unsafe.
Only if the glass is uncolored and the spigot is confirmed safe for acidic fermentation. Many spigots are not.
No. Crystal often contains lead and should never be used for fermentation.
Yes. Larger vessels tend to produce more stable, consistent fermentation and are easier to manage.
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