Fermenting: Why No Metal? | The Best Materials for Your Ferments
Fermenting made easy – why the right tools are crucial!
Fermentation is one of the oldest methods of food preservation – and it's back in vogue. Whether it's Kimchi, Sauerkraut, Water Kefir or Ginger Bug: For your cultures to grow healthily, it's not just about the ingredients, but also the right tools.
One of the most common questions is: "Why shouldn't you use metal when fermenting?" The answer is simple and at the same time important for your ferments.
Why no metal for fermentation?
-
Reactive metals like aluminum, copper, or iron react with the acid produced during fermentation.
This can:- alter flavor and odor
- discolor the liquid
- inhibit the growth of microorganisms
- Stainless steel is considered relatively safe, but it is not completely non-reactive. Especially with prolonged contact, stainless steel can also be affected.
Therefore, the rule of thumb is: Do not bring metal into direct contact with your ferment.
Which materials are suitable for fermentation?
Wood
- Traditional material, proven for centuries
- Ideal for pressing vegetables (sauerkraut, kimchi, etc.)
- Gentle on glass, durable and natural
Silicone
- Food-safe, heat-resistant and neutral
- Flexible: Perfect for stirring liquids and scraping along the rim of the jar
- Hygienic: Dishwasher safe and easy to clean
Glass
- The ultimate for storing ferments
- Neutral, durable, absolutely taste-neutral
Wood vs. Silicone – which is better for fermentation?
Both materials complement each other perfectly:
- Wooden pounder for pressing, removing air bubbles, and evenly distributing liquid.
- Silicone spatula for stirring liquid ferments like Kombucha, Water Kefir or Ginger Bug, as well as Bell Pepper Kimchi, etc. Thanks to the flexible edge, you can reach every corner of the jar.
FAQ on Fermentation & Materials
What do I need to consider when fermenting?
When fermenting, it is important that all utensils are clean and that the vegetables remain completely covered with brine – this prevents mold. It is best to use glass or silicone, as metal can be corroded by the acid and affect the ferment. A salt concentration of 2-3% creates the right environment for lactic acid bacteria to work. Place the jars at room temperature, taste after a few days, and then store your ferment in a cool place – it will keep for months.
Can a metal stainless steel spoon be used to stir kombucha or ginger bug?
Nothing happens in the short term, but it is better to use wood or silicone in the long term to protect the cultures.
Is stainless steel safe for fermentation?
Glass for storage
Wood for pressing down
-
Silicone for stirring
→ This combination is safe, hygienic and durable.
What is the best way to stir my ginger bug?
Ideally with a silicone spatula: flexible, hygienic, no danger to your bacterial cultures.
Can wood cause mold during fermentation?
No, if you use clean, dry wood. Important: Clean wood thoroughly after use and let it dry.
Why no plastic during fermentation?
Plastic can release plasticizers and is often not food-safe. It also scratches easily, and bacteria can settle in the scratches.
Tips for Safe Fermentation
- Only use glass containers – neutral and hygienic.
- Do not use metals to avoid chemical reactions.
- Keep tools clean – hygiene is essential for ferments.
- Choose the right combination: wood & silicone are your best helpers.
Conclusion – The Best Tools for Your Ferments
Metal and ferments don't mix. If you want to keep your cultures healthy, you should use wood and silicone:
- The wooden tamper ensures that your vegetables are perfectly packed and airtight in the jar.
- The silicone spatula is ideal for gently stirring ginger bug, kimchi & Co.
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