How to choose the right container to house your new ferment without breaking your budget.

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by Jody Gowans in Fermentation Tools, The Basics
November 3, 2016
a range of bottles and jar types that are used to do fermentation

Bottles, flip-tops, canning jars, giant jars and Fido jars, “there are never enough containers!!”  It is the familiar complaint of every fermenter- where and how to find the right container to house your new ferment without breaking your budget.  Fortunately, there is a variety of affordable options to keep up with your fermenting fervor!

The number one concern is to reduce contamination from pathogens.  This can be helped by using glass instead of plastic containers to store your ferments. Clay fermenting crocks are also an option.   Also avoid any containers with metal, as most household metal products will degrade in the acidic environment created by the ferments and are thus more susceptible to rust.  The easiest and most effective way to sterilize your containers is with vinegar, hot water and a good rinse.  



Canning jars are inexpensive and come in a range of sizes.  It is preferable to use the wide-mouth variety in order to increase the oxygen flow required by your SCOBY or water kefir grains.  Any glass jar will do.  For larger batches, I use recycled, gallon-size pickle jars.   For continuous brew kombucha, glass beverage dispensers with a spigot are great (make sure the part of the spigot inside the dispenser is plastic).   It is a convenient container to sample the brew mid-fermentation and makes bottling easy.




It is critical that your bottle is able to withstand the pressure (sometimes quite intense!) from the carbonation created in the anaerobic (without oxygen) conditions of the second fermentation (2F).  Flip-top bottles are ideal as they allow you to control the release of the CO2 trapped in the bottle and avoid getting sprayed in the face or on your ceiling, depending on the strength of the 2F!

These bottles can either be purchased from kitchen or brewery supply stores, and obtained from recycled Grolsh or carbonated beverage bottles.  I became obsessed with finding flip-top bottles when I started brewing kombucha.  I switched my husband’s preferred beer brand to Grolsch for the free flip-top bottle.  I also found a tasty carbonated lemonade from France in 750 ml bottles.   Although pricey at $5.99/bottle, it’s a steal when you consider you get the lemonade and can keep the bottle.  It’s also very important that you advise your family members of your plan for the bottles as my kids thought I had lost my mind when I freaked out after finding those coveted bottles in the recycling bin!



VOSS is a water company based in Norway that bottles both spring and sparkling artesian water.  I have always loved their bottles and saved them to make my own infused water.  Not only are they lovely to look at, they are designed to contain carbonated water.  The cap holds a nice seal to keep in the carbonation, which can be “burped” by slowly opening the cap.  While I have used them for kombucha, I prefer these bottles for less carbonated fermented drinks like kvass and tepache.



If you can’t find a bottle, you can use a canning jar.  Try to find plastic lids instead of the metal rings that come with the jars to avoid the risk of contamination from rust.  These jars can be used to for the 2F of kombucha and water kefir, but be very diligent in burping them daily to avoid the chance of the jars exploding from the built-up CO2 pressure.


I have heard of using recycled twist cap beverage bottles, but do not recommend them.  Low-grade glass increases the dangerous risk of exploding bottles, particularly those bottles that previously held non-carbonated beverages.


In vegetable and fruit fermentation, it is imperative that the food remains submerged in the acidic environment of the fermenting liquid (brine, honey, etc.) in order to avoid contamination of pathogens.  Fermentation weights are commonly used to keep the food submerged.  In most cases, the fermentation is anaerobic, therefore a gas release system must be used to release the built-up CO2 .  


Canning jars are the ultimate go-to container for fermenters.  This jar is so widely used that is has become synonymous with fermentation.  These jars are inexpensive and come in a range of sizes.  The wide-mouth variety is preferred to facilitate pushing the food down into the fermenting liquid and to insert a fermentation weight.


Fido jars have a flip top glass lid with a removable rubber seal/gasket.  The lid is held down by a metal clamp and is generally a sturdy jar.  The lid and rubber gasket allow for CO2 to slowly escape without the unwanted introduction of oxygen into the ferment.  Please note that it is not a foolproof system and I encourage burping the container for active ferments.   I once made a kimchi that aggressively spat at me when I popped open the Fido jar!



Fermentation crocks are earthenware vessels designed for vegetable ferments.  These containers are more expensive options, but those who own them, swear by them.  They are available in 2 formats: Open and Water-Sealed.

Open Crocks have no lid.  A plate is placed on the vegetables and the crock is covered with a cloth.

Water-Sealed crocks have an internal moat on the lip of the rim that is filled with water.  This created a seal with the lid, preventing the introduction of oxygen into the ferment and allowing CO2 to escape.


Avid fermenters will use any good quality food jar they can get their hands on.  If you have the patience to clean, remove the labels and have the space to store them, then any jar will do.  Just make sure the jar is clean and that the lid is in good condition.  I have heard success stories using recycled commercial salsa jars, pickle jars, etc.  When you start to go crazy with your ferments, you’ll become very creative in sourcing out jars!!

  1. Kristy says:

    Could you post a link to a safe 2nd fermentation kombucha flip top bottle? My first batch 2 of 3 bottles exploded on day 3 and it was horrible! Thank you!

    1. Jody Gowans says:

      Hi Kristy- yikes! Sorry to hear about the explosion! Make sure to use bottles that can withstand carbonation- I included some ideas in this article. Absolutely avoid decorative fliptop bottles. If you are using recycled bottles, make sure they were previously used for carbonated beverages. Make sure the description of the bottles includes that it can be used for beer to ensure the bottle is sturdy and capable of withstanding pressure. Here is an idea from Amazon:

  2. camille says:

    can I use recycled plastic bottles fro fermentation?
    like I can cut into half and insert the upper part upside down to the other half of the bottle to prevent O2 to get inside the bottle?
    would be this safe?

    1. Jody Gowans says:

      Hi Camille, thanks for your interest and question. I would not use recycled plastic bottles for fermentation. Plastic can be hard to clean thoroughly and may harbour pathogens that will kill off the beneficial microbes in the ferment. Also, some sources of plastic are inferior, and might leach harmful chemicals in the ferment. Lastly, I highly doubt that this setup could withstand the pressure from the built-up CO2 that occurs during an anaerobic ferment, it sounds more appropriate for a terrarium.

  3. leslie joyner says:

    in regards to Kefir Water
    what about using glass bottles with rubber wine stoppers?
    like these at amazon?

    also, what about bottles with metal caps? I have a gallon Glass jug from peach cider, but it has a metal screw lid

    1. Jody Gowans says:

      Hi Leslie- I would not recommend using these stoppers. They are designed for wine, not carbonated beverages, so they will definitely not be able to withstand the CO2 pressure generated in water kefir. You can use metal screw lids, water kefir is not as acidic as other fermented beverages.

  4. jim says:

    curious if/how i can reuse jars for different fermentations: maybe for beer: test brews, yeast cultures and also for a vinegar or a dosa batter.
    can i avoid contamination going from one to the other?

    1. Jody Gowans says:

      Hi Jim- thanks for your interest and question! Yes, you can absolutely reuse jars, I do it often. Make sure to clean them well. A dishwasher is sufficient. If you are handwashing your containers, use hot water and soap and rinse VERY WELL- it is important not to leave any residual soap that may kill off the beneficial bacteria for your future ferments.

  5. Sandi says:

    When you say “twist off bottles” does that include kombucha bottles? A fermenter I follow on YouTube recommends them, but if they’re not a good option, I can swap them out.

    1. Jody Gowans says:

      Hi Sandi- If you use a twist off bottle, make sure the lid has a good grip. Sometimes twist off lids cannot be re-used. The Voss Bottles I recommended in the article are twist off, but are very sturdy.

  6. Pam says:

    Hi Jody,
    My niece and I loved meeting and chatting with you in Ste-Anne-de-Bellevue on Saturday. We’re loving our sauerkraut and carrots and are looking forward to trying lots of your recipes. Love your website, too!

    1. Jody Gowans says:

      Thanks Pam! It was a pleasure to meet you both as well! Thanks for your support and enjoy the ferments!

  7. Natalia says:

    Hi! What do you think about using recycled beer bottles with a cap?

    1. Jody Gowans says:

      Hi Natalia- thanks for your interest and question. Yes, you could use recycled beer bottles as long as you have a capping device- you don’t want to manually cap the lids- the built up CO2 will create beer cap missiles if not properly secured!

  8. Joanne Lam says:

    Hi again Jody! Searching for grolsch beer growler in west island. Where should I look? None in regular grocery stores. Thanks! Joanne

    1. Jody Gowans says:

      Hi Joanne- I haven’t seen Grolsch beer in growlers (large glass jugs), only the fliptop green bottles. You can find Grolsch beer in most grocery stores. IGA even has carried supersized bottles!

  9. Alecia says:

    Thank you, This was very to the point and helpful.

    1. Jody Gowans says:

      Thanks Alecia! Good luck with your ferments!

  10. Emma Annett says:

    It was so nice to meet you today at the Fall fair in Pointe-Claire. You are a wealth of information and I am looking forward to starting my first batch of kombucha!

    1. Jody Gowans says:

      Thanks Emma! It was a pleasure to meet you – your enthusiasm is fantastic! Good luck with your first batch of kombucha, and don’t hesitate to contact me should you have any questions!

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