E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 0.45 gal/ 1.7L)

I like this product. The quality is good, and it made my sauerkraut-making easier. I chose a small container, and it is compact and works really well. I liked the directions. It gave me additional understanding of the process. If I expand my fermentation process, I certainly see myself buying more of this product.

After years of buying jars of kimchi and spending a small fortune I decided to cave in and buy this. So glad I did! Made kimchi for the first time and it turned out perfect. This container made the process easy, mess free and holds the smell in shockingly well. Going to order another to make some sauerkraut next!

Day 1 6.4L container. 5 lbs of prepared red cabbage. This is my first attempt at making sauerkraut. I chose red cabbage because it has better health benefits than the green. I only used red cabbage and 2 percent salt with no other flavorings. I could easily have used 10 lbs of prepared cabbage and still have plenty of space for expansion of gas and liquid. The container is well made and easy to operate. I chose to leave the inner valve open during the initial active fermentation. Update day 8 Today I opened and tasted this batch. It smells sour but does not yet taste sour. It has a pleasant tangy flavor and is still very crunchy. Leaving the inner valve open did not prevent the inner lid from rising during the first 3 to 4 days. It did allow liquid brine to escape and lay on top of the inner lid. I just absorbed and cleaned it with a paper towel. I pushed the inner lid back down daily the first two days, then after the third day I left the valve closed to prevent loss of brine. Now I just check daily and and push it down if needed, to insure the brine covers the cabbage. Update day 14 I've been very pleased with the quality and performance of this container and have ordered and received an additional identical one to store my sauerkraut, when finished, while I make other batches. I again tasted my batch today. It tastes tangy, sweet and still very crunchy. It would be fine to eat, but is not ready for the taste and health benefits I expect to get. This being my first ever attempt at homemade sauerkraut, I honestly don't know what my final product will taste like. I have been eating store bought raw fermented sauerkraut and curtido and enjoy them alot. My reasearch tells me you can eat it anytime the taste pleases you, but for the best combination of mature flavor and probiotic benefits it takes 3 to 4 weeks or more. Time will tell. Update Day 20 Has a stronger sweet/sour and tangy taste and smell. It is still very crunchy and fresh. There was a white sediment at the bottom which research tells me is a normal product of fermentation. I stirred and packed back down the batch for the first time. Fast Forward: It takes considerable time to make sauerkraut so I will summarize my experiences to date. I declared my first batch finished and put in refrigerator at 6 weeks. It did not meet my expectations for sauerkraut, I would rather call it tangy cabbage salad. It is very good and I am almost finished eating! I think the cabbage was sliced too thick causing a longer fermentation. My second batch was a great success, I sliced thinner and it was sour and tasty at 4 weeks (28 days). It's a matter of taste, I think, because I could easily have been satisfied eating it at 2 weeks. My third batch is only 9 days old, but I tasted it and it is coming along nicely! Note: the added garlic made some extremely noxious aromas the first week but the flavor that is developing is tasty, pleasant and tangy/sour at this stage. Summary: These containers are well worth the money spent. It has been and continues to be a great experience with my new hobby. In my opinion, some of the negative reviews posted reflected a lack of experience and understanding of the fermentation process, rather than a problem with the product. What a great product!

Perfect for pickle or kimchi making (as the packaging states). Seals very well and makes the kimchi air tight! Easy to "burp" the pickled foods too with the tiny hole on the sliding seal.

I have made sauerkraut and apple cider vinegar using mine. It has worked wonderful for both. It has a tight seal and allows the release of gas during fermentation. It is easy to clean and does not hold any lingering smells that might interfere with whatever you use it for next. It holds a large amount and is definitely worth the cost. I only wish I’d bought two!

This container works really well for storing kimchi and sauerkraut. It’s well made, seals properly, and helps keep food fresh with minimal odor. The only downside is the price it’s a little expensive for a container but overall, it does the job very well.

I’ve bought three so far and plan to buy more, for others if not for myself. I love them for my Kimchi! I have an Onggi as well, however it tends to mold if I have too much headspace for oxygen to get in, but I like the flavor it gives. So I ferment a few days in my Onggi and then put my Kimchi into these. Perfect! I love the different sizes for different occasions. Never had a problem with the seal either. I did have to look up how the plug works though because the little booklet that comes with it is not very clear. FYI Push the seal all the way against the Kimchi, plug stays open during fermentation with a little bit of water in the “cup” part, then no water and plug it when fermentation has pretty much slowed down enough to do so (usually the 2-4 days later and ready for fridge stage). Of course the main lid is on all the time too. I used the smallest for taking to work and sharing with others, the next size up (in photo) for storing in fridge, I have not bought the next size after that yet but plan to for when I want to make some for my kids, and then I have the size after that (biggest size in photo, zoom in to read liters on each one). I use it to initially make my batches (if not using my Onggi). It hold about 6-8lbs of Kimchi halfway filled, which is perfect. I love there’s lots of even bigger ones to buy, but this is all I need for now. They’re sturdy and wash up nice. My biggest one I bought about five years ago from here, still looks great. I just wish the two smallest ones came with a handle. The bigger one does, but it broke pretty easily. So I wish that could be more sturdy, but traditionally you wrap in a cloth to transport anyway. Overall, the quality is worth the price.

Smaller then I thought but works great!!!

Très bon produit pour kimchi

Very good fermenter. Works great. Holds 2 large cabbages which results in 3 mason jars of fermented cabbage. I have mine going all the time and I’m buying a second one so I can have a batch of kimchi going at the same time. Easy to use.

Jag är väldigt nöjd!

Works well

Quería hacer un buen sauerkraut a la manera tradicional para fortalecer mi flora intestinal pero mi cartera anda decaída últimamente y como los gärtopf son algo caros este recipiente de plástico me parece un buen sustituto, sobretodo por lo opaco del trasto (los mason jar de cristal con válvula no me convencían mucho). En general creo que es un buen recipiente, aunque si se me hizo algo costoso pero creo que si lo vale, las paredes del recipiente y la tapa exterior son gruesas, la tapa interior hace bien su función. De repente puede ser que con el paso de los días la tapa interior se pueda ladear un poco, por los gases que suelta el chucrut durante la fermentación, pero no hay mayor problema, lo que hago en no apretar demasiado la válvula (el taponcito de goma que viene en la tapa interior) para que por ahí puedan ir saliendo los gases. Adquirí el de 1.7 litros rectangular (el más chiquito pues) y perfectamente cupieron 1200 gramos de col (pesada en crudo y en seco) con su salmuera, incluso creo que le pueden caber cómodamente unos 1500 gramos pero no quise llenarlo mucho para poder darle espacio para que la salmuera pueda ir saliendo y no se vaya a rebosar. Como el chucrut es solo para mi y lo dejo reposando 4 semanas entre lote y lote, está bien esta medida de recipiente pero si se requiere fermentar para más personas creo que es mejor adquirir una medida más grande, ya eso depende de cada quien.