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

Day 16.4L container. 5 lbs of prepared redcabbage. 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 8Today 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 14I'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 20Has 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!

The media could not be loaded. Container is very sturdy and keeps 100% of the smell out of the refrigerator. Perfect size for a 6lb batch of kimchee. The inner lid keeps air out while allowing burping.

Purchased to make Kim chi for my family. This size easily accommodates a 5 pound cabbage and additional ingredients- I think it could accommodate up to 8 pounds. A 5 pound cabbage fills it about half way when the ingredients are fresh with the inner lid pressed down.This container is so easy to use and clean and I love that it works for storage too. We are making and eating more fermented veggies because of how easy this container makes it. Highly recommend for the casual fermenter or someone just getting started.

super good size for 2 big napa gabbages, made kimchiAlready, lid locks very well!

Great product. It is the right size for the smaller recipes that I make. The compression inner seal and the airtight lid helps preserve my kimchee and prevents the family from complaining about the smell. Very happy with the product.

I have lost count of how many mason jars have exploded on me in the past 15yrs whether I was just using them for storage, quick pickles, vodka infusions, or just storage - like pyrex the quality has dropped immensely in the manufacturing of the glass. Plus, I am on my 4th wooden fermentation packer as they aren't made from one solid piece of dense wood like they used to be. On top of this, between the soy marinated eggs (I like to combine some elements of Japanese, Korean, and Chinese elements into my eggs, which I hard boil as opposed to soft boil because I can't peel a soft boiled egg to save my life), the occasional batch of sauerkraut, do chua, spicy mini cuke pickles, and various other things I am not only out of room in my fridge for another half gallon of kimchi but also I am tired of buying replacement jars and lids that keep breaking.This 0.45gal/1.7L container is the perfect size for a 2-3lb head of napa cabbage once outer leaves and stems are removed, quartered, and cut into 2" wide pieces, 8-10oz of daikon radish matchsticks, some carrot matchsticks, about 1/4 onion, and 4 scallions, and homemade kimchi seasoning mix (I don't use the glutinous rice paste in my kimchi and use fish sauce as I also need to conserve the liquid for kimchi fried rice) and as long as you really squeeze the excess water out of your cabbage after rinsing it can reduce down to about 1/4 the size after salting and soaking and rinsing. I like how the container is dark as I make kimchi year-round indoors and start the fermentation process on the counter for 3-5 days before moving it to the fridge as I prefer my kimchi to be quite spicy and a bit more on the sour side. I find the container instructions to be lacking and had to go through various social media posts to figure out how to properly use it - like the instructions say nothing about whether to leave the silicone plug in or out, or whether to press down on the vacuum sealed top during the fermentation process - which I am doing as though I was adding weights and using a packer, with the valve open - at least for now. Once it is ready to go into the fridge I'm not quite sure what to do though and will have to do more research. Also, the instructions are for all the types of e-jun containers and not this particular one, which does not have handles, for example, and shows an entirely different type of gasket in the brown version, which in one section they stated was for only the round versions. It is definitely space saving compared to jars, and cheaper, but I also like that I had purchased tops where you could put the date on them. For this I'll either have to use a label maker over and over again to mark the batch date as there isn't even a place to put the info let alone a dry erase marker or something in the package and a location on the container to use it. So I had to remove a star for the instruction manual (which also doesn't specify if it needs to go in the top rack of the dishwasher - which I will just assume it does due to the silicone gaskets) as well as the lack of place to put a date and what is inside (so if I wanted to use it for sauerkraut or something else I wouldn't know what was inside - especially if I bought multiples). Also, I know some people have asked but I don't think it would be large enough to use even the same size cabbage for kimchi if it was made the traditional way where you don't cut it into strips but spread the paste and other vegetables in between the leaves as it is way too small for a standard head of napa cabbage. Another positive for kimchi is how you don't have to worry about packing your jars with enough space at the top if you end up with 2 quart jars without enough space for air at the top during fermentation and have to deal with the juice bubbling out and potentially staining your counters (even if stores on paper plates or something), and if you use the juice for things like kimchi fried rice I think it will be way easier to get the liquid out this way than trying to press and strain it out of ball jars. I wish I knew if the design would alter fermentation times or if I should unplug the gasket once it goes in the fridge, or remove the vacuum top entirely, etc. The instruction book really needs an overhaul and now I have to bust out my label maker to mark the date and what is inside.

This box is amazing. I’m trying to learn how to make diff items and started with a basic kimchi. The box has a locking clasp lid and the piece inside helps push all the air out and keep it out once plugged. Very nice feature.