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

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’m a beginner with fermentation and made my very first batch of Sauerkraut in the smallest size container sold. To be fair, the instruction booklet that it comes with does not even mention ACTIVE FERMRNTING in the container, and calls it a STORAGE CONTAINER. I found ideas to use it as a fermenter online that led me to purchase it for that purpose. On day two liquid had escaped the inner seal. Fermentation was in progress. I had not even filled the container half full. I’ve since read online opinions that state to fill it at least 80% full. I’m going to assume some inner leakage is acceptable. I have noticed no smell escaping the container. I think the small size is just perfect for a beginner, fits in my kitchen cabinet for fermenting, does not take up too much space in the refrigerator. I had success using it as a fermenting vessel, and even if it didn’t work as such, the container is outstanding in sturdiness and I could think of endless items to store in it for maximum freshness.

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!

Works great. I use this to make sauerkraut. Makes things very easy.

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.

Very sturdy, nice quality. The seal of the little piece inside is nice and tight. A little too tight but I suspect it will loosen overtime with use. I thought this was a little pricey but now that I have it, it's absolutely worth the price. The color is what is shown, the sticker on the front doesn't feel like it's going to be flaking off after washing. Im going to buy a bigger size once I get more comfortable making kimchi

Works great for sourkrout, kimchi, radish fermented foods.

Luftdicht? Absolut. Vakuumdeckel dichtet wie ein Bunker – keine störenden Gerüche mehr in der Küche oder im Kühlschrank, meine Familie weiß es zu schätzen. Kimchi & Sauerkraut gären perfekt, werden knackig-scharf und sind so lecker, dass der Topf schneller leer als voll ist. Leicht zu reinigen, gemacht für echte Fermentier-Fans. Perfekt für Kimchi? Mehr als das – das Ding ist ein Gamechanger! Da hat sich wirklich mal einer Gedanken gemacht!

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.

Ich liebe mittlerweile diese Fermentierungsbehälter. Ich habe bis jetzt zwei. In einem kommt Kimchi rein und in dem anderen (diesen großen hier) habe ich Sauerkraut. In diesem 12 Liter Behälter passen locker drei Weißkohlköpfe á ca. 3 kg rein. Die verstellbare Pressplatte ist toll und schließt wirklich super ab durch ihre Gummiumrandung. Das Sauerkraut hält darin wirklich sehr lange, ohne geschmacklich umzuschlagen. Ich überlege tatsächlich gerade, ob ich nicht noch so ein Schätzchen bei mir einziehen lasse :)

Jag är väldigt nöjd!