🥬 Ferment Your Way to Wellness!
The E-Jen Premium Kimchi and Sauerkraut Container is a 0.8-gallon (3L) fermenter designed for easy and effective storage of fermented foods. Combining ancient Korean techniques with modern materials, this container features an airtight design, double lids to block odors, and is made from food-safe, BPA-free plastic. It's dishwasher, microwave, and freezer safe, making it a versatile addition to any kitchen.
| Product dimensions | 19.1L x 19.1W x 13H centimetres |
| Recommended uses for product | Vegetable |
| Special feature | Airtight |
| Closure type | Lid |
| Dishwasher safe? | Yes |
| Material Type Free | BPA&Lead Free |
| Item package quantity | 1 |
| Item weight | 0.46 Kilograms |
| Product care instructions | Microwave Safe, Freezer |
| Item volume | 3 Litres |
| Is microwaveable | Yes |
| Manufacturer | E-Jen |
| Part Number | 1 |
| Item model number | EJ-R3 |
| Size | 0.8 gal/ 3L |
| Shape | round |
| Special Features | Airtight |
| Batteries included? | No |
| Batteries Required? | No |
| Item Weight | 457 g |
R**L
Where have you been
The best nothing but the best if you have never tried making fermented pickels this is the best way no fuss no mess works like a damding next on to Sauerkraut
A**A
Fast delivery
Fast delivery, quality is also very good
F**E
Ok product
Advise people to buy large size. I do question the plastic for long term storage.
M**N
It is OK!
Worked great..... made Kimchi, sauerkraut and relish! Way easier than moving heavy ceramic crocks around..see how long they last!!
J**N
Easy to Clean, Easy to Use - Perfect Fermenter
Easy to use... Got my Kirby cucumbers cleaned and capped. Cut them in half for NY half soures. I may decide on full soured pickles but, will let you know in a few days when tasted. This is a 32L large ferment bucket a little over 1/2 full with about 5 dozen Kirby cucumbers.06/13/21 UPDATE:Ok so, it has been 6 days now since I started my 2.5% brine fermentation on my garlic, dill, onion (with spices) in this 2/3rd full 32L (8.4 gallon) fermenter. THEY ARE FANTASTIC!!!Perfect lacto-fermented NY deli half sours. If I hadn't put them in the basement at 62°-65° then they would have been ready in 3-4 days but, I believe a slower fermentation is better.Now for the negative comments I have read. First cleaning and getting the old fermented smell out. It is easy... Listen, I am 75 years old and I have been making wine for 45 years. Anytime you jave fermentation questions call you local wine making supply house and they will help guide you - free of charge. To clean your fermenter use sodium metabisulfite found hear on Amazon. https://www.amazon.com/dp/B016DUKX0W/ref=cm_sw_r_cp_apa_glt_fabc_K80DYZH5ZW9TZD527W16?_encoding=UTF8&psc=1It really does the trick. Now for other negative comments they are mostly due to the lack of experience or user error. Examples: smell in the fridge (they should have bought the locking lid model,) lid popping off (they should have burped more often,) larger containers leaking around the seal (it will if food or seasoning gets trapped on that silicon seal - I know but, correctable.) Then they are the obviously silly stuff like "I bought the 3L (.08gallon) and it is to small." Look, if you DO NOT know your measurements then try another hobby but, don't blame the seller for YOUR MISTAKES!OK, so the farmers market is open and I be coming back with more. I'll also post picture of the canned goods.Bye for now, WineMaker747 around the Carolina's.
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