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.

This was a trial run ...to make sauerkraut in a new, innovative way. Very first plus is...my wooden cabbage shredder fits perfectly over the Ejen, ..braced on one end with a towel against the window trim, the other end of the shredder against me. Pounding the cabbage during the prep process was very convenient in the EJen. Several days after the container was fully filled, (with room for fermenting) I crossed my fingers and opened it. The carbon dioxide had actually pushed the inner cover up! I opened the hole, pushed it down until brine came up, and closed the hole. I learned its important to check and release the fermentation gases quite often (every couple days) during the beginning of fermentation. I let it ferment for 6 weeks. The resulting product was very good, the container helps keep everything so clean as you can actually tip it a bit in the sink, and rinse the top of the inner cover....eliminating any growth on it. The sauerkraut was translucent, crunchy, and smelled and tasted wonderful. Now, all you purests can groan, I hot packed the kraut and canned it. So.....all those little enzymes were stopped in their tracks.. but my refrigerator simply couldn't accommodate the containers. Besides, I generally cook my sauerkraut in recipies, so goodbye lactobacillous etc. anyway. The empty E Jens barely smelled after only rinsing! Haven't washed yet...still finishing the second one. Anyway, I love making sauerkraut with the E Jen! Goes to show, an old dog CAN learn new "tricks"! (I'm in my 70's and have a commitment to continuous learning) So, go ahead, try it! You'll likely love it too!

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.