Crazy Korean Cooking Premium Kimchi, Sauerkraut Fermentation and Storage Container with Inner Vacuum Lid, Sandy Brown, 0.9 gallon (3.4 L) (0.9 Gal (3.4L) - 1 PACK)

I bought this container to make kimchi because I wanted something foolproof, as well as something that would help keep my fridge smelling fresh. The e-jen did everything I hoped it would! It's very well made, is the perfect size for my needs, and it made making kimchi less messy, less smelly, and much easier.The plastic container is not flimsy, and the vacuum liner fits snugly in place. The hinges on the locking lid just fold away from the lid, if that makes sense, and are not the type with pins. However, they seem durable and I don't think they will fail on me. This is one area where many similar containers fail, since repeated use can cause them to break.I bought the .9 gallon size. My kimchi recipe called for 5 pounds of napa cabbage. That's a lot of cabbage, but by the time I brined my cabbage and it shrunk and became pliable, my completed recipe fit perfectly in the e-jen with room to spare. The inner vacuum liner slipped easily into place. I unplugged it while I slid it down onto the kimchi until just a little liquid came out, then I plugged up the hole. I used a paper towel to blot up the liquid, then I closed the outer lid securely on the container. The next night, I peeked and the liner had raised up due to the gasses from the kimchi. I unplugged it and pushed it down again as before. The next day, I put it in the fridge.I didn't notice any smell coming from the container. It's sealed tightly! In the past, I have found that produce next to a jar of kimchi would spoil quickly due to the gasses coming from the jar. I once watched a lemon turn black on the side next to the jar. I didn't have any problems with the e-jen. My fridge smells normal. My kimchi turned out great.I'm very happy with my e-jen. I had it in my wish list for a long time before I finally treated myself, and I wish I had bought it sooner. I'm going to buy another so I can make two different types at the same time. I would definitely recommend it to my own friends and family.

I got these to make kimchi but got lazy and didn't want to. I used them to make fermented pickles and veggies. Amazing!!!! It made it so simple and easy just pop the stuffnin make the brine and push the airlock lid down till a little brine spurts up and plug it. Every now and again open push out the gas (not oxygen) and in a week or 2 you have something really amazing tasting to just munch on and yell out mmmmmm is that really just vegetables!? So good and good for your gut microbiome. I had tried pickle pipes and other air locks that didn't quite work right.....pickle weights. Everything else left anair exchange with th surface of the brine that made this gross film that turned me off from trying it. This is idiot proof to the max easy. I bought 2 more . 9 gallon containers so i can make pickle fermented watermellon rinds. Really enjoying these.

The media could not be loaded. Love the size and shape of this kimchi container. It works wonderfully and the seal keeps all the smell in. It’s high quality & very sturdy! Definitely recommend getting this if you make fermented veggies!!

These are easy to use and work great for sauerkraut. No smell at all until I opened the container to check progress, and no smell again after I closed it again. My only caution is to be careful with the size you pick. It’s best to pack them tight to start, and that took a bit more cabbage than I expected it would.I ordered two and I’m glad I did. I started a new batch fermenting when the previous one is ready to eat.

I've been using the mason jar method with airlock for fermenting. While it works well, it does take some patience and creativity to keep all the cabbage below the brine. This container solves that issue and couldn't be easier! Another plus with the brown container is that it prevents light from entering, which is what you want when fermenting. I would recommend the brown containers versus the clear ones for this reason.Load your items into the container. Remove the plug from the inner "lid". Push the inner lid down and all the air under it will be expelled through the vent hole. Continue pushing down until brine seeps through and covers the hole. Put the outer lid on and forget about it for a few days. During the active ferment, the fermenting gasses will escape through the venting hole and the brine covering the hole will prevent outside air from entering. Once the active fermenting is completed and the outflow of gasses has ceased, simply plug the vent hole with the supplied plug, put the outer cover back on and the waiting begins. You should check it every few days. Sometimes more gas gets expelled and pushes the inner lid up a little. If that's the case, unplug the hole and push the lid back down again to expel that gas. Sometimes liquid will seep past the lid seal and cover the inner lid. Either leave it there or remove the inner lid to allow the liquid back into the ferment and replace the inner lid again. It takes more time to type this than it does to remove and reinstall the lid, so the process is easier than it sounds.The process couldn't be simpler. The container is as high quality as plastic can get. I see no issues so far. The first batch of sauerkraut came out *amazing*! (I let it ferment for 6 weeks. To ensure the kraut goes through all four stages of fermentation and has the most probiotic benefits, it is recommended to ferment it for at least 4 weeks). I am now making half sour pickles and have ordered another container so I can have more than one ferment going at the same time.I have the 0.9 gallon version and was able to fit 2 heads of green cabbage in it with about 1.5 inches of headroom. I ended up with 6 pounds of sauerkraut.One tip: The inner lid can be really hard to remove if you try to pull it straight up, especially if the vent hole is plugged. To make it very easy to remove, simply unplug the vent hole and pull it up while tilting it. Tilting it will break the seal and the lid will come out effortlessly.