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

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. A successful kimchi batch in these. Only thing to note, don’t overfill and leave a hinge unlocked to allow some gas escape while fermenting. I came home to a leak from a combination of that, but that was my fault.

I make kimchi much more frequently now that I have this. Works perfectly and easy to clean.

I LOVE this!!!! On 3rd batch! Gently "burp" every few days (cold store/fermentation)

We love fermented veggies at our house and I've found it's more efficient to make big batches less often. E-jen works great for big batches. I have both the 1.6 L rectangle and the 2 L round, and I like the rectangle better because the inner pressure lid stays in place better against gases pushing it up. 8 lbs of cabbage will fit in the 1.6 L E-jen once it breaks down after sitting in the salt. I use the recipe from Clean Food Living (sauerkraut masterclass), it's delicious. And for amazing giardiniera I use a 2.2% salt brine. I ferment both the kraut and giardiniera for 3 week's time. I always ferment with the little inner plug open. Every 4-5 days I open the outer top of the E-jen to push the pressure lid down until a little liquid comes out into the reservoir on the pressure lid. When I set up to start a ferment, I soak everything (knife, E-Jen, cutting board) in water with Steramine tablets (from Amazon) then a clean water rinse (I use reverse osmosis water for rinsing and fermenting).

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.

I like it, thought I should have bought a bigger size. If you're making traditional Korean kimchi with 6 pounds of Napa cabbage, you might want to get a larger container. But if you're making an easier version using chopped Napa cabbage, this size will probably be enough.

Simple way to make great saurkraut