e-jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 2.9 gal/ 11L)
Key features
- •Easy to Use! Essential product for storing and fermenting kimchi, pickling vegetables, and making delicious sauerkraut.
- •Simplicity! The combination of ancient Korean earthenware principles and modern technology with the highest quality polypropylene plastic makes the ideal fermenter.
- •Healthy! Adjustable inner pressing plate minimizes air inside container, promoting an anaerobic state benefiting the growth of probiotics (lactobacillus).
- •Odor free! Double lids (including inner lid) contains and blocks odor and smells better than most containers, also in kitchens and refrigerators.
- •Safe! Food safe, dishwasher safe, freezer safe, microwave safe, heat and cold resistant. All materials are BPA, DEHP and lead free.
e-jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 2.9 gal/ 11L)
List Price: $78.88$70.99DEALYou Save: $7.89 (10%)
Free shippingFree Returns – 30 daysFree Order CancellationSecure Payment2–3 Days DeliveryGet It June 23, 2026In Stock (15)No marketing spamNo account requiredFulfilment by FedEx / Amazon / UPS / ShipwirePayPal / Card Buyer Protection
Customer Reviews
Reviews sourced from verified Amazon purchasers4.7
out of 5
Based on 10 reviews
5★
90%
4★
10%
3★
0%
2★
0%
1★
0%
Does what it claims
Amazon Customer✓ Verified Purchase•January 11, 2024
This is a nice fermenting vessel but wish it came with clearly written instructions as well as a recipe book. Very confusing on the proper way to use it.
Super Easy
Rae✓ Verified Purchase•January 6, 2024
I love the quality of this container and the fact that it vacuum seals. It does an excellent job at keeping the smell contained as well. I only smell it when I open it to check on it. I included a picture of when I put the kimchi in and the other is after two days of fermenting. Definitely reccommend.
Decently sized, ferments well.
Felicia✓ Verified Purchase•December 20, 2023
The containers design eliminates the need for fermentation weights. The size is nice and makes more than enough for me. And is very easy to use and clean.
best kimchi/fermentation containers!
vic’s brain flavors✓ Verified Purchase•December 13, 2023
These containers absolutely do their job as far as aiding in and maintaining safe fermentation. The vacuum seals inside are excellent, and the little plug for burping is super helpful as well. I use these for various types of kimchi, and no smell from the inside ever escapes into the fridge. Not difficult to clean and the instructions provided are easy to follow for however you decide to use this container.
My first attempt at homemade sauerkraut
Robert M.✓ Verified Purchase•November 22, 2023
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!
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!
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