E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid Round (3.1 gal/ 12L)
Key features
- •Easy to use! Essential product for kimchi, pickling vegetables, and making delicious sauerkraut.
- •Food safe, dishwasher safe, freezer safe, microwave safe, light and easy to operate.
- •Modern technology combining ancient Korean Earthenware with the highest quality polypropylene plastic for optimal porosity and all components are made with FDA approved materials, free of BPA, DEHP and lead.
- •It induces anaerobic environment in which the beneficial bacteria (lactic acid-producing bacteria) thrive and the crispy texture and vibrant color are maximized.
- •The adjustable inner vacuum lid to minimize air inside, protect the surface of the food.
E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid Round (3.1 gal/ 12L)
List Price: $66.33$59.70DEALYou Save: $6.63 (10%)
Free shippingFree Returns – 30 daysFree Order CancellationSecure Payment2–3 Days DeliveryGet It June 23, 2026In Stock (2)No marketing spamNo account requiredFulfilment by FedEx / Amazon / UPS / ShipwirePayPal / Card Buyer Protection
Customer Reviews
Reviews sourced from verified Amazon purchasers4.6
out of 5
Based on 10 reviews
5★
70%
4★
30%
3★
0%
2★
0%
1★
0%
Circle vs. Rectangle
J. Collins✓ Verified Purchase•August 29, 2023
I have both. I prefer the rectangle containers. While the circle one serves its purpose (I use it to store my radish kimchi) I prefer the clasps on the rectangle containers. I feel like it keeps my kimchi fresh, longer.
Does the job better than expected.
Bruce Chabot✓ Verified Purchase•August 27, 2023
Even though I thought the box a little funny looking, the proof was in the product and this little box is perfect for making kimchi! Kris the sure out and the liquid evenly distributed. Way to go!
Best crock for kimchi!
C. S. Harvey✓ Verified Purchase•August 16, 2023
Love, love the E-Jen! Simple to use and the right fermentation every time we make kimchi, sauerkraut, or curtido
It doesn't close properly
Ada l paredes✓ Verified Purchase•August 15, 2023
Not being able to close it.
Easy to Clean, Easy to Use - Perfect Fermenter
Jeff Henderson✓ Verified Purchase•August 9, 2023
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=1
It 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.
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=1
It 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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