Review on 🥬 Crazy Korean Cooking Premium Kimchi & Sauerkraut Fermentation Container - Inner Vacuum Lid, Sandy Brown - 1.6 Gallon (6.4L) by Patty Yenbamroong

That's a very good idea. If you only use a glass and a plate as a pendant, mold can sometimes develop. That being said everything is sealed and the only sealer I used on the cabbage was a couple of large cabbage leaves and then an inner seal as a final pendant with the ability to release accumulated gases. Even when the tip is pressed down, there is little to no odor from it as it ferments. The first batch of cabbage brought me back to my childhood with the first taste. I could sit down and eat the whole load. It tasted bland and was very crunchy, not the store-bought product I usually refer to as "industrial starch" cabbage. These items usually require washing off some of the strong taste of the vinegar. I even persuaded a co-worker to get one and he's really excited to try it too. My next attempt will be Kim Chi and I look forward to trying it. If this is your first time doing this, I recommend Kirsten and Christopher Shockey's book Fermented Vegetables, because it's amazing that anything can be fermented. Enjoy your first batch!