Crazy Korean Cooking Premium Kimchi, Sauerkraut Fermentation and Storage 🥬 Container with Inner Vacuum Lid - Perfect for Homemade Fermented Delights! Review

I just ordered my second premium sauerkraut fermenter. The 0.9 gallon size accommodates 2 heads of coleslaw. I cooked sauerkraut the traditional way, but the system is very simple and the quality of the product is excellent. ! No moldy cabbage leaves, ziplock bags of water, weighted glasses or stones. Simply place the cabbage (after squeezing and squeezing the salty shreds to release the liquid) into the container, pressing the inner lid firmly to allow the liquid to drain. Surface, close the…

I've used clay pots, marinades, jars, and a variety of homemade and store-bought fermentation containers. This kimchi fermenter is every bit as good as old-fashioned jars, maybe even better. The double sealing system eliminates the need for additional weight, and since it is fully sealed, no organization is left during fermentation. I test each new fermenter with both pure brine and my own salted brine (like sauerkraut or kimchi). days. They ferment well. I bought the smallest size and now just

Not a big fan of this, have a little regret buying it. I've made about half a dozen enzymes in it since I bought it in April of this year. First batch got mouldy, never had a mold problem due to enzymes before owning one. I think I figured out the problem with the fermentation, it's a cork. The instructions say: 3. Slowly press the inner lid until it touches the surface of the product.4. For liquids, press the lid so that the liquid is level with the hole but does not spill.5. Close the valve…