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

Loves this container. I bought this to use primarily for sauerkraut and kimchi and it was amazing. I used to only use jars and always had to do something to keep all the veggies submerged in the brine. It makes everything so easy. The inner lids keep all the veggies submerged while the outer lid keeps the odor in the container. Personally, I don't mind the smell of fermenting veggies, but not everyone likes them. I've found that I have to leave the plug on the inner lid open, at least for the…

This gallon fermentation vessel is used all the time in our kitchen. Sauerkraut, kimchi, pickles. They all come into their own in this container. The inner lid keeps the vegetables perfectly submerged. Construction is rock solid (high quality, thick, serviceable plastic). Very easy to wash and ready for the next load. We love this business. Much easier to fill individual cans and control the CO2 burp. This whole container is large enough to make a substantial batch size, and all of the CO2 just

I'm Korean with a non-Korean partner and I understand that making your own kimchi comes with some nuances of flavor that others might not appreciate as much as I do. I bought it to keep those smells at bay. I first bought a 1.6 gallon container. I'd say it's convenient to store 4 heads of napa cabbage in it, which is a lot of kimchi. Second, the build quality is very good. Everything is very tight to each other and ensures tightness. Third, when fermenting in the fridge, I didn't notice any of…

I LOVE that this fermenter has EVERYTHING! ▪ No special weight required. ▪ No lids to rust. ▪ No overflow from the container. I stick to the recipe. I put it in the container. Place the lid on the TOP of the veg (or whatever), making sure the top is touching the veg and most of the air bubbles have escaped. Sometimes I close the gateway, sometimes not, or I use an open-close combination. Then I put on the top. I check every day. Sniff, just admire Mother Nature at work!) I take out the leaven…

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 first thing I like about this container is the smell loss as some people don't like the smell of kimchi in the fridge. I made kimchi, it came out perfect and keeps very well. If this is your first time making kimchi, I recommend reading a book on the subject that you can easily find on your Kindle. I would recommend using premium fish sauce and salt as this makes the best kimchi. If you are worried about the price, I recommend the Mother-In-Law DIY Kimchi Kit. It costs around $21 and is…