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

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 with a plug. One of the by-products of fermentation is CO2, and that CO2 has to go somewhere. This stopper will not allow CO2 to escape, especially if you "push the cap to the point where the liquid is exactly level with the hole" as the CO2 will try to escape from the closed hole. When clogged, the entire vacuum cap slowly rises as the CO2 tries to escape. If you don't do this every day, open the cork and then slowly lower the cap until the enzyme is submerged in water, then you have a layer of oxygen touching the enzyme. This causes mold. I was really hoping I wouldn't have to do this every day, my last ferment I didn't do it for almost 2 days and when I checked the lid was all the way to the side. So now I'm trying something new with it - left the plug (not clogged) and lowered the vacuum cap far enough to have liquid over the hole. I think most importantly the enzyme needs to be submerged in the brine, so it doesn't matter if the plug is inserted as long as the enzyme is below the waterline. Edit: The new method worked well, you don't have to do it every day. I still checked it every day and found it burped well (releases CO2) and the product was below the brine level. Every now and then, maybe every 2 days, I would lift the lid a bit if I saw air bubbles under the vacuum lid.