e-jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 1.3 gal/ 5.2L)

I have use ceramic pots for kimchi and find this range better for me because it’s easy to release the gas, store in the fridge and contains the odour better - not Purfik, but much better. The 5.2L is very large for one Chinese cabbage, but I find it best because the seal works very well - it does take quite a lot of space in the fridge, so I have tried the 1.7l and 3.4l which contain a Chinese leaf, but the fermentation does break the seals and liquid rises above the seal - not a problem if you’re religiously checking every day and cleaning away. So, my personal choice for Chinese cabbage is 5.2L if you don’t mind the space it takes in the fridge - I often put mine in the cellar when needed, and it’s okay left for several days without attention. The 3.4l is a much more appropriate size for a single cabbage, but does need daily attention because liquids will rise above the seal and must be removed. The 1.7l is a wonderfully convenient size for the fridge, and perfect for chopped vegetables, not perfect for a halved cabbage.

I have bought multiple tubs for making kimchi, and I’m now starting to gift them! They’re so good, durable, keeps the smell from leaking out, and the extra layer to press down keeps my kimchi lovely and fresh!

Have had this for a while but just got round to using it. I made some sauerkraut and decided to ferment it in the e-jen. I didn't need to stuff a jar and tamp it down, there was no need to cover the cabbage with a large cabbage leaf or bags of water to keep the cabbage under the liquid. The inner lid creates an air tight seal and the outer lid keeps the smells in. The cabbage fermented quite quickly and after only a few days I put the whole box in the fridge. It is quite expensive but overall I would say it is worth it.

My husband do not like the fermentation smell but I love kimchi too much to let it go 🥹 very pricey for such a small container but it does the job but keeping the smell in! Great job! May buy again once I have the budget 😜 Also, this small container works well when the cabbage is small and it is chopped up. It will only fit one cabbage at most! So enjoy the kimchi process if you’re going solo like me 🤪

I'm using the 1.7L, which fits two cabbages nicely. I like it and it's better than basic solutions like a jar with a fermention weight. The problem is that when fermention starts you come back to it each day and the the inner sealing lid has been pushed up out of the way by the gases that have been produced. There's a pool of liquid that could mould sitting on top of the inner lid, and it isn't airtight anymore because the inner lid is tilted out of position and the top surface of the food is uncovered in contact with air. It doesn't make a mess if you didn't fully fill the container, and you can pour off the liquid, stir the contents and push the plate back down where it should be and re-seal, but it means you have to clean it up every day and it feels like the food is at risk. It really needs a redesign with a one way valve to let the gases escape, but without that you can't just set it up and check it every few days on a long ferment, it needs more attention and work than that.

I've been making amazing kimchi to a traditional recipe with this container. It works as well as traditional clay pot, but without faffing about with weights and water locks. The vacuum plate just makes it all so much easier. I will say that because of the nature of the materials with clay being mixed with the plastic to enable it to breathe, whilst watertight, it does emit a fierce smell of kimchi in the fridge even when sealed. This does not bother me and I'm not marking it down for it, because I have a separate small fridge I keep it in, but it could be a useful thing to be aware of.

I am a rookie kimchi-maker and invested in this pot to make sure that what I made didn’t go off. My previous attempt was spoilt by the fact that I stored it in glass jars, and it went off. It has taken a year to decide to try again….This container has worked extremely well and I’m very happy. I might even get another one. (When I’ve saved up…) It has a cunning system of squashing the kimchi down so that the brine covers it all, there are no escaping tendrils to go mouldy. When I first received the container I was surprised by the size - quite small. But owing to the fact that you really squish the kimchi down with the inner lid, it takes almost twice as much as I actually made in my pottery 2L crock. The box seems very sturdy and I imagine it will last a long time, so, recommended by this newbie.

Great product, if you're trying to decide on size go for the bigger product, it'll be worth it as the smaller ones are very small

Luftdicht? Absolut. Vakuumdeckel dichtet wie ein Bunker – keine störenden Gerüche mehr in der Küche oder im Kühlschrank, meine Familie weiß es zu schätzen. Kimchi & Sauerkraut gären perfekt, werden knackig-scharf und sind so lecker, dass der Topf schneller leer als voll ist. Leicht zu reinigen, gemacht für echte Fermentier-Fans. Perfekt für Kimchi? Mehr als das – das Ding ist ein Gamechanger! Da hat sich wirklich mal einer Gedanken gemacht!

My home made sauerkraut turned out perfectly, the flavor is mild, the color is bright and healthy! No worrying about scum forming, or having to drain off slimy smelly stuff, because the container keeps the sauerkraut under the liquid chances of failure are minimized. This size holds sbout 30 pounds of shredded cabbage. I make my sauerkraut in the summer while my house is still warm enough (over 70 degrees f.) to achieve fermentation it takes about two to three weeks. No hassle, just shred heads of cabbage, add salt, mix it up, sqeeze it into the container. burp out the air from fermentation daily, when fermentation stops, the sauerkraut is done! Nothing fancy is needed to make great sauerkraut usinf the E-jenn at home. For the photo I used 8lbs of fresh cabbage, it made about 9 quarts, not all of the sauerkraut is in the photo. Get a recipe on the USDA Website if needed, it worked for me!

Ich liebe mittlerweile diese Fermentierungsbehälter. Ich habe bis jetzt zwei. In einem kommt Kimchi rein und in dem anderen (diesen großen hier) habe ich Sauerkraut. In diesem 12 Liter Behälter passen locker drei Weißkohlköpfe á ca. 3 kg rein. Die verstellbare Pressplatte ist toll und schließt wirklich super ab durch ihre Gummiumrandung. Das Sauerkraut hält darin wirklich sehr lange, ohne geschmacklich umzuschlagen. Ich überlege tatsächlich gerade, ob ich nicht noch so ein Schätzchen bei mir einziehen lasse :)

Jag är väldigt nöjd!

Works well