e-jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid Round (0.8 gal/ 3L)

Expensive but worth it. I bought this a couple years ago and put it to work. Have fermented a bushel of jalapenos + garlic to make a huge batch of hot sauce, have done multiple batches of sauerkraut, everything comes out right the first try. Currently have 40lbs of cabbage in there and the lacto fermentation is perfect for that sauerkraut tang. Managing air-removal is so much more easy due to the seal system and the burping valve. it's not 100% odor free due to having to burp the contents, but the exterior lid keeps the smell well-contained. If one wished to carry the crock outside, take off the lid and burp, seal it back up and then bring it back inside there would be virtually zero odor. (This is the way to handle garlic-heavy contents) Pushing the inner seal down exactly as needed to keep everything under the brine has eliminated unwanted mold issues. Cleaning this thing is so easy because it's lightweight and smooth and all parts can be disassembled, even the rubber seals. Just wipe out with a soft cloth to remove all particles (be sure not to scratch the plastic and give bacteria a place to hang on), rinse, then use brewery cleaner (I used PBW) and then brewery sanitizer (Star San). Moving and storing it is so easy because it's lightweight. No more massive clay crock that requires 2 people to shift and can crack if you slip. This goes on the top shelf in the garage when it's not in use.

Easy to use... Got my Kirby cucumbers cleaned and capped. Cut them in half for NY half soures. I may decide on full soured pickles but, will let you know in a few days when tasted. This is a 32L large ferment bucket a little over 1/2 full with about 5 dozen Kirby cucumbers. 06/13/21 UPDATE: Ok so, it has been 6 days now since I started my 2.5% brine fermentation on my garlic, dill, onion (with spices) in this 2/3rd full 32L (8.4 gallon) fermenter. THEY ARE FANTASTIC!!! Perfect lacto-fermented NY deli half sours. If I hadn't put them in the basement at 62°-65° then they would have been ready in 3-4 days but, I believe a slower fermentation is better. Now for the negative comments I have read. First cleaning and getting the old fermented smell out. It is easy... Listen, I am 75 years old and I have been making wine for 45 years. Anytime you jave fermentation questions call you local wine making supply house and they will help guide you - free of charge. To clean your fermenter use sodium metabisulfite found hear on Amazon. https://www.amazon.com/dp/B016DUKX0W/ref=cm_sw_r_cp_apa_glt_fabc_K80DYZH5ZW9TZD527W16?_encoding=UTF8&psc=1 It really does the trick. Now for other negative comments they are mostly due to the lack of experience or user error. Examples: smell in the fridge (they should have bought the locking lid model,) lid popping off (they should have burped more often,) larger containers leaking around the seal (it will if food or seasoning gets trapped on that silicon seal - I know but, correctable.) Then they are the obviously silly stuff like "I bought the 3L (.08gallon) and it is to small." Look, if you DO NOT know your measurements then try another hobby but, don't blame the seller for YOUR MISTAKES! OK, so the farmers market is open and I be coming back with more. I'll also post picture of the canned goods. Bye for now, WineMaker747 around the Carolina's.

Works great!

This was so expensive but worth it. It’s the perfect size for kimchi

Amazing product !

Perfect for making sauerkraut, kimchi, and pickles. I've bought 3 sizes so far and they've been great to use and clean. I had a ceramic crock that was a pain to clean and the pourous parts like the weights started to harbor mold, not to mention having to watch for evaporation and keeping an eye on the batches to make sure nothing ended up above the surface of the brine.

Going to use it this weekend, but seems easier to use than a jar

Got this for making sauerkraut. Works great. The inside cover can slide down the sides and has a plug that when removed allows the removal of all air, leaving just the cabbage covered by the brine in an anaerobic state when plug is reinserted. Have to check every couple of days or daily to release gasses that have accumulated from the fermentation and push the cover back down. I removed some after 7 days and the kraut was good. Refrigerated some and left some to see how it would do with more time. appeared to only get better with time. No spoilage as often occurs with crocks. Highly recommend.