Premium Kimchi, Sauerkraut Fermentation and Storage Container with Inner Vacuum Lid, Sandy Brown - 1.6 Gallon (6.4L)
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- The original sandy brown colored container for foods with strong color
- The Perfect fermentation and storage container combining the ancient Korean Onggi principle with modern andeasy-to-use technology
- High quality polypropylene plastic mixed with 7-10% natural clay for optimal porosity and all components are made with FDA approved materials, free of BPA, DEHP and lead
- It induces anaerobic environment in which the beneficial bacteria (lactic acid-producing bacteria) thrive and the crispy texture and vibrant color are maximized
- The adjustable inner vacuum lid to minimize air inside, protect the surface of the food
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The E-jen fermentation and storage container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for making sauerkraut, pickles and fermented beverages as well as other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods. The container is made from high quality durable polypropylene plastic. Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste. Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge. The E-jen container is easy to handle and clean. It is dishwasher safe and heat/cold resistant. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.
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1. I'm a bit of a clean freak when it comes to food prep. I washed the counter very well and all the bowls I was going to use etc.
2. I used two heads of cabbage for each batch and washed them very well and removed just the outer leaves. I cut them up into 1/4 inch wide strips. Size does not really matter in the end as they get worked over and pulverized.
3. As I cut it up I place a layer in a large bowl and sprinkle salt on it. (Note: I ground the sea salt in a coffee grinder so it is ultra fine. 2 Tbsp for entire batch). And keep going until all the cabbage is cut up. If you don't have a big enough bowl you will have to maybe use 2 bowls.
4. let it sit for 10 minutes with the salt. Let it start to draw out the water.
5. Go to work on it. Crush it, turn it, wring it, pulverize it. The juice should really start coming out now. Let it sit another 5 mins and then go to work on it again.
6. Place it all in the fermenter container. Push it all down and place the inner seal down on it. I leave mine unplugged. If the juice doesn't cover the inner seal I add a little reverse osmosis water to make the liquid level higher. Mixed it all in and then put the lid on again and pushed it down. To be very clear, the entire inner lid was covered with liquid.
My first batch took 16 days to get it where I liked it. For my second batch I added a little juice from the 1st batch thinking it would kickstart it faster. It did. I don't remember how long I let the second batch go. For me, two avg sized cabbages only filled the container up about 1/2 way so you could definitely get three cabbages in there. It is amazing how much it compresses down.
I did pop the lid and look at it every few days. It had bubbles all over the place. Never once did I see mold or anything that looked off. At one point I tasted the kraut and thought maybe it was not going to work and had gone bad. I stayed the course and let it sit another few days and it was great. I put it all in glass jam jars and put in the fridge.
I found the taste superb and better than the store brands that I have tried. Homemade is supposed to provide more probiotics than the stuff from the store as well!
Food grade plastic - BPA free - mixed with 7-10% clay to create porosity for gases to be expelled...(My only concern is that the top lid hinges are those "made in plastic ones" that eventually break off from the bending back and forth.)
I check it every day...and start stealing samples after day 4!
Best tasting sauerkraut ever - and those probiotics are just growing...
Load your items into the container. Remove the plug from the inner "lid". Push the inner lid down and all the air under it will be expelled through the vent hole. Continue pushing down until brine seeps through and covers the hole. Put the outer lid on and forget about it for a few days. During the active ferment, the fermenting gasses will escape through the venting hole and the brine covering the hole will prevent outside air from entering. Once the active fermenting is completed and the outflow of gasses has ceased, simply plug the vent hole with the supplied plug, put the outer cover back on and the waiting begins. You should check it every few days. Sometimes more gas gets expelled and pushes the inner lid up a little. If that's the case, unplug the hole and push the lid back down again to expel that gas. Sometimes liquid will seep past the lid seal and cover the inner lid. Either leave it there or remove the inner lid to allow the liquid back into the ferment and replace the inner lid again. It takes more time to type this than it does to remove and reinstall the lid, so the process is easier than it sounds.
The process couldn't be simpler. The container is as high quality as plastic can get. I see no issues so far. The first batch of sauerkraut came out *amazing*! (I let it ferment for 6 weeks. To ensure the kraut goes through all four stages of fermentation and has the most probiotic benefits, it is recommended to ferment it for at least 4 weeks). I am now making half sour pickles and have ordered another container so I can have more than one ferment going at the same time.
I have the 0.9 gallon version and was able to fit 2 heads of green cabbage in it with about 1.5 inches of headroom. I ended up with 6 pounds of sauerkraut.
One tip: The inner lid can be really hard to remove if you try to pull it straight up, especially if the vent hole is plugged. To make it very easy to remove, simply unplug the vent hole and pull it up while tilting it. Tilting it will break the seal and the lid will come out effortlessly.
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