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

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

After making tens of quarts of pickles this summer, this has already paid for itself before I even started making sauerkraut. I don't know how long the silicone seals will hold up to me carefully separating and hand-washing them every few batches (as I do the entire assembly) - I'd love to be able to replace them if they eventually get damaged. The 5L round variant has been the perfect size for us.

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=1It 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.

My daughter loves kimchi and has always wanted to make some from scratch. I got her this and 10 1/2 hrs later she had her own kimchi! She absolutely loved it! Definitely worth the purchase!

Making my first batch of Sauerkraut now. The first four days, there is a lot of action. I finally put it in the refrigerator to slow down the working. lol. Slowed it down.

The big one I bought was so awesome that I got a small one to size down into as I eat my kimchi down! I'll probably be getting and even smaller one later! These are awesome and work perfectly.

I've gotten into fermentation in the last few years. Mostly sauerkraut and pickles. I have several size Crocks but thought I'd give this a try. It works great! No messing with weights and such. Just place the materials in the container and push down the piece that goes inside. Leave the air lock open until you have it down tight then put the plug in. I didn't have to skim scum or even add brine because you don't lose anything to evaporation. I'm going to get another one.

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.