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Nancy
Reviewed in the United States on September 29, 2024
Beautiful and solid!
Nancy
Reviewed in the United States on September 29, 2024
Beautiful and solid!
Douglas Witte
Reviewed in the United States on December 28, 2024
The glass has air bubbles and a seam line and very thin glass. When sterilizing with bowling water the glass cracked ruining and stopping all pickling.
Douglas Witte
Reviewed in the United States on December 28, 2024
The glass has air bubbles and a seam line and very thin glass. When sterilizing with bowling water the glass cracked ruining and stopping all pickling.
Debbie Pieracci
Reviewed in the United States on November 5, 2024
So I bought this to make kimchi. It worked ok. I ended up putting mix in fridge after 24hrs. I felt as though it needed a weight but it did not come with one. Jar is a little scary to clean, yet seems pretty strong.
Debbie Pieracci
Reviewed in the United States on November 5, 2024
So I bought this to make kimchi. It worked ok. I ended up putting mix in fridge after 24hrs. I felt as though it needed a weight but it did not come with one. Jar is a little scary to clean, yet seems pretty strong.
Betty's Unbiased Reviews
Reviewed in the United States on November 1, 2024
I so wanted to love this "Large Traditional Sichuan Chinese Glass Fermenting Jar", sadly not that large and also not sure about the glass. This product feels so flimsy that I am worried it will break from the pressure if you add water. The lid is a little better but the main Jar itself is very thin and feels cheap.It also did not come in that pretty locking packaging shown in the advertising illustration. I got a simple plain cardboard box. Return
Betty's Unbiased Reviews
Reviewed in the United States on November 1, 2024
I so wanted to love this "Large Traditional Sichuan Chinese Glass Fermenting Jar", sadly not that large and also not sure about the glass. This product feels so flimsy that I am worried it will break from the pressure if you add water. The lid is a little better but the main Jar itself is very thin and feels cheap.It also did not come in that pretty locking packaging shown in the advertising illustration. I got a simple plain cardboard box. Return
Patricia Thomas
Reviewed in the United States on October 20, 2024
Size and design wonderfully though out
Patricia Thomas
Reviewed in the United States on October 20, 2024
Size and design wonderfully though out
Lynne
Reviewed in the United States on December 20, 2023
I was pleasantly surprised upon receiving the Large Traditional Sichuan Chinese Glasse Glass Fermenting Jar with Water Seal Airlock Lid, Glass Fermentation Crock for Pickling, Kimchi, Sauerkraut, and Fermentation (4.5 Liter, 155 Oz, 1.21 Gallons). The jar is made of sturdy glass and is an item to last a lifetime and to pass down to my grandchildren.You won’t be disappointed!!
Lynne
Reviewed in the United States on December 20, 2023
I was pleasantly surprised upon receiving the Large Traditional Sichuan Chinese Glasse Glass Fermenting Jar with Water Seal Airlock Lid, Glass Fermentation Crock for Pickling, Kimchi, Sauerkraut, and Fermentation (4.5 Liter, 155 Oz, 1.21 Gallons). The jar is made of sturdy glass and is an item to last a lifetime and to pass down to my grandchildren.You won’t be disappointed!!
Chelsea
Reviewed in the United States on November 7, 2023
So, I see others were struggling with this.. It should come w instructions? Well.. what are you fermenting? Its allll different. I make Sichuan fermented pickles. You pour water in the top 'lip' to seal with the lid. You dont use weights w these containers. Its a science and its an art... I got instructions from a YT channel BEFORE I bought the jar.You sanitise it-ALWAYSMake your brine mix of filtered water (you can boil and cool if necc) salt and rock sugar-regular granulated also worksDissolve it all and fill halfway. Pre wash, DRY, and cut veggies like radish, long beans, sweet peppers, carrots and pack full-- do not put your hands inside the pot.Use clean utensil to push them down as you go. Fill with the rest of your brine with about an inch or so from the top and add some 40proof clear ETOHH like vokda. In China the use Bai Jiu.Lid it, check every 3 days. "If the water goes dry, she will die"Spices I use:Sichuan peppercornsTellicherry peppercornsGarlic - FRESHGinger - FRESHStar AniseThai Chilis-I like mine hot so I get hot and use severalWhere has this thing been all my life?After my first fermentation--SO GOOD! I decided to 'clean the jar'So, FIRST I sterilised 2 jars to store the brine while I cleaned and resterilised the pot.Poured in the brine to half way, packed in veggies, topped it off, added more salt, rock sugar, & mixed it around, topped w/ vodka. ("For Her Not For You") Shes kicking it in the corner of my kitchen.. How did I ever live without her (The Red color is the radishes Ive had and have in there.I just ordered two more jars the same size the one I have is currently holding 2 lb of fresh green beans and 2 lb of fresh cut Cherry radishes.I actually have enough extra brine now for my second starter. The third one I'm starting from scratch with cauliflower carrots and sweet peppers and I'm adding the second one more green beans more radishes and purple cabbage.They hold a lot!! I haven't even had my first one for a month and I've harvested three times
Chelsea
Reviewed in the United States on November 7, 2023
So, I see others were struggling with this.. It should come w instructions? Well.. what are you fermenting? Its allll different. I make Sichuan fermented pickles. You pour water in the top 'lip' to seal with the lid. You dont use weights w these containers. Its a science and its an art... I got instructions from a YT channel BEFORE I bought the jar.You sanitise it-ALWAYSMake your brine mix of filtered water (you can boil and cool if necc) salt and rock sugar-regular granulated also worksDissolve it all and fill halfway. Pre wash, DRY, and cut veggies like radish, long beans, sweet peppers, carrots and pack full-- do not put your hands inside the pot.Use clean utensil to push them down as you go. Fill with the rest of your brine with about an inch or so from the top and add some 40proof clear ETOHH like vokda. In China the use Bai Jiu.Lid it, check every 3 days. "If the water goes dry, she will die"Spices I use:Sichuan peppercornsTellicherry peppercornsGarlic - FRESHGinger - FRESHStar AniseThai Chilis-I like mine hot so I get hot and use severalWhere has this thing been all my life?After my first fermentation--SO GOOD! I decided to 'clean the jar'So, FIRST I sterilised 2 jars to store the brine while I cleaned and resterilised the pot.Poured in the brine to half way, packed in veggies, topped it off, added more salt, rock sugar, & mixed it around, topped w/ vodka. ("For Her Not For You") Shes kicking it in the corner of my kitchen.. How did I ever live without her (The Red color is the radishes Ive had and have in there.I just ordered two more jars the same size the one I have is currently holding 2 lb of fresh green beans and 2 lb of fresh cut Cherry radishes.I actually have enough extra brine now for my second starter. The third one I'm starting from scratch with cauliflower carrots and sweet peppers and I'm adding the second one more green beans more radishes and purple cabbage.They hold a lot!! I haven't even had my first one for a month and I've harvested three times
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