Great product. It is the right size for the smaller recipes that I make. The compression inner seal and the airtight lid helps preserve my kimchee and prevents the family from complaining about the smell. Very happy with the product.

My second buy. The last one works a treat good size for a family of 3 two in rotation works. Tip if you want to see what happens inside get the clear one. Good quality. Wish was cheaper. Lighter than glass jars. I use sterilisation fluid to clean, which works for me.

Il contenitore in sè è buono, lo uso per il kimchi e ci sta 1kg di cavolo lavorato, si è subito rotta una aletta ma poco male, funziona lo stesso

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I use this often and it works great!

Wir benutzen den Behälter für selbstgemachtes Kimchi. Der Behälter ist dafür hervorragend geeignet, da er wirklich geruchsdicht ist. Aber wichtig!: Nicht zu hoch befüllen und ab und zu mal aufmachen, sonst läuft einem die Suppe raus. Das würde aber auch bei jedem anderen Gärbehälter passieren.

I own 2 of these now to make kimchi and they have been fantastic. It seals well and the inner lid makes minimizing/managing the coverage of the kimchi really easy. I’ve dropped it a few times while empty and it has held up well. I will likely buy again if I need to make more batches to give away.

I wanted to make homemade kimchi, but had put it off for so long because I refused to stink up my fridge!I found this product, gave it a shot, and it's perfect! I got the 3.4L size. I made a batch of kimchi with a 3lb head of napa cabbage, which ended up taking up about half the container.It's protected my kimchi from mold and other contaminants, as well as kept in the smell! I live in Houston and had a hurricane come through last week. My apartment lost power for 4 days and I was really worried that the kimchi was going to start to smell up the fridge. It didn't! It actually stayed fresh enough in the container that I didn't have to throw it out!

A bit tall

This kimchi container is a game-changer for homemade fermentation—solid earthenware design and the vacuum lid keep everything fresh while it’s working its magic. The 1.3-gallon size is perfect for big batches, and the process is surprisingly easy for beginners. If you're into making your own probiotics at home, this jar takes your fermentation game to the next level!

Purchased to make Kim chi for my family. This size easily accommodates a 5 pound cabbage and additional ingredients- I think it could accommodate up to 8 pounds. A 5 pound cabbage fills it about half way when the ingredients are fresh with the inner lid pressed down.This container is so easy to use and clean and I love that it works for storage too. We are making and eating more fermented veggies because of how easy this container makes it. Highly recommend for the casual fermenter or someone just getting started.

Quería hacer un buen sauerkraut a la manera tradicional para fortalecer mi flora intestinal pero mi cartera anda decaída últimamente y como los gärtopf son algo caros este recipiente de plástico me parece un buen sustituto, sobretodo por lo opaco del trasto (los mason jar de cristal con válvula no me convencían mucho). En general creo que es un buen recipiente, aunque si se me hizo algo costoso pero creo que si lo vale, las paredes del recipiente y la tapa exterior son gruesas, la tapa interior hace bien su función. De repente puede ser que con el paso de los días la tapa interior se pueda ladear un poco, por los gases que suelta el chucrut durante la fermentación, pero no hay mayor problema, lo que hago en no apretar demasiado la válvula (el taponcito de goma que viene en la tapa interior) para que por ahí puedan ir saliendo los gases.Adquirí el de 1.7 litros rectangular (el más chiquito pues) y perfectamente cupieron 1200 gramos de col (pesada en crudo y en seco) con su salmuera, incluso creo que le pueden caber cómodamente unos 1500 gramos pero no quise llenarlo mucho para poder darle espacio para que la salmuera pueda ir saliendo y no se vaya a rebosar. Como el chucrut es solo para mi y lo dejo reposando 4 semanas entre lote y lote, está bien esta medida de recipiente pero si se requiere fermentar para más personas creo que es mejor adquirir una medida más grande, ya eso depende de cada quien.

Day 16.4L container. 5 lbs of prepared redcabbage. This is my first attempt at making sauerkraut. I chose red cabbage because it has better health benefits than the green. I only used red cabbage and 2 percent salt with no other flavorings. I could easily have used 10 lbs of prepared cabbage and still have plenty of space for expansion of gas and liquid. The container is well made and easy to operate. I chose to leave the inner valve open during the initial active fermentation.Update day 8Today I opened and tasted this batch. It smells sour but does not yet taste sour. It has a pleasant tangy flavor and is still very crunchy. Leaving the inner valve open did not prevent the inner lid from rising during the first 3 to 4 days. It did allow liquid brine to escape and lay on top of the inner lid. I just absorbed and cleaned it with a paper towel. I pushed the inner lid back down daily the first two days, then after the third day I left the valve closed to prevent loss of brine. Now I just check daily and and push it down if needed, to insure the brine covers the cabbage.Update day 14I've been very pleased with the quality and performance of this container and have ordered and received an additional identical one to store my sauerkraut, when finished, while I make other batches. I again tasted my batch today. It tastes tangy, sweet and still very crunchy. It would be fine to eat, but is not ready for the taste and health benefits I expect to get. This being my first ever attempt at homemade sauerkraut, I honestly don't know what my final product will taste like. I have been eating store bought raw fermented sauerkraut and curtido and enjoy them alot. My reasearch tells me you can eat it anytime the taste pleases you, but for the best combination of mature flavor and probiotic benefits it takes 3 to 4 weeks or more. Time will tell.Update Day 20Has a stronger sweet/sour and tangy taste and smell. It is still very crunchy and fresh. There was a white sediment at the bottom which research tells me is a normal product of fermentation. I stirred and packed back down the batch for the first time.Fast Forward: It takes considerable time to make sauerkraut so I will summarize my experiences to date. I declared my first batch finished and put in refrigerator at 6 weeks. It did not meet my expectations for sauerkraut, I would rather call it tangy cabbage salad. It is very good and I am almost finished eating! I think the cabbage was sliced too thick causing a longer fermentation. My second batch was a great success, I sliced thinner and it was sour and tasty at 4 weeks (28 days). It's a matter of taste, I think, because I could easily have been satisfied eating it at 2 weeks. My third batch is only 9 days old, but I tasted it and it is coming along nicely! Note: the added garlic made some extremely noxious aromas the first week but the flavor that is developing is tasty, pleasant and tangy/sour at this stage.Summary: These containers are well worth the money spent. It has been and continues to be a great experience with my new hobby. In my opinion, some of the negative reviews posted reflected a lack of experience and understanding of the fermentation process, rather than a problem with the product. What a great product!