Crazy Korean Cooking Fermentation & Storage Container, 1.3 Gal (5.2L)
99 in stock (can be backordered)
BPA-Free | DEHP-Free | Lead-Free
- Perfect container for kimchi, sauerkraut and pickles combining the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology, including double lid to minimize the smell
- High quality polypropylene plastic mixed with 7-10% natural clay for optimal porosity, free of BPA, DEHP and lead, heat/cold resistant, dishwasher safe, easy handling/cleaning
- Induces anaerobic environment in which the beneficial bacteria (lactic acid-producing bacteria) thrive, and the crispy texture and vibrant color are maximized
- Adjustable inner vacuum lid to minimize air inside, protect the surface of the food where harmful aerobic bacteria tend to grow, and prevent pickles in liquid from floating
- Also great for other foods requiring airtight storage (fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains, dry pet food)
Materials: container (PP), inner lid (PP), outer lid (PP), rubber (silicon), handle (PC)
Color: sandy brown
Origin of product: made in Korea.
Available Size: 0.4 Gallon (1.7 L), 0.9 Gallon (3.4 L), 1.6 Gallon (6.4 L), 2.2 Gallon (8.5 L), 3.1 Gallon (12 L), 5.8 Gallon (22 L), 11.8 Gallon (45 L)
|color||sandy brown, coral green||sandy brown||sandy brown||sandy brown||sandy brown||sandy brown|
|width (inches)||8.3125||8.5||11.375||12.25||diameter = 12.6||diameter = 16|
Also Known as: probiotic container, sauerkruat container, kimchi container, kimchi jar, gochujang container, gochujang jar, soybean paste jar, doenjang container, probiotic jar, fermentation crock, airlock, rice container, coffee container
How To Use
For fermentation, do not completely fill the container up to the brim as liquid produced from fermentation may overflow. Fill up to 80-90 %.
Closing the container:
- Place food in the container.
- Open the valve in the middle of the inner vacuum lid by pulling the rubber plug.
- Slowly push down the inner lid until it touches the surface of the food. *For water kimchi (mul kimchi) or pickles, push down on the lid to the point where the liquid is right to the level of the opening, but not coming through.
- Close the valve with plug.
- Close the outer lid.
- Snap the locks on all four sides of the outer lid to secure. (*Round containers do not have snap locks.)
Opening the container:
- Open the outer lid.
- Open the valve.
- Slowly pull the inner lid by the raised handle in the middle so that it is slightly tilted, then continue to pull out slowly.
*5.8 gallon and 11.8 gallon round containers feature a center cap on the inner vacuum lid. You can simply remove the center cap to scoop out food instead of pulling out the whole inner vacuum lid.
For Kimchi recipes, please visit https://crazykoreancooking.com/kimchi.
How To Care
Avoid extreme shock or direct heat (e.g., stove). It is dishwasher safe. Use soft scrub when hand-washing for long lasting appearance. Always have the valve open when pressing down or removing the inner vacuum plate. Move the inner lid down slowly to prevent any splash up through the valve opening.
More about our Kimchi container
Our Kimchi 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 other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.
Our Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.
Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. Our container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.
The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). 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.
In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating.
Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The container’s double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.
The container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.
|Dimensions||9 × 6 × 8 in|
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