---
product_id: 15815046
title: "E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 0.45 gal/ 1.7L)"
brand: "e-jen"
price: "S$44"
currency: SGD
in_stock: true
reviews_count: 13
category: "E Jen"
url: https://www.desertcart.sg/products/15815046-e-jen-premium-kimchi-sauerkraut-container-probiotic-fermentation-with-inner
store_origin: SG
region: Singapore
---

# airtight inner vacuum lid 1.7L compact capacity dishwasher, microwave & freezer safe E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 0.45 gal/ 1.7L)

**Brand:** e-jen
**Price:** S$44
**Availability:** ✅ In Stock

## Summary

> 🥢 Elevate your fermentation game — taste the tradition, own the trend!

## Quick Answers

- **What is this?** E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 0.45 gal/ 1.7L) by e-jen
- **How much does it cost?** S$44 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sg](https://www.desertcart.sg/products/15815046-e-jen-premium-kimchi-sauerkraut-container-probiotic-fermentation-with-inner)

## Best For

- e-jen enthusiasts

## Why This Product

- Trusted e-jen brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile Storage:** Ideal for kimchi, sauerkraut, pickles, and dry goods like grains and pasta.
- • **Space-Savvy Design:** Sleek rectangular shape fits effortlessly in fridge or pantry without clutter.
- • **Ancient Meets Modern:** Authentic Korean earthenware style fused with durable, BPA-free polypropylene.
- • **Probiotic Powerhouse:** Inner vacuum lid creates perfect anaerobic environment for max probiotic growth.
- • **Effortless Maintenance:** Dishwasher, microwave, and freezer safe for seamless everyday use.

## Overview

E-Jen Premium Kimchi Container blends ancient Korean earthenware aesthetics with modern polypropylene durability, featuring a unique inner vacuum lid that ensures airtight fermentation. Its 1.7L capacity and space-efficient rectangular design make it perfect for crafting probiotic-rich kimchi, sauerkraut, and pickled veggies, while being dishwasher, microwave, and freezer safe for ultimate convenience.

## Description

Easy to use and easy to handle unlike heavy crock jars. Perfect for any kind of pickling from Kimchi to Sauerkraut. E-Jen storage container comes with an adjustable pressing plate that acts as an inner vacuum. Fermentation allows food to retain more vitamins and minerals than other types of preserving. The pressing plate keeps the kimchi/pickles in an airtight space promoting an anaerobic state benefiting the growth of probiotics (lactobacillus). The design and shape of the containers make it easy to store goods in both the refrigerator and in the pantry without taking too much space.

Review: My first attempt at homemade sauerkraut - Day 1 6.4L container. 5 lbs of prepared red cabbage. 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 8 Today 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 14 I'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 20 Has 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!
Review: Perfect kimchi - Perfect for pickle or kimchi making (as the packaging states). Seals very well and makes the kimchi air tight! Easy to "burp" the pickled foods too with the tiny hole on the sliding seal.

## Features

- Easy to use! Essential product for kimchi, pickling vegetables, and making delicious sauerkraut
- Food safe, dishwasher safe, freezer safe, microwave safe, light and easy to operate
- Great for storing other dry goods like grains, beans, flours, and pasta.
- Modern technology combining ancient Korean Earthenware with the highest quality polyprolene plastic.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00SWBJJQ0 |
| Batteries Included? | No |
| Batteries Required? | No |
| Best Sellers Rank | #4,311 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #2 in Brewing & Fermentation Fermenters |
| Closure Type | Lid |
| Container Shape | Rectangular |
| Customer Reviews | 4.7 4.7 out of 5 stars (3,937) |
| Date First Available | January 29, 2015 |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | Yes |
| Is Microwaveable | Yes |
| Item Form | Rectangular |
| Item Package Quantity | 1 |
| Item Volume | 1.7 Liters |
| Item Weight | 11.4 ounces |
| Item model number | EJ-S1.7 |
| Lid Material | Polypropylene plastic |
| Manufacturer | E-Jen |
| Material Type Free | no metal, glass or plastic except polypropylene |
| Number of Sets | 1 |
| Part Number | 1 |
| Product Care Instructions | Dishwasher Safe |
| Product Dimensions | 2.79"L x 1.69"H |
| Recommended Uses For Product | Pasta |
| Shape | Rectangular |
| Size | 0.45 gal |
| Special Feature | Air Tight |
| Special Features | Air Tight |
| Specific Uses For Product | Kimchi and Sauerkraut |
| Style | Modern |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** e-jen
- **Capacity:** 1.7 Liters
- **Color:** Earthenware Brown
- **Material:** Earthenware
- **Material Feature:** Dishwasher Safe, Food Grade

## Images

![E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 0.45 gal/ 1.7L) - Image 1](https://m.media-amazon.com/images/I/412-GPP7FlL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: I need a copy of the manual in English?**
A: John, I do not think there is any "owners" manual. The device is very easy to use. Simply prep the cabbage by slicing thin and thoroughly mixing with 2 or 3 tablespoons of salt per five pound of cabbage in a large bowl. Then "massage or knead" the cabbage for about ten minutes until it begins to yield water. Put into e-Jen and prep another five pounds. Do this until you have as much as you want (I usually do 15 pounds). Press the inner insert down as far as you can, leaving the "blow hole" open. When you can't press any further, close the blow hole, put top on and leave in a cool place I put mine on the concrete floor of the garage) for at least four weeks. You can test every once in a while to see if it has fermented to your taste. If not, close again and wait another week.

**Q: How does this prevent mold from building up?  How is the plug used?**
A: to prevent mold build up you fill the container up with kimchi until it is roughly an inch from the top then place the plastic insert with the plug open into the container and press down until Kimchi juice is about to come through the plug. At that point you plug it up and place it in the fridge. This creates a good airtight seal. It is also helpful to place an extra layer of clear plastic wrap before the lid to help eliminate odor escaping.That

**Q: Has anyone made sauerkraut with this?  Any problems?**
A: Did not have problems. Got perfect sauerkraut. Liked the container - easy to clean, easy to close, no smell in the fridge etc.

**Q: Can you use these for pickles ?**
A: Yes, you can make fermented pickles and you can make a myriad of other fermented vegetables as well. My latest project was fermented onions and before that, I made kimchi.

## Customer Reviews

### ⭐⭐⭐⭐⭐ My first attempt at homemade sauerkraut
*by R***. on December 23, 2020*

Day 1 6.4L container. 5 lbs of prepared red cabbage. 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 8 Today 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 14 I'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 20 Has 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!

### ⭐⭐⭐⭐⭐ Perfect kimchi
*by H***E on January 23, 2026*

Perfect for pickle or kimchi making (as the packaging states). Seals very well and makes the kimchi air tight! Easy to "burp" the pickled foods too with the tiny hole on the sliding seal.

### ⭐⭐⭐⭐⭐ Nice design
*by T***. on November 25, 2025*

I’m a beginner with fermentation and made my very first batch of Sauerkraut in the smallest size container sold. To be fair, the instruction booklet that it comes with does not even mention ACTIVE FERMRNTING in the container, and calls it a STORAGE CONTAINER. I found ideas to use it as a fermenter online that led me to purchase it for that purpose. On day two liquid had escaped the inner seal. Fermentation was in progress. I had not even filled the container half full. I’ve since read online opinions that state to fill it at least 80% full. I’m going to assume some inner leakage is acceptable. I have noticed no smell escaping the container. I think the small size is just perfect for a beginner, fits in my kitchen cabinet for fermenting, does not take up too much space in the refrigerator. I had success using it as a fermenting vessel, and even if it didn’t work as such, the container is outstanding in sturdiness and I could think of endless items to store in it for maximum freshness.

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*Product available on Desertcart Singapore*
*Store origin: SG*
*Last updated: 2026-02-20*