Thanks SR! I've read through the entire site. Crazy Korean shopping indeed!
The story of SC Hong and his pursuit of a suitable fermentation container is very cool, and the idea that they've combined semi porous clay with polypropylene plastic boggles the mind. This section strikes me as odd though:
"
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 crispy 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."
So the CO2 gets 'absorbed'? So my kimchi gets carbonated? Hot sauce soda?
A little more info on the subject from Amazon's question section:
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Will the product's inner-liner seal all the way to the bottom of the container? Also, how does the gas get out during the initial 5-7 day. 17 days ago
Thank you for your interest in our products. Yes the inner-lid goes all the way to the bottom. The gas will be dissolved in the liquid formed from fermentation which results in more refreshing taste in the kimchi liquid. Some gas will get out through the walls because the container has very fine pores. If fermentation happens really fast (if it's in hot room or in hot temperature), you may want to leave the valve open. Please do not hesitate to contact us if you have more questions. Thank you. -Gloria, Crazy Korean Shopping Team"
So *some* gas escapes through the walls. And they suggest leaving the valve open if you have a very active ferment. But if the value is open then air gets in right?
There's a $25 amazon gift card burning a hole in my pocket. I'm going to order the 0.9 gallon container and put it through its paces. If it's not suitable for ferments I can always use it for coffee beans or the like. Thanks for the find SR!
I just rake it off, add vinegar and stick it in the fridge and it hasn't hurt me yet. I'm trying to let my current batches go up to 90 days this time.