Fermentation Basics with e-Jen container

I didn't really follow a recipe, only the 2% by weight rule.
Cabbage, Caraway seeds, and brown mustard seeds.
Next time I'd muddle it a lot more to bruise/work out more of the liquid first.
I think the mustard seeds had a negative effect on some of the lactic acid producing bacteria because it wasn't quite as sour as I wanted.
Next batch I will skip the mustard, even though they taste great.
Here is a link to the container:
www.amazon.com...
Crazy Korean Cooking:
crazykoreancook...
Got this container after watching this channel:
• Fermented Habanero Hot...

[@ayeeErdy]

So glad to see our product (3.4L) here. we have variety of sizes here sir...we hope to see more of our products on your upcoming videos.. 😊

[@robbiedove6354]

None of your official videos have any sizing information. People have also commented for sizing information and you have just ignored them. Great 👍

[@matthewgirton2364]

e-jen does a great job with okra as well, I added pickling spice, a pepper, sliced onion and a garlic clove.

[@DanielHartz]

oooo that sounds super tasty. I've been air-frying some of my ferments for experimentation, and I feel like air-fried, lactofermented okra would be outrageously good.

[@farmerdan9780]

Great video! I've been waiting to use my fermentation box like the one you have. Thanks for the inspiration.

[@ramonamccarty5891]

Love the double dip comment lolol. This has me wanting to buy one of these e-Jen containers as I am a newbie at this and your video showed me just how easy this is to do so I thank you so much for it. I would like know though how you burp it, you showed 8 days in but I didn't get to see how you burp it? Do you unplug that little plug and push down on the inner lid? I am confused. Thank you.

[@DanielHartz]

Sure! You'don't really need to burp it, unless you over-fill it. You want to keep it as anaerobic as possible, when you "burp" things that don't have a good air lock (like mason jar fermenting) you are letting air in when you let the CO2 out. in this container, you can just leave some space in the top and a bit of pressure will build, but not too much, and it will push the inner lid up a bit, and some gas will escape still even with the plug. So TL;DR: I don't burp it.

[@ramonamccarty5891]

@@DanielHartz Thank you for the explanation, very kind of you to get back to me, I do have one other question, someone asked in your comments what do you do with the liquid on top, a reply was to pour it back in but in order for you to pour it back in you would have to lift that inner lid up wouldn't you? Or, what do you do with the liquid build up?

[@DanielHartz]

@@ramonamccarty5891 So I generally drink the liquid with my sauerkrauts but one of my favorite things to do when I have a lot of liquid leftover (which is a lactic acid brine) I will brine meats in it. I've brined chicken in it before and then grilled it. Alternatively, I know some folks that are constantly fermenting, and they just drain the liquid off, and add it to the next ferment. So they have a very active culture going.

[@DanielHartz]

@@ramonamccarty5891 Anything else you'd like to see me ferment?

[@ramonamccarty5891]

@@DanielHartz Sorry, didn't see this until today, thank you for the replies. Yes please, I would like to see something fermented that I am not sure you have heard of before, small German sausages, used to be able to buy them in the grocery stores but I believe that those were pickled, is it possible even to ferment meat?

[@theimprovgarden4132]

How long does the process take and can it be done with frozen vegetables and fruits

[@DanielHartz]

You know, I've never tried it with frozen. I'm not sure I'd want to. I've done wet brines with fruits like pineapple/habanero hot sauce. How long it takes is really a variable response based on how much you're fermenting. In general though it ranges from as fast as 5-7 days all the way up to my latest batch of kraut that I let go for about 5 weeks. Some ferments though like miso or garlic honey, can ferment for years.

[@karencas7174]

u doubled dipped with your fork. that environment was clean until you put the fork in your mouth and put it back into the container. i drink cabbage rejuvelac which i consider a miracle health food. and i used glass fermentation bottles-2 gallon each and i would make 4 bottles total at a time. but, the smell would make my family go crazy and complain all day long. so i just had to find a container that would keep the smell way down or none at all while fermenting. i think i found it in this type of container. i would wash my glass containers in the dishwasher and then soak each one in bleach for a couple of minutes along with the utensils i would use. my hands would also be uber clean. that fermenting environment has to be handled correctly for the best health/probiotic benefits.

[@DanielHartz]

Yeah I did double dip, if it were a large production amount I wouldn’t have. But this stuff didn’t last long. Ate it so fast xD

[@sequoyamiles7351]

Thanks for the video.

[@chililovers4332]

You didn't add water?

[@DanielHartz]

No water required for fermentation. Just Veg+Salt I do some brine ferments too, like when I do hot peppers I usually do a 4% saline solution. I'll do a follow up video for a brine-based ferment.

[@TCSwizz2]

Uh ohhhh you double dipped! 😂 I’m sure it didn’t last long but it’s better to keep bad habits in check to avoid accidents with larger batches!

[@DanielHartz]

Yeah, also my bad for keeping that in the edit! lol. Most batches don’t last a week. I need 5 more containers now so I can just have a batch going at all times and unpack a bunch. Orrrr….splurge on one of their really big ones and just do monster batches xD

[@kristynatara413]

Umm.. I hear what you're saying, but in my family, we used to stomp the cabbage into a big ceramic barrel - with our feet, only covered in igelit, that sometimes tore. If you use enough salt and have the water seal or airtight container, you're fine, unless the work area and tools are dirty to begin with :)

[@dennisyoung4631]

Will need to secure one of these.

[@DanielHartz]

They are a game-changer. I have 3 of them now. Two this size (They also come in a clear design). As well as one for very small batches.

[@theprousteffect9717]

Isn't the amount of salt supposed to be 2% of the weight of the veggies PLUS the water you add?

[@DanielHartz]

No water is added.

[@adamthewoodworker2571]

Hey, so I'm trying to decide whether i should invest in this or glass jars/weights for making sauerkraut. Do you think this is the better way to go?

[@DanielHartz]

Well glass has more utility I’d say and is a fine choice for someone getting into it. If you go with one of these containers I recommend the clear ones. They are easier to see if you need to de-gas your ferment or not and push the seal back down. Glass with weights and a good airlock are pretty easy to get the hang of understanding anaerobic fermentation practices. I want one of these in like 5 gallon size now xD.

[@saviyou]

what do you do with the juice that accumulates on top?

[@renesonse5794]

Pour it back in. It's liquid probiotics.

[@DanielHartz]

Sorry I missed this comment! I usually drink it, add it to salad dressings, or unheated applications. It is probiotic rich and mild acidity from lactic acid.

[@garypitzer8729]

Well darn I probably messed my crout up. There was no liquid in my cabbage and I topped it off with 2 cups of salt/ water mixture. Do you think I should toss it and re do it like you did?

[@DanielHartz]

You can make Kraut with brine too, it just comes out more soggy, and less crunchy. 2 cups of salt is a lot, what kind of salt was it? How much veg? How much water? Generally the ratio I use for brine ferments is 30 grams (Only by weight not volume) of salt to 1 quart of water. I typically use brines for things like hot sauces, peppers/chilis, cukes, tomatoes, or potatoes (fermented potato french fries are ridiculously good).

[@garypitzer8729]

@@DanielHartz It was the himalayan pink salt. I weighed the cabbage and put 2% salt in it. Then the 2 cups of water and salt mixture, I think it was A teaspoon of salt per cup of water.

[@AlexandreForest]

Liquid that passed over the lid became gooey and smelly. Had success with jars, first try with a mid size e-jen failed.

[@DanielHartz]

Might need more time wilting the cabbage. I wait 30-45 minutes with the cabbage out at room temp covered so it really sweats it out. I’ve heard some people mix up a 2% brine, and dump that on top too as an extra barrier. Sorry you lost a batch! It’s been a while since I’ve lost a batch, and I know how disappointing that is.

[@AlexandreForest]

Thanks for the feedback. I think what happened is that when CO2 started forming, the cabbage "expanded" with the small air bubbles. The lid is not moving up even with the increased pressure so eventually water leaks around it. This happened early in the fermentation process and the water that seeped through was not yet acidified by the lactobacteria, so more vulnerable to pathogens. I washed out whatever went over the lid and kept fermenting the same batch. We'll see in a few days. Next time, I'll just put a simple piece of Saran Wrap instead of the lid so the cabbage has room to expand. Also, this way I'm not going to lose any of the water... I'll post back with the results!

[@ennar1979]

I was debating which container to buy and your video has convinced me. Thank you sir 😊

[@ferfykins]

Ty so much for the video!! I was wondering, if im' fermenting kimchi, i open the inner lid valve so the gas can leave, but do i also put the outer lid on too? i mean, if i put on the outer lid, it'll trap the gas and could explode?

[@DanielHartz]

I make Kimchi in it, too. What happens is I check it every week or so and can open the top, pop the valve, and more often than not the pressure has skewed that inner lid and pushed it up a little. So I degass, and push it back down to keep it as anaerobic as possible. It also comes in a clear model so you can see it from the outside.

[@alimorreale7665]

Do you put the e-jen in the fridge during the fermentation process? Also, how many days do you leave it before checking on it / opening for the first time? Thank you!!

[@DanielHartz]

Hey there thanks for stopping by. I don't leave it in the fridge. Fermentation is best really around room temperature (high 60s to low 70s). It may or may not ferment at all in the fridge, and if it did, it would take a long time. I usually check mine about every 10 days or so, unless I am strictly following a tried and true recipe. When I do chilis and garlic, I usually let them go 15 days. If I add any kind of fruit ( I recently did a pineapple carrot habanero hot sauce) I generally cut way back on time because the sugars really speed up the fermentation and go 7-10 days. Hope that helps. I really like the Noma Guide to Fermentation.

[@VikingPreparedness]

Thanks for doing this vid. Really enjoyed it. What brand muddler is that?

[@DanielHartz]

I cannot remember what it is. I think I got it at TJ Maxx or Christmas Tree Shops or something. I think I am going to carve myself a wooden one to use that has more surface area.

[@DanielHartz]

I've taken to using a large granite pestle as my tamper and it works really well. I want to turn some out of wood though on a lathe.

[@Moonlitverse]

Thanks. This sure beats glass weights. I'm buying one today. I love fermenting and this looks like something I'm going to enjoy doing more of now.

[@DanielHartz]

Yay! I wish I had sponsorship. I love their products. I have a few, and have bought many for my friends as gifts. The .9 gallon is a pretty versatile size. I'm curious about getting a couple smaller ones, as well as a giant one. They get pretty huge. The dream is to one day have a proper root cellar with a number of things fermenting at any given time. I usually have at least one thing fermenting at all times these days.

[@wazzobazzo]

This works for fish fermenting (freshwater fish)? I want to make a relative to surströmming (surmört) but read somewhere fish in particular should be fermented in ceramic jars to combat botulism(?).

[@DanielHartz]

If I were you, I'd either use a thickly coated ceramic, or even better a stainless steel vessel. I would love to see more stainless steel fermentation containers in this design.

[@bm5447]

Great video! You should try using your hands instead of the pestle. Its much faster and easier to squeeze with your hands!

[@DanielHartz]

I've done it both ways, I just find the salt sticks to my hands, so I don't like to remove salt from the environment.

[@janicep1508]

I prefer my hands, I guess it's personal preference. But for me it goes much faster.

[@Supsup7777]

What about it being plastic?

[@DanielHartz]

It’s a plastic that contains 9% clay. I’ve never had any issues fermenting in plastic. It’s a pretty fuss-free experience. If they made it in stainless steel I’d probably love that too. I also do Lactofermentation in mason jars with air locking lids, but generally those are for wet brines, not dry brines like real sauerkrauts. The place I learned to ferment is Flack Family Farm and they ferment in 55gallon plastic tubs.

[@johnnym6062]

I was under the impression the veggies need to be submerged in liquid/brine and THEN in an air tight container (but must release the gas daily or so). You didn't cover yours with brine. So....does the press down lid take the place of covering the veggies in brine? btw: I plan on making Kimchi. And I've ordered the 1/2 gallon one.

[@DanielHartz]

Yeah pretty much. That is the old world method. People ferment in vacuum bags, too. There are lots of modern methods but I think everyone should start with the classic dry brine. The main concern is creating an anaerobic environment. Lots of ways to achieve that. My number one issue with this container is that you have to burp it more. I like one of my mason jar set ups that has an air lock more like a beer barrel water locks. While I like that method for ease, I like the end result more from this container, even if higher maintenance.

[@richardclausen154]

I JUST found this video and have been using 6 of the 5.3 L containers. Have only been using for a variety of kimchi types and kraut. Thanks for posting, and will subscribe to see more of your videos.

[@DomENjoy]

would you reccomend to clean the container with boiling water before first use or can I just rinse it with cold water and use it right away?

[@DanielHartz]

I generally sanitize my containers with a mild bleach solution and then rinse it until I smell no bleach. Just want to make sure any mold spores or bacteria don’t get to take up residence in your container. You can also get “sanitizing tablets” that are made for making beer.

[@ecobluefarms223]

I can’t believe I’m just finding out about this Do you take it to the fridge eventually?

[@DanielHartz]

My basement stays about 68-72 degrees pretty evenly all year

[@ieblack37]

Do you let it ferment at room temperature or a cool area? I know in the fridge, the fermentation process will not take place. My first batch I tried failed, but due to silly mistakes I didn't take into account (salting for one).

[@DanielHartz]

Generally I like it to be around 68-70°. If I were doing a larger scale operation I’d probably try to keep it around there. Too cold nothing happens, too hot it goes funky. My basement seems to be just the right temp most of the time

[@risquecat]

What size is your container?

[@DanielHartz]

.9 Gallons

[@poodles4u]

I can't hear you.

[@Anticitizen2501]

Nice video. I picked one of these up myself and love it so far. Just fermented some scotch bonnets and made some very deadly hot sauce. Going to made some kraut now, just hope the container isn't tainted by all the chillis lol

[@DanielHartz]

I've used it a number of times for chilis. I find that it can be sanitized fine with hot water and a good detergent. Garlic is probably the strongest offender rather than chilis.

[@Sabberr1]

Does anyone know if replacement seals are available? I have one that warped after one use and now it’s not airtight on the corner. I’d hate to have to buy another container.

[@DanielHartz]

Did you do like a dishwasher cycle and heated dry? I generally hand-wash even though it says it’s dishwasher safe. I usually sanitize with mild bleach solution.

[@Sabberr1]

@@DanielHartz No. I handwashed it. The corner edge is juat not sealing in two places. It lets the brine/air escape.

[@berylredfield7360]

I watched a different video and they did not cover the hole with the plug. But you do, correct?

[@DanielHartz]

Yeah. The plug can be left in for slow ferments, and out for fast ones. What I find is that when I leave the plug in, the gas will start to push up on the airlock, but won't push it out. I have some jalepenos and cabbage going right now. Will be checking it next week.

[@LisaG442]

Just got my 5 gallon size for krout, can’t wait to try!

[@DanielHartz]

Oooooo make a video?! I’d love to see it in action. Is it the clay color like this one or is it clear?

[@LisaG442]

@@DanielHartz It’s clay coloured. I almost got the 11 gallon size but will try this one first. Sorry no video lol. I broke my ancient stone crock last year and found replacing it was going to need a mortgage! This looks like a great alternative and more cost efficient

[@thomasradar1860]

Wonder if you could rig an airlock to fit in the plug hole.

[@DanielHartz]

You probably could, but there isn't really a need? The environment is allowed to stay very anaerobic. There isn't much way for air to get in (which is what airlocks do). With some faster ferments, I've had to pop the plug to burp it and push it back down. but pushing it down is what makes it anaerobic. It extrudes the air out of that hole and and remaining air is negligible. I just bought another one of these because during COVID I've been doing a LOT of fermentation. Another Sauerkraut video is forthcoming.

[@thomasradar1860]

@@DanielHartz That all makes sense. If I buy one, I will just see if an air lock fits in that plug hole as anexperiment.

[@dru4135]

I always add some water. I like juicy sauerkraut.

[@chickenside]

Thanks for the video, sir! I have the same container and the 2.2Gal I use for Kimchi. I'm ready to do a batch of sauerkraut now.

[@elixirgoddesses]

Can a rectangular container be used for fermentation? Are there any consequences that might arise as compared to round bottom containers ?

[@DanielHartz]

Ashwarya hegde these are Korean made, and work very well for both dry brine and wet brine ferments. eJen also makes round containers.

[@janicep1508]

I have a round one that I use now. I wish I'd have gotten a rectangular one for my garlic dill pickles. I still prefer my old school crock for my sauerkraut. Why change something that's so good and easy? But this is a good choice for beginners, a cheap investment and good results. Also, rectangular better on the counter and fridge storage.