Product Type: probiotic container, kimchi container, kimchi jar, kimchee, gochujang container, gochujang jar, soybean paste jar, doenjang container, probiotic jar, fermentation crock, airlock jar, airtight, vacuum, pickling jar, onggi, ong-ki, ong-gi, ongki, Korean earthenware, breathing pot, rice container, coffee container
The E-jen 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.
The E-jen 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. The E-jen 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. 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 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.
In the old days, Koreans used large outer leaves of nappa 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 E-jen now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and prevent 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 E-jen container’s double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.
E-jen containers are easy to handle and clean. They fit 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.
For Kimchi recipes, please visit http://crazykoreancooking.com/recipe/kimchi-spicy-pickled-cabbage and http://crazykoreancooking.com/kimchi.
Behind story:
The E-jen container was invented by S. C. Hong, an engineer with a creative spirit and passion. Since his early teen years, Mr. Hong moved to a city from the countryside for better education. Like many Korean students in the early 70’s who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn’t want his mother’s precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for Korean jang. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact his work has made in the lives of many Korean mothers, among others. And he hopes to continue doing so as his innovative ideas have not ceased to this day.
For storing kimchi, do not completely fill the container as liquipd produced from fermentation can overflow. Fill up to 80-90 %.
Closing the container:
1. Place food in the container.
2. Open the valve in the middle of the inner vacuum lid by pulling the rubber plug.
3. Slowly push down the inner lid until it touches the surface of the food.
4. For liquid, push down on the lid to the point where the liquid is right to the level of the opening, but not coming through.
5. Close the valve with plug.
6. Close the outer lid.
7. Snap the locks on all four sides of the outer lid to secure.
Opening the container:
1. Open the outer lid.
2. Open the valve.
3. Slowly pull the inner lid by the raised handle in the middle so that it’s slightly tilted, then continue to pull out slowly.
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.
Korean product name: 이젠 황토진공항아리
Product name translation: E-Jen Clay Vacuum Onggi
Origin of product: Made in Korea.
Manufacturer: Nawoori Co., Ltd.
Imported by: CK Living LLC (Crazy Korean Shopping)