You may never have thought you need this simple device, but you do. The durably built .9 gal Korean container is designed for fermenting kimchi, sauerkraut, or pickles. The double, lock-tight lid effectively contains odors, and the sturdy polypropolene construction scrubs up beautifully. The floating inner lid sits snugly on top of the fermenting products, preventing oxygen contact, which can lead to mold growth and spoilage. The inner lid has a port (which can be plugged tight), which can allow carbon dioxide buildup during fermentation to vent.
Beyond kimchi and sauerkraut (both of which are remarkably easy to make), we use the container for all manner of quick pickles—cucumber, radish, fennel, turnip tomato, etc. The fermenter is far easier to handle than more traditional fermentation crocks.