Korean 304 stainless steel

Made with premium stainless steel (type 304), the container won't stain or soak up smells, even after years of kimchi. Clean-up is quick and simple.

The patented Breathing Valve™

The valve lets fermentation gases escape, while keeping outside air from getting in.

There's nothing to open or close. In its normal (closed) position, it releases built-up gas all by itself.

Why does kimchi need to breathe?

As kimchi ferments, it releases gases. Left trapped inside, those gases speed fermentation up, so the look and taste change quickly.

Let them out, and kimchi ferments evenly in a steady environment. It stays juicier, keeps more of its probiotics and holds on to that fresh, crunchy bite for much longer.

Before your first batch

Peel the factory sticker off the air valve. That's it: there's nothing more to do, and the valve takes care of itself from there.

Want to let gas out by hand, or open the valve for washing? Twist it counter-clockwise. To put it back in its normal (closed) position, turn it clockwise until it locks into place.

Hand-wash only. Never put it in the dishwasher: the heat will warp the lid.

Snap-on wings, silicone-lined lid

Sturdy snap-on wings lock the lid firmly in place.

The silicone seal keeps it leak-proof, so it's made for every kind of kimchi, even watery mul-kimchi (물김치).

A clear lid

Check on your kimchi at a glance, without opening the lid.

A dome-shaped lid

Compared with a flat lid, the dome fits more kimchi. It's especially handy for big batches of radish kimchi or chonggak (ponytail radish) kimchi.

Large, sturdy handles

Built to last, the handles make it easy to carry a heavy load of kimchi in and out of the fridge.

Everything at a glance

Premium 304 stainless steel, a 99% antibacterial silicone seal, the patented Breathing Valve™, lids that snap open and shut with ease, and a durable, leak-proof build.