Tsukemono Japanese Pickle Press 2.2 L

This device is a plastic box with a spring contraption in the lid that applies pressure to the contents of the box. It is designed for fermenting foods that need an anaerobic environment. It is not the most durable plastic but it is sufficient for its intended purpose of fermenting small batches of foods.I originally bought this to experiment with making sauerkraut and other sour vegetables. It is not useful for sauerkraut--it makes only a small amount and sauerkraut benefits from such long fermentation periods that you tie up this little box for too long and get too little sauerkraut in return. It is useful for souring other vegetables in smaller amounts.I like to use a mix of veggies but always include some sort of large-leafed vegetable in the mix. The reason is because I like to top off each batch with a couple of large leaves, the outer leaves of a cabbage head, for example, or one or two collard leaves. This makes everything easier.My first batch was mostly red cabbage, but quite a large film of mold had grown on the top and I thought the batch was spoiled. This was my own fear and ignorance at work; I should have thrown away the moldy bits and saved the rest. Even as I discarded the whole batch the smell was saying "eat me, eat me" which is not typically the case with spoiled food. I should have listened to my nose!I don't usually use this device for kraut anymore, because of the small batch size, but I sometimes do use it for collard greens, which I sour in smaller batches and for less time. I find that placing whole cabbage or collard leaves on top -- even if you only intend to ferment leafless vegetables such as carrots or broccoli or corn -- makes the process much easier. Because of the way the plastic pressure plate is designed, mold usually forms on the surface of the brine, above the pressure plate, but it then gets all over whenever you do anything that disturbs the plate, such as removing the lid. Having the large leaves of whatever between the pressure plate and the goodies provides a barrier. Instead of getting all over your goodies, the molds gets on the layer of large leaves, whence it can easily be skimmed off. The leaves can then be thrown away--or you can wash them off and stuff them. Note that you won't need this trick for short fermentation periods as mold takes several days to start forming.

I was looking for a Tsukemono that was enough for 3-4 servings but not too big. This is a great size. It works great.However, I received the product outside of the original estimated delivery dates (July 7-11). I think its because of the price I got it for (seriously $1 then the next day the price went up to $35) so it was pulled July 7 and shipped out on July 8.

I use this press for making Kimchi quite a bit. I like "fresh" kimchi (there's a name for it, but I can't remember!).Good quality unit. Doesn't absorb colors or scents from food. I've even done beets in here & it cleaned up perfectly.

This is my first review. I just had to share after I have appreciated the reviews of others for so long. I never had pressed salads before I got this press and I love them - great flavors with no oil. HOWEVER, my very favorite use for this is to press tofu. I have the Tofu Xpress and it is great for the 14 oz. size of tofu. But if you buy the 19 oz. packages (like Costco sells) they fit much more easily into this vegetable press and it works beautifully. Hope this helps you decide to buy this press - it seems pretty expensive but I am using it daily.

As described and on time. Thanks

it leaks

Perfect for pressing tofu.

I bought this product because I read a review saying that it worked as a tofu press. I do not recommend it as a tofu press. It does not get the water out equally and the tofu becomes hard to work with and ends up breaking apart.