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Do you vacuum the bag and get all of the air out, or do you just kind of flatten it with your hand and seal it with space at the top for expansion? I assume it
by SmellTheGlove 2y ago
Do you vacuum the bag and get all of the air out, or do you just kind of flatten it with your hand and seal it with space at the top for expansion? I assume it puffs up a lot. Do you have to vent and reseal it or can those bags handle it, assuming name brand food saver bags or something else that’s decent quality?
- throwup238 2y agoI vacuum the bag with a Foodsaver but the displacement method with a ziplock bag probably works too. I’ve only ever had to vent ferments with lots of fruit sugars like blueberry habanero. I just cut the bag, force some of the air out, then fold it over and use a binder clip. I don’t reseal them because the salt pulls out their liquid and I don’t have a chamber vacuum sealer.
- dunham 2y agoGood to know it can be done with a food saver. I have the book on my shelf, but never got around to reading it. I've used a ziplock of water as a fermentation weight. I didn't know I could use a chamber sealer, and I have one (the "cheap" model VP112S - at $600 and only 57 lbs. - but I bought it 7 years ago and it's still going). I think I need to try this with some chilis.
- SmellTheGlove 2y agoThanks! I’m going to give this a try. I have a food saver I just wasn’t sure if I should leave space in the bag or not. Sounds like not and just vent the bag if it inflates too much.