I 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.
Good 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.
Thanks! 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.
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.