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.
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.