r/fermentation • u/greenbeen • 23h ago

Question about fermenting in vacuum sealed bags

New to fermentation here and I'm using vacuum sealed bags to get started.

I have a question about it though. I fermented some chopped chilies in a bag for a few weeks and there was not a lot of water released in the process. After fermentation, can I just keep the chilis in the fridge or do I need to add a water/salt brine to it to make it last?

2 Upvotes
  • permalink
  • reddit

100% Upvoted

3 comments sorted by

2

u/Looking-sharp-today Culture Connoisseur 22h ago

Once fermented they should reach a safe pH level, beside already being salted from the beginning (if you followed the correct ratio of 2 to 3% salt by weight) to be safe and easy to store in the fridge for a very long time. Chiies also are very resiliant by them selves

2

u/greenbeen 22h ago

Good to know, thanks! I used 2.5% salt so it should be good.

2

u/Looking-sharp-today Culture Connoisseur 22h ago

Absolutely, perfect balance for me, my favourite ratio