Tried fermenting hot sauce in a vacuum bag instead of a jar and holy moly it worked better

Honestly I got tired of dealing with mold forming on top of my pepper mashes in Mason jars after week 2 every time. So I tried the vacuum bag method I saw on a forum from some guy in Austin Texas. Sealed up a pound of habaneros with 2% salt and it fermented clean with zero kahm yeast in only 10 days. Has anyone else ditched traditional jars for this?

3 comments

3 Comments

robert_bell19d ago

Huh, I used to be a "jars are the only way" guy for sure. But I saw a post from that same Austin guy and gave it a shot last month with some ghost peppers, and yeah it came out way cleaner with no mold at all. Might have to switch over for good.

nora_park19d ago

Totally get that, @robert_bell. I was a jar loyalist for years too, thought bags were just a gimmick. But that Austin guy's method really does cut down on the mess, doesnt it? Seeing no mold pop up is a huge win, especially with hot peppers like ghosts that are already tricky. Its nice when something actually lives up to the hype instead of just being another internet trend. Makes me wonder why we all stuck with jars for so long when this works so much smoother.

noahmartin19d ago

Did you ever have issues with jars in the first place? I've been using them for years and never got mold, so bags just seem like unnecessary waste to me.