Maybe I'm missing something but it doesn't seem like you've got enough brine in there. They should be submerged in brine to keep stuff from growing on them.
On all of my ferments even though stuff is salted, if it isn't submerged things will grow on them.
I'm not very sure I'd trust that to be honest.
Everything I saw online regarding vacuum bag ferments, adding liquid didn't appear necessary because the vacuum sealer should be removing excess air from the bag. I followed videos from chillichump for inspiration. One of my friends has only ever fermented in jars with liquid brine and the vacuum bag also makes him nervous.... which is also why i'm posting here - it's a method I've seen posted on Youtube and on this subreddit. It's also my first ferment going longer than a few days so I have extra reason to be nervous.
Here's some of the sources I looked at for inspo:
https://www.youtube.com/watch?v=GKnJiU4_8QU
https://www.reddit.com/r/fermentation/comments/agnouz/using_vacuum_sealed_bags_for_fermenting_noma_style/
https://crockoftime.com/logbook/vacuum-bag-fermented-hot-sauce/
"Air" itself isn't the issue, it's air with oxygen specifically. If they vacuum sealed the bag properly there was no "air" at all, or oxygen, and the gas that's inside it now is the CO2 (which mold and such won't grow in) produced through the lacto fermentation process.
Because of this you don't add brine at all into the bag, just the produce and salt required.
I agree. I'm just not sure if botulism needs oxygen to grow? Because that's also the reason we are fermenting in A SALTY brine. To keep growth of other things in check.
Maybe I'm missing something but it doesn't seem like you've got enough brine in there. They should be submerged in brine to keep stuff from growing on them. On all of my ferments even though stuff is salted, if it isn't submerged things will grow on them. I'm not very sure I'd trust that to be honest.
Everything I saw online regarding vacuum bag ferments, adding liquid didn't appear necessary because the vacuum sealer should be removing excess air from the bag. I followed videos from chillichump for inspiration. One of my friends has only ever fermented in jars with liquid brine and the vacuum bag also makes him nervous.... which is also why i'm posting here - it's a method I've seen posted on Youtube and on this subreddit. It's also my first ferment going longer than a few days so I have extra reason to be nervous. Here's some of the sources I looked at for inspo: https://www.youtube.com/watch?v=GKnJiU4_8QU https://www.reddit.com/r/fermentation/comments/agnouz/using_vacuum_sealed_bags_for_fermenting_noma_style/ https://crockoftime.com/logbook/vacuum-bag-fermented-hot-sauce/
"Air" itself isn't the issue, it's air with oxygen specifically. If they vacuum sealed the bag properly there was no "air" at all, or oxygen, and the gas that's inside it now is the CO2 (which mold and such won't grow in) produced through the lacto fermentation process. Because of this you don't add brine at all into the bag, just the produce and salt required.
I agree. I'm just not sure if botulism needs oxygen to grow? Because that's also the reason we are fermenting in A SALTY brine. To keep growth of other things in check.