1 hour ago, haresfur said:First try fermenting some peppers for hot sauce. Vacuum sealed with 3% by weight salt. You can see the bags are puffing up with carbon dioxide from the ferment. I left lots of extra bag so don't think it will need to be vented and I don't plan on finishing it until July. One bag is Hungarian hots and the other Hungarian hot plus jalapenos.
This intrigued me as I've always done fermentations where the CO2 is vented so I ran some rough numbers using conservative estimates for the sugar content of the peppers and the equilibrium point of the reaction.
Based on a 2% sugar content you should expect approximately 10 liters of CO2 from a Kg. of starting material.
Curious to see the how your fermentation progresses.
