Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
44 minutes ago, DiggingDogFarm said:
ETA: Or, I compress it, in pouches, with the chamber sealer.
Now, that brings up a question. Could one leave vac-sealed packages in room temp and would they ferment? Obviously one would have to pin-prick the bag so the co2 could escape.
I let mine go 30 days before I taste. I've gone as long as six weeks.
42 minutes ago, DiggingDogFarm said:
ETA: Or, I compress it, in pouches, with the chamber sealer.
Now, that brings up a question. Could one leave vac-sealed packages in room temp and would they ferment? Obviously one would have to pin-prick the bag so the co2 could escape.
