Rapid pickling with a chamber vacuum sealer

This video shows how to use compression technique with a chamber vacuum sealer for rapid pickling.

[@BrevilleCommercial]

@cedarfishify Thanks! I'll check out your points on the batch

[@moravaman]

can you do this instead of canning?

[@jzeerod]

can i do this with kimchi? or does it have to be fermented first? would it kill the fermentation? i wonder, i know it kind of goes sour once you take it out and take too long to eat the portion, probably because of oxidation. idk. id like to get one of these and experiment.

[@moveintothelight]

great stuff whats the name of this vacuum chamber?

[@panathasg13]

Did you heat up your liquid first?

[@andrewbrown2736]

This man has stage presence out tha ass

[@sam111880]

nice so vacuum packing also speeds up the brining/pickling process. Curious could it speed up wine, beer , and vinegar making as well? I would have thought it do the opposite because its getting rid of the oxygen that promotes even the good bacteria but maybe the liquid and moisture in the foods is enough.

[@BrevilleCommercial]

The reason that vacuum sealing speeds up this process is that under vacuum, as the atmospheric pressure falls the water within the cell structure begins to boil. This ruptures the cells and creates holes for the pickling liquid to be forced into as the bag compresses around the product when air is returned to the chamber.

[@ParadigmUnkn0wn]

This doesn't speed up lacto-fermentation of "real" pickles. This is a method for rapidly infusing a vinegar-based pickling brine into vegetables or fruits. Wine, beer, and vinegar all rely on fermentation and nothing about this process would speed that up. Higher temperatures can increase the rate of fermentation of sugars to alcohol by S. cerevisiae (brewer's yeast) but higher temperatures also promotes the formation of undesirable congeners that result in both a bad taste and a worse hangover. I assume acetobacter, which is the bacteria responsible for vinegar production, metabolize alcohol to acetic acid faster in warmer conditions, too, but I'm unsure if that adverse impacts the finished product.

[@decksranred4183]

The REASON it makes pickles so fast is because it removes air from the cucumbers and as the seal releases, the cucumbers fill with the pickling liquid. It will not work the same for wine or vinegar. Those processes require live organisms to complete their processes. Pickles do not, unless you ferment them first.

[@TheRangeControl]

Model number? Link? etc

[@Lacroix999]

How is this different from regular vacuum sealing foods?

[@Zissou42]

Foodsaver style can't go below atmospheric pressure, it is just displacing any air. With a chamber vac you can actually reduce pressure to near zero (my Chinese knock-off will do 0.02 bar for ~$250), which breaks open the pores of the vegetables due to the internal pressure being higher, letting out juice/water, which will be refilled with brine when the vacuum is released.

[@Youremywifenkwdave]

This is pickling and not vacuum sealing. One replaces the fluid in the organic food with pickling solutions. The vacuum speeds up the process.

[@glenn413333333a]

At .34 seconds what is "Watka"?

[@BrevilleCommercial]

Vodka :)

[@lukeuseforce]

That vacuum sealer probably costs as much as a car.

[@shirgall]

Looks like $2000-$2300 for that one.

[@decksranred4183]

You can get one for about $300

[@lukeuseforce]

@@decksranred4183 Not one of those you cant. Thats a commercial level sealer. Good luck getting one under $1k

[@decksranred4183]

@@lukeuseforce Vevor chamber vacuum sealer $324.65, commercial, stainless steel.

[@justin9619]

So you're telling me I can go blow a few grand on a chamber vac to save a few days of waiting for traditional pickles? I'd be an idiot NOT to do it!

[@adamguerra2120]

Justin Brown I don't think u need to do that to be an idiot... Just maintain ur current moronic state and ur good... I don't understand why people complain about things they obviously can't afford nor can appreciate their overall value of...

[@thirstbuster78]

I figured you were an idiot already.

[@Titanius_Anglesmith.]

You would buy that tool when you own a restaurant that uses lots of pickled onions and cabbage/slaw. Over time it will pay for itself. But, since you're such a smart guy, you probably knew that already.

[@Zissou42]

You're not wrong, but it's a neat trick if you already have one. Very useful for sealing liquid/wet items, and chinese copies are available for cheaper (~$250), just be sure to check all the lines for leaks.