fermenting Vacuum Sealed Bags Not Very Inflated

[ziegegeist]

I did a vacuum-sealed bag fermentation with just peppers and 3% salt. Now that the bags have been fermenting away (I hope) for a while, I've noticed that they're not inflating as much as the ones in YouTube videos about this method. Also, I can smell the peppers a little when I hold the bags close. I guess this means I have a slow leak or some leaching or something like that.

What should I do?

 

[mcbob]

They look sealed OK. I would expect juice leaking from them if the seal was broken.
Are you keeping them in at least a 70f environment? Perhaps warm them up and give it a little more time.

 

[ziegegeist]

They look sealed OK. I would expect juice leaking from them if the seal was broken.
Are you keeping them in at least a 70f environment? Perhaps warm them up and give it a little more time.

Thanks! It fluctuates a lot in this old house. Maybe I could put them next to a heat vent. I think if they're alright I may just go ahead and make some sauce with them.

 

[ziegegeist]

First batch done! More to come, although it will be green and non-fermented. It's pretty tasty! Heat ramps up not immediately but pretty fast. After a few days of tasting them fresh, the fermented sauce of course isn't quite the same heat, but I'm pleased with the flavor and, I mean, it's still pretty hot.

 

[Downriver]

Looks good. Don't forget to check the pH. If you don't have the means, you might want to store in the fridge. Cute little bottles. Look like honey bears!

Edit: Just read your other post. pH sounds good!