# ANOVA Precision Vacuum Sealer / Pro. Sauerkraut sous vide?

**URL:** <https://community.anovaculinary.com/t/anova-precision-vacuum-sealer-pro-sauerkraut-sous-vide/30737>\
**Category:** Accessories\
**Created:** [June 1, 2022, 12:01pm UTC](https://community.anovaculinary.com/t/anova-precision-vacuum-sealer-pro-sauerkraut-sous-vide/30737 "2022-06-01T12:01:11Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [June 1, 2022, 12:01pm UTC](https://community.anovaculinary.com/t/anova-precision-vacuum-sealer-pro-sauerkraut-sous-vide/30737/1 "2022-06-01T12:01:12Z")

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I have my first batch of traditional recipe sauerkraut brewing. Going on with my study I see concern of mold and its causes, one of which is allowing the vegetable shreds above the surface of the brine - exposed to air and oxygen.

Has anyone tried sauerkraut fermenting under vacuum to recommend it, please.

In any case I will try making fig vinegar under vacuum as soon as I can get some figs. I dearly love fig vinegar in soda water.

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [June 1, 2022, 7:31pm UTC](https://community.anovaculinary.com/t/anova-precision-vacuum-sealer-pro-sauerkraut-sous-vide/30737/2 "2022-06-01T19:31:31Z")

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Anxious to hear results.

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**Author:** ![cyalexa](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/cyalexa/32/7606_2.png) [@cyalexa](https://community.anovaculinary.com/u/cyalexa)\
**Post date:** [June 14, 2022, 11:46pm UTC](https://community.anovaculinary.com/t/anova-precision-vacuum-sealer-pro-sauerkraut-sous-vide/30737/3 "2022-06-14T23:46:00Z")

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Do you have a fig vinegar recipe picked out? I found one here [[Fig Balsamic Recipes Homemade with fresh figs | White on Rice Couple](https://whiteonricecouple.com/fig-balsamic-recipes-marinades/)]  
that I might try (I still have figs from last season in the freezer). I don’t think I will bother peeling.

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**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [June 15, 2022, 11:40am UTC](https://community.anovaculinary.com/t/anova-precision-vacuum-sealer-pro-sauerkraut-sous-vide/30737/4 "2022-06-15T11:40:38Z")

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No, not yet.

I am struggling to get fresh figs. I live on a remote Island. I went shopping buying on the mainland, Green Bay, yesterday, at a grocery that advertised Mission figs, but there were none.

I will probably bite the bullet and order from AmaXon, as I will for the white balsamic.

I will process two ways sous vide and sous pression, under vacuum and under pressure in my iSi whipper.

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**Author:** ![cyalexa](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/cyalexa/32/7606_2.png) [@cyalexa](https://community.anovaculinary.com/u/cyalexa)\
**Post date:** [June 17, 2022, 2:37am UTC](https://community.anovaculinary.com/t/anova-precision-vacuum-sealer-pro-sauerkraut-sous-vide/30737/5 "2022-06-17T02:37:41Z")

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I have figs in my freezer from my harvest last year. I made the recipe (omitted vanilla, added a pinch of salt) in a small saucepan on my cooktop. It was easy and very good. I didn’t strain it or peel it. It was thick like a spread. I didn’t even notice the seeds.