I love pulling a vacuum on my ferments. Simply using a mason jar adapter on any food saver vacuum sealer makes this easy to do. The vacuum allows the brine to immediately be absorbed into the vegetables and removes any oxygen which could cause molds to form. Some people are worried about botulism, but the acidic environment of the ferment makes that extremely unlikely. This batch of pickles was made with garlic, dill, cucumbers, salt and raw cheese whey. I'll give them a few days before refrigerating them.