After two hours or overnight, remove the lid and place it into another container or jar with fresh vegetables to eat as is or use in recipes such as dal bathes (Indian lentil soup) or aloo gobi (cauliflower and potato curry).

In a medium nonreactive saucepan, bring the vinegar, sugar, pepper, garlic, and bay leaves to a boil over high heat. Lower the heat and simmer for 5 minutes. Fruit or vegetable (I like plums, grapes, and pears for the former; onions and cabbage for the latter, but feel free to experiment.) Weigh the amount of fruit or vegetable you want to ferment and note the weight. Slice, chop, or shred your produce into the shape and size you desire, and place it into a vacuum bag. Depending on the amount of sugar in your plant part, the bag may swell as everything ferments, so don’t fill the bag more than halfway. Bring water, vinegar, sugar, and salt to a boil in a large pot. Add the jalapeño peppers and let them cook for 2 minutes. A way around this when using a smaller sealer is to at least partially freeze any liquids in the bag before sealing. But you can’t make Champagne-infused strawberries, or hot-infuse these tarragon chanterelles or brandied peaches properly.This time we try vacuum-Sealed Brandy and Maple Syrup-Infused Peaches and Champagne Vinegar and Tarragon Chanterelles. Pour vinegar and sugar into the bag, seal it tightly, and shake until the onions are evenly coated. Bring Two cups of water to a boil in a medium saucepan. Add one teaspoon salt and 1/2 teaspoon sugar and stir to dissolve. Add six whole green jalapeños (or other spicy peppers), cut into bite-sized pieces, and simmer until tender, about 10 minutes. Drain the peppers and discard the water. In a large zip-top bag, combine 1 1/2 cups vinegar (5 percent acid) and two tablespoons of honey. Add 1/4 cup seedless red grapes, quartered lengthwise; 1/4 cup chopped fresh cilantro; 2 cloves garlic, minced; and one tablespoon slivered ginger root; seal the bag and shake to combine ingredients.

I asked the lab’s former head chef, Maxime Bilet, what would happen if I vacuum-sealed chanterelles. “With tarragon,” was his response. I took this as encouragement. Remove the peppers from the pot and place them in a jar or container. Pour the brine over them and seal the jar/container. Let it sit at room temperature for 3-4 days, stirring once or twice.