Since this isn’t a brined ferment, the only liquid is juice from the chilies. Even still, when resealing there is a button I can press to manually start sealing, which I press when there is liquid in the bag and it starts rising up towards the vacuum chamber. It certainly doesn’t have to be completely devoid of air, as long as a majority of it gets sucked out.

The beauty of the mash-style ferment is that there is no brine to drain away at the end and then try to find a use for. I mill it straight out of the bag. Sorry if that part wasn’t clear.