Vacuum bubbling is an innovative degassing method that extracts dissolved gas from liquids via bubbling under low pressure. The initial stage of vacuum bubbling is driven by the solubility limit, in which the supersaturated solutes come out in the form of bubbles, whereas at a lower pressure level, vapor bubbles take over the bubbling mechanism. Four important performance parameters were successfully identified in this study using an experimental apparatus with a Venturi nozzle bubbler. Among the parameters, the hydrostatic pressure at the bubbler exit, determined by the depth of the bubbler and ullage pressure, is directly related to the survivability of the vapor bubbles originating downstream of the nozzle throat. This study revealed that an appreciable improvement was identified for water with two different nozzle depths, 0.8 and 0.6 m, suggesting that hydrostatic pressure is one of the key parameters in vacuum bubbling.