Scott wrote:

> I was considering trying to make hot sauce again. The issue I'd like to
> ask about is using a salt "cap." Last time I tried making hot sauce, I
> covered the pepper mash with kosher salt before aging. After a few days,
> so much liquid was drawn out of the peppers that the topping simply
> dissolved. Needless to say, this made the resultant sauce quite salty.
> Further, it was my understanding that the purpose of the salt is to keep
> the pepper mash away from the air--obviously, that benefit was lost
> (though the liquid layer partially substituted).
>
> Any tips or thoughts on this matter?
>
You're right about the salt cap being to keep air away from the mash.
Mine never dissolves completely but I keep it at about 52F for the
duration of the fermentation. Maybe yours got to hot or something.

George