George Shirley wrote:

> 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

How about the shape of the vessel? Better a shape skinnier than it is tall or
about even or wider than tallth? Just thinkingth.
Edrena