The Joneses wrote:
> 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
>
>
I have a one gallon crock with a lid, used to use it for sourdough, and
a 3-gallon crock, straight sides, that I made a wooden lid for. They
seem to work and I've even used a one-gallon jar a time or two. In my
high humidity, hot climate you will get some mold on top but it's easily
scraped off. Tabasco puts their mash in wooden wine or whiskey barrels,
puts the lid on and covers the lid with about three inches of salt, it
ferments for a year in their privately owned salt mine.

George