George Shirley wrote:

> 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

There is a privately owned salt mine in Carlsbad NM. But they keep toxic waste in
it. If I make hot sauce, I'll just have to keep it in the garage.
Edrena, glowing in the dark