[Pete B]

So less than a week from prep to packaging….and I guess it’s ready when packaged.
Has there been, or do you expect, a flavor change over time; other than from O2 exposure from opening and using?

Two related questions:
Are there qualities to sea salt (other than non-iodized) that make it better for fermenting hot sauces?
Does this type of fermentation reduce aroma/flavors of additions, like using maple syrup in beer to get a maple flavor?

Reason I ask is because there is a Spice & Tea Exchange near me (a couple in PA as well) that has dozens of flavored salts, from bacon to various wood smoke (alder, hickory, etc.) to watermelon to ginger and on and on.

• This reply was modified 4 years, 8 months ago by Pete B.
• This reply was modified 4 years, 8 months ago by Pete B.

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