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Add the chopped jalapeños, celery hearts, onions, garlic, and coriander seeds to a large bowl, and mix it all together.
Pack the vegetables into a clean Ball® Wide Mouth Quart Jar, leaving 2 inches (5 cm) of headspace.
Then put all of the chopped veggies into a Ball® Wide Mouth Quart Jar, packing it in as much as possible. Leave at least 2 inches (5 cm) of headspace at the top of the jar.
Make the brine by dissolving the salt into the water. Pour that over the vegetables in the jar to cover them by 1 inch (2.5 cm). You may have some extra brine left over.
Place the fermentation spring on top of the vegetables, flat side down, to keep them submerged under the brine, then twist the lid on.
Wipe the jar down and cover it with a cloth. Store in a cool place away from direct sunlight.
Fermentation is complete in 2 weeks. For a stronger flavor, you can leave it to ferment for up to 3 weeks total.
Once the hot sauce has fermented to your liking, remove the spring from the jar. Strain the vegetables from the brine, saving the brine in a bowl.
Add all of the vegetables and 1/2 cup of brine to a blender or food processor. Process until smooth, adding more brine as necessary to thin if desired.
Store in the refrigerator for up to 6 months.