One quart sized fermentation kit (Ball Fermentation Kit or equivalent)
Make brine by dissolving 1 1/2 tablespoons of pickling salt in 2 cups of water.
Mix vegetables, garlic and coriander in a bowl
Pack into clean jar leaving at least 2 inches of headspace.
Pour enough salt water brine in to cover the mixture by at least 1 inch.
Place spring on top of vegetable then twist lid on. If using a different brand of fermenting kit you may have weights instead of a spring.
Wipe jar down and cover with a cloth. Store in a cool (68-72 °F) place.
Check daily to make sure vegetables remain submerged in brine. After 24 hours there will be visible bubbles on the top of the brine.
Fermentation is complete in 2 to 3 weeks. Longer fermentation will result in a stronger flavor.
Once the fermentation process is complete, remove from jar. Add vegetables and 1/2 cup brine to a blender and process. Add additional brine as necessary to thin sauce to desired consistency. Strain through a fine mesh strainer if an even smoother sauce is preferred.
Wipe jar rim and place a leek-proof or or canning lid on the jar.
Store in refrigerator up to 6 months.
To make additional brine; dissolve 1 teaspoon pickling salt in 1/2 cup of non-chlorinated water.
During fermentation, the vegetables must always be below the surface of the brine. Add more if necessary.
Other peppers may be substituted for Jalapenos.
I feel this recipe has too much celery in it and will likely reduce the amount of celery in it the next time I make it.