Fermented Jalapeño Hot Sauce

Ingredients

• 2 cups non-chlorinated water
• 1 1/2 tablespoons pickling salt
• 3/4 pounds Jalapenos, seeded if desired, roughly chopped
• 1/2 pound celery heart, leaves included, finely diced
• 1 cup onion (1 medium onion), small diced
• 2 cloves garlic, minced
• 1 teaspoon coriander seeds

Equipment

• One quart sized fermentation kit (Ball Fermentation Kit or equivalent)

Directions

• 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.

Notes

• 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.