Fermented Jalapeño Hot Sauce is done! Get the original recipe here.
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.
