Make the brine by dissolving the salt in 2 cups water.

Mix all of the vegetables plus the garlic and coriander seeds in a large bowl. Pack into the clean quart fermentation jar leaving at least 2 inches of headspace.

Pour the salty brine over the vegetables to cover by 1 inch.

Place spring on top of vegetables and then twist the lid on. This will push the spring down and will be secured.

Wipe the jar down and cover it with a cloth. Store in a cool (68°F-72°F) place.

Check it daily to make sure vegetables remain submerged in the brine. After 24 hours you'll start to see bubbles at the top.

Fermentation is finished in 2 weeks, or for a stronger flavor, you can add another week for a total fermentation time of 3 weeks. Once the fermentation process is complete, carefully remove the vegetables from the jar.

Add vegetables and 1/2 cup of fresh brine to the blender and blend until well combined. If needed, add additional brine as to thin hot sauce to desired consistency. Strain through a fine-mesh strainer if you prefer a smoother jalapeno hot sauce.

Wipe jar rim before replacing lid or use a traditional Ball canning lid or Ball Leak-Proof Storage Lid.