Lacto-Fermented Habanero Pineapple Hot Sauce - Bloomcooking

Ingredients

• 300 g fresh pineapple, rind removed, roughly chopped (½ fresh pineapple)
• 200 g habanero peppers, stems removed, cut in quarters (20 peppers)
• 60 g Jalapeno peppers, stems removed, cut in quarters (4 peppers)
• 1 star anise
• ½ tsp coriander seeds
• 2 whole medium-sized red onions, roughly chopped (175 g)
• 1 small carrot peeled and roughly chopped (35 g)
• 6 cloves garlic, peeled (20 g)
• 750 g water
• 38 g Kosher salt
• 400 g apple cider vinegar (14 oz)
• 400 g water (14 oz)
• 50 g white granulated sugar, optional (¼ cup)