• Wash and cut the stems from the jalapeños. I suggest for this process to wear gloves to protect your fingers from the chili.
• Roughly chop the peppers. Put them in a large bowl and those them with 3.5 TBSP course sea salt.
• In small amounts, put the peppers to a food processor and pulse until they are finely chopped but not in liquid pureed form (roughly about 10 pulses). Transfer all the chopped peppers to your fermenting vessel and fold in the rice goji. If you're using the fermented rice ball, just cut half the ball, and using your hands, crush it with your fingers, and sprinkle the crumbs at the top of the chopped peppers. Fold it in.
• Place a square cheesecloth on top and sprinkle the remaining 2 TBSP sea salt at the top evenly at the top of the cheesecloth. Cover the vessel with nylon mesh or a double layer of cheesecloth and secure with elastic band.
• Place the vessel away from sun, in a dark and cool place. Ferment for one month.

After One Month

• Remove mesh and lift away and discard cheesecloth. The peppers should be a bright red at this time. Pour the vinegar over the mash. Replace the mesh, and secure it again with an elastic band. Place the hot sauce in a cool place and ferment for two months.

After Two Months

• In small batches, transfer the hot sauce to a high speed blender and blend on high until smooth, 2 minutes. In a large bowl, put a strainer on top, and strain the liquid through. Discard the solids.
• Ladle the hot sauce into two clean 1 quart canning jars. Wipe the rims and thread clean, place the lids and rings on the jars, and tighten the rings then refrigerate. It will last in the fridge up to 6 months in the fridge.