Ferment for about 10 days at room temperature or until you are happy with the sourness.
Blend once more and if you want to naturally stabilise the sriracha sauce like the original. Add a teaspoon or 2 grams of xanthan gum and blend once more.
Taste the sauce and if you want it to be more sweet, salty or sour make the adjustments accordingly by adding sugar, salt or vinegar. Everyone's ferments always turn out a bit different due to the natural process of wild fermentation.
Play with chilli varieties as each one gives different results in heat and flavour.
You could also grill or smoke some of the chillies to give the sauce a smokey edge.
Store in the fridge for months, burping the bottles every now and then to let out gas that might build up while the sauce slowly continues to ferment. Can be frozen in plastic containers for longer and this also halts the fermentation completely.
If your home blender is weak like mine. The seeds won't blend. When done fermenting blend again and strain through a sieve reserving the pulp. Dry this pulp out and grind into a fine powder adding back into the sauce.