Divide the Swiss chard, shallot, ginger, garlic, coriander and hot sauce among 3 pint-size jars. In a separate bowl whisk the vinegar and sugar together until the sugar has dissolved, 1–2 minutes. Divide the vinegar mixture among the 3 jars, then use a chopstick or spoon to mix the contents. Put a lid on each jar and place them in the refrigerator for 2–5 days.
Adapted from Bon Appétit