Healthy, Immune Boosting, Preserves, South African Flavours, Vegetarian
- 1 Small Jar
- 10 min
Coriander is one of the most distinctive South African flavours, but when our Institute garden produced an abundance of coriander last year, we knew that there is only so much boerewors, biltong and curry blends that we can make with the dried seeds. We needed an alternative method to preserve the delicious seeds (they are actually the fruit!). Fermenting the seeds came out tops. It resulted in delicate, slightly sour, but still distinctly coriander bites!
125ml green coriander seeds
Contact cover (greaseproof paper / spinach or grape leaf)
Small preserving jar (sterilised)
- Pick the green coriander seeds from their stems and place in a bowl.
- Rinse briefly and drain them well, then place in the jar.
- Combine the water and the salt in a jug to make a brine.
- Pour the brine over the coriander seeds until they are covered. Some of the seeds will float to the top and should be weighed down lightly with the contact cover to ensure that all seeds are immersed in the brine. Do not cover with the lid.
- Place the jar in the kitchen, out of direct sunlight and at room temperature for a week.
- As the coriander seeds ferment the liquid will become slightly cloudy and the seeds turn to an olive green.
- After a week the seeds should be slightly sour and start tasting a bit like capers. Now you can remove the contact cover, place the lid on and store in the fridge. These tangy bites should last at least six months.
- Sprinkle the fermented seeds in salads or salsas, serve with beef, or as a fresh bite to finish off a curry.