Method

• 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.

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