A while ago, I threw some coriander seeds I had bought at the supermarket into a jar of vinegar-brined pickled onions and discovered they were delicious. I include them in all my jars of pickled onions now. I don’t find that they are woody; in fact, they give a pleasant pop when you eat them with the pickled onions - maybe this is because they are not lacto-fermented? I’ve been meaning to experiment with them as a topping on some fish crudo; I think the fruity, citrus-y flavor would pair so well. Anyway, would love to try lacto-fermenting green cilantro seeds once I get some plants going.
A while ago, I threw some coriander seeds I had bought at the supermarket into a jar of vinegar-brined pickled onions and discovered they were delicious. I include them in all my jars of pickled onions now. I don’t find that they are woody; in fact, they give a pleasant pop when you eat them with the pickled onions - maybe this is because they are not lacto-fermented? I’ve been meaning to experiment with them as a topping on some fish crudo; I think the fruity, citrus-y flavor would pair so well. Anyway, would love to try lacto-fermenting green cilantro seeds once I get some plants going.
Isn’t interring how they are so tasty and not woody. You are going to love the green ones when you get a chance to have some.
The green ones are even better! I use all kinds of dried seeds in my pickles, and over time they definitely soften a bit.