½cup (50 grams) green coriander This is a scant half cup
½ cup (120 grams) filtered water
1teaspoon (5 grams) kosher salt this is 3% of the total weight of water and green coriander, you could also use brine with a concentration of 2-5% salt.
1small grape leaf (optional, this is mostly to help prevent Kahm yeast)
Instructions
Combine the green coriander, grape leaf if using, salt and water and put in a glass pint jar with a lid.
Shake the jar to dissolve the salt.
Allow the green coriander to ferment, covered, for 1-2 weeks, shaking the jar occasionally and opening it here and there a few times during the process to release carbon dioxide.
After a week, taste the green coriander to judge if the flavor is sour to your liking, when it is, you can refrigerate it to slow the fermentation, or keep it out at room temperature, where it will continue to sour. Add them anywhere you would use green coriander. They're fun to add to things whole for a pop of flavor.