Coriander Seed in Sauerkraut

OH WOW!  This is an eye opener, indeed.  I put coriander seed in a fermentation of cabbage and this morning the resulting excess brine was added to breakfast.  This is a one bowl sort of meal, with the steamed veggies and cut up meat mixed together with whatever interesting flavor is available. Today, it was coriander seed brine and cinnamon.   Coriander with cinnamon produces a pungent odor, almost like the smell of a really strong cheese. I enjoyed the flavor to a surprising degree.

So my breakfast, in addition to the lovely probiotics found in the brine after fermentation, was amazingly flavorful.

As this is a fermentation process that was common in the 10th century, and the coriander seed was a common seasoning in that period, and human beings love to eat what tastes really good, and the Byzantines loved strong smells (just research their take on perfumes!), I suspect I just ate a breakfast that would not have been out of place on the table of my SCA persona. FUN!

I apologize for scarfing it down before I thought to take a photo for the blog. MUST improve on my habits!

Update on Fermentation Preserved Vegetable Project

The carrot ferment was delicious! The stick cut carrots and diakon radish turned out still crisp but nicely tangy. The sliced version had more tangy flavor but went soft so was less satisfying.  We opened up one of the large crocks of fermenting cabbage and it is good. This time we got a stronger fermentation and the cabbage was softer yet still with enough texture and a lot of depth of flavor. Can say that garlic can certainly over-whelm a ferment, but ginger doesn’t.  Am not certain what I think of the coriander seeds since that is a strong flavor and while interesting I am unable to decide if I like it or if I am neutral.  I certainly do not dislike it!


This post really does need a picture of a nice bowl of carrot sticks and sauerkraut.

There remain two large crocks of cabbage which will ferment longer.

There is a smaller container that is a mix of leftover items from the other preparation and absolutely NO garlic. Will broach that one next.

If anyone wishes to try this process themselves, I recommend the facebook pages Wild Fermentation and Fermentor’s Kitchen.