Fermented Sauerkraut Salad Dressing Recipe — Put that leftover sauerkraut juice to use, and make a gut-healthy probiotic vinaigrette!
…Annnd here we are in the second Monday installment of 2017. If you missed last week’s post, I chatted about how I’d feature some recipes this month with foods and ingredients I predict will be trending this year. First was small and sustainable fish in this Pesto Sardine Toast, and this week….kraut.
…errr kraut juice that is. Fermented foods and drinks are definitely on the upswing, with the popularity of kombucha, probiotic tonics, kimchi, kefir, and the likes.
Farmhouse Culture sent me an assortment of their fermented goodies a while back. Their Dill Pickle Sauerkraut was an instant win for me, I was mostly intrigued by their line of gut shots.
aka all that leftover brine after you eat all the good stuff, but is totally loaded with that good gut stuff.
And since my dill pickle dressing was a big hit, I figured why not make a dressing full of probiotics?!
Food waste is one of my biggest pet peeves, so utilizing everything a food has to offer (especially one with such health benefits) is my jam.
I added a clove of garlic to this, which made it super (you guessed it) garlicky, so if that’s not your thing, just leave it out and enjoy all that fermented cabbage juice dressing goodness on its own.
- ¼ cup sauerkraut brine
- ½ tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 tablespoons water
- 1 garlic clove, finely minced (optional)
- salt and pepper, to taste
- Combine all ingredients in a jar with a tight fitting lid.
- Fasten lid, and shake to combine.
- Store in refrigerator for up to 2 weeks.
Hover over image to pin for later!
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Make it a great day!
What’s your favorite type of salad dressing?
Are you into any fermented foods?