Super Flexible Kombucha Salad Dressing

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Note from Shannon: Please welcome Julie Feickert, Cultures for Health Founder and Cultured-Kitchen Keeper.

I will admit I was hesitant to start making my own salad dressing. It just seemed like one more thing to do. But alas many salad dressings have pretty scary ingredients—even the organic varieties. Most days it’s more work to scrutinize labels then it is to actually make it. There’s also the cost factor. Any pre-made salad dressing with any hope of making it to our home is expensive and we’ve been going through way too much dressing lately.

So yes, I needed to get over my fears and just do it because here’s the thing: making salad dressing is simpler than I ever imagined. Yes, you read that right, it’s easy. I didn’t believe it either at first, but here’s what I figured out: I made sure I had small pint size mason jars on hand, I kept my personal sized blender in a handy spot, and I figured out a basic recipe I could customize for any occasion. You can of course use a whisk and a bowl to blend your dressings but I find a small blender to be simpler most days as mine will blend directly into a regular mouth mason jar so there’s less clean up involved.

Here’s how I do it, using kombucha.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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Sometimes I Blow It: Over Fermented Kombucha

Note from Shannon: Please welcome Julie Feickert, Cultures for Health Founder and Cultured-Kitchen Keeper.

I tend to crave fermented foods in phases. I’ll go months where I can’t seem to drink enough water kefir. Fast forward a bit it’s kombucha, or sauerkraut, or Greek yogurt. A while back I started to crave kombucha again. I dutifully bottled up four dozen bottles of freshly fermented kombucha and organic juice, drank a few bottles and promptly lost my craving. Leaving the bottles to hang out in the increasingly warm garage.

A few months later I found them. Whoops! I grabbed a bottle I placed a towel over the top, applied downward pressure and opened each bottle. Let’s just say the towel and the pressure kept me from having to clean the ceiling multiple times. Four months of fermentation with added juice yielded a few interesting results…

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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My Kombucha Brewing System

Kombucha Continuous Brew (1)

Note from Shannon: Please welcome Julie Feickert, Cultures for Health Founder and Cultured-Kitchen Keeper.

I love kombucha. I love how it tastes, I love how it bubbles. I love how it makes me feel. Over the last few years I have tried a number of systems for brewing kombucha. For a long time I simply used gallon jars. There were all over the house (for lack of counter space in my kitchen) and when it came time to harvest the kombucha, I took on the messy task of trying to funnel it into bottles or at least jars with smaller mouths for easier fridge storage and pouring.

In the last year though I’ve settled into a new kombucha brewing routine that I feel not only maximizes the benefits of drinking kombucha but also makes the brewing and bottling processes much simpler and less messy.

I use continuous brewing vessels. At the moment I have two of them. One is around 3 gallons and the other is around 5 gallons. They are both made of glass and have plastic spigots at the bottom. I use a tight-weave tea towel and a tight rubber band over the top. They are beautiful and incredibly functional. There are several benefits to using a continuous brewing system for making kombucha…

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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Preparing to Hit the Road: tucking in and bringing along various cultures

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Note from Shannon: Please welcome Julie Feickert, Founder of Cultures for Health and Cultured Kitchen-Keeper.

At least twice a year we travel for conferences to exhibit CFH products. It’s a lot of fun to meet our customers and talk with them about their culturing projects. Generally speaking we are gone for 3-5 weeks each time as we travel with a camping trailer and camp our way across the US and back home again.

Being away from home for such an extensive period requires a few adjustments to my culturing routine to keep all my cultures safe as well as keep us well stocked with cultured food on the road.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

More Posts - Website