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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Salad dressing is typically a mixture of oil and vinegar with spices and other flavorings. Instead of vinegar I use kombucha for a dose of probiotics. Using well-fermented kombucha will yield a tangy dressing with a good bite to it. Less fermented kombucha will yield a more sweet dressing.

Super Flexible Kombucha Salad Dressing

  • 1 cup olive oil
  • ½ cup kombucha
  • 1 teaspoon salt (I often use onion or garlic salt)
  • Add any combination of the following:
    • A couple of tablespoons of kombucha mustard
    • ½-1 teaspoon onion powder or garlic powder
    • ½ teaspoon dried or 1 tablespoon fresh of any spices including parsley, thyme, oregano, basil, etc. chopped fine
    • A couple of cloves of garlic, minced
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon of raw honey for a sweeter dressing

Simple and flexible. When I have fresh herbs available during the summer I’ll use a combination of thyme, basil, parsley, black pepper, and garlic. When we need a nice Italian-style dressing it’s basil, oregano, parsley, and garlic. Of course you can stick with a classic by mixing kombucha mustard and honey.

These days we use dressing on everything from salad, to meat, and as a dip for cut up veggies. Just one more way to add flavor, save money, and get an additional dose of probiotics into our meals.

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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Comments

  1. lynda ryan says

    I often wonder if the little probiotic guys are destroyed by blending,
    freezing (as in the popsicles) or heating. Is their effectiveness at
    working in the body reduced by these procedures? Thanks!

    • Julie Feickert says

      Great question! Heat is definitely problematic. Generally anything over 115 degrees F or so will start to kill bacteria. Freezing isn’t quite as hard on them thankfully. Yogurt for example can be frozen and then recultured provided it’s frozen for a relatively short period of time (no more than a few months at most). While I have seen people around the internet claim that blending is problematic, so far I haven’t actually seen any evidence to support that idea.

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