5 Fantastic Fermented Salad Dressings Full of Healthy Probiotics

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5. Make Ahead Fermented Veggie Dressing

You can also make your dressings a few days ahead. This is a great way to use up leftover veggies on Friday and turn them into super healthy and delicious dressings by Monday.

Take your favorite veggies, herbs and spices and put them in the blender. For example, you might try some tomatoes, basil, zucchini, red peppers and cilantro. Or try cucumbers, onions, and garlic with a touch of rosemary. The possibilities are endless. Put these in the blender and mix them into a puree. Now add 1 teaspoon of salt for every pint of puree you have. Mix again, and then taste to see if you would like to add more salt. Once the salt level is to your liking, add 1 Tablespoon of starter culture for every pint of vegetable puree.

For your brine starter, use some brine from another batch of fermented vegetables, such as pickles or sauerkraut. Mix well and transfer to a glass jar and allow to sit at room temperature. Burp the container about twice per day to remove excess carbon dioxide. After 48 hours, mix your fermented puree with extra virgin olive oil. You can make these dressings throughout the week as you need to. This is a great way to use up vegetables that are getting old or that you have plenty of from your garden.

Also, you might want to think of topping off your salad with a couple tablespoons of fermented veggies, brine and all, and try that as a “dressing”.

Salads made with fermented veggies and dressings such as the ones above will satisfy your hunger and really give your body the nutrition that it really needs. Read also how to make vegan/paleo, no soy, no egg mayo.

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