Garden To Table: How To Make Fermented Salad Dressings

Homemade salad dressing is really easy to make and so much better for your health and wallet.   Here are my two go to recipes, one is a vinaigrette using kombucha or apple cider vinegar and the other is a creamy style using kefir or yogurt.  Really good stuff.

Serving salad is a common means of adding enzymes and freshness to our meals.  Fruit and vegetables are packed full of goodness and often contain a number of essential vitamins and minerals that cannot be found in other types of foods or they may contain higher levels of these nutrients than other foods. Surely no one would disagree that a big color-filled plate of fresh, organic produce is a delight to hungry eyes. How about improving upon it by dressing it with gut loving, super tasting probiotic dressing?  Why make a wholesome salad and then blanket it in commercial salad dressings that are filled with dodgy ingredients?

Kombucha Vinaigrette

If you’ve ever over-fermented kombucha, then you are familiar with the vinegary scent and bite that kombucha takes on. This is acetic acid, the same acid that gives vinegar its signature aroma and flavor.

Make your favorite vinegar and oil dressing by simply replacing the vinegar with over-fermented kombucha or fermented apple cider vinegar.  Both are healthier alternatives to distilled white, regular cider, or balsamic vinegar.  Or, alternatively, you could try my tasty recipes :).

Kombucha Vinaigrette


-½ cup kombucha vinegar–plain or flavoured (raspberry or lemongrass & ginger are divine!)

-2 cup extra virgin olive oil

-½ cup honey

-¼ cup chopped coriander leaves

-3 medium garlic cloves, pressed or finely chopped

-Salt and pepper to taste

-1 tablespoons finely minced fresh parsley


Combine all ingredients in a litre jar, cap tightly, and shake until thoroughly combined.

Creamy & Tangy Cultured Dressing

Combining kefir or yogurt with sour cream or mayo will result in a creamy dressing with a subtle tang while using kefir or yogurt exclusively will create a simple, extra tangy dressing with a thinner consistency, more like regular vinaigrette.  If you omit the mayo/sour cream, remember to double the kefir/yogurt.

Kefir or Yogurt Creamy Dressing


-2 cup plain milk kefir or full fat natural yogurt

-4-6 teaspoons fresh lemon juice or apple cider vinegar

-½ cup sour cream or mayonnaise

-1 medium white onion or handful of chives, minced

-2 medium garlic cloves, pressed or finely chopped

-¼ cup wholegrain mustard

-½ teaspoon ground black pepper

-1-2 teaspoon onion powder

salt to taste, I don’t add any


Combine all ingredients in a litre jar, cap tightly, and shake vigorously to combine. Taste and adjust salt as needed.

I encourage you to play around with your own flavor combinations, substitute herbs and spices, and break free from any recipe rules you might be inclined to adhere to.  A recipe is an idea–trust yourself, your tastebuds, and your gut (which will be vastly improved by eating more fermented foods 😛 ).  Have fun, and do share any new twists you may make on these recipes.  Xx


  1. Ooh, my first ferments ever were pickles. They are such a quick yummy snack. The children bring them to school. I can never seem to do enough for a year though, ugh. I am getting very excited now about my trip. Only a month away. Oh, and Happy New Year. Johnny and I will have a quiet one. I wish we could get Chinese food delivered out here!


  2. Pingback: Strawberry Dream Homemade Frozen Yogurt | North Loves South

  3. Pingback: Fermenting Magic | The Aran Artisan

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