Fermented pickle dressing
Fermented pickle dressing
When you are done eating your fermented vegetables, please don’t throw away the liquid. In early summer, I start making sure my freezer and fridge are cleaned out and ready for the new harvest. This year, I had fermented pickle spears that still tasted good, but the vegetables were a bit soft, so I made a probiotic-rich pickle dressing. Try it on greens, a Buddha bowl or potato salad.
Yields: ½ cup
Ingredients
¼ cup fermentation liquid
¼ cup tahini
2 tablespoons lemon juice
2 teaspoons nutritional yeast
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon pepper
Steps
Combine all the ingredients in a high-speed blender. Blend until smooth.
Rayne Kuntz