How can I use fermented foods every meal, every day? Let us show you the ways....
Bit of a modification on a basic salad dressing recipe from Nourishing Traditions by Sally Fallon and Mary Enig. (This is known as the bible of traditional cooking and one of my favourite books, along side the other bible by Sandor Katz) .
This recipe is super simple.
- 1 tsp mustard ( I use my home made fermented mustard)
- 4tbsp dilly dally sauerkraut juice
- 1 tbsp flaxseed oil
- 1 tsp salt
Put in bottle or jar and shake till emulsified 🥗happy dressing and make sure the lid is on tightly:-)