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...
Can I make my own fermented food? Of course! Friday Ferments will give you some great ideas to start your own kitchen experiments.
This Tomato Salsa smelled sooo good I ate some the day it went into the fridge, but it is even better when left in the fridge for another week or two 😆💕
My son absolutely loves avocados so I have to be in quick before he eats them all. But if this goes with his favourite dinner nachos he’s still happy,😆💕
How can you use fermented foods, every meal, every day? Let us show you the ways....
I’m having fennel salad with my dinner tonight easy as pie to make just drown thinly sliced fennel in Dilly Dally or any kraut juice add a few glugs olive oil sit for an hour mmmm delicious.
Let’s start with Zuurkool juice or that tiny bit of liquid in the bottom of the jar (which my partner always leaves for me to drink, true love right? 😆💕) I make mayonnaise with the juice. Then I use the mayonnaise in salads, on sandwiches and making devilled eggs.
Once you’ve made your own mayo you may never go back to buying it.