Sauerkraut Salad Dressing to help the gut
Whether we buy or make sauerkraut, the remaining juice is so nutritional I didn’t want to throw it away. One thought is to make salad dressing with the sauerkraut fulfilling the “vinegar” component. It tastes delicious, so I’m sharing.
Fermentation preserves and releases the lactic acids of cabbage and other vegetables. Sauerkraut is chock full of probiotic biome that inhibits the growth of bad bacteria. Meal Plans we develop usually include food sources that prevent purchasing those over-the-counter supplements.
Salads are a common meal in our home and in the Group Homes where we volunteer and donate.Having a “probiotic” dressing on the salad just increases the benefits. Now we can enjoy the vegetables and meat/ eggs in a salad along with building immunity.
The great news is that it’s resourceful too. If you are eating enough sauerkraut, then you will save the cost of buying Organic Balsamic Vinegar and wines.
Other uses for Sauerkraut Juice
- Make another batch of sauerkraut, and use some of the juice to jumpstart the process.
- Use a bit to sip when nauseated.
- Add to each bowl of soup before serving
First, evaluate your remaining juice. We leave all the little cabbage pieces in, but you can strain them out if you prefer only liquid. The bits add a little crunch to the salad dressing.
The sauerkraut juice has water in its juice. It also has the sour vinegar component. Therefore, simply add seasonings.
Paprika, Garlic Powder, Salt
Now you add the oil in an amount almost equal to the juice.
Put the lid on and shake vigorously for a tasty salad dressing that is also resourceful.
Don’t limit yourself. Add beet juice for a red color, replace the seasonings with oregano, thyme, or others.
Have fun dressing up your salad with delicious sauerkraut juice while adding terrific benefits to your family.