2 min read

Fermented Beet Kvass Salad Dressing

Overhead shot of Fermented Beet Kvass Salad Dressing plated appetizingly in a wide clean plate
FermentedProbioticVeganGluten-Free
Prep Time5 min
Cook Time0 min
Total Time5 min
Servings8

You've got a jar of tangy beet kvass sitting in the fridge from your last fermentation project, and it turns out that brine makes an incredible base for salad dressing, not unlike our Kombucha Vinaigrette.

Ingredients

  • 1/2 cup beet kvass
  • 1/2 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Combine beet kvass, apple cider vinegar, dijon mustard, honey, and garlic in a jar.
  2. Add olive oil and seal the jar tightly.
  3. Shake vigorously until the dressing emulsifies.
  4. Season with salt and pepper, and shake again before each use.

Nutrition Facts (per serving)

Calories 90
Total fat 9g
Total carbohydrates 4g
Dietary fiber 0g
Protein 0g
Sodium 210mg

Why This Is Good for Your Gut

Beet kvass ferments with wild lactic acid bacteria, delivering live cultures alongside betalains, plant pigments with antioxidant properties that support a healthy gut lining.

Never toss that brine again. Put more ferments to work with Fermented Garlic Confit or a jar of Pickled Red Onions.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

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