Water Kefir Vinegar Blackberry Vinaigrette – A Probiotic Twist on a Classic Dressing
Ever left your jar of water kefir fermenting a little too long? Don’t worry, you haven’t wasted a thing. When water kefir continues to ferment, it naturally transforms into water kefir vinegar, a tangy, probiotic-rich ingredient you can use in the kitchen. One of the best ways to enjoy it? As the base for this Blackberry Vinaigrette.
This recipe blends fresh, juicy blackberries with olive oil, balsamic vinegar, garlic, and Dijon mustard for a dressing that’s both bright and earthy. The result is a creamy, antioxidant-rich vinaigrette that pairs beautifully with leafy greens, roasted vegetables, grilled chicken, or our favourite: an apple walnut salad with goat cheese.
Simple, versatile, and gut-friendly, this dressing is a reminder that fermentation surprises can lead to delicious results.
🍇Why You’ll Love This Recipe:
- Uses water kefir vinegar for a probiotic boost
- Brimming with antioxidants from fresh blackberries
- Creamy, tangy, and lightly sweet with no refined sugar
- Ready in minutes with a blender
- Keeps well in the fridge for up to a week
🌿 Probiotic Insight:
Water kefir vinegar develops when kefir ferments for 5–10 days instead of the usual 24–48 hours. The bacteria consume sugars and alcohol, leaving behind acetic acid (the compound that makes vinegar tangy) along with billions of live probiotics. It’s a sustainable, gut-friendly way to use every part of your ferment.
