This salad dressing is fresh, flavourful and made with probiotic-rich water kefir vinegar. It’s quick and so much better than a store bought dressing.
RASPBERRY WATER KEFIR DRESSING
MAKES: about 1 1/4 cups
1 c. raspberries (preferably frozen)
1/4 c. lemon juice
1/4 c. water kefir vinegar
1/4 c. mild olive oil, or walnut or avocado oil
3 tbsp. honey or date syrup for vegan option
1/8 tsp. sea salt
- add all ingredients to blender and process until smooth
- drizzle over salad, grilled chicken, fish or vegetables
NEED TO KNOW:
The raspberry seeds are pulverized during the blending process. It’s good for those who don’t like or want berry seeds in their food.
This dressing will last in the fridge for about 2 weeks.
You can add fresh finely chopped herbs. Our favourites are tarragon or mint.
TO MAKE WATER KEFIR VINEGAR:
Water kefir vinegar is easy to make by simply keeping your first ferment brewing longer. This typically takes 5-10 days.
Follow your first ferment process, but instead of draining the water kefir and removing the grains after 24 – 48 hours, leave the brew for 5 days. Taste the ferment, you will know when it has turned to vinegar when the water kefir tastes quite sour. When the water kefir vinegar suits your taste, remove the water kefir grains. Pour the liquid into a bottle and keep in the refrigerator to slow the fermentation process. The water kefir vinegar is full of live probiotics.
Water kefir doesn’t go bad. If it is in a sealed bottle with no chance of cross contamination, the live cultures will slowly continue to eat up the sugars in the drink and eventually the drink will turn to vinegar. The yeast in the fermentation process produces alcohol, and when the ferment is left for a longer amount of time the bacteria is able to consume the alcohol and turn it into acetic acid.