If you are looking for a healthier dressing for your salads, this fermented mustard dressing is a great addition to your staples. If you have leftover sauerkraut brine you can make this in just 2 short days. If you haven’t made sauerkraut recently, here is a masterclass to learn how to make sauerkraut! This recipe came to us from Nicky in the Gut Health Gurus Facebook Group.
- 185ml sauerkraut brine
- 80g of brown or yellow mustard seeds
- 1 French shallot
- 2 garlic cloves
- 1 tablespoon maple syrup
- Sea salt (to taste)
- Combine everything except for the maple syrup and let it sit overnight.
- The next day, add maple syrup and place it in a food processor. Chop for 30 seconds for lumpy and longer for smooth.
- Add salt to taste
- You can store it for 3 months in the refrigerator
This is a very simple yet delicious dressing to try. Make sure to show off your at home recipes or creations with us in our Gut Health Gurus Facebook Group.