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Vinaigrette, Kombucha Miso

This recipe forms part of the Brown Rice with Sauerkraut & Gomashion dish

Vinaigrette, Kombucha Miso

Prep Time2 mins
Total Time2 mins
Servings: 1
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 tbs Light brown miso
  • 2-3 tbs Matured Kombucha (vinegary - leave it to ferment for 5 days)
  • 4-5 tbs Light (not toasted) sesame or extra virgin olive oil

Instructions

  • Add light brown rice miso to the matured kombucha (vinegary – leave it to ferment for 5 days) Add the oil Put all in a small jar and shake to high heaven until they emulsify. it will keep for a week in fridge and brilliant to use in green salads, japanese coleslaw…

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