This recipe forms part of the Brown Rice with Sauerkraut & Gomashion dish
Vinaigrette, Kombucha Miso
Servings: 1
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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