2-3tbsMatured Kombucha(vinegary - leave it to ferment for 5 days)
4-5tbsLight (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…