Fizzy Bee Kombucha Salad Dressing Recipe
I was feeling creative, and I have created a salad dressing like this before and wanted to try another permutation. This style dressing has a unique flavour and texture, for it has a fizzy soda sensation on your palate, and a sweet and sour mixture that tangs your mouth up.
Everything here is unpasteurized, the garlic, honey, and bee pollen are locally produced, and that is a shallot next to the lemon. Use ingredients that are alive, or this will not work. Pasteurization kills the bacteria we need to promote fermentation.
Mince the garlic and shallot and mix it with the vinegar, honey, pineapple juice, and pepper. Saturate the honey into the vinegar to develop a wicked tang.
Now add your lemon and kombucha, I don't have this recipe finalized yet but the ratios are estimated as follows. 5 parts kombucha, 1 part lemon, vinegar, and pineapple each. Once you have this mixed, finally add in the bee pollen and stir it well. Add a pinch of salt to taste. Taste this salad dressing several times before serving.
This salad dressing needs to sit for about 30 minutes for the bee pollen to soften, and for the fermentation to continue from the kombucha. Using warm ingredients is preferable. You should see and hear your salad dressing fizzing with enough time. Do not wait too long, it will oxidize and taste rank.
I'm very particular about my olive oils, and you should be too. I have learned the hard way to always taste olive oil before serving it, and to research where the oil comes from. I prefer to coat my with salad in olive oil separately and then to drizzle on the dressing. This ensures you have everything proportioned correctly, and you can experience the most fizzyness. I just had a baby kale salad, and it was very energizing!
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