The Probiotic Jar
  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us

Ranch Dressing (Lacto-Fermented!)

6/19/2013

2 Comments

 
Picture
Ingredients:
    1/2 cup Lacto-Fermented Whole Egg Mayonnaise    
    1/2 cup organic homemade plain yogurt or sour cream
    1/2 tsp. parsley
    1/2 tsp. dill (I find this too much; I use just a tad less)
    1 tsp. celery seed
    1/2 tsp. onion powder
    1 tsp. garlic powder
    1/4 tsp. Himalayan pink salt (or 1 tsp. Lemon Brine)
    5 drops (to taste) liquid stevia (optional)
Jar: Any sealing glass storage container.
Brine: None 
Ferment: None (Ingredients already cultured

Print Friendly and PDFPrint Friendly
Preparation:
Measure & stir all ingredients together with whisk.  Store sealed in the refrigerator.  Keeps up to three or four weeks.  Some separation may occur in storage; just whisk before serving.

This recipe can be made with store-bought mayo and yogurt, but without those lacto-fermented ingredients I find it doesn't last as long.  At our house...it doesn't last very long anyway, and I make this dressing in double batches!

I just love this healthier version of Ranch Dressing, after realizing that the store bought varieties usually have GMOs and preservatives and all sorts of other "junk" in them I don't want to feed my family.  (Have you read those labels recently?) Please post your comments!

Substitutions:

When using garlic or onion brine in place of powders, use 1/3 to 1/2 as much.
When using fresh (not dried herbs), use about 3x as much, finely chopped.
2 Comments
Sandy
9/29/2019 09:36:15 am

I am interested in making this. And I’m courageous enough to start with making fermented mayo, but I’m curious about the yogurt/sour cream. I’m not ready to start trying my hand at homemade yogurt. So could a organic sour cream or yogurt from the store be acceptable?

Reply
Karen
9/29/2019 09:43:00 am

Hi Sandy,

As long as it says "live culture", you can add it to the cream or milk, and it will work, but those cultures are designed not to produce generation after generation. If you always want to "start" from an old batch, find an "heirloom" starter culture. :)

Reply



Leave a Reply.



    advanced search

    RSS Feed

    Recipe List

    Here you will find the most delicious, health-boosting concoctions on planet earth! You are sure to experience both a delightful sensation on your taste buds as well as a happy tummy!

    Beets, (Grated) with Clove,        Cinnamon & Allspice 
    Beet Kvass 
    Brussel Sprouts
    Berry Syrup/Sauce
    Carrots (Grated) with Chocolate Mint
    Cabbage Juice
    Carrots & Beets with Rosemary & Thyme
    Carrot Sticks (Herbed or Plain)
    Carrot (Grated) with Chocolate
    Mint 

    Carrots, Leeks, Ginger & Dill
    ​Dandelion Buds
    Dill Pickles (Traditional)
    Fire Cider
    Garden Medley Kvass
    Garlic
    Ginger, Shaved & Pickled
    Ginger, Beet & Kale Kvass
    Ginger Soda
    Ginger Bug (Starter)
    Granola 
    Green Beans
    Lemons 
    Mayonnaise
    Ranch Dressing
    Salsa ~ Chunky Tomato
    Sauerkraut
    Sauerkraut Juice
    ​Turmeric Root
    Tonic ~ Cold, Sinus & Flu

    Categories

    All
    Beverages
    Condiments
    Dairy
    Deserts
    Gluten Free
    Grain
    Snacks

    How To

    The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques.  These recipes are designed specifically to work in The Probiotic Jar.  Please follow the instructions in the Quick Start Guide when creating these recipes.

    Archives

    January 2016
    May 2015
    February 2015
    January 2015
    November 2014
    October 2014
    August 2014
    May 2014
    March 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013

Picture
©2017 The Probiotic Jar    ©2017 Wellness AK, LLC     All Rights Reserved.

WellnessAK, LLC
7362 W. Parks Hwy STE 716
​Wasilla, AK 99623
(907) 694-2284

  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us