Guest guest Posted September 12, 2006 Report Share Posted September 12, 2006 Sounds like the one I found in my vegetarian times magazine this month, cept I made note to try it with kombucha. Audrey > > Here's one to add to the recipe books. > > Mustard > Olive Oil > Old Kombucha (starter stuff preferably) > White wine > Black pepper > A pinch of sugar or two > > > I just whipped it up without paying much attention to quantity used, > so best I can say is that I started with about a third of the jar of > mustard, and then started adding oil & co. in equal amounts. Then I > mixed in the ground pepper to taste (strong ^-^) and a bit of sugar > cause it was a bit acidic. In the end you have some tasty salad > dressing. I also used some of the extra extra strength starter > kombucha I had sitting around from the time I made it with too much > sugar. It has a strong acidic taste, and I wouldn't necessarily drink > it, but I use it as my starter instead of taking something from the > previous pot, since it's so rich in bacteria. I'm sure other KT works > too, but this is what I used. > > Cheers, > Yaakov > Quote Link to comment Share on other sites More sharing options...
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