No oil fermented salad dressing recipe

Plum goes well with creamy miso, they create the pleasant flavor in this unique salad dressing. This sour-salty-sweet sauce can be used as a dip for vegetable sticks or cold tofu. It’s fermented sauce, and it keeps well refrigerated in a glass jar 2-3 years .A potential new favorite for vegans. When you start making this plum dressing at home, you will never buy it again. It’s easy to make, and tastes great ! You can reduce plastic bottles of dressing, too.

Direction :
Fresh ripe plums 100g
Miso 100g
Sugar 50g

-Add a layer of plums, follow with more miso, then more sugar, and so on, finishing with a layer of sugar.
-Place the jar in room temperature
-It will be fermented in about 1 month.
-After 1 month, keep it in the refrigerator.

There are many kinds of miso ,and the basics for choosing good miso are simple. If you can, avoid miso that uses a lot of additives, sugar and MSG. These tend to not be fermented miso, and isn’t good for health. You can make homemade miso, too. It is also easy & tastes great ! It’s much healthier than store bought ones.

(Proof reading by Artemisia Hood)

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