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Not seen in most sauerkraut recipes but adds an extra something-something to make up for the flavour the develops from weeks of fermentation
This homemade balsamic dressing has been a reader favorite on my blog for over 10 years because its: Clean and healthy, with no preservatives or hidden sugars Versatile enough for salads, roasted veggies, chicken, or even pasta Customizable to your tastemake it bold or mellow depending on your vinegar-to-oil ratio Once you try it, youll see why making balsamic dressing from scratch is a kitchen essential
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Big batch my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens
