How to Make Fermented Russian Dressing

Making things from scratch is such an empowering feeling, especially when it’s something that is commonly store bought.  Salad dressings are one of those things that people usually don’t bother to make at home, but if you look at the ingredients list on the majority of store-bought varieties, you are likely to be shocked. 

Store-bought salad dressings are full of all kinds of weird sounding and unpronounceable things.  Definitely not something I want to be eating now that I’ve made the switch to a natural, whole foods diet.

The good news is that making homemade salad dressings is actually really easy—especially with this fermented Russan dressing!  Add a few fermented ingredients to them, and now you’ve got something that is full of probiotics and is much healthier than anything you can buy in the store.  The best part is how simple they are to make, often requiring only a few ingredients that you probably already have in your kitchen.  Plus, homemade salad dressing is one more reason to eat more salad!

This Fermented Russian Dressing recipe that I have for you is not intended for salads, however, although it could be if you’re so inclined.  It is an essential building block for the classic Reuben sandwich, which is a fermented delight when it’s made with traditionally fermented ingredients like corned beef, sauerkraut, cheese, and sourdough rye.  I’m actually working on making a completely homemade and home-fermented version of Reuben sandwich myself, which is where I got the idea for making this dressing.  This version of Russian dressing is very tasty, and just a little bit tangy, like it should be.  Delicious!

Fermented Russian Dressing Recipe

Yield: 1 cup


• ½ cup Healthy Probiotic Mayo

• ¼ cup Fermented Ketchup

• 1 tsp Dijon mustard

• ½ tsp prepared horseradish (fermented, if you have it!)

• ¼ tsp Worcestershire sauce

• 1 Tbsp chives, minced


This is the easiest recipe ever because all you do is put all of the ingredients into a bowl and stir it all together. Use a spatula to scrape the dressing into the jar of your choice, a half-pint canning jar works well. Store in the refrigerator, and it should keep for up to a week or so.

The only real work is making sure you have the probiotic mayo and fermented ketchup on hand, but luckily those are fairly simple to make.  They just take a little bit of forethought, like most fermented food does, for good reason.  I’ve made them staples in my kitchen at this point, so whenever I feel the urge for a Reuben I can easily whip up this Russian dressing and indulge!

I hope you enjoy this Fermented Russian Dressing.  Now get some corned beef and sauerkraut and go make yourself a Reuben!


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Colleen has been foraging for wild food and fermenting for many years. She loves all types of fermenting, including making lacto-fermented veggies, kombucha, kefir, yogurt, and sourdough. She also has a special fondness for brewing hard cider and mead (honey wine). Along with her husband Joel, they grow much of their own food and herbs in a permaculture style garden. She makes and sells handmade herbal salves and lip balms in her Etsy shop, CocosHerbals, and writes about all of her adventures with food, gardening and homesteading at

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