Eureka! Fermented homemade dressing!

No more 2-5 day shelf life - it lasts a month or longer, like store-bought! I learned from a fermented mayo video that adding a bit of raw sauerkraut juice works magic. Tried it with Thousand Island dressing after it was already in the fridge a week or so. Ate some from that batch made over a month ago and it's still delicious! Unbelievable. The ferment just enhances the flavor over time. No more wasting leftover dressing. This solves one if my biggest my homemade dressing woes. Ahhhh! 🥗

[I think I added about one tablespoon raw sourkraut juice to the 1/4-1/2 batch of Thousand Island dressing I had remaining.]