Ranch Dressing Recipe

Feel better about dipping all your food in ranch dressing by concocting your own fermented version free of added sugar and preservatives.

| June 2019

Photo from Adobe Stock

Makes: 1 pint
Prep Time: 10 minutes
Fermentation Time: 1 day
Skill Level: beginner

Store-bought salad dressings are filled with preservatives, sugar, and often a long list of unpronounceable ingredients. Skip the added fillers, and make this simple ranch dressing that you will feel good about eating. Sour cream gives the dressing a thickened, creamy texture, while the herbs season it just right so that it tastes like a traditional ranch dressing.


  • 1 1/2 cups Kefir
  • 1/4 cup sour cream
  • 4 medium garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 2 tablespoons parsley
  • 1 teaspoon salt
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons dried onion powder


  1. Place all the ingredients in a jar and mix well. Cover the jar and leave to ferment at room temperature for 1 day. Transfer to the refrigerator.

This dressing can easily be turned into a dip by separating the kefir from its whey, resulting in a thicker, creamier ranch dip. Do this by pouring the dressing into a wire mesh strainer lined with a cheesecloth or a few coffee filters and set over a bowl. Once the whey has dripped out, transfer the dip to an airtight container and refrigerate until ready for use. If you wish to reserve the whey for other uses, complete this step before adding the spices so that the whey is not flavored.

Also from DIY Fermentation

diy-fermentationFermentation has given us some of the food world's most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with 100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more; recipes ranging from beginner to advanced to put your skills to the test; detailed troubleshooting guides to ensure fermentation success; insider tips and anecdotes from fermentation experts; step-by-step illustrations to stay on track; and a bonus chapter integrating homemade ferments into everyday cooking. Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.

Reprinted with permission from DIY Fermentation: Over 100 Step-by-Step Home Fermentation Recipes by Katherine Green and published by Rockridge Press, 2015.



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