Nadia

Fer-ment to be

Salty and sour sauerkraut is a traditional lactofermented food rich in beneficial bacteria that do wonders for the gut. Made from just two inexpensive ingredients – cabbage and salt – it ferments over a period of time which can range from weeks to months, depending on how sour you like it. As with most fermented veges, sauerkraut is super-easy to make at

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Giveaway
We have a copy each of Zaitoun and The Saffron Tales to give away to one lucky reader. To enter, email your name and address to nadia@bauermedia.co.nz, with ‘Win: Yasmin’ in the subject line. Entries close 24 May, 2020. ■
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