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SAUERKRAUT

Combine: 1 cup thinly sliced red cabbage + small red onion, thinly sliced + 1
baby fennel, thinly sliced - in a heatproof bowl

Stir 125ml rice wine vinegar + 1 tsp salt + 2 tsp caster sugar + 2tbs water - in
small saucepan over low heat until sugar dissolves.

Pour over cabbage mixture. Cover and refrigerate.

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