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Red cabbage, arame and ginger kraut

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By

Holly Davis

Abstract

A variation on traditional sauerkraut, this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours.

It's my go-to with an eggy breakfast. Adding mineral-rich sea vegetables such as arame to ferments boosts the nutrient profile, while the ginger provides a lively kick. 


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