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Saurkraut, the easiest holy grail of fermenting is high on my agenda this year. I'm 34 and whilst I am 95% happy with my body and myself I know that I can be better. And by that I mean, feel better and well then, look better. I don't want to be a size 10 or skin and bones. I've got curves and I am 100% happy with that, but I have that unhealthy feeling in my body. I exercise everyday but I love chocolate and with my job as a food stylist how can I not try everything that comes my way! Last year I had the absolute pleasure of working with Dearblha from The Cultured Club on her book and she really made fermenting easy for me. It's always been one of things I know was good for me but a little too science-y for my liking. I am after all in my home life a 'chuck it in the pan' kinda girl. This was the first step I needed to get my health going in 2017. Fermentation. So here it is, directly from Dearblha only switched up a bit because I didn't have things in her recipe and there were certain things I wanted to add in (heirloom carrots - they're so damn pretty, turmeric because - hello tiger and cumin seeds - just cos)

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1 head of cabbage, sliced finely

2 tsp of cumin seeds

2 tsp of fenugreek seeds

a big chunk of ginger and turmeric, grated

1/2 an apple, grated

2tbsp salt

Sprinkle the salt over the cabbage and massage well, or in my case, get Tom to do it! Let it sit for a while and then essentially layer all the ingredients up in an airtight jar. Make sure you jam and cram as much as you can because you want everything to be undercover of those gorgeous juices!

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Let's for a second talk about Turmeric. This goddess of a herb is the sister of Ginger and is packed with a whole lot of goodness! It's great from stimulating circulation, purifying blood, helping to regulate your menstrual cycle plus lots more which is why, if I can put it in my food, I will!

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