Eat well, de-stress and look after your legs and skin
As well as adding zest to a meal, fermented foods are full of living bacteria, yeasts and enzymes that enhance food nutritionally and make them more digestible. Think of products such as sauerkraut, kimchi and yoghurt. In her new book, Ferment for Good (Hardie Grant, $39.99), Sharon Flynn demystifies the fermenting process with easy-to-follow recipes. Along with a how-to guide to cultivating your own benchtop farm, there are sections on wild fermented vegetables, drinks, dairy, condiments, breads and Japanese foods. See hardiegrant.com.