More from The National:
Tuesday's best photos: from Hawaii's Mauna Loa volcano to stowaways on a ship's rudder
Monday's best photos: from a fire on the Mexican border to a light aircraft crash
Sunday's best photos: from Thailand's monkey festival to a 'Gatka' performance
Saturday's best photos: from Iran fans to Jama Masjid mosque in India
Friday's best photos: from a relaxing frog to Brazilian football fans - in pictures
Thursday's best photos: from Macy's parade prep to Dresden Christmas market
Key Points
- Protests against President Omar Al Bashir enter their sixth day
- Reports of President Bashir's resignation and arrests of senior government officials
Mia Man’s tips for fermentation
- Start with a simple recipe such as yogurt or sauerkraut
- Keep your hands and kitchen tools clean. Sanitize knives, cutting boards, tongs and storage jars with boiling water before you start.
- Mold is bad: the colour pink is a sign of mold. If yogurt turns pink as it ferments, you need to discard it and start again. For kraut, if you remove the top leaves and see any sign of mold, you should discard the batch.
- Always use clean, closed, airtight lids and containers such as mason jars when fermenting yogurt and kraut. Keep the lid closed to prevent insects and contaminants from getting in.
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