10:00-12:00 Sunday, 25th June 2017. Fermentation is an ancient tradition of preserving foods. As well as being delicious and easy to make, these cultured foods are easily digested, probiotic and rich in antioxidants. During this in-depth class JB will demonstrate how to make krauts, raw apple vinegar, preserve by pickling and instant pickling to add to any dish. He will discuss how to incorporate fermented vegetables into your daily meals and how they are beneficial to a nourishing, healing diet. There will also be plenty of time to discuss troubleshooting and ask your fermentation questions. Come away learning how to ferment just about any vegetable!