Fermenting in the Indian Kitchen
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About this Course
When you start to see your food as active and non-active, living or dead, you’re entering the world of fermentation. Learn to enhance the flavor of your food and drinks, naturally preserve ingredients, minimize food waste, and strengthen the connection between your mind and gut — from an Indian perspective. Celebrate living, active foods with five recipes for a more robust microbiome.
About the Teacher
5 Sessions
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Course Introduction
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5. Candy Cane Beet & Carrot KanjiGut-friendly, fiery & fermented in the winter sun.2 min