Fermenting in the Indian Kitchen

5 Sessions Course Healthy Eating

About this Course

Learn Indian fermentation techniques to preserve ingredients, enhance flavors and strengthen the connection between your mind and gut.

About the Teacher

Moina Oberoi

Moina Oberoi is a chef and entrepreneur working with organic, sustainable, and Ayurvedic foods. She is the founder and MD of India’s first kefir manufacturing company, MO’s Superfoods.

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5 Sessions

Course Introduction
1. Homemade Dahi & Yogurt

It's easy to make Indian or Greek yogurt at home.

6 mins

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2. Cultured Butter & Ghee

Whip up probiotic butter, then turn it to ghee.

7 mins

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3. Fermented Green Chutney

A tangy mix of good bacteria & detoxifying herbs.

5 mins

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4. Lacto-Fermented Onion Pickle

Spice up your meals with this crunchy condiment.

5 mins

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5. Candy Cane Beet & Carrot Kanji

Gut-friendly, fiery & fermented in the winter sun.

2 mins

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Fermenting in the Indian Kitchen

About this Course

About the Teacher

Moina Oberoi

5 Sessions

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