Fermenting in the Indian Kitchen

5 Sessions Course Healthy Eating
Fermenting in the Indian Kitchen

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

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

  1. Course Introduction
    Course Introduction
  2. Homemade Dahi & Yogurt
    1. Homemade Dahi & Yogurt
    It's easy to make Indian or Greek yogurt at home.
    6 min
    VIEW recipe
  3. Cultured Butter & Ghee
    2. Cultured Butter & Ghee
    Whip up probiotic butter, then turn it to ghee.
    7 min
    VIEW recipe
  4. Fermented Green Chutney
    3. Fermented Green Chutney
    A tangy mix of good bacteria & detoxifying herbs.
    5 min
    VIEW recipe
  5. Lacto-Fermented Onion Pickle
    4. Lacto-Fermented Onion Pickle
    Spice up your meals with this crunchy condiment.
    5 min
    VIEW recipe
  6. Candy Cane Beet & Carrot Kanji
    5. Candy Cane Beet & Carrot Kanji
    Gut-friendly, fiery & fermented in the winter sun.
    2 min
    VIEW recipe

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