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.

View profile

5 Sessions

Course Introduction
1. Homemade Dahi & Yogurt

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

6 min

VIEW recipe
2. Cultured Butter & Ghee

Whip up probiotic butter, then turn it to ghee.

7 min

VIEW recipe
3. Fermented Green Chutney

A tangy mix of good bacteria & detoxifying herbs.

5 min

VIEW recipe
4. Lacto-Fermented Onion Pickle

Spice up your meals with this crunchy condiment.

5 min

VIEW recipe
5. Candy Cane Beet & Carrot Kanji

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

2 min

VIEW recipe