Fermenting in the Indian Kitchen
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
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
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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
