Online Cooking Class: Fermentation for Digestion and Immunity

In this interactive online cooking class, Chef Natasha will teach you all about the ancient practice of fermentation and how it preserves food and aids in digestion and immunity. 


To kick off your virtual cooking class, you'll first create a sweet and tangy Mexican-style tepache pineapple drink with sugar, cinnamon and cloves. Next up is a simple kimchi with cabbage, ginger and daikon radish. This is served with a fresh and colorful vegetable stir fry prepared with broccoli, carrots and bell peppers. 


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Tepache 

Fermented pineapple drink made with sugar, cinnamon and clove


Simple Kimchi 

With napa cabbage, chili paste, garlic, ginger, scallions and daikon radish


Vegetable Stir Fry 

With rice, broccoli, carrots and bell pepper


Every class is fully interactive.
Chef demonstrates each step and assists you as you perform each step.
Ask questions and have the chef check your progress.
  • Recipes Recipes are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Minimum 4 devices
  • Class Maximum 20 devices
  • Event Duration 2 hours
  • LabelsCouples, Vegetarian, Healthy, Fun, Asian

Ingredients

Pineapple
Spring water
Raw cane sugar, turbinado preferred
Stick of cinnamon
Whole clove spice
Brewer’s yeast, optional
Napa cabbage
Iodine-free sea salt or kosher salt
Ground pepper
Fresh garlic
Fresh ginger
Granulated sugar
Fish sauce, optional
Korean chile paste
Daikon radish
Scallions
Coconut or vegetable oil
Soy sauce
Lemon juice
Broccoli
Carrots
Bell pepper
Medium onion
White or brown cooked rice

Kitchen Equipment

Chef’s knife
Cutting board
Non-skid shelf grip or wet kitchen towel
Half gallon Mason jar or large glass jug
Measuring cups
Pot spoon
Two small jars with tight-fitting lids, optional
Pot
Two to three 12 oz Mason jars or large glass jugs
Colander
Bowls
Plates
Gloves
Something to weigh down the kimchi, like a can of beans or a pot
Colander
Medium serving platter
Cutlery
Wok or deep sauté pan
Cheese cloth, or kitchen towel
Spoon for skimming

Classpop! guest reviews for other experiences with Chef Natasha

Cynthia

09 May 2021

The food was delicious, the other groups were fun, and Natasha was very clear and pleasant. All in all an excellent experience.

Guest reviews for Chef Natasha

Stefan DuBois

26 Dec 2020

Great experience! Natasha was very nice and the food was delicious. Highly recommended!

$ 39 Per device

120-minute class hosted on Zoom. Tax included.


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Meet your chef

Chef Natasha
Chef Natasha Verified chef

New chef


Chef Natasha completed her culinary education in New York City, where she was awarded a James Beard Foundation scholarship. From there, she went on to run a boutique catering business. At the height of her career, she competed on "The Taste" on ABC as well as "Cut Throat Kitchen" on the Food Network. A Culinary Ambassador for Barbados, Chef Natasha has made it a priority to stay true to her culture while continuing to perfect her culinary craft.

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