Online Cooking Class: Fermentation for Digestion and Immunity
Wed, Apr 24th
Thu, Apr 25th
Thu, Apr 25th
Thu, Apr 25th
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
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
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
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
Shante
19 Jul 2023
This is my third time taking a class with Natasha and it’s ALWAYS a pleasure. She is so kind and patient.
Janell
23 Apr 2023
Great class!
Kristi
14 Apr 2023
Excellent class! I really enjoyed it
Meet your 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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