Koji Starter Cultures for Soy Sauce Kombucha

Koji Starter Cultures for Soy Sauce KombuchaKoji Cultures for Soy Sauce Koji was first used in China (where it is known as qu) in 300 BC, and in Japan in 300 AD. As a fermenting agent, koji was a vital component in food preservation. Koji is a super star in fermentation and provides the main framework for major fermented soy foods: Shio Koji A condiment and marinade Miso (fermented bean paste) and Tamari (wheat free soy sauce substitute) Shoyu Jiang You soy sauce The cornerstone of Asian

some vendors are selling “fresh” kimchi

Why Ferment Your Own Soy Sauce

Cruelty-Free and Natural Balm that's gentle on the skin

hear more about how to prevent mould from forming and how to brew tasty and delicious kombuchas the right way

enjoy a meal low in carbs

Milk Kefir cultures

Storage: Store in a cool and dry location

On rare occasions

In this 2 hour workshop

1 x 250ml Rose Bandung Whole Milk Kefir

1 x 250ml Original Black Tea Kombucha

Instruction Sheets and recipe ideas