Get your starter cultures for homemade tasty Asian fermentation of beans grains and rice such as tempeh, miso, shoyu, rice wine, Qu, tape, natto and koji.
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Tempeh is a well-known, nutritious, healthy and tasty fermented soybean cake from Indonesia. You make it from soy beans, but it also works well with other beans. -
A sausage pricker has several thin and sharp needles, used to remove air bubbles from sausages and charcuterie. -
This 50 mm transparent plastic casing is suitable for all standard diameter liver sausages, sliceable blood sausages and cooked sausages that do not need smoking. -
An excellent semi-permeable casing suitable for all cooked sausages, but also for other sausages still to be smoked. - Sale!
Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk. - Sale!
Chinese yeast balls, Chinese wine yeast or Chinese / Shanghai yeast balls are called Qū or jiǔqū in Chinese. They are used to make traditional Chinese alcoholic drinks. -
Nattō is a Japanese food made of fermented soybeans. For the preparation we use the bacterium Bacillus subtilis var. natto. Natto can also be made with beans or grains other than soybeans, such as barley. -
Red yeast rice (also called red rice koji, anka or ang-kak) is a bright reddish-purple fermented rice, which gets its color by being fermented with the fungus Monascus purpureus. -
GDL lowers the pH of your meat without fermentation. Making it supereasy and safe to make your own sausages. -
Tofu or bean curd is a kind of young 'cheese' made from curdled soybean milk. It is popular as a meat substitute and is very nutritious. Homemade is infinitely better than store-bought. - Sale!
Make your own vegan soy yogurt at home with this freeze-dried yogurt starter. With the last tablespoon of your soy yogurt you can make new yogurt up to five times! -
This thermometer is ideal for measuring the temperature of your fermentation brew. Just stick it to the jar, or whatever you're using, and you're good to go. -
Tofu is great and versitile, but needs a little pressure to become tasty. Packaged tofu contains a lot of water, and this makes it difficult to change its texture, to infuse any flavorings and to fry your tofu crispy and golden brown. So, you need to press it. -
Oncom is a traditional fermented product from Java. It is made from soy grains that are left over after preparing soy milk and/or tofu. No waste tempeh! -
This is a very versatile starter that can be used both for various types of rice wine and tape (tapai, lao-chao and khao-mak). The starter is also known as peh-chu (China), Ragi tapai (Indonesia, Malaysia), nuruk (Korea), Budod / budur / bubud / budbud or budbod (Philippines) or look-paeng (Thailand). - Sale!
Tempeh is a well-known, nutritious, healthy and tasty fermented soybean cake from Indonesia. Get started with making your own tempeh using this starterkit with a 15% discount! -
During this English spoken online masterclass, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. - Sale!
Tofu or bean curd is a kind of young ‘cheese’ made from curdled soybean milk. It is popular as a meat substitute and is very nutritious. Homemade is infinitely better than store-bought. Especially if you press it before you prepare it. However, tofu contains a lot of water, and this makes it difficult to change its texture, to infuse any flavorings and to fry your tofu crispy and golden brown. So, you need to press it. This starterkit has everything you need to make the best tofu ever, super flavorful and crispy and golden brown!
