Beans, rice, grains

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.

Transglutaminase is a naturally occurring enzyme. It is used to bind animal and plantproteins, improve food texture or create new products.  The animal- and plantprotein binding qualities of transglutaminase give amazing culinary possibilities that cooks are just beginning to understand. It can be used in vegan products.

San Francisco sourdough is one of the most famous sourdoughs in the world because of the awesome crust and the distinctly sour taste.

A sausage pricker has several thin and sharp needles, used to remove air bubbles from sausages and charcuterie.

Calcium chloride restores the calcium balance of milk. Without calcium chloride, you cannot make cheese from pasteurised milk.

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.

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.

Compared to our San Francisco starter, this Alaskan sourdough starter adds a much milder, almost sweet flavor to every bread it is used in.

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.

An excellent semi-permeable casing suitable for all cooked sausages, but also for other sausages still to be smoked.

Aspergillus sojae is used to make the ferment (kōji) of soy sauce, miso, mirin, and other fermented condiments such as tsukemono. You can make soysauce by fermenting soybeans with A. sojae, along with water and salt.

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.

Glucono delta lactone (GDL) is a natural and safe food additive used as a preservative and acidity regulator. Among other things, it is used to acidify your dry sausage or make tofu.

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 rye sourdough produces a slightly tart loaf, with a unique sourdough flavour. It can be used to make rye bread or give a bit of tang to regular wheat bread.

With this unique gluten free sourdough starter, you can make your own gluten free sourdough bread!

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.

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).

Looking to elevate your tofu dishes? Say hello to our tofu press, your must-have kitchen gadget to transform that store-bought tofu into something extraordinary. Tofu pressing is now hassle-free and effective.

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 cool discount!