Vegan

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.

With our tested and guaranteed safe kombucha SCOBY you are ready to brew your own kombucha for the rest of your life.

The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. Bactoferm Mold 600 (formerly known as Bactoferm M-EK-4) – Penicillium nalgiovense is the mold most commonly used for sausages.

Cotton, off-white, unbleached cheese cloth for cheese making. Can be universally used as cheesecloth, filter cloth, cover cloth for kombucha jars, or hop bag.

This koji comes directly from Japan from the famous koji maker Hishiroku. It is best suited to make miso, but can also be widely used for shoyu, beans and other koji experiments. New: available for 5 or 200 kg of beans/grains.

This is a small versatile 250 g cheese mould for soft cheeses. It’s intended for cheeses that do not get pressed, such as soft goat cheeses, camembert style white mold cheeses, soft blue mold cheeses, soft red smear cheeses and soft vegan cheeses.

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.

This white koji starter is best for making koji rice, amazake (sweet sake), sake, white miso, shio-koji and other light-colored foods and beverages. Also known as light rice koji.

Make your own ginger beer with the one and only ginger beer plant (GBP)!

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

Vegan white cheese mold – Penicillium camemberti – white mold characteristic of cheeses such as camembert and brie. This mold can be used for both cheeses made from milk and vegan cheeses.

This waterlockset comes prefabricated, no need to drill holes yourself. It fits all standard 80 or 100 mm Weck jars (Weck © brand).

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

Sauerkraut pots too big? Weck jars too expensive? Vacuum bags too environmentally polluting? Then simply convert any jar or yoghurt bucket that you already have lying around into automatic fermentation jars!

Koji is the mold that can do anything. Miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun, they all owe their amazing texture and flavor to the fungus Aspergillus oryzae. This koji variant is best suited for use on barley.

You use this cheese mat for ripening your cheeses. The open structure ensures your cheeses get fresh air from all sides and doesn’t stick. Suitable for both hard, soft and vegan cheeses.

This koji type is mainly meant for shoyu (soy sauce) making, but in our experience also a good all-rounder. If you do not know which koji to start with, this is the one to go for. Aavailable in 2 sizes: for 5 kg or 360 l. 

Acidity plays an important role in many forms of fermentation. pH is difficult to taste, see or smell precisely. That is why pH strips exist.

Our vegan starter culture makes the real tasty vegan yogurt, aromatic and cosistent, with probiotics; good for the immune system!

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.

Vegan blue cheese mold – Penicillium roqueforti typical of blue mold cheeses such as roquefort and gorgonzola. This mold can be used for both cheeses made from milk and vegan cheeses.