Vegan

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.

Aspergillus luchuensis or Aspergillus awamori is a special type of koji. It is one of the ‘black kojis’ traditionally used to make Shochu, a distilled beverage. Available in 2 sizes: 5 grams for 5 kilograms or 200 grams for 200 kg. 

This koji is super easy to use as it’s rice that is already covered with koji mold! No need to steam your rice, no need to create the right temperature, humidity and timing. This has all been done for you.

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.

Consists of L. lactis en L. cremoris with its main purpose to acidify and accompany fermentation without adding flavors foreign to the vegetable substrate. So it’s a very pure and clean starter.

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.

Make vegan cheese with our real, but vegan, cheese starters. Use this vegan Leuconostocs mesenteroides starter culture for an extra ‘cheesy’ flavor in your vegan cheese.

Make your own vegan milkkefir at home with this freeze-dried kefir starter. With the last tablespoon of your kefir, you can make new kefir up to five times!

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

White or grey mold that is often used as a supporting, but important, mold in both white mold cheeses and smear ripened cheeses. This mold can be used for both cheeses made from milk and vegan cheeses.

Make your own live raw apple cider vinegar our apple cider vinegar mother. Tested, safe and pathogen free.

With this unique yoghurt maker with adjustable temperature you can create your own  traditional yoghurt (both natural and Greek style), vegan yoghurt (made of soy milk, for example), cottage cheese, and kefir – and all of that at home! It is equipped with a timer that allows you to program your work time, ánd a thermostat that allows you to precisely set the temperature of the yogurt, kefir or cheese ripening. Versatile quality product.

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.

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.

The RotPot is a complete do-it-yourself kit that allows you to make the tastiest sauerkraut or kimchi at home through fermentation.

Jun tea is kombucha’s milder sister, brewed with green tea and honey. Our scoby’s are tested and completely safe.

Starter I contains Lactobacillus helveticus and Lactobacillus rhamnosus. The first is a well-known cheese bacterium that is often found in particularly Alpine cheeses, such as Comté, Gruyère, Emmenthal, fontina, Asiago and taleggio. Lactobacillus rhamnosus is also a well-known dairy and cheese bacteria known for its probiotic properties.

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!

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.

This vegan starter contains the famous Thermophilus culture and the Lb.Casei, providing the typical flavors of traditional cheeses.