Check out our selection of vegan grains beans and legumes starter cultures for home fermentation. For home made vegan tempeh, koji, miso, shoyu, natto.
-
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. -
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. -
San Francisco sourdough is one of the most famous sourdoughs in the world because of the awesome crust and the distinctly sour taste. -
Out of stock
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. -
Compared to our San Francisco starter, this Alaskan sourdough starter adds a much milder, almost sweet flavor to every bread it is used in.
-
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. -
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. -
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! -
Sale! With this unique gluten free sourdough starter, you can make your own gluten free sourdough bread!
-
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. -
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. -
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). -
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. -
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!