Vegan grains, beans, legumes

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.

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. | SALE (best before 3-26)

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.

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

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.

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).

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!

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!

In this English spoken workshop, you will learn all about kimchi, the popular fermented vegetable. Spicy, fresh, and incredibly tasty. You will discover that this flavoring is extremely versatile and that the range of preparations is enormous. There is even 7-up kimchi! In the meantime, you will also learn something about fermentation.