Shop

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.

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

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.

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!

Acidity plays an important role in many forms of fermentation. The lower the pH, the safer your product. You can measure the pH accurately using this meter. With free calibrationset.

In this free downloadable document you will read about the functions of nitrites and nitrates in meat curing and how you can convert American recipes in which cure #1 and #2 are used to products that are available in the EU.

Bactoferm T-SPX is the starter mentioned as the slow sausage starter in all international sausage and charcuterie literature (including the books by Marianski and Marianski).

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. 

Kombucha is tasty fermented beverage. You can brew endless variations. With this complete kombucha starter kit – including guaranteed safe SCOBY – you will be able to to brew your own kombucha for the rest of your life.

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.

The biggest of the biggest! A beef bung is the appendix of a cow.  You can use this beef bung for large caliber sausages such as mortadella, or coppa’s.

Bactoferm Safepro Flora Italia LC is a sausage starter culture that provides a smooth flavor of Italy and has antagonistic properties against Listeria.

Skyr is an Icelandic dairy product. It has the consistency of a thick, almost curd like yogurt, but a milder flavor.

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.

You use pigs casing sheets to, for example, pack your coppa. It offers a cheap and handy alternative for, for example, beef bungs. The large surface makes them suitable for any type of meat.

Ascorbic acid, or vitamin C, is an antioxidant. It ensures that the red-coloring effect of nitrite is enhanced.

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. 

In ‘Over Rot’ (‘On Rot, Dutch) you will learn everything there is to know about fermenting vegetables, meat, fish, beans, grains and dairy. Foodwriter Meneer Wateetons takes you into this wonderful world of food-changing microbes. (Book is in Dutch)

Penicillium candidum (camemberti) is a well know white mold characteristic of cheeses such as camembert and brie. This culture is enough for 100 liters of milk.

Salvianda is a salt variant that contains both sodium nitrite and potassium nitrate, and a tiny bit of dextrose. It’s a handy european alternative to cure #2