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During this English spoken online masterclass, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso.

This all in one starterkit contains all tools and ingrediënts for making all sorts of hard, pressed, cheeses. Such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental.

Don’t forget to add your mould.

This brine and marinade injector will help you marinade and brine your meats, for extra flavor and juicyness.

Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own yogurt at home with this freeze-dried yogurt starter.

This wooden vegetable slicer is a vintage tool that is a must-have item for your kitchen. It is a handy tool in your kitchen for quickly cutting all kinds of ingredients. Perfect for vegetable fernentation!

Black garlic is much sought-after for its unique flavor and potential health benefits. You can now make it in just 7-12 days at home with this magnificent black garlic maker! Product will be shipped separately from the rest of your order (for free!).

This waterlockset comes prefabricated, no need to drill holes yourself. It fits on all standard D82 jars. D82 (ca 75 mm diameter) is the most common mouthsize in Europe.

All ingredients you need to make fresh sausages at home. Ranging from simple links, to boudin blanc to merquez. Enough for at least 20 meters of sausages. Including an optional online workshop.

The Vinex hunter makes and catches himself. He brews beer in the garage, dries hams in the shed and hunts game in the backyard and at the petting zoo. (Book is in Dutch)

The RotPot is a complete do-it-yourself kit that allows you to make the tastiest mustard at home like a true home lab technician with few resources. Watch, feel, smell and taste how your mustard transforms over time into a unique and personal product.

All in one kit for making your Northern European style sausage. Let your imagination run free! Everything is possible with this package. Add the optional online workshop if you’ve never made dry cured sausages before.

To keep your pH tester in optimum condition, it’s electrode should be kept moist with this special electrode storage solution.

This cylindrical perforated camembert mould has the original large shape, which allows you to make a camembert cheese the traditional Normandy way.

In this English spoken workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings.

Start making your own camembert, brie, or other white mold cheeses using our all-in-one starter kit. For at least 10 kgs of cheese.

All additives needed to make your own pâté or terrine. The ingredients in this kit ensure color formation, color retention, durability and a nice firm and slicable bind. With the free disposable thermometer your pâté will be cooked to perfection!

In Eastern Europe and Russia they drink Kvass from stale bread, in Mexico they love Tepache, a drink made from fermented pineapple. So now there is our own lowlands variant: apple bubbles!

Mixture of the best known cheese yeasts specially designed to protect the rind from the proliferation of undesirable molds,  to favor the development of a more resistant rind and enhance flavor and aroma. Can be used for vegan cheeses.

All in one starter kit for making your own charcuterie such as pancetta, lonza, lomo, coppa, guanciale and much more! Not sure how to start? Add our online English spoken workshop and we’ll get you started.

In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty.

Keep your sauerkraut or other fermented vegetables covered with brine using these glass weights (3-set). It’s the safe, clean and sustainable way to make sauerkraut. Also great for miso making.