Starter Cultures for Natto kefir singapore

Starter Cultures for Natto kefir singaporeCultures for Natto (Kin) Characteristic white strands of protein and polysaccharides in Natto Natto () is a traditional Japanese food made from soy beans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food together served with Japanese mustard, soy sauce, and spring onions over rice. Traditionally, natto was made by wrapping boiled soybeans in rice straw, which naturally contains the bacteria Bacillus

Tasting of various flavoured kombucha

take another bottle of kombucha

please consult your doctor to find out if there are any issues that would affect your participation

Kombucha Restorative Skin Balm

use 200g rice koji to 100g uncooked beans

Participants have to bring their own bags to bring their ferments home

Storage: Store in a cool and dry location

Use sour aged kimchi for soups and stews

Our kimchi is made in very small batches by hand

Craft & Culture is bringing it one step further with our 100% Natural Restorative Booch Balm

Besides soup

We challenged Shape Magazine and Her World Magazine journalists to try our Kombucha Detox as well--See what they said