Starter Cultures for Tempeh (Ragi) Weight:25g

Starter Cultures for Tempeh (Ragi) Weight:25gCultures for Tempeh White mould fibers connecting soy beans together Tempeh is a traditional Indonesian soy product made from fermented soybeans using rhizopus oligosporus mould. It became increasingly popular due to its delicious nutty profile and high protein content. It also has a firm and earthy flavour, which increases in intensity as it ripens. We love it especially sliced thin and fried into chips, or cubs in a lemongrass sambal stir fry. At

out of sunlight

Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced

Great with Better and regular bowel movements

Colour differences may vary between pale beige-brown

Soothes Dry

We will explore the science and chemistry behind working with live cultures to make fermented drinks

Up to 3 days at room temperature (chia seed kombucha)

Garums (fish sauce

In the market

Heard all about kimchi and would love to make your own your own

5 Inch pieces and packed in a food grade resealable bag

Unless specifically requested (below)