Airlock Fermentation

Mycelium Reinculture Aspergillus oryzae (koji) Mycelium Reinculture Aspergillus oryzae, better known as koji, is a versatile fungal culture that plays an important role in various fermentation processes. This culture has been used for centuries in Asian cuisine and is essential for making flavorful and healthy foods such as soy sauce, miso and sake. Appli...

Fermentation jar with water seal The fermentation jar with water seal is an essential tool for anyone who loves homemade fermented products. Whether you are just starting fermenting or are already an experienced expert, this jar provides the ideal solution for making delicious and healthy fermented foods. Applications This fermentation pot is perfect for...

Himalayan Salt Coarse 2 to 5 cm Himalayan salt comes from the famous salt mines of Pakistan and is known for its beautiful pink color and rich amount of minerals. Found deep underground for millions of years, this salt is extracted from the Khewra salt mine, the second largest in the world. The pink hue is due to minerals such as iron oxide. This salt i...

Liquid Culture Koji is versatile and perfect for fermenting a wide range of products, such as: Miso: Prepare your own miso paste with a rich, full-bodied flavor. Sake: Enjoy the authentic taste of homemade sake. Soy sauce: Create a unique and flavorful soy sauce. Rice vinegar: Add a personal touch to your dishes with homemade rice vinegar. Sp...