[Sampler DIY Set of 4 Starter Cultures] to Make Miso, Tamari, Amazake, Soy Sauce, Natto & Tempeh and More!
All about Soy - Miso, Tamari, Soy Sauce, Natto & Tempeh Sampler Set of Cultures
If you'd like to join us for our Ultimate Soy Fermentation Workshop, where we offer step by step guidance and tips for success, Please click HERE for details
Other fermentation workshops available HERE
Soy beans, an integral ingredient of Asian cuisine, is the ultimate umami powerhouse! Undeniably, fermented soy is superior to unfermented soy as it is:
- Lower in anti-nutrient substances that act as toxins in your body
- Easier to digest and less likely to cause gastric distress
- Lower in phytates that prevent the absorption of minerals like calcium, magnesium, iron, and zinc
- High in vitamin K2, an important nutrient for supporting bone and cardiovascular health
Experimental Benefits of Soy (from published sources):
- Helps with Digestion
- Reduces Inflammation
- Promotes Healing and Recovery
- Helps with IBS, ulcers, Crohn's disease
- Muscle soreness
- May help with fighting cancer
- May Promote Longevity
Make fermented Soy, 4 ways using 4 different types of cultures! (4-4-4) Click on Links Below for details:
- 25g Tempeh Cultures (using Rhizopus oryzae Ragi) - (Fermentation time: 2-3 days)
- 20g Natto Cultures (using Bacillus subtilis var. natto) - ( Fermentation time: 1-2 days)
- 400g Miso, Tamari, Amazake Cultures (using Aspergillus oryzae Koji) - ( Fermentation time: 1-12 months)
- 20g Soy Sauce Cultures (using Aspergillus sojae Koji) - ( Fermentation time: 6 months-1yr)
Basic Recipes are available as a download after purchase in your online account. Please make sure to create one.
Store in a cool and dry place or in the fridge. See package for best by date.