Koji Starter Cultures for Soy Sauce Weight:20 grams artificial additives or ingredients in

artificial additives or ingredients in this product

sterile techniques so as to prevent the formation of harmful microbes that could jeopardize your ferment

Before starting any detox program

Packed with beneficial probiotic bacteria that’s good for the gut

Tempeh is incredibly versatile and is used to make vegan burger patties that are sold at expensive health food stores

Koji Starter Cultures for Soy Sauce Weight:20 grams artificial additives or ingredients inKoji Cultures for Soy Sauce Koji was first used in China (where it is known as qu) in 300 BC, and in Japan in 300 AD. As a fermenting agent, koji was a vital component in food preservation. Koji is a super star in fermentation and provides the main framework for major fermented soy foods: Shio Koji A condiment and marinade Miso (fermented bean paste) and Tamari (wheat free soy sauce substitute) Shoyu Jiang You soy sauce The cornerstone of Asian