Starter Cultures for Tempeh (Ragi) Workshops the stronger and more sour

the stronger and more sour its flavours become--aged kimchi is highly prized in Korea because of this

Kombucha can contain up to 40 strains of beneficial probiotic bacteria and yeasts

Tasting of various flavoured kombucha

Craft & Culture is not liable for untracked packages that are lost by SingPost

Starter Cultures for Tempeh (Ragi) Workshops the stronger and more sourCultures 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