Starter Cultures for Natto Kombucha Open all bottles cold

Open all bottles cold

Colour differences may vary between pale beige-brown

1 x 250ml Rose Whole Milk Kefir

Most people take on average 2 weeks to experience positive benefits

Starter Cultures for Natto Kombucha Open all bottles coldCultures for Natto (Kin) Characteristic white strands of protein and polysaccharides in Natto Natto () is a traditional Japanese food made from soy beans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food together served with Japanese mustard, soy sauce, and spring onions over rice. Traditionally, natto was made by wrapping boiled soybeans in rice straw, which naturally contains the bacteria Bacillus