Fermentation crock for culturing veggies and sauerkraut
Ready to eat raw cultured kimchi
Tempeh is cultured using traditional banana leaves in Indonesian and West Java
Start brewing your own kombucha tea with this deluxe starter kit. Great aid as part of your holistic health practice. Includes fresh organic kombucha cultures, organic starter tea, organic green tea or organic black tea, organic cane sugar and complete instructions.
Koji-Kin Starter Spores
Light Koji is used to make many Japanese cultured foods. From Amazaké, moiso, ans saké it is a must! During the culturing process, enzymes break down the complex rice starches into sugars making a sweet cultured rice. It can be used for drinking or as a natural sweetener in other foods or recipes.
Kefir D’uva Crystals
Kefir D’uva crystals, grape kefir grains, are similar to milk or water kefir, but are a strain received from Europe, grown and cultured in organic grape juice.
Meatless choice for vegans or those looking for a healthy probiotic alternitive for an animal type diet. Cooks up like bacon or steak or eat raw for living probiotics. Soy should only be consumed after fermentation and not raw. The tempeh spores will break down the soy beans
into an easy to consume product!
We our proud to offer many different cultured drinks and foods from around the world. From kombucha tea drinks and kefir grain starter cultures, we have many healthy refreshing pro-biotic drinks made the way nature intended.
Cultured foods and drinks aid the body and digestive system by pre-digesting foods that are hard for the body to breakdown and providing the body with fresh, active intestinal flora and beneficial bacteria. Pro-biotics increases natural intestinal flora, and may help prevent the development of pathogenic germs, including salmonella, E. coli, Candida, and other well known 'bugs'.
Cultured foods may also aid the digestion by changing or removing chemicals and compounds found in soy or milk products that some research has shown could be harmful to the body. Certain individuals may have intolerance for dairy, such as lactose intolerance seen with milk products, a good daily dose of probiotics may assist or totally remove the disease. Many people, who can not use dairy products, find that they can use cultured milk products as the heavy proteins and lactose are broken down by the active bacteria and yeast found in different cultures.
Most people know of yogurt, cheese, buttermilk, and sourdough bread – all cultured food products. However, in the US, most know little about cultured dairy drinks such as Kefir (Balkans), Amazake a rice drink from Japan, Fil Mjölk (Sweden), or Fresh Viili (Finland). All these cultures are living foods used for years throughout the world. Many of these wonderful cultured foods may be used in place of milk in recipes, used to preserve other types of food, or to make many types of fresh soft cheeses easily from your kitchen.
Our Cultures Food Source - All our dairy cultures are grown with organic whole milk
All our other cultures are maintained on certified organic ingredients or natural sources.
* Because of the small risk of pathogen growth in home fermented cultures, it is NOT recommended for those with weakened immune systems, e.g. pregnant women, the elderly, the very young and the chronically ill.
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spores for home food culturing.
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