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Starter Cultures

Tempeh & Fermented Soy Starter Cultures

Make natto, tempeh, soy-free tempeh, tofu, miso, amazake, and much more with these starter cultures.
Starter Cultures
  • Tempeh Starter Culture

    Make rich, nutty tempeh in the traditional Indonesian way! A great source of protein and vitamin B-12, this culture is made with non-GMO soy.
    • Makes 4 large batches of soy tempeh.
    • Store extra packets of culture in the freezer.
    • Contains 4 packets of starter culture and instructions.
    $7.99

    Tempeh Starter Culture

    Ingredients

    • Rice, Soy beans, Rhizopus Oryzae Culture.
    • >

    Allergen Information

    • Manufactured in a facility that also processes products containing soy and dairy.
    • Non-GMO
    • Gluten-free

    Tempeh Starter Culture

    What You'll Need

    You’ll need these items from your pantry to make traditional tempeh with this culture:

    • Dry soybeans or other dry beans of choice
    • Bowl and colander
    • Distilled white or rice vinegar
    • Thermometer
    • Dehydrator or insulated container and heating pad

    Tempeh Starter Culture

    Reviews

    "Cost and process"

    Cost is outrageous. Shipping cost could be reduced by a less complicated packaging. Sill not readily available in most places in Canada,. both finished tempeh and the starter. The process worked perfectly. The tempeh cakes appeared like magic. I improved on the process considerably.

    - Durgaa

    "Makes Great Tasting Tempeh"

    This is the 2nd time I have made Tempeh with the starter. Aside from the tedious task of hulling the soy beans, this was much easier than I expected. The Tempeh came out great. I only had to monitor it for a little while until it self heated. The Tempeh tasted much better than anything I have bought from the health food stores. I was surprised how great it tasted - even raw.

    - Alex

    "First timer. Room for improvement?"

    I was very excited to try making my own tempeh. Following the instructions, I found it quite easy to turn out a reasonably successful product my very first time! Easier than expected, and a good outcome. I tried four different variations, which were successful to varying degrees. I did get some off-flavors, though I'm not sure if it was my process or the product. Some of the beans may have been overcooked, leading to softer, less-dense results. One loaf was incubated longer, and seemed to have the strongest off-taste. All that said, I would gladly try it again! Note from CFH: Longer culturing times and higher culturing temperatures can create a tempeh with an off flavor. Please contact Customer Support for troubleshooting assistance before discarding any cultures.

    - Yarek

    "Delicious"

    Excellent culture! Worked for different beans too, chickpeas and black beans came out good!

    - Pauldliny

    "A fine product"

    I got really good tempeh on my first try with this culture. The taste was better than I can buy locally and I live in an area where good fresh tempeh is available.

    - greg

    " A dependable starter"

    Not my first time making Tempeh, so I am well aware of failure. I used this culture for the first time, and the tempeh looks great!!

    - Luv2cookinWI

  • Soy-Free Tempeh Starter Culture

    This flexible culture makes tasty, protein-rich tempeh without any soy: just use mung beans, black beans, garbanzos, or another type of bean.
    • Makes 4 large batches of soy-free tempeh.
    • Store extra packets of culture in the freezer.
    • Contains 4 packets of starter culture and instructions.
    $7.99

    Soy-Free Tempeh Starter Culture

    Ingredients

    • Rice, Rhizopus Oligosporus Culture.
    • >

    Allergen Information

    • Manufactured in a facility that also processes products containing soy and dairy.
    • Non-GMO
    • Gluten-free

    Soy-Free Tempeh Starter Culture

    What You'll Need

    You’ll need these items from your pantry to make soy-free tempeh with this culture:

    • Dry beans of choice
    • Bowl and colander
    • Distilled white or rice vinegar
    • Thermometer
    • Dehydrator or insulated container and heating pad

    Soy-Free Tempeh Starter Culture

    Reviews

    "Nice Product and Great Customer Support!"

    Tempeh starter arrived quickly. I am still working out the nuances of my setup and trying to better control some variables (moisture). What I would like to highlight though is the excellent "chat" support at Cultures For Health. I have had my questions answered promptly and kindly. very good customer service. Thank you!

    - Elizabeth

    "Outstanding"

    I was a little intimidated about making tempeh. I carefully followed the instructions and scored a huge hit on the first attempt. Instead of using all soy, I made a combination of equal parts soy, black bean, and brown rice tempeh. Next time I might go all black bean (trying to limit soy consumption). I prepared two 1-gallon sized freezer ziplock bags. Using a heavy sewing needle punched holes at 1-inch intervals. The tempeh incubated in the oven with the light on and an extra 60 watt drop light. It took about 3 days to incubate, turning the bags after 12 hours or so. Can't wait to make the next batch.

    - Laura

  • Mitoku Traditional Natto Spores

    Make real Japanese natto at home! Ferment soy beans with these spores to make traditional natto, or use nearly any bean of your choice.
    • Makes up to 88 pounds of natto.
    • Store in the freezer between batches.
    • Contains starter culture, special measuring spoon, and instructions.
    $12.99

    Mitoku Traditional Natto Spores

    Ingredients

    • Japanese natural powdered natto starter spores (bacillus subtilis natto).

    Allergen Information

    • Manufactured and packaged in a sterile laboratory.
    • Non-GMO

    Mitoku Traditional Natto Spores

    Reviews

    "1st Time & Success to Boot"

    As one previous reviewer had mentioned, I am lax on OCD sterilizing. (That said, I do clean the equipment etc and ensure food safety and sanitation) Cutlures for Health did a good job by adding an instruction sheet in English. Plus the spores came in excellent condition and quality. I am so happy that I can make Natto at home and use the ingredients I trust. Really adds a fun factor and saves me some money in the process. Will definitely buy from Cultures for Health again!

    - ANN

    "Ab-sol-u-ly Dis-gus-ting."

    Worst product I ever had the opportunity to put in my mouth. I gave it a '1' as there was not any thing lower. '1' is way too high. Response from CFH: We are very sorry to hear the natto did not meet your expectations! If you'd like to troubleshoot, we'd love to help see if we can assist you. Please reach out to us on our Contact Us page.

    - Johnny

    "I don't worry about sanitizing"

    These spores work just fine for me without doing all that sanitizing. It's cheap enough that I just sprinkle a whole lot more than what is suggested on and mix in. I use simply washed items that have been stored in my drawers and it still works fine so if all the sanitizing in the instructions is too much for you (like it was for me) you can get away with not doing it (at least I have found so) as long as you use enough spores. I do NOT put the spores in water though like in the instructions as that doesn't work. I just sprinkle on top and mix in and then put the containers in my excalibur dehydrator and it works just fine. Also, I don't use sanitized cheese cloth on top. I just wet plain old paper towels. ;) Response from CFH: We are SO happy the spores have worked well for you in your environment! Thanks for sharing your experience.

    - Dorothy

    "Great"

    I was a Newby at making Natto but from first batch on results were great I am getting to like the taste of Natto. I use it most days .

    - rerunn

    "Quality product from Japan"

    I've just made my first Natto! They are very tasty. Mitoku Natto starter is very popular among DIY Natto makers in Japan. I called directly to the manufacture in Japan and asked them where should I keep the starter. Their response was "in the room temperature before a package is opened, and keep in a refrigerator after it is opened. Will definitely purchase again.

    - Yaeko

    "Great , Lots of fun!"

    A student asked where she could get fresh natto. There is none within 100 miles so I said, lets make some. We did. It came out according to her tastes, "great". It was, unlike some reviews I have read stringy. I asked here specifically about this and she said "just right". I am pretty adventurous, and probably could have eaten the refrigerated product no problem, but after packing it up warm,,, well it was a bit much. After a few days, I tried some. I used an electric blanket over an ice chest to keep mine warm.

    - Louis

  • Traditional Barley Koji

    This whole-grain barley koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.
    • Makes miso, shoyu, amazake, koji pickles, and more.
    • Store in a cool, dry place between batches.
    • Contains 17.6 ounces (500 g) Barley Koji.
    $11.99

    Traditional Barley Koji

    Ingredients

    • Barley, Koji (Aspergillus oryzae)

    Traditional Barley Koji

    Reviews

    "!!! Great Miso"

    I made about 6 liters of miso with some friends. That was about 6 moths ago. It is really pretty spectactular. It is rich. It has a breadth to the taste that I have never had from store bought. I really have no experience to compare the koji, but the miso it made is special.

    - louis

    "Good quality"

    The koji was delivered on time and immediately started to make my miso ferment.

    - Ray

    "lots of good bacteria, prompt deliverydelivery, "

    Lots of good bacteria, rice koji usually does not have so much koji powder included. That's a good thing. Miso won't be ready for a year. That's a good thing too.

    - Bob

  • Organic Brown Rice Koji

    This organic brown rice koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.
    • Makes miso, shoyu, amazake, koji pickles, and more.
    • Store in a cool, dry place between batches.
    • Contains 17.6 ounces (500 g) Organic Brown Rice Koji.
    $19.99

    Organic Brown Rice Koji

    Ingredients

    • Organic brown rice, Koji spores (Aspergillus oryzae), Japanese naturally cultured organic brown rice

    Organic Brown Rice Koji

    Reviews

    "Love it!"

    I sometimes take a while to get around to making things, so I only now made some amasake and am very very happy with it. It's the best amasake ever! Will probably choose amasake now over honey and maple syrup in sweet treats. Thanks for the great produces and excellent service.

    - AuntiePatriciaUSA

    "Works With Way Less Koji"

    Didn't follow directions at all. Used 2 cups of millet and cooked it to porridge consistency. Mixed in 6 tablespoons koji. Dehydrated for 8 hours at 140F. Worked out fabulously. Very impressed.

    - Hiroshi

    "Great Miso"

    I've made 2 batches of miso using your brown rice koji. The first was a chickpea miso, the second a brown rice miso. Both were outstanding successes. As mentioned above, I wish you offered Koji in larger quantities so I don't have to buy multiple bags. Want to also mention that your instructional materials are great!

    - Judith

    "Miso"

    Your cultures have always worked for me. Consistent and reliable.

    - Joshua

    "I love this Koji Rice!"

    I get this nearly every week because it is so hard to find except in the internet. I make my own amazake and it has not led me wrong. My only complaint is that it is not sold in larger quantities so I have to get multiple bags! Thanks so much!

    - Angelia

YOU CAN DO THIS