Fermented Food & Drinks

A one gallon glass jar.  Great for fermenting veggies or kombucha. Lids are sold separately.  Options are metal, plastic, and plastic with grommet.

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Raw SCOBY with starter liquid, makes ONE gallon. Enough kombucha starter to make ONE gallon, but your kombucha SCOBY can be reused any number of times.  Does not include tea or sugar. Packed by Oregon Kombucha.

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This plastic lid will fit on our one gallon glass jars and features a continuous thread. It has a grommeted lid that will accommodate an airlock. Does not include the polyfoam liner that the undrilled lids contains.

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High quality dense, weave, washable and reusable. 100% cotton weave cheese cloth.Excellent for canning, wrapping cheese and wine making.2 square yards.Made in USA.

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An one gallon glass fermenting jar with a grommeted plastic lid and a medium sized cylinder airlock.    

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Compatible with standard wide-mouth mason jars, adding this glass weight will help keep your fermenting food items submerged. For a successful fermentation, you'll want to make sure all of the food product remains below the level of the brining liquid. This will keep your veggies in an anaerobic environment where the "good" bacteria can do it's job while preventing mold growth. This glass weight has convenient finger grips molded into it allowing you to easily remove it from the jar.  

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Silicone self-venting fermentation lid for wide mouth mason jars. Lets gas escape while keeping air and contaminants out.  Uses the jars metal ring to secure in place. Does not include metal lid ring.  

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This polypropylene plastic lid with polyfoam liner lid fits on our one gallon jars. 110-400 continuous thread. BPA Free

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This metal lid fits on our one gallon and half gallon jars. 110-400 continuous thread.

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The Pop Cultures Food Fermentation Screen is great for keeping foods and vegetables submerged in brine, similar to a fermentation weight.  Doing this helps prevent folding durning fermentation. These fit in wide mouth canning jars. Material: Silicone

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High quality dense, weave, washable and reusable. Excellent for canning, wrapping cheese and wine making.100% cotton weave cheese cloth.2 square yards.Made in USA.

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A great fermenter option for kombucha brewing.  This 2.1 gallon (8L) glass beverage dispenser comes with an infusion chamber insert and stainless steel spigot.  This dispenser is also provides a great way to dispense lemon water, sun tea, or pre-mixed cocktails. Glass beverage dispenser Removable infusion chamber Stainless steel spigot *DO NOT PUT HOT LIQUIDS INTO THIS GLASS JAR*  

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This measuring spoon set is great for getting just the right amount of culture for your recipes when using large culture packs.DESCRIPTION: Stainless Steel with the following measurements Tad: 1/4 tsp. Dash: 1/8 tsp. Pinch: 1/16 tsp. Smidgen: 1/32 tsp. Drop: 1/64 tsp.  

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Old fashioned flour sack towels can be ideal for straining liquids or as a pastry cloth.  Other uses include dusting, polishing, drying dishes, cleaning windows, or for other projects. Includes 2 towels that measure 27.5" x 26.5" each (70cm x 68cm) 100% extra soft cotton, fast drying.Prewashed and preshrunk.

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San Francisco Sourdough Starter - Make your own fresh, tangy San Francisco sourdough. Sourdough is one of the easiest ferments and can be used in more than just bread. Reusable- by reserving a bit from each batch, you can continue to make San Francisco sourdough indefinitely You will receive: 1 packet of dehydrated san Francisco sourdough starter culture Ingredients: organic unbleached white flour, live active cultures Contains wheat Non-GMO.  Instructions here  

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Dehydrated milk kefir grains - easily rehydrated, use these grains to make your own gut-healthy milk kefir. Can be used for repeated batches. You will receive: 1 packet (1/2 tsp.) dehydrated milk kefir grains Ingredients: organic whole milk, live active cultures Pro-bacteria found:  Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus kefiri, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus sake, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp. mesenteroides, Pseudomonas, Pseudomonas fluorescens, Pseudomonas putida, and Streptococcus thermophilus. Yeast strains: Candida humilis, Kazachstania unispora, Kazachstania exigua, Kluyveromyces siamensis, Kluyveromyces lactis, Kluyveromyces marxianus, Saccharomyces cerevisiae, Saccharomyces martiniae, and Saccharomyces unisporus. Contains milk Instructions here.

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Bulgarian yogurt starter culture - make your own rich & mildly flavored Bulgarian yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Bulgarian yogurt indefinitely. You will receive: 2 packets of Bulgarian yogurt starter culture Ingredients: organic whole milk, live active cultures  Pro-bacteria found: lactobacillus delbrueckii subsps. Bulgaricus and Streptococcus salivarius subsp. Termophilus. Contains milk Non-GMO, gluten-free Directions: Activate your starter culture: Note: If using an Instant Pot, follow the manufacturer's instructions. 1. Stirring frequently, heat 1 quart milk to 160° F. Clip the yogurt thermometer to the side of the saucepan to monitor the temperature. Once heated to 160° F., allow to cool to 110° F.2. Pour the cooled milk into the yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in a yogurt maker for 5-12 hours. Check after 5 hours to see if it has been set (when set, it will move away from the side of the container in a solid mass instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: 1.Heat 1-quart milk to 160° F. Cool to 110° F. 2. Pour cooled milk into the yogurt maker insert. Add 1/4 cup of finished yogurt and mix well. Cover & incubate in a yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).

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This 13.7" x 13.7" Square Cloth Fermenter Cover is perfect for Kombucha brewing! Made with breathable fabric, it helps keep your SCOBY healthy without letting in bugs or contaminants. Perfectly sized for larger open top fermenters.

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Make your own tangy & delicious Greek Yogurt. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker, Instant Pot or alternate heating method. Reusable- by reserving a bit from each batch, you can continue to make Greek Yogurt over & over! Greek yogurt was originally made with sheep's milk (oxygala, or "sour milk"), but is now most often made with cow's milk. The term "Greek yogurt" refers to two different things. One is "Greek-style", which refers to yogurt that has been strained to remove most of the whey, making it very thick & creamy. It's what you most often find in grocery stores, but is not necessarily made with a Greek yogurt culture. The second is Greek yogurt made using the specific bacteria for Greek yogurt. This heirloom variety can be strained too, but can also be used repeatedly with proper care. Great for making traditional tzatziki, dips, smoothies & more. You will receive: 2 packets of Greek Yogurt starter culture and instructions You will need: saucepan to heat the milk wooden or plastic spoon yogurt thermometer yogurt maker 1 quart milk 1 packet Yogurt starter culture (save 2nd packet in freezer for future use) Instructions: Activate your starter culture: Stirring frequently, heat 1 quart milk to 160° F. Clip yogurt thermometer to side of saucepan to monitor temperature. Once heated to 160° F., allow to cool to 110° F. Pour the cooled milk into yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in yogurt maker for 5-12 hours. Check after 5 hours to see if it has set (when set, it will move away from the side of the container in a solid mass, instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch. Making the next batch: Heat 1 quart milk to 160° F. Cool to 110° F. Pour cooled milk into yogurt maker insert. Add 1/4 cup finished yogurt and mix well. Cover & incubate in yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours. Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter. For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!). Ingredients: organic whole milk, Greek yogurt bacteria Probiotic bacteria found: S thermophilus and L. bulgaricus. CONTAINS MILK non-GMO, gluten free, organic, vegetarian

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Back twist spigot. Replacement stainless steel spigot for kombucha fermenters or beverage dispensers. Includes 2 o-ring seals, 2 washers, spout plug, and optional mesh filter disc. The threaded portion of the spigot is 5/8" OD.

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These square cloths are perfect for Kombucha brewing. Let your fermenting SCOBY breathe while keeping bugs and airborne contaminants out. Perfect for 1 gallon jar fermenters

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Tibicos, or water kefir, is a traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY) held in a polysaccharide biofilm matrix created by the bacteria. It is often consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage. Use water, sugar and Water Kefir Grains to produce your own healthy, bubbly lacto-fermented beverage. Water Kefir is non-dairy and can be flavored easily. It has a much milder flavor than Kombucha. You will receive: 1 packet (2 tsp.) dehydrated Water Kefir Grains & instructions You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover fine mesh plastic strainer (no metal) wooden or plastic spoon 1/ 4 cup sugar (unbleached evaporated cane sugar works best) 3 cups water (filtered, spring or well water is ideal) Water Kefir grains Notes on sugar: Water Kefir grains do like to have a bit of mineral content in the liquid. With spring or well water, the minerals are present. With tap or filtered water, many of the minerals are removed. You can use molasses, rapadura, or other minimally refined sugars as a supplement to replace those minerals. Be sure not to use too much, as over mineralization can also be a problem. Directions: 1) Heat one cup of the water. Put it in the jar and stir in the sugar until thoroughly dissolved. Add the rest of the water and stir again. 2) Add the Water Kefir grains to the sugar water. Cover & secure with elastic band. Allow to culture at room temp (68° to 78° F. is ideal). Choose a draft-free spot, away from direct sunlight, where the jar won't be disturbed. Dehydrated grains will take 3 to 5 days to rehydrate, live grains will be ready in 2 days. 3) When the dehydrated grains are plump & translucent, they are ready to make Water Kefir. Strain the grains from the liquid, using a plastic strainer. The first batch may have an off flavor when rehydrating- if so, it can be discarded. 4) For your next batch of Water Kefir, put the grains into fresh sugar water, following the same instructions. Let culture for 2 days. Longer culture times make a more sour product, shorter times make a sweeter product. As your grains increase in volume, you can move up to a larger container. Just use the same ratios: 1/4 c. sugar per quart. The more grains in the jar, the faster it will ferment.There are many ways to flavor and use your Water Kefir. Check out our instructions for a Second Fermentation. Ingredients: organic sugar and molasses, water kefir culture Probiotic bacteria found: Lactobacillus, Streptococcus, Pediococcus, and Leuconostoc, with yeasts from Saccharomyces, Candida, and Kloeckera. non-GMO, gluten free, vegan, organic, reusable, vegetarian  

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Yukon sourdough starter - make your own hot & crusty Yukon sourdough. Sourdough is one of the easiest ferments and can be used for more than just bread. Reusable by reserving a bit from each batch, you can continue to make Yukon sourdough indefinitely. You will receive: 1 packet of dehydrated Yukon sourdough starter culture Ingredients: organic unbleached white flour, live active cultures. Contains wheat Non-GMO. Instructions here  

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The Le Parfait Super rubber seals are specially fitted for the Le Parfait Super Jars and Terrines. They are reusable for everyday storage and can also be used for your fruit and vegetable preserves. Le Parfait recommends using a new rubber seal for each canning event to ensure vacuum seal effectiveness. 100mm seal fits the 500ml, 750ml, and 1L jars. Available as a single seal or a package of 8 seals. Made in France

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Packet includes Koji mold spores, and makes to 22 liters of Sake, with alcohol of 14-18%. Additional ingredients required are 4.2 lbs of medium grain rice, wine yeast and 5 gms citric acid.

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A sturdy Ricotta style basket cheese mold that can be used for draining soft cheese or drying Ricotta. Measurements: 5" W 3" H

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This new and improved Ultimate Cheese Making Kit contains all the ingredients for cheese making with the addition of herbs and spices to help create your own flavors.  Also included are three-cheese moulds that shape cheeses into wonderful centerpieces. All you need to add is milk, cream, or yogurt depending on the cheese you are making. You don't need any fancy equipment or have to age the stuff for 5 years under your stairs.  In fact, you can make it really quickly, simply and be eating it in around an hour! With these 10 different cheeses to make across 40 batches, it’s enough to keep everyone in cheese for quite some time! Mozzarella Ricotta Mascarpone Halloumi Feta Scottish Crowdie Labneh Goat’s Cheese Queso Blanco Paneer For each cheese you get wonderful recipes such as Lemon, Basil, Ricotta and Almond Cake, and Battered Halloumi. Contains: Organic sea salt Citric acid Vegetarian rennet Butter muslin Dairy thermometer Herbs & spices Instruction, Guide and Recipe Booklet 3 cheese moulds Made in United Kingdom

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This small hard cheese mold with follower can be use to make up to a two pound cheese, from two gallons of milk. This sturdy mold can handle a pressing weight of up to 100 lbs. The open bottom on this cheese mold provides proper drainage. Since this mold does not need the amount of weight, for pressing, as larger cheese molds, it does not need a closed bottom to contain the curd mass. Measurements: 4.5" W 5" H

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12mm glass marbles that are easy to clean and sanitize. Marbles will help displace liquid in your fermenter helping to prevent oxidation. Three pounds of marbles will displace about one liter of liquid. 3 pound bag

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Filmjolk yogurt starter culture- make your own mildly tangy Filmjolk yogurt. Originally from Finland, this heirloom variety is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make Filmjolk yogurt indefinitely! You will receive: x2 0.03 oz (.8g) packets each of Filmjolk yogurt starter culture Ingredients: organic whole milk, live active cultures Pro-bacteria found: lactococcus lactis, leuconostoc mesenteroides, and diacetyl. Contains milk Non-GMO, gluten-free Instructions

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Set of two stainless steel drinking straws with cleaning brush. Specifications: Straws measure: 11" x .315" x .315" / 28cm x .8cm x .8cm Flexible brush is made to fit the full length of the straw:  12" / 30.5cm Fits 24-30 oz tumblers. Use with your favorite cups and travel mugs. Use for cocktails, smoothies, shakes, sodas, water, juices, coffee or tea, hot or cold. Dishwasher safe.

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Red star active dry yeast provides the rising power for breads and buns made the traditional way or the bread machine way. Dissolve the yeast in warm water for the traditional method, or blend it into the dry ingredients for the mixer method. Gluten Free GMO Free Kosher

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Vegan yogurt starter Vegan yogurt starter culture- make your own mildly flavored vegan yogurt. This direct-set culture can be used with various non-dairy milk and thickeners. The vegan yogurt has a loose set and can be made denser by straining or using thickeners. You will receive: 4 packets of vegan yogurt starter culture which are 0.03 oz (0.8g) each Ingredients: rice maltodextrin, live active bacteria Contains bacteria: bifidobacterium bifidum, bifidobacterium lactis, lactobacillus acidophilus, lactobacillus casei, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus rhamnosus, and  streptococcus thermophilus Processed in a facility that also processes soy & wheat. Instructions here.  

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Desem sourdough starter (whole wheat) - make your own whole-grain bread with our flemish Desem (dutch for “leaven”) starter. Sourdough is one of the easiest ferments and can be used for more than just bread. Reusable - by reserving a bit from each batch, you can continue to make Desem sourdough indefinitely. You will receive: 1 packet, .13 oz (3.6g), of dehydrated Desem sourdough starter culture Ingredients: organic whole wheat flour, live active cultures Contains wheat Non-GMO. Instructions here  

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A pickle packer is an ideal tool for making fermented sauerkraut, kimchi, or other vegetables. Works well for tamping down a full jar of veggies, mashing them to release their juices, and to remove any air bubbles that may be present. The slender design allows it to be used for both wide and regular mouth mason jars. Can also be used to muddle mint leaves, citrus and spices when making cocktails.

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Tempeh Starter Culture (Rhizopus Oligosporus) Make your own high-protein meat substitute with our Tempeh Starter Culture. An Indonesian staple, Tempeh is very versatile and can be flavored and used in many ways. Tempeh is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is traditionally made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Can be made with beans, grains, or a mix of the two. Note: A food dehydrator is the best way to maintain the proper temperature (80° to 90° F.) while culturing your Tempeh. Use a thermometer to monitor temperature. You will receive: 2 packets Tempeh starter and instructions You will need: 6-8 quart pot for soaking, then boiling soybeans large bowl colander thermometer kitchen towel, paper towels, or hair dryer to dry beans thoroughly food dehydrator ( or other means of maintaining 85° to 90° F. temp) 3 quart-sized plastic zip bags that have been perforated with pin holes that are 1 inch apart 2 cups dry soybeans ( other dry beans can also be used) 2 tablespoons white vinegar 1 packet Tempeh starter culture (save other packet in freezer for future use) Directions: The beans will need to be dehulled (outer skins removed). Soak the beans overnight or for at least 10-12 hours. Use a pot large enough to allow for the beans to nearly triple in size. Massage the beans with your hands to split & loosen the hulls from the beans. Skim off the hulls as they float to the top. Using the colander, drain off the water & rinse several more times to remove the hulls. Boil the dehulled beans for 1 hour. Drain off the cooking water. Dry the beans by patting them with a clean cloth, paper towels, or using a hair dryer on low. The beans should be dry to the touch. Put the beans in a dry bowl and allow to cool to lukewarm temperature (95° -98° F. ). Add the 2 tbsp. vinegar into beans and mix well. Sprinkle in the starter culture and mix well again. It's very important to distribute the culture throughout the beans. Pack the beans into the plastic bags & seal. The holes will allow the beans to breathe as they ferment. Press the bags firmly until flat, and an even 1 inch or so in thickness. Place the bags in a dehydrator & culture at 85°- 90° F. Sometime between 12 and 24 hours, white spores (mycelium) will spread over & throughout the beans. When this occurs, reduce the heat. The process has begun. When the beans have become a firm mass held together by the spores, the Tempeh is finished. This usually takes 36-48 hours, but can take up to 3 or 4 days. Store your finished Tempeh in the refrigerator for up to 10 days, or in the freezer for 2 months. Tempeh can be marinated & flavored however you'd like, and has endless uses. Ingredients: rice, tempeh culture (rhizopus oligosporus) gluten free, vegan, vegetarian, soy free, non-GMO

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