Starter Cultures for Natto Kombucha particularly B vitamins and vitamin

particularly B vitamins and vitamin C

Please Note:

Colour differences may vary between pale beige-brown

Open all bottles cold

Starter Cultures for Natto Kombucha particularly B vitamins and vitaminCultures 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