Starter Cultures for Natto Kombucha Great with Better and regular

Great with Better and regular bowel movements

Consume carbohydrates sparingly

Famed chef David Chang of Momofuku describes it best:

Colour differences may vary between pale beige-brown

Please Note:

Starter Cultures for Natto Kombucha Great with Better and regularCultures 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