Guest guest Posted October 28, 2011 Report Share Posted October 28, 2011 Hi all, Is anyone having fermented soya and finding it OK (where unfermented soya might not be). We are trying to make natto (currently using Metabolics B. Subtilis) and next on the list is tempeh. We'd be interested to know if anyone knows how to get starter cultures for these. Best wishes, Sandy Quote Link to comment Share on other sites More sharing options...
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