Starter Cultures for Natto Kombucha Famed chef David Chang of

Famed chef David Chang of Momofuku describes it best:

Nutri-Grade: C (0-4

Consume carbohydrates sparingly

1 x 250ml Rose Whole Milk Kefir

Starter Cultures for Natto Kombucha Famed chef David Chang ofCultures 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