Starter Cultures for Natto Kombucha Nutri-Grade: C (0-4

Nutri-Grade: C (0-4

Open all bottles cold

Please Note:

particularly B vitamins and vitamin C

Famed chef David Chang of Momofuku describes it best:

Starter Cultures for Natto Kombucha Nutri-Grade: C (0-4Cultures 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