Fermentation Culture
An Austrian maker selling koji, tempeh and natto spores plus organic grains and beans for home fermentation.
Austria·✓ Verified
Why it passes our bar
Operated by LUVI Fermente GmbH in the Salzkammergut (Austria) and a Slow Food Österreich member, it produces its own organic miso and shoyu rather than reselling, sourcing koji starter directly from a named Japanese producer and lab-testing tempeh spores for Salmonella. It sells living, self-propagating spore cultures and organic grains and beans, enabling closed-loop home fermentation rather than one-off consumption.
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