Delicious and Healthy Probiotic Recipes | Zoh Probiotics

A rice-koji miso project with soybeans, measured salt and patient ageing. Learn the preparation stages, packing technique and how to plan your batch.

Make koji amazake with dried rice koji and water, using controlled warmth. Includes temperature checks, serving ideas and refrigeration guidance.

Turn dried rice koji, salt and water into a versatile seasoning. Ingredients, daily care, storage and ideas for your first jar.

A classic wheat loaf made with active San Francisco sourdough starter.

A hearty atta loaf finished with sesame and chia seeds.

A rice and millet loaf made with active gluten-free sourdough starter.

Make a simple raita with thick dahi, milk kefir, cucumber and roasted cumin. Includes boondi and mint variations with metric quantities.

Make a purple jamun granita with kombucha, tamarind and cumin. A freezer-and-fork dessert with metric quantities and texture tips.

A tangy kombucha cooler with mint, tamarind and roasted cumin. Metric quantities, a quick method and easy adjustments for four servings.