FERMENTATION CULTURES HUB
Zoh's fermentation culture catalogue, organized by what you want to make. This page is the starting point for choosing a culture, understanding the fermentation format, and finding the relevant brewing or troubleshooting resource.
Editorial standard: culture composition, fermentation time, viability, shipping conditions and health-related claims vary by product and process. Where a statement depends on a specific culture, we identify it rather than treating every fermented food as interchangeable.
Kefir
Kefir is a fermented drink made with a mixed microbial culture. Zoh offers milk kefir starter culture and live water kefir grains.
- Milk Kefir Starter Culture — direct-set starter for home milk kefir.
- Milk Kefir Troubleshooting — temperature, milk, time and culture problems.
- Milk Kefir Grains in India — practical guide to grains, climate and fermentation.
- Water Kefir Grains — live culture for dairy-free water kefir.
- Water Kefir Complete Guide — brewing, second fermentation and troubleshooting.
- Kefir Authority Hub — the main reference page for kefir.
Kombucha
Kombucha is a tea-based fermentation using a symbiotic culture of bacteria and yeast. The commercial target is the SCOBY; the educational target is brewing technique and troubleshooting.
Yogurt & cultured dairy
Different yogurt cultures produce different fermentation behaviour, acidity and texture. Choose by the style you want to make rather than assuming one starter is universally better.
Tempeh
Tempeh is a solid-state fermentation of cooked substrates, traditionally associated with Rhizopus species. Zoh offers both soy and soy-free starter formats.
Natto
Natto is fermented soybeans traditionally produced with Bacillus subtilis var. natto. Use the product-specific instructions for temperature, substrate preparation and fermentation time.
Koji
Koji is a mould-based fermentation culture used in foods including miso, amazake and other traditional preparations. The substrate and temperature determine the final result.
Sourdough
Sourdough is a mixed fermentation of flour and water involving yeasts and lactic-acid bacteria. Starter choice affects flavour and fermentation behaviour, but flour, hydration, temperature and feeding schedule matter just as much.
How to choose
| If you want to make | Start here |
|---|---|
| Milk kefir | Milk Kefir Starter Culture |
| Dairy-free water kefir | Water Kefir Grains |
| Kombucha | Kombucha SCOBY |
| Greek-style yogurt | Greek Yogurt Starter |
| Bulgarian-style yogurt | Bulgarian Yogurt Starter |
| Soy tempeh | Soy Tempeh Starter |
| Soy-free tempeh | Soy-Free Tempeh Starter |
| Natto | Natto Starter Culture |
| Koji | Rice Koji |
| Sourdough | San Francisco Sourdough Starter |