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<p><span style="font-weight: 400;">Miso is a thick substance and is made from fermented soybeans. The result is known as the brown butter of Japan. It is made from a mixture of soy and a mould called koji.</span></p>

Miso is a thick substance and is made from fermented soybeans. The result is known as the brown butter of Japan. It is made from a mixture of soy and a mould called koji.

What is miso?

Products And Cultures

Miso

How can i return my order and when will i get a refund?

Refund

Order And Order Options

I do not receive the newsletter despite registration

Newsletter

Payment, Invoice And Financing

My order is in the packing station. Will the culture survive?

Do i have to pay import duties or taxes?

To which countries does fairment deliver?

Why can't items be ordered for self-collection?

How is the delivery and how fast?

How much does the shipping cost?

Shipping options

Shipment And Delivery

Returns And Complaints

The noble mould does not grow or only grows on one side of my Camembert/Brie.

My blue cheese has red spots

How can I avoid foreign mould infestation on my vegan cheese?

How do I know if my vegan cheese has gone bad?

My vegan cheese smells strange.

My vegan cheese won't set. What can I do?

Why does my homemade vegan cheese taste so sour?

How should I store my finished vegan cheese?

How can I tell that my vegan cheese is ready?

Instructions for vegan blue cheese (Camembert)

Instructions for freshly fermented vegan cream cheese

What do I need transglutaminase for when making vegan cheese?

What do I have to consider as soon as the vegan cheese culture arrives at my place?

Do I need a starter culture to make fermented vegan cheese?

Is vegan cheese healthy?

Vegan Cheese

Are beets, sauerkraut and string beans suitable for histamine intolerance?

What is brine and how do I make it?

Can mould develop during the fermentation of vegetables/fruit?

What can I produce with the Wild Ferments Set?

My ferment is not bubbling

How can I tell that my ferment is ready?

What is the shelf life of my fermented vegetables?

Which salt is suitable for fermentation?

What is wild fermentation?

How long does my purchased wild ferment from you survive after being opened?

Should an airtight seal be used when fermenting?

Why is your kimchi not organic?

Can the bacterium Clostridium botulinum develop?

My herb is bubbling, is that normal?

Why does my wild ferment smell so strange?

What is this white layer on my ferment?

Do I need a starter culture to ferment vegetables?

I have too little of my own juice to cover my herb completely.

Can I open my vegetables during the fermentation period?

Do wild ferments contain histamine?

My wild ferment overflowed.

When can I change the metal lid  on my Wild Fermentation?

Vegetable Fermentation

Is the fairment shop page also available in other languages?

Are the instructions for your cultures also available in French, Spanish or English?

One product is currently not available

Can I also freeze the cultures to extend their shelf life?

Is my fermented product still edible?

Are your sets dishwasher safe?

What does F2 mean?

Can I also heat your products?

General Questions

Don't you see any health risks of yeast flakes due to glutamic acid?

Do the yeast flakes have organic quality?

What is the shelf life of the yeast flakes?

Can yeast flakes contribute to vitamin B12 supply?

How are the yeast flakes made?

Were B vitamins added to the yeast flakes?

Yeast Flakes

Is your culture cabbage organic?

Is your culture cabbage vegan?

Krauts

How long do the cooking attachments and glass weights remain in use?

What is the difference between fermentation jar and fermentation pot?

Why do I need chamfering attachments?

What is the purpose of the Mason Ball lid?

Which glass is best for wild ferments?

Do the jar weights fit in Mason Ball jars?

Why do I need a cabbage masher?

What do I have to consider when cleaning the glasses?

Why do I need glass weights?

How do I use Inulin?

Is there also a voucher from fairment?

Equipment

How do I recognise mould on my yoghurt?

My yoghurt won't set. What am I doing wrong?

The yoghurt production did not work. What now?

What ingredients are in your vegan yoghurt culture?

Why does my homemade yoghurt taste so sour?

Why is my homemade yoghurt grainy?

Can I eat the yoghurt at room temperature?

How much yoghurt can I make from the product?

In what concentration are the bacteria present in your yoghurt cultures?

Does the production of yoghurt also work with oat milk?

What are bifidobacteria?

What is the difference between natural yoghurt and bifido yoghurt?

Where can I get coconut milk that is not canned?

What must be the fat content of the milk used for the yogurt?

What bacteria does natural yoghurt contain?

What bacteria does bifido yoghurt contain?

What is an overvaccination?

How do I make yoghurt in the Fairment yoghurt maker?

How do I make vegan yoghurt in the Fairment yoghurt maker?

Joghurt

What is Genmai Miso?

What is Shiro Koshi Miso?

Do the microbes die off when I use my miso for cooking?

What is the shelf life of miso?

How long was your miso fermented?

Are there guidelines for how much miso paste I can eat per day?

What does miso taste like?

How should I store miso?

Which flour is best for the sourdough?

Does the sourdough contain gluten?

My bread doesn't rise and is too sour.

Does it matter whether I mix the sourdough with spelt, buckwheat or other flour?

What is the best way to care for my sourdough culture?

What is the shelf life of the sourdough culture?

A dark liquid has settled on the sourdough - is this normal?

What do I have to pay attention to as soon as the sourdough arrives?

My sourdough has weird stains.

My sourdough smells strange.

I have discovered mould on my sourdough.

Can I bake my sourdough bread with gluten-free flour?

How do I know if my sourdough has gone bad?

Sourdough

What is the shelf life of vinegar?

There are suspended particles in my vinegar, is this normal?

What is a vinegar mother?

What makes fairment apple cider vinegar so special?

Apple Vinegar

Where should I store the finished bottles of water kefir?

Which water should I use for water kefir?

There are orange grains between the water kefir crystals. What is it?

Which bacteria and yeast cultures are contained in water kefir?

The water kefir tastes like vinegar. What have I done wrong?

The water kefir becomes thick and slimy. What is wrong with it?

Can you reuse the fruits from the water kefir batch?

Can you also use the kombucha jar for water kefir?

The water kefir crystals grow too quickly. Is that normal?

Will the water kefir crystals survive the transport to my home?

The water kefir does not multiply, what should I do?

Why doesn't my water kefir produce carbonic acid?

What types of sugar can I use for water kefir?

How much sugar is needed for water kefir?

What do I do if I go on a trip or want to take a break from water kefir?

What ingredients do I need to make water kefir?

How much water kefir can I make with the crystals supplied?

What is the shelf life of the water kefir culture?

What is the shelf life of the finished water kefir?

How can I tell that the water kefir is ready?

What do I have to pay attention to as soon as my water kefir arrives?

How much sugar does the finished water kefir contain?

How do I properly prepare my water kefir at home?

My water kefir smells unpleasant. What could be the reason for that?

Can you freeze excess water kefir crystals?

In my dry water kefir culture, the crystals are brown and not white. Is that normal?

Does water kefir contain alcohol?

Can I also make water kefir with sugar substitutes?

What is the difference especially regarding the bacteria contained in water kefir vs. kombucha ?

Can I also prepare my water kefir with tap water or do I have to buy still water?

How much water kefir should I drink daily?

Is water kefir suitable for diabetics?

Can I also use fresh fruit instead of dried fruit?

Can I use tap water to brew water kefir?

Can I use the dried fruit in the water kefir more than once?

How many water kefir crystals do I need?

My water kefir crystals grow very slowly.

Do I have to wash my kefir crystals?

What is the difference between the water kefir crystals you sell at DM Austria and the crystals in your online shop?

Is water kefir also suitable for children?

Water Kefir

Do I have to prepare the milk kefir immediately after receiving it or can it also be stored?

The milk has thickened. How should I proceed?

Can vegetable milk also be used to make milk kefir?

Which bacteria and yeast cultures are contained in milk kefir?

Which milk alternatives can I use? What do I have to bear in mind?

Do I need to rinse the milk kefir tubers with water?

What ingredients do I need to make milk kefir?

Can children and pregnant women safely drink milk kefir?

Which milk is suitable for milk kefir?

How long is the shelf life of the finished milk kefir?

How do I store the milk pea tubers when I travel?

How much milk kefir can I make with the Fairment milk kefir tubers?

How can I tell that the milk kefir is ready?

Which vessel is suitable for making milk kefir?

It was very warm during the transport of my milk kefir tubers. Can I still start them?

What is the difference between milk kefir and water kefir?

My milk kefir is very slimy and pulls threads. What can I do?

How can I tell if the milk kefir is bad?

My milk kefir is not getting thick. What can I do?

My milk kefir does not grow/ very slowly and the milk does not turn sour. What can I do?

My milk kefir has become too sour.

Milk Kefir

What is miso?Updated a month ago