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Preparation for tsukemono ⋅ Kohsei Foods ⋅ 60g

乳酸菌入り浅漬けの素

Vendor : Kohsei Foods

Regular price 3.00 €
Prix promotionnel 3.00 € Regular price
Price per unit 50.00 € per kg
out of stock
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A lactic acid bacteria preparation for marinating and fermenting vegetables such as cucumbers, carrots and eggplants, giving them a salty, tangy taste and crunchy texture. Simply mix with water and marinate for a few hours. Pickled vegetables can be served as a side dish or used in dishes such as salads or sandwiches.

SKU:1000131

Delivery in France

Delivered to relay points in France for purchases of €50 or more, and to your home address for purchases of €85 or more.

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Our tips

For pickling cucumbers and other vegetables.

Salt, sugar, dextrin, maltose, sake pomace powder, kombu, yeast extract, pepper, rice bran extract, lactic acid bacteria / seasonings (E621, E639, E363), acidifying agents

Keep away from light, in a dry, temperate place.

Per 20g (1 sachet) Energy: 20kcal Protein: 1.0g Fat: 0.4g Carbohydrates: 4.7g Salt: 6.6g

1. Wash and chop 300-400g of your favourite vegetables; 2. Place your vegetables and the contents of one sachet (20g) in a freezer bag and shake well; 3. Seal the bag, removing any air, and leave to rest in the fridge; 4. Enjoy (the longer you marinate, the stronger the flavor).

Kohsei Foods is a Japanese company specializing in the production of high-quality fermented foods. Founded in 1959, it continues the rich Japanese culinary tradition by offering a wide range of fermented products, such as tsukemono (pickled vegetable) preparations, rice koji, amazake (fermented rice drink) and fermented rice bran. Kohsei Foods uses traditional fermentation methods combined with modern technology to produce its fermented foods. The company rigorously selects its ingredients and meticulously controls each stage of the fermentation process to guarantee top-quality products.

Customer Reviews

Based on 3 reviews
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C
Claire
Practical & very good

Very easy to use for quick homemade tsukemonos

E
Emmanuelle Roche
Great discovery

Super good and practical!

G
G.B.
Easy

First attempt at red onion tsukemono.
Cut the onion, add the powder, shake. Really easy.
Excellent 12 hours later, with a slow evolution over 5 days.