Tempeh could be described in the simplest terms as a cake-like Indonesian food staple made from soybeans fermented with a fine mold. It can be anything you want - you can cook it, bake it, fry it, grind it into a patty or turn it into some other tasty dish. It is an excellent source of quality and easily digestable vegetable protein. Besides from soy it can also be made from other legumes, seeds, nuts … even potatoes! In our kitchen, we prepare five different types of fresh, organic, unpasteurized tempeh every week. MORE >>
Tempeh can be frozen, but if you have the chance, buy it fresh!
Kimchi is a mixture of lactofermented vegetables seasoned with chili, ginger, garlic and onion. The recipe for it comes from Korea, where it is an extremely popular food that the locals eat with rice, in soups, pancakes, ... There are thousands of variations of the recipe, as everyone can adapt it to their taste. Our kimchis range from the fresh and crunchy Regular spicy one through the complex tastes of the aged one to the non-spicy, which is on the sweeter side, enriched with dates and pears. Of course, they are all unpasteurized and therefore still alive, full of beneficial microorganisms. And vegan, yes! MORE >>
A staple of Korean cuisine - but these kimchis were made in Slovenia!
Miso is a Japanese fermented salty paste with a characteristic 'umami' flavour. Traditionally it is used to make miso soup, but it can also become a seasoning for other dishes, from spreads to sauces, salads and even pastries. The original Japanese miso is made from soybeans and rice or soybeans and buckwheat (and water, salt and ‘koji’ mold), but the process allows for many different and interesting combinations of ingredients, which of course leads to new and unconventional miso flavors. If you want to taste the difference the time of fermentation makes, you should compare our aged and young chickpea misos! MORE >>
We are proud of all the goodness that is naturally present in our misos, so we don’t pasteurize them.
Soy sauce is undoubtedly well known to all lovers of Asian and modern fusion cuisine. But this sauce, which replaces salt in recipes (and enhances the dishes) is merely an entry point into the world of fermented sauces, which all share a delicious umami flavor. In addition to the Japanese style classic soy sauces shiro shoyu (light, young) and koikuchi shoyu (dark, aged), we are constantly testing new recipes. The results are salty, delicious and aromatic. Some ouf our most interesting sauces are soy and wheat free, made from very unusual ingredients, as ground pumpkin seed press cake, buckwheat groats, corn, fava beans, … MORE >>
Our sauces range from classic Japanese soy and wheat recipes to new and suprising combinations.
The taste of amazake is difficult to describe - definitely very sweet, with hints fo chestnut or maybe bananas?
Amazake (‘sweet sake’) is rice that the fermentation with koji mold turned into a popular Japanese dessert! It can be consumed alone, used as a sweetener in other desserts, made into icecream or diluted into a cold or hot energy drink. In addition to being delicious, it is also valued for its content of essential amino acids and B -complex vitamins. It is traditionally made from white rice, but combinations of different ingredients and moulds give new and unexpected flavors - meet our fruity sweet and sour Luchu amazake! Or what about an amazake with oats? MORE >>
Small grains of a special type of soy, cooked and fermented with the help of the bacterium Bacillus subtilis natto, are known mainly for their interesting, sticky and stringy texture and recognizable smell, which unnecessarily turn many people away from getting to know it! It is one of the most famous (and healthiest!) Japanese traditional foods, as it contains a lot of vitamin K2 and the enzyme nattokinase, which has been proven to support the health of the circulatory system. We prepare fresh, unpasteurized natto every week, and it is made from organic Austrian soybeans. MORE >>
Natto desn’t look all that interesting at first glance, but wait until you stir it!
SPECIAL HOUSEHOLD GOODS
Salsa juice and wild garlic juice? Fermented organic rice granola? 'Umeboshi' myrobalan plum and its 'ume' vinegar? At Kis in kvas we’re always fermenting something new. When the results are delicious (which happens often), we are happy to offer them to customers. The range of products is constantly changing, and what we have available at a given moment depends on the time of year and our inspiration - the best way to check the current offer is via Instagram, Facebook or in person by visiting our store in Vič!
Myrobalan plum fermented umeboshi style.
Fermentation processes open up endless possibilities for creating new flavors and textures of dishes. For restauranteurs and catering services and for chefs who want to explore further and upgrade their menu we offer both basic fermented raw materials (such as various types of freshly ‘kojified’ organic cereals and legumes), as well as our already known products in larger packages. And if you’re looking for the possibility to create entirely new fermented products attuned to your needs and ideas, we are here for you! Ready to assist you with our knowledge and lend some barrel space to your new lactofermented project. MORE >>
Koji mold, grown on different substrates: white, black and red rice, millet and barley.
We are super proud of you when you ferment something by yourself at home (and especially when you bring it to us to try)! Pickling vegetables is simple, but if you want to move on to slightly more complex fermentations, such as soy and other umami sauces, you need to have a little more knowledge and equipment. Because we would like to make this first big step easier for you, we have prepared kits for fermenting buckwheat sauce - a sauce made from entirely Slovenian ingredients. Are you ready for 3 months of patient stirring? MORE >>
On the left: the set waiting to be bought. On the right: buckwheat sauce is fermenting!