The power of raw and alkaline foods combined
VitalKal, is a slightly sweet tasting, fermented organic rice with no added sugar.
Following a fermentation period of 50 or more hours, the koji produced (fermented rice) is dehydrated under low heat then ground into a flour rich in enzymes and probiotics.
When added to various foods VitalKal has a revitalizing and alkalizing effect such as reducing body acid content and improving digestion and the absorption of nutrients.
VitalKal as a culture
The VitalKal is composed of Aspergillus oryzae. It acts in the same way as a koji. It is a simpler and faster alternative to using a koji starter culture, such as the koji Kairyou Chouhaku-kin culture.
VitalKal can be used to prepare yogurt and vegan cheese, to make your own amazake, or simply to make a light fermentation and make all kinds of food more digestible and tasty.
VitalKal as a food supplement
It can be used directly in food as a food supplement, because it is an enzyme culture, organic and raw! It is added to everything we eat to improve digestion and nutrient absorption. VitalKal revitalizes and alkalinizes the foods to which it is added, which contributes, in particular, to reducing the body's acidity, while improving digestion and nutrient absorption.
To use, simply sprinkle it directly on breakfast cereals, soy beverages, rice, almonds, desserts, dairy products, salads, etc.
- Composition: Organic rice, Aspergillus oryzae.
- Enzymes: About sixty useful enzymes, including: α and β amylase, glucoamylase, proteases, pectinase, phosphatase, lipase, lactase, CM-cellulase, acylase, phytase, ligninase, etc.
- Storage: 1 year at room temperature, or 2 years in the refrigerator.
- Producer: Aliments Massawippi (Quebec, Canada)
- Weight: 150 g