Just ferment

手作發酵食品：
以糙米、大麦、豆類與糙米麴和大麦麴製作味噌、甘酒、鹽麴、活性發酵調味料及季節性飲品，適合熱帶氣候與現代人消化吸收的節奏。

發酵教育與體驗：
透過親手製作麴種、味噌、甘酒、納豆等，讓學員理解微生物的生命力與人體健康的連結。

文化交流與合作：
與廚師、農夫、手作職人及教育者合作，共同推廣發酵文化作為健康養生與生活美學的一部分。

【About Just Ferment】

Just Ferment is a small-batch fermentation studio located in Kota Kemuning, Selangor, Malaysia, founded by Vien Chew, a Macrobiotic practitioner, fermentation educator, and anthroposophic home-care practitioner. Vien integrates the wisdom of macrobiotics, microbiome science, and anthroposophy—including home care and end-of-life care—to guide people toward a lifestyle of natural healing and inner balance. We specialize in traditional Japanese fermentation techniques for miso, amazake, shio koji, and live-culture condiments, adapting them to tropical ingredients and climates to create nourishing, natural foods that harmonize body and mind. Our Philosophy

At Just Ferment, we believe that food is medicine, and the kitchen is a place of healing. Each creation is crafted slowly, without additives, and adjusted naturally according to the local climate. Every jar carries the energy of the land and the warmth of the maker’s hands. Through fermentation education, cultural collaboration, and community workshops, we hope to reconnect people with the living intelligence of nature and rediscover the healing rhythm of everyday life.