Making Natto Cooking and Fermenting

August 22, 2010

Do not let the pot boil over! You’ll regret it.

After soaking 2 pounds of soybeans, drain, then add fresh water and cook until soft. This could be up to 5 or 6 hours, simmering. As the soybeans come to a boil, stand by to skim off the foam and skins of the beans that float up. Careful about boiling over. Soybeans like to do that. The smell of burned soybeans is not pleasant.

When the beans are cooked, drain, let cool a bit. Meanwhile sterilize a stainless steel spoon (boil for 5 minutes). Then pour beans back into the cooking pot and add the Natto starter. From the photo above you will see that this particular starter from MITOKU is a white powder and comes with a tiny tiny measuring spoon. Seriously, you do not need much to get your natto started.

Mix one tiny spoonful of powder with 2 teaspoons of water, pour over soybeans an mix thoroughly with sterilized spoon.

Then, transfer the inoculated beans to 2 shallow pans for fermentation. You want the beans to be less than 2 inches deep, so use as many pans as you need. One method I have used is to put a layer of plastic wrap over the beans- pressing the plastic onto the beans so everything is sealed in. OF course, I worry about the plastic ingredients transferring into the beans, so another method I use it so just seal the top very well. I have a container that has a glass lid and another that has a plastic lid that doesn’t come in contact with the beans. Your choice.

Method #1

Methods # 2 and #3

THEN, place covered beans in the oven set at 100 degrees F for at least 12 hours.

See you in 12 hours!

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One Response to “Making Natto Cooking and Fermenting”

  1. Teresa Says:

    I can’t wait to try them…..thanks for giving these easy to follow directions! Love T


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