Recent searches
Search options
Making nattō (particularly gooey and smelly japanese fermented soy beans!) S01E01
What a joy to eat the *best* natto I ever had, on very first try of fermenting it myself!
It is really easy:
* boil soy beans for 2-3h;
* innoculate with bacillus natto while still warm, mix well. (you can buy culture online);
* leave at 40° covered in jars for 12-24h.
To me it is def. 24h fermenting + a few days in closed jars in the fridge for stronger/best taste!
Fermenting #Natto S02E01 - The Rise of the Homemade Incubator
Dunno yet how to call it yet: IncuNattor? Ferment-o-tron? Ferm-e-Nattor?
Built from found parts and 30Є heating mat + thermostat (for seedlings, terrariums), It will simplify the process of making natto & #tempeh!
1/ soak beans
2/ cook until they paste between fingers
3/ inocculate culture (from powder or natto), stir
4/ set at 38-45° for 15-24h
(pic: 1st batch experiment w/ semi-broken mungo beans.. unsure)
One essential aspect of #natto culture, flavour-wise is:
While incubating, put the innoculated beans in a jar where the lid is just put (not sealed) on top of a piece of fabric. This will retain the moisture, so the air is wet, while not drippy... #protip
The fun part: incubation becomes an exercise in 1/ getting the temperature right 2/ keeping it right 3/ finding optimal path to set and keep temperature. An exercise in energetic frugality! :)
(pic: cozy alpaca incubator)
