Homemade Natto
Overview
Natto is a common traditional fermented food in Japan. It is made from soybeans through fermentation of Natto bacteria (Bacillus subtilis). It is sticky. It not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein. More importantly, the fermentation process produces a variety of physiologically active substances, which have the health-care function of dissolving fibrin in the body and regulating physiological functions.
Tags
Ingredients
Steps
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Wash the beans and soak them for 12 hours.
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After soaking, put it into a container and cover it with a layer of sugar. No need to mix thoroughly.
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Steam for 2 hours. To the point where your thumb can crush it. Stir it after steaming.
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Put the steamed natto into a special container for making natto. Drain the water and no water drips from the bottom.
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Let the beans dry at about 35 degrees for about 15 minutes and add the natto bacteria. Just follow the instructions for using the bacteria.
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Put the mixed beans into the yogurt machine and select the natto function.
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After 16 hours, the natto can be gently pulled out. Seal the container together with plastic wrap and freeze it in the refrigerator for 2 hours. This is the post-ripening period of natto.
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The prepared natto can be mixed with some light soy sauce and seaweed.
