Natto

🥘 Ingredients

• dried soybeans
  350 g
• natto
  50 g
• water
  1 tablespoon

1. 1

   Soak the dried soybeans overnight.

   dried soybeans: 350 g
2. 📝

   This amount is approximate. Anywhere from 300-400g should be fine.

3. 2

   Drain and rinse well.
4. 3

   Cover with 1 inch of water, and pressure cook on high for ⏱️ 12-18 minutes (depending on preferred texture). Allow pressure to release naturally.
5. 4

   Drain using a sterile strainer. Place into a sterile fermentation container.
6. 5

   Mix the water with the natto using a sterilized spoon.

   water: 1 tablespoon, natto: 50 g
7. 6

   Thoroughly mix the natto with the soybeans.
8. 7

   (Skip this step if using the instant pot for fermentation) Cover with paper towel then plastic wrap. Secure cover with rubber band.
9. 8

   Ferment at 100F/38C for ⏱️ 24 hours .
10. 9

    Ferment in fridge for ⏱️ 12-24 hours .
11. 10

    If planning to reuse for the next batch, scoop out one serving (~50g) with a sterilized spoon into a sterile container. Store in freezer.

Notes

1. 📝

   Natto will continue to ferment in the fridge. To store for longer than a few weeks, put it in the freezer.

2. 📝

   The bacteria may get weaker with subsequent batches. If your batch turns out less stringy than usual, use a store-bought pack for your next batch.