This unconventional ferment is infamous for its piquant aroma and sticky texture. It’s treated as a medicinal food and is often served with rice and hot mustard for breakfast.
Preparation Time: 4 hours Fermentation Time: 24 hours
For your first batch, you’ll need to buy prepared natto from a store and after that, you can save a small amount of homemade natto in your freezer and use it to start your next batch.
- 1 cup of dry soybeans (soaked in the water for 6 to 10 hours and drained)
- 3 cups of water
- 1 package of plain natto
- 2 tablespoons of hot water
- 2 1l jars
- A few bottles for hot water
- Small cooler
How To Make It?
- Steam your cooked but intact soybeans for 2 to 4 hours in a steamer basket, or until they just smash when pinched.
- In a small bowl, mix 5 to 6 beans from the premade natto with hot water then add to the previously cooked soybeans and mix them all thoroughly.
- Transfer inoculated soybeans to your two 1l jars. Cover the mouth parts of each jar with fabric and tighten with a rubber band.
- Heat your small cooler by rinsing the inside with hot water. Place the jars in the cooler along with a few bottles of hot water (about 120°F or 49°C).
- Cover the jars and water bottles with a fabric or towel and close cooler. After 12 hours, replenish the hot water in the jars and then ferment for another 12 hours.
- Your homemade natto is ready when a moldy film has developed on the soybeans and a fibrous texture is formed when you stir them. Be careful! Because natto will also smell strongly of ammonia.
- Cover firmly and refrigerate for 2 to 3 days to allow the smell of ammonia to dissipate. You can keep your natto refrigerated for several weeks and you can freeze it for longer storage.