How To Make Natto using Store-bought Natto as a Starter
Learn How To Make Natto at home with just soybeans and store-bought natto as a starter. This simple guide covers the steps to create fresh, delicious, and probiotic-rich natto in your kitchen!
Equipment
Ingredients
Instructions
- Soak the Soybeans: Place the soybeans in a large bowl. Cover them with plenty of water and let them soak for 8 hours or more. They should double in size.
- Cook the Soybeans: Drain the soaked soybeans and transfer them to a pressure cooker. Cover with fresh water, close the lid, and cook over medium heat. Once the pressure cooker reaches full pressure, turn off the heat. After all the pressure is released, open the lid and drain the cooked soybeans.
- Mix with Natto: Transfer the soybeans to a sterilized container while they are still hot. Mix them thoroughly with the store-bought natto.
- Ferment: Cover the container with a paper towel (instead of a tight lid) and place it in the yogurt maker. Set the temperature to 45°C (113°F) and let the soybeans ferment for 24 hours. Keep the yogurt maker lid partially open to allow proper airflow.
- Store: After 24 hours, check to see if the soybeans have developed a sticky texture. If they have, transfer the natto to an airtight container and store it in the refrigerator.
Notes
- Storage: Store homemade natto in the refrigerator and consume it within a week. For longer storage, freeze it for up to a month.
- Be sure to sterilize all tools before use.
- Natto needs air to ferment, so instead of sealing the fermentation container with a lid, cover it with a paper towel or cloth.
- Let the natto ripen in the refrigerator overnight after fermentation to enhance the flavor.
Nutrition
Serving: 500gCalories: 1186kcalCarbohydrates: 194gProtein: 50gVitamin C: 6mg
This nutritional information is estimated and provided for general reference only.