Natto is one of Japan's favorite fermented food which is high in protein and rich in minerals and is derived from fermenting cooked soy beans with a strain of Natto bacteria.
Ingredients
For Natto
- 300gm Dry Soy Beans (hydrated)
- 2 Tbs Sugar
- 1 pack Frozen Natto (store bought)
Preparation
- Soak the dry Soy Beans at least for 12 hours.
- Boil in clean water until soft, or use a pressure cooker.
- Drain and place in a sterilized container
- When still warm, add 2 Tbs Sugar, stir.
- Then add a pack of store bought Natto.
- Let it ferment for 18 hours. Air is needed, do not seal.
- Store in fridge for extra 24 hours, freeze to keep.
Ingredients
For Natto
- 300gm Dry Soy Beans (hydrated)
- 2 Tbs Sugar
- 1 pack Frozen Natto (store bought)
Preparation
- Soak the dry Soy Beans at least for 12 hours.
- Boil in clean water until soft, or use a pressure cooker.
- Drain and place in a sterilized container
- When still warm, add 2 Tbs Sugar, stir.
- Then add a pack of store bought Natto.
- Let it ferment for 18 hours. Air is needed, do not seal.
- Store in fridge for extra 24 hours, freeze to keep.
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