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Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, ferment natto at home. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. Ovens with a low temperature setting can be used, as can large cube-shaped food Natto is quite odorous while fermenting, and you may want to isolate the natto during the fermentation time. Natto - Fermented Soy Beans - Whatcha Eating?

Ferment Natto at home is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Ferment Natto at home is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have ferment natto at home using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Ferment Natto at home:

1. Prepare 460 g soybeans
2. Make ready 20 g natto
3. Prepare Water
4. Prepare Equipment
5. Prepare Fermentation chamber (you need to maintain 40C for 36 hours)
6. Take Steamer (any)
7. Make ready 5 Plastic trays
8. Get Toothpick

Fermentation, not only increase the longevity of your harvest, it elevates simple homegrown foods to the state of being exquisite pleasures. Plus, it's pretty easy to do once you know the basics. Here's everything you need to know about fermenting foods. Getting Over the "Yuck" Factor in Fermentation.

Steps to make Ferment Natto at home:

1. Wash soybeans lightly. Soak the soybeans for 24 hours till the size of the beans doubled.
2. Steam the soybeans till they become soft enough. If I use a bamboo steamer, it took 6 hours. If I used a pressure cooker, it took just an hour.
3. 30 min before the steaming process over, sanitise spoons, plastic trays and toothpick with boiled water (I used Milton before sanitising with boiled water). This is very important so that any unwelcome bacteria won't grow during the fermentation process.
4. Mix the lead natto with hot water (about 50c degree) and mash it as much as possible. In other words, "hot natto infused water"
5. Soybeans steamed well, then quickly separate them on to trays. Don’t lay thick, they should be less than three beans height.
6. Mix the "hot natto infused water"(4) with soybeans in each tray.
7. Seal the trays with cooking wrap and make small holes so that beans can breath. Cooking wraps should touch beans in the end.
8. Place in a fermentation chamber for 36 hours. If you don’t have a chamber, you can take alternative methods as long as you can keep them under 40C for 36 hours. - (see tip)
9. I store them in a fridge. My family eat them once a day almost every day.
10. Sticky! Neba Neba!!

Here's everything you need to know about fermenting foods. Getting Over the "Yuck" Factor in Fermentation. Natto is a fermented soybean dish that is popular in Japan. This article explains why natto is incredibly healthy Natto is incredibly nutritious and linked to various health benefits, which range from stronger bones to a Natto can be found in most Asian supermarkets, but it can also be made at home. Home Fermentation How to Make Natto, Japanese Superfood.

So that is going to wrap it up for this exceptional food ferment natto at home recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!