6 May 2017 Natto Posted on May 6, 2017 by Durgan http://durgan.org/2017/May%202017/6%20May%202017%20NATTO/HTML/ 6 May 2017 Natto Dried soy beans,500 ml, were processed into NATTO. The process was 500 ml of dried beans, which swell to 1000 ml with soaking, wash, soak for 12 hours, rinse, pressure cook for one hour at 15 PSI. Cool to 40C. Add and mix thoroughly one tiny measuring spoon of spores in one tablespoon of sterilized water for each 250 ml of cooked beans, so four scoops of spores in four tablespoons of water. Place beans about one inch deep in partially closed containers covered with a paper towel to absorb condensation and place in the dehydrator set at 40C for about 30 hours. Pictures depict fermentation after 24 hours. It will remain in incubator for another 6 hours then mixed together and placed in the refrigerator too age for 48 hours. A small container was filled to be used for starter for the next batch. Home-made natto might not as “sticky” as natto bought in markets, but this is still true natto. http://durgan.org/2017/May%202017/6%20May2017%20Natto%20Completed/HTML/ 6 May2017 Natto Completed This is the completion of the batch. It was fermented for 30 hours and has all the characteristics of prime natto. It has strings, and is sticky. It should be aged 48 hours in the refrigerator to enhance the flavour
