You were able to get your hands on natto at a supermarket, and now you are about to run out of it. You can get more from the establishment where you bought it, or you can simply make some more of it from scratch! If you want a little challenge, then read on. Below you will learn the easiest way to make natto.
Natto is a superfood from Japan, and it’s actually fermented soybeans. Since it’s fermented, it’s good for you — it boasts of beneficial bacteria that encourage a healthy gut and strong immune system.
Unfortunately, not too many people are fond of it because it has a slimy texture, strong smell and much stronger taste. But if you are not like most others because you love natto despite of everything, lucky you! Staying in the pink of health is just a serving of this traditional Japanese food away.
Clearly, making natto at home requires the use of starter culture that will turn ordinary boiled soybeans into the super slimy yet super healthy treat. Did you know that you can actually use a few pieces of supermarket-bought natto as starter culture? Through this approach, making natto with your own hands can become less complicated.
Here are the simple steps to whipping up natto in your own kitchen:
Allow a cup of soybeans to soak in 2 to 3 cups of water overnight. Make sure that the soybeans are completely soaked in water to ensure that they are ready to be turned into homemade natto the following day. The next morning, you can tell that your soybeans have been soaking well if they’re elongated and wrinkly instead of round and smooth.
The next step is to have the soaked soybeans steamed to make them soft and fermentable. Usually, it will take around 3 hours for the steaming process to complete. If you want a faster way to have the soaked soybeans cooked, you may experiment using a pressure cooker.
Creating the Starter
Have a cup sterilized by rinsing it with boiling water. Afterwards, fill it halfway with distilled water. Drop about a teaspoon (also sterilized with boiling water) of supermarket-bought natto into the water. Give it a good stir and the water should turn a little murky. Congrats! You now have a starter culture.
Transfer the cooked soybeans in a shallow metal tray that’s sterilized with boiling water. Make sure that the soybeans are evenly spread across the tray. Now pour into the tray the homemade starter culture you made earlier. There’s no need to have the soybeans covered in it — just make sure that they are in contact with it.
Now cover the tray with cellophane and secure it with tape. Punch a bunch of holes on the cellophane and slightly press the cellophane onto the soybeans. Stash the tray in an area in your kitchen or elsewhere in your home where the temperature stays anywhere between 30°C to 40°C.
After 24 hours, check your masterpiece — the soybeans should be sporting white slime. Your homemade natto is ready to be enjoyed! You can start consuming some of it and then transfer the rest in an airtight container and then stash it in the refrigerator for longevity. Enjoy!