Comments on
Ferment Natto at home
Takoyakinori @search
That's actually my bible recently. It's inspiring. I made my own fermentation chamber one day after buying the book!
Flavia Giordano @flavia
I saw! I tried kombucha and lacto-fermentation. It is very well written
tomo_ya @tomo
Any other simple tools you could recomment to use instead of the hand made chamber?? That's the trickiest part.
Takoyakinori @search
I know some people use InstantPot but I don’t have it.
I have tried hot water bag (yutampo) but you need to change hot water every six hours r so and it wasn’t easy for me.
I have tried hot water bag (yutampo) but you need to change hot water every six hours r so and it wasn’t easy for me.
tomo_ya @tomo
I used a pressure cooker and the preparation of soybean took almost one hour only. I'll create a tip to share how it works and you can save a lot of time for next time.
Sam Meadley @samm
Fascinated by these! How would you describe the flavour? Very curious to try them.
Linda Black @lokoui
I recently follow an instruction like this, I used a food warmer which should keep the beans at 45C. I waited for 24 hours and the beans failed to fermented! I do not why?
Linda Black @lokoui
I tested the presure cooker that keep food warm, it hold food at 82C, so I knew now that beans never fermented. it is too high.
Takoyakinori @search
@lokoui hi, I think 45C is also high. Bacillus Natto works at specific temperature, it’s around 40C. Also 24 hours sound short.
