Homemade Natto

Name: Homemade Natto
Cuisine: American
Ingredients: 250 grams soy beans; 1/9 frozen store bought natto

You can make natto at home without Instant Pot or a yogurt maker. It is a lot less expensive than store bought natto.
Check out my YouTube video for more detailed instructions.

https://youtu.be/6-2P4ofXOGM

References:

https://youtu.be/e0hjr6clnHM
Homemade Natto by Natto Dad Revamped 2020

https://youtu.be/WiI2XwYnHiw
Two Ways of Making Natto

You can make natto at home without Instant Pot or a yogurt maker. It is a lot less expensive than store bought natto.
Check out my YouTube video for more detailed instructions.

https://youtu.be/6-2P4ofXOGM

References:

https://youtu.be/e0hjr6clnHM
Homemade Natto by Natto Dad Revamped 2020

https://youtu.be/WiI2XwYnHiw
Two Ways of Making Natto

Mariko Vegan @MarikoVegan

British Columbia, Canada

You can make natto at home without Instant Pot or a yogurt maker. It is a lot less expensive than store bought natto.
Check out my YouTube video for more detailed instructions.

https://youtu.be/6-2P4ofXOGM

References:

https://youtu.be/e0hjr6clnHM
Homemade Natto by Natto Dad Revamped 2020

https://youtu.be/WiI2XwYnHiw
Two Ways of Making Natto

You can make natto at home without Instant Pot or a yogurt maker. It is a lot less expensive than store bought natto.
Check out my YouTube video for more detailed instructions.

https://youtu.be/6-2P4ofXOGM

References:

https://youtu.be/e0hjr6clnHM
Homemade Natto by Natto Dad Revamped 2020

https://youtu.be/WiI2XwYnHiw
Two Ways of Making Natto

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Ingredients

250 gramssoy beans
1/9frozen store bought natto

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Steps

1

Soak soybeans over night. Approximately 15 hours.
2

Rinse soybeans under running water. Steam them with a pressure cooker for 40 minutes.
3

While beans are cooking, cut a package of frozen natto into 9 pieces. Leave one piece in room temperature and keep the rest in the freezer.
4

Sanitize 8 X 8 inches glass baking dish, chopsticks, and a small bowl with hot water.
5

Once soybeans are stemmed, check to see if they’re soft. You should be able to squeeze a bean with fingers.
6

Mix lukewarm steamed soybean liquid and natto. Once soybeans has cool down to body temperature, pour the natto mixture and combine well.
7

Cover the container with a sheet of plastic wrapper and poke many holes. Rearrange the wrapper so that it is touching the beans directly. Then cover it with another sheet of plastic wrapper and poke holes.
8

Wrap it with a towel. Turn on the oven light and put a hot water bottle if needed to keep the temperature 35°C to 40°C. (95°F to 104°F)
9

Let it fermented for 18 to 22 hours. After your natto is ready, keep it in fridge for 24 hours to get rid of ammonia smell.
10

You can freeze your natto. If you keep it in a fridge, eat it within 7 to 10 days.