Natto making method is as follows:

1, buy small soybeans, preferably in diameter of about 6mm (Natto special), if you can't buy as much as possible to buy small soybeans.

2, soybean cleaning: measure 1 cup of soybeans, about 110g, wash with water; soak soybeans with 3 times the water, about 12-15h in winter, about 10h in summer, about 250g of soybeans after soaking.

3, add cultures: scoop three tablespoons of natto bacterial culture medium (2 tablespoons of sugar and 1 tablespoon of

monosodium glutamate) poured into the soaked and washed beans, stirring evenly; you can also put it on top of the beans and wait for them to steam before stirring.

4, steaming: the mixture of soybean into the pressure cooker, preferably on the steam rack, the steam rack on a piece of gauze, pouring water, cooking for 60 minutes; required to cook through the beans, hand gently pinch on the deflated, but the beans are whole.

5, inoculation: pressure cooker pressure run out, open the lid, and so the beans cooled to reach about 40 degrees, beans poured into the natto machine liner, open a natto bacteria capsules (natto lead) with a little bit of cold clean water (or cold water) dissolved.

6, use clean chopsticks to mix well, as much as possible, stir a few times; cover with sterilized wet gauze, put into the natto machine; cover the outer lid, (the lid of the inner liner does not need to be covered).

7, fermentation: plug in the power supply, start fermentation, fermentation time 16-24h, the end of fermentation is based on the natto slightly stirred, can pull out a long silk, even if the fermentation is complete; there is a sour, smelly strange flavor.