How to make natto

Wash 1.50 grams of dried soybeans, soak them in cold water for 24 hours, change the water 3-4 times in the middle, put them in the refrigerator to soak in hot weather. Pure water is best.

2. Soaked soybeans

3. Comparison of soaked soybeans and dry beans

4. Drain the water from the soaked soybeans and add Clean and oil-free container.

5. Add 5 grams of sugar and 2.5 grams of MSG

6. Stir evenly.

7. Steam in a pressure cooker

8. Steam until the beans are soft.

9. Equipment for inoculating Natto bacteria, purified water, Natto bacteria capsules, and a graduated dropper (I use a medicine feeder for my baby).

10. Use a toothpick to pull out natto bacteria the size of a match head.

11. Use a dropper to suck out 2 ml of purified water and mix it evenly with the natto bacteria.

12. Drop the mixed Natto bacteria solution into the steamed soybeans that have been cooled to about 45 degrees, and mix evenly. Pay attention to this step, be sure to use clean chopsticks, and be sure not to pick up the fallen soybeans and put them back to avoid mixing in foreign bacteria and causing unsuccessful natto!

13. Place in the homemade container of the yogurt machine.

14. Pour the soybeans mixed with natto bacteria into a homemade container.

15. Put the container containing the soybeans inoculated with Natto bacteria into the yogurt machine. Pour a little water into the yogurt machine, being careful not to enter the container.

16. Wrap it with a layer of plastic wrap and poke about 50 small holes with toothpicks for easy ventilation.

17. Ferment for 16-20 hours until a white film appears as shown in the picture.

18. Pour the first fermented natto into a clean container.

19. Wrap it in plastic wrap, seal it, and put it in the refrigerator for the second fermentation for 12 hours.

20.: After the second fermentation, most of the white film on the natto becomes transparent and it is ready for consumption.

Tips and tips

* It is best to use fresh small soybeans. It is best to use 160 grams of soybeans when you start soaking them. After soaking, pick out the bad beans. Dead beans.

*You have to control the time of steaming the soybeans yourself. Steam them until the soybeans are soft in the mouth. The natto made in this way is very delicious. I use a pressure cooker to steam the beans at the tendon setting twice.

*Be sure to keep the steamed soybeans clean during inoculation with Natto bacteria to avoid the mixing of miscellaneous bacteria.

Aerobic microorganisms require a large amount of oxygen when growing and reproducing, so holes are pierced to facilitate ventilation. This is also true for wrapping them in plastic wrap and then piercing the holes.

*When inoculating the natto bacteria, the soybeans must be cooled to between 38-45 degrees. Too hot will burn the natto bacteria to death. It is best to have a thermometer. If not, you can use a toothpick to prick a soybean. , just try it on the pulse point of your wrist.

* If you make a large amount of natto, you can freeze it for about 8 months, and if you make a small amount, it can be refrigerated for a week.

*Natto bacteria can be purchased online, and the dosage is very small. You can make a lot of natto with one purchase. If you run out of natto bacteria, you can use fermented natto as natto bacteria. The amount I made is just one tablespoon of natto, and the soybeans that have been steamed and cooled to 38-45 degrees are mixed thoroughly. I have already made it once, and it can be made.

Precautions

When patients with cardiovascular disease take the blood coagulation inhibitor neocoumarin, the vitamin K2 in natto can cause neocoumarin to lose its efficacy, so do not consume it. Natto.

Attention issues

1. Eating natto for dinner has the best effect. Through experiments, experts believe that nattokinase can dissolve blood clots between 1 hour and 12 hours after eating natto.

According to statistics, various thrombotic diseases such as cerebral infarction and myocardial infarction mostly occur in the early morning and Monday. So it works best if eaten every night or for dinner on Sunday.

2. Eat without heating as much as possible. Nattokinase is not heat-resistant and its activity disappears when heated to 70°C. So eating it raw is the best.

3. You must insist on eating every day. After nattokinase enters the body, its activity is maintained for 12 hours. Therefore, it is ideal to eat 30-100g every day as much as possible.

4. You can eat it even after the shelf life has passed. The shelf life of natto is one week. During its low-temperature storage in the refrigerator, it is still undergoing slow low-temperature maturation and fermentation, and nattokinase and vitamin K2 are also increasing. However, although it can be eaten after the shelf life, the natto bacteria continue to decompose protein in order to survive, and as a result, the odor gradually increases.