Ingredients

300 grams of soybeans (black beans, green beans, peanuts are all acceptable)

Appropriate amount of water

Insulation tools: hot water bottle, electric hot water bottle , electric blankets, yogurt machines, bread machines and other tools that can keep warm can be used

How to make homemade natto without natto bacteria

Soak the dried soybeans completely in water, soybeans are the best Use fresh non-GMO small soybeans. Black beans and green beans have been tested. According to information, corn and peanuts can also be used to make natto. It seems that peas cannot be used to make homemade natto without natto bacteria. Step 1

Add water and cook the soybeans until they can be pinched with your fingers. In the broken state, drain the soybeans. Step 2 of making homemade natto without natto bacteria

While hot, put the soybeans on a plate or in a crisper, cover it with plastic wrap, poke holes in the plastic wrap, and keep it in a warm place for about 2 days (can be kept Yogurt machine, or use a hot water bottle to heat it. The best temperature is 37-38 degrees, which is slightly higher than human body temperature.) p.s. Natto bacteria are aerophilic bacteria, so it is best to put the soybeans on a plate. The thickness should not be too thick. Generally control it. At about 2cm. Step 3 of how to make homemade natto without natto bacteria

Wait until the soybeans are covered with white film and gradually become transparent. Place the prepared natto in the refrigerator to mature at low temperature for a few hours. Eat or freeze for long-term storage. For long-term storage, it can be divided into portions for one serving and frozen in the refrigerator. It is best to refrigerate or thaw at room temperature. It is not suitable to heat in a microwave oven to maximize the activity of the natto bacteria. How to make homemade natto without natto bacteria Step 4

The prepared natto can be eaten with various seasonings as you like, such as light soy sauce, mustard, chili sauce, onion, ginger, garlic, and sesame oil. It can also be made into hot soup. However, in order to ensure the activity of natto enzyme, it is best not to heat it before eating. How to make homemade natto without natto bacteria Step 5

Before eating, remember to stir the beans to form mycelium before seasoning, otherwise the natto will not be thick enough and will become soggy.