1. Put the small soybeans into the pressure cooker and steam until the soybeans are crushed by hand, about 45 minutes. Cool to about 45 degrees.
2. Thaw the natto in the refrigerator, stir well to make it sticky, take about 40g and mix well with the boiled soybeans. It’s not that more is better, too much will make you suffer~
3. Fermented for 14-15 hours at a constant temperature. The ideal temperature is 42°C. I made a thermostat for my hair mask at home. The temperature of the yogurt maker is too low!
4. Cover it with a clean wet cotton cloth and ferment for 14-15 hours at a constant temperature. Do not seal~
5. All right. After the natto is fermented, stir well to pull out long hyphae. Put it into a small box and put it in the refrigerator for quick freezing.
Tips:1. The beans are well cooked. It is best to use small soybeans.
2. There should not be too many strains, otherwise it will affect the fermentation and taste.
4. The proper fermentation temperature is 42 degrees to keep humidity and air circulation.
5. After fermentation, fully stir and pull out the mycelium
6. Quick-freeze and preserve.
