Homemade Soy Natto

by Yoha Kitchen

5.0 (1)

Favorite

2

Difficulty

Easy

Time

24h

Serving

2

Natto is made from soybeans through the fermentation of Natto bacteria (Bacillus subtilis),
It is sticky and not only retains the nutritional value of soybeans,
Rich in vitamin K2, improve the digestion and absorption rate of protein,
More importantly, the fermentation process produces a variety of physiologically active substances,
It has the function of dissolving fibrin in the body and regulating physiological functions. "

Ingredients

250g Soy
A small packet Natto Powder
A tablespoon Soy Sauce

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A teaspoon Sugar

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a little Msg

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a little Cold Water

Homemade Soy Natto

1. Soak the soybeans one night in advance;

2. Soybeans after soaking are 2 times larger than the original ones;

3. Put the soybeans in an electric pressure cooker and cover the soybeans with water;

4. Use the function of boiling beans, about 50 minutes;

5. Sterilize the containers and tools used to make natto with boiling water;

6. The steamed soybeans are drained and put into a container;

7. Put a small bag of bacteria powder into the spoon;

8. Add a little water to boil the beans and mix the fungus powder evenly;

9. Pour the adjusted bacterial powder into the soybeans and stir evenly with a spoon;

10. Attach a layer of plastic wrap to the container, and pierce the eye with a toothpick;

11. Put the container on the heater and cover it with a dry cloth or towel;

12. After about 20 hours, it becomes like this; it cannot be eaten at this time, and it can only be eaten after refrigerating;

13. After refrigerating overnight, stir it with a spoon, there will be a lot of wire drawing.

14. Mix soy sauce, sugar, MSG, and a tablespoon of water together,

15. Just drizzle on black natto and eat;

Tips:
The container must be disinfected with boiling water

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