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Practical Way to Preparing Yummy Ferment Natto at home

Hoping to dine Ferment Natto at home a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with useful ways on cooking a Ferment Natto at home like a famous chef made.

Ferment Natto at home

We hope you got benefit from reading it, now let's go back to ferment natto at home recipe. To make ferment natto at home you need 8 ingredients and 10 steps. Here is how you cook it.

To make an unforgettable Ferment Natto at home, here are the materials required:

  1. Prepare 460 g of soybeans.
  2. Provide 20 g of natto.
  3. Get of Water.
  4. Use of Equipment.
  5. Prepare of Fermentation chamber (you need to maintain 40C for 36 hours).
  6. Get of Steamer (any).
  7. Provide 5 of Plastic trays.
  8. Provide of Toothpick.

After preparing the components, now you are ready to make your appetizing Ferment Natto at home by following the instructions below:

  1. Wash soybeans lightly. Soak the soybeans for 24 hours till the size of the beans doubled..
  2. Steam the soybeans till they become soft enough. If I use a bamboo steamer, it took 6 hours. If I used a pressure cooker, it took just an hour..
  3. 30 min before the steaming process over, sanitise spoons, plastic trays and toothpick with boiled water (I used Milton before sanitising with boiled water). This is very important so that any unwelcome bacteria won't grow during the fermentation process..
  4. Mix the lead natto with hot water (about 50c degree) and mash it as much as possible. In other words, "hot natto infused water".
  5. Soybeans steamed well, then quickly separate them on to trays. Don’t lay thick, they should be less than three beans height..
  6. Mix the "hot natto infused water"(4) with soybeans in each tray..
  7. Seal the trays with cooking wrap and make small holes so that beans can breath. Cooking wraps should touch beans in the end..
  8. Place in a fermentation chamber for 36 hours. If you don’t have a chamber, you can take alternative methods as long as you can keep them under 40C for 36 hours. (see tip).
  9. I store them in a fridge. My family eat them once a day almost every day..
  10. Sticky! Neba Neba!!. Ferment Natto at home

Recipe : Ferment Natto at home

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