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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Soaking the Soybeans
Rinse the soybeans under cold water, then soak them in a bowl of water for 8-12 hours, or overnight, until they are swollen and plump.
- 2
Cooking the Soybeans
Drain the soaked soybeans and place them in a pot with 4 cups of fresh water. Bring to a boil, then reduce the heat and simmer for about 4-5 hours, or until the beans are tender but not mushy.
- 3
Inoculating the Soybeans
Once cooked, drain the soybeans and allow them to cool to about 40°C (104°F). Sprinkle the natto starter culture evenly over the soybeans and mix thoroughly.
- 4
Fermentation
Transfer the inoculated soybeans to a shallow container or tray, spreading them out evenly. Cover with a lid or plastic wrap and place in a warm environment (around 40°C or 104°F) for 24-48 hours to ferment.
- 5
Storing the Natto
After fermentation, you should see a sticky texture and a distinct smell. Refrigerate the natto in an airtight container. It can be stored for up to a week.
