Recipe of Quick Natto, fermented soybeans with herbs

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Make Speedy Natto, fermented soybeans with herbs. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Natto, fermented soybeans with herbs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Natto, fermented soybeans with herbs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Natto, fermented soybeans with herbs is 50g x 6 (300g). So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Natto, fermented soybeans with herbs estimated approx 3-10 days.

To get started with this recipe, we must prepare a few ingredients. You can have Natto, fermented soybeans with herbs using 3 ingredients and 14 steps. Here is how you can achieve that.

I don't like the smell of natto. But this homemade natto has much milder smell compared to the bought ones. It is a simple natto recipe with hints of herbs and is made from only herbs or leaves. I have overcome my hatred of natto with this recipe! Now I can eat this superfood every day to keep healthy and remain to look young! Bacillus natto which makes natto is a type of Bacillus subtilis and is resistant to heat. Traditional natto is wrapped with boiled rice straws because other bacteria will be killed by boiling, and only the spores of Bacillus subtilis natto will survive so that Bacillus subtilis natto will ferment the boiled soybeans. Which soya beans you use is the key to success for tasty natto because natto is made only from soybeans and Bacillus subtilis. So, please get as good quality soya beans as you can get. I guess that you could make natto with any leaves as Bacillus subtilis are on all plants, but some plants are not suitable to consume. Therefore, I use fragrant herbs to be safe. If you use a herb, your natto will be with the hint of the herb.

Ingredients and spices that need to be Get to make Natto, fermented soybeans with herbs:

1. 150 g dry soybeans
2. any herb, my favourite is sage
3. 1 yoghurt maker or proofer which keeps the temperature around 38-43 degrees

Instructions to make to make Natto, fermented soybeans with herbs

1. Wash dry soybeans thoroughly and soak in water overnight.
2. Steam in a pressure cooker until soft enough to be crushed with your thumb and little finger. I steam for 35-45 minutes with the high-pressure steamer function of the multi-cooker. Or you could boil them with bean settings. If you cook with a normal pot, it will take 3-4 hours.
3. When steaming, put the container used for fermentation, chopsticks, spoons, etc. to be used together to disinfect them at the same time.
4. While steaming soya beans, wash the herbs thoroughly and quickly pass them through boiling water to kill any germs. I often use sage in my home garden.
5. Drain the herbs that have been sterilized in boiling water. It is very important because it kills all bacteria other than Bacillus natto by the steaming process and by hot water.
6. When the soybeans have steamed, take them out and leave them to cool down. Place the container for fermentation, which is sterilized with it, or on a clean cloth. Then, dry them.
7. Spread the herbs on a dry and sterilised container.
8. Soya beans are placed on top of it, and sage leaves that have been washed and boiled in hot water are placed on the soya beans. In other words, sandwich soya beans with herbs.
9. Then, ferment for about 20-48 hours in a yoghurt maker or something which can be kept at 38-43 degrees. If possible, please set the temperature and time. I did at 40 degrees for 24 hours for this batch. The tastes will vary with the temperatures and the length of the fermentation.
10. While fermenting, sterilize the containers and lids by steaming.
11. From the second time onwards, the leaves with full of Bacillus natto can be reused, so please do not throw away the herbs you used.
12. After having finished the fermentation process, remove the leaves and they should look like the photos below. When you open the lid, it smells sage slightly.
13. Could you leave them in the fridge for 2-7 days for send slow fermentations. They will increase the flavour in fridge.
14. Bacillus natto does not die even if it is sterilized by boiling, acid, alkali, vacuum, radiation, no nutrition source, even at -100 degrees, even if taken to space. So, once they have settled in the yoghurt maker etc, it becomes very difficult to make yoghurt in it. Your yoghurt becomes somehow smells of natto or sticky. So, I keep my yoghurt maker dedicated to natto making.

It's those little actions that you take towards your objective of cooking well balanced meals for your family that will matter a lot more than any giant leap. Before you know it that you will discover that you have greater energy and a much better understanding of overall health than you'd have envisioned before changing your cooking customs. If this is not enough to encourage you however, you could always check out the excuse to shop for new clothes when you lose a size or 2.

So that's going to wrap this up for this exceptional food Simple Way to Prepare Super Quick Homemade Natto, fermented soybeans with herbs. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!