Can i make natto

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Your subscription plan doesn't allow commenting. To learn more see our FAQ. It looks like you're using an ad blocker. Thank you for supporting our journalism. Natto is a traditional Japanese food made of cooked soybeans fermented with the help of a probiotic strain Bacillus Subtilis. Fermentation results in stringy and slimy coating around the beans and a funny, stinky cheese smell that might be an acquired taste. I personally think the smell resembles most fermented vegetables, and I actually find it pleasant.

The taste is like unsalted navy beans, very mild and with pleasant lush texture. Natto is a staple breakfast food in Japan, often served with a bowl of rice, soy sauce, spicy mustard and raw egg. I found that it can be mixed with just about any grain and condiment to make a super easy meal. Natto is full of vitamin C, calcium, iron, magnesium, potassium, etc. And of course, natto is the only source of nattokinase.

How many other foods can boast such an impressive lineup? Natto is an outstanding source of vitamin K2. This vitamin helps with blood coagulation, maintaining cardiovascular health and strong bones. Green plant foods contain vitamin K1, which we convert into K2 inside our bodies with the help of our intestinal flora, provided that we have good dietary habits.

We can also get some K2 from meat, but no animal or plant products come even close to the amount of K2 found in natto source. Another cool thing about it is it has no toxicity since we do not store it in our liver. If you are not impressed by natto so far, consider this — natto is full of Bacillus Subtilis , a perfect probiotic, which thrives in low PH environment stomach and easily reaches your colon. It is also a tough probiotic and can survive pretty harsh conditions because it can encapsulate itself with a protective endospore source.

Bacillus Subtilis can stimulate immune system to produce a number of antibodies, which help protect you from gut and urinary tract diseases. According to Wiki , Bacillus Subtilis was used as an antibiotic before actual antibiotics were invented. Not necessarily! Even though Bacillus Subtilis is classified as aerobic bacteria need oxygen to proliferate , it looks like it does just fine without any air at all source. So whether you close the lid tight, like Cultures for Health suggests , or leave air vents, like a lot of online natto recipes recommend — you would still walk away with a batch of nutritious natto.

In this post, I follow the Cultures for Health recipe. I use regular organic soybeans I get at the bulk section of Whole Foods Market. More traditionally, natto is made with small soybeans. The health benefits of both kinds of soybeans are the same. I often add sauerkraut as well. The natto has a light nutty flavor and not overly pungent like others. I love this blog as well as her IG platform! Thank you again! Aloha, Glenn. Please follow the instructions for cooked beans for the instant pot in the manual!

Could I use the yogurt setting on the instant pot to keep it warm for 24hrs or is that too high of a heat? Hi Lisa, I love your recipe and wanna try out as soon as posible!! But where I live is very hard to find those ingredients. Like those that are industrialized? So good!! I used the frozen pack and I love that the beans are so plump. I am super excited to try this, question is it says wrap paper towel over it. Thank you for sharing!!! Your email address will not be published.

Homemade Dog Treats. Your cart is empty. How to Make Natto. Printable Multi-language Recipes. Volume U. Make sure that all pots, bowls, containers, and utensils that are used while making natto are sterilized. Be sure to only place a thin layer of soybeans in the container when culturing. Leave finished natto in the refrigerator for at least 12 hours before eating. Aged natto can be stored in the freezer and thawed for later use.

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