Ingredients
- 2 cups dried soybeans, rinsed (I choose organic)
- 6 cups water
- 1 package Natto starter culture (or leftover Natto from the last batch)
Instructions
- Soak soybeans overnight in 6 cups of water.
- Drain soaking water. Place beans in fresh water to boil until soft (up to 9 hours).
NOTE: Because we’re going to be fermenting, the recipe from here on needs to use only sterilized equipment and pre-boiled water. - Drain soft soybeans and place in a pot with natto starter culture (per directions on the culture package). Gently stir.
- Place beans/culture mixture in a thin layer in as many casserole dishes or baking trays as necessary. Cover each with sterilized cheesecloth and place the lid on top.
- Place covered dishes in oven or dehydrator set for 38C for about 24 hours. The culture should eventually grow to look like a white film around the soybeans.
- Let cool. Remove cheesecloth and refrigerate (or freeze).
Serve & enjoy!
Tip
If you save some of the natto, you can use it as your starter culture for future batches.
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