Natto

Natto

I'm interested to ferment something that will make me faster, stronger, and better than I was before.

I've been lucky to have been exposed to a variety of fermented foods and would attest to some benefits they somehow provide to my well-being.  As a supplement test-junkie, I admit that dietary sources always produce better results. I had an Achilles strain, which may or may not have been attributable to excessive vitamin D3 supplementation, and helped the strain by eating a lot of kimchi as its purported to hold vitamin K2, a vitamin possibly necessary for reducing bone spurs and calcium deposits throughout the body.


So, looking up the benefits of vitamin K2 found in many fermented foods, I stumbled upon one that has protein and holds the title for most vitamin K2 -Natto, a traditional Japanese fermented soybean dish.

The soybeans aren't fermented by the Japanese; it'll be fermented by Bacillus subtilis natto.

I thought there was a long process to fermenting many foods, like the months required to make wine, but microbiology has alerted me to my folly. This one takes about 50 hours, start to finish.

Here's what I need:

.1 gram Nattomoto (Natto spores powder)- Bacillus subtilis (this took about 4 days to arrive in the mail)
2.2 lb Soybeans
100ºF environment (several options: some use yogurt makers, I saw another use a cooler with jars of hot water placed inside to modulate the temperature. I will use a large dehydrator and a temperature control switch)
Mixing bowl
Cooking pot / Pressure cooker
Mixing spoon
3-4 shallow glass containers with lids

The recipe I will be working from:

-Rinse the soybeans and then soak them overnight allowing for three times expansion

-Boil soybeans for 5-9 hours (or pressure cook them for an hour or so)

-Boil water in mixing bowl, boil containers and lids and boil mixing spoon
     (this makes for a cleaner transfer, reducing the presence of other bacteria)

-Mix .1 gram Nattomoto powder in 10 mL of boiled water

-Using aseptic (clean, free from dirty tools/hands) technique, place beans in bowl

-Pour Nattomoto solution over the beans and stir carefully with boiled spoon

-Divide mixture in 3-4 glass containers. Discard any that spills.

-Cover tightly with lids.

-Place in 100ºF environment for 22 to 24 hours

-Place in refrigerator for another 24 hours

-Ready at breakfast!