I'm very into "home made" fermented food these days.
After miso, I attempted to make natto this time.
Soak organic soy beans, cook for several hours until well cooked.
then mix with this natto starter.
leave it in a warm place for 18 to 24 hours, and you see the beans are covered with this white fungus.
after that, put it in the fridge for half a day to prevent further breakdown of protein.
now you have your own natto!
sweeter and milder than store bought ones!
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