1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
Natto starter
Water
DIRECTIONS
Wash soybeans until water is clear
Drain, and add water 3:1 ratio
Soak soybeans overnight (16-24 hours)
Remove any skin or bad beans
Transfer beans to Instant Pot, and cover with 1″ water over beans
Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
Drain soybeans, saving some broth
Place soybeans in glass bowl, stir in 1 spoon of Natto, mix well, add 2 Tbsp of broth, stir more
Cover bowl with plastic wrap, and punch holes with sharp knife, push down to make contact with soybeans. Then cover bowl withe a second layer of plastic wrap, to trap air between the two layers.
Add some water to bottom of the incubator to form humidity
Place bowl on trivet in the Brod & Taylor bread proofer
Set the temperature to 99°F for 12 hours (the bean temp is 10-15° warmer than the air temperature shown on the bread proofer
Set temperature to 94°F for next 8-10 hours
It is done fermenting in the incubator when a film forms on the surface and sides of the natto, and a pungent odor is noticed.
Leave at room temp a couple of hours to cool.
Continue fermenting in fridge for 3-5 days to mellow for best flavor.
Freeze what cannot be consumed within a few days
Season with soy sauce or soup base before consuming.
