Gotta have the rice! A little bit of soy, chopped green onion plus I also like to add some grated ginger! Mixing REALLY well before mounding onto your hot rice also helps to tame the funk a bit!
I made Natto two weeks ago! I LOVE it! I add avocado, rice, cilantro, green onion, wasabi and Kimchi with a little Tamari soy sauce, delicious. Put it my green salad last night but did not like it that way. When I made it I let it mellow in the fridge for 3 days, I stirred it everyday to help release the ammonia smell. My new power food!
I use 36 hours and then there are far more strings. It gets really sticky. I assume that means more K2... eat it every day and have not had any cavities the last 8 years since I began eating it. Broke my heal and it healed 4 weeks ahead of what the doctor had expected.
I have tried twice and only had very few strings, and a too mild taste (the taste was good and tasted like Natto, but when mixed with condiments and rice the flavor was covered almost completely). I tried for 24 hours according to instructions from several videos, but trying it for longer sounds like a solution, I will try that. Thank you!
@@billbucktube So I should try to make a smaller batch, so that the beans are not stacked too high? I use an Instant Pot and it's difficult to influence the temperature, but I used a thermometer to measure it and it was always as all the instructions said. I don't know what I am doing wrong. It's still tasty though.
@@orfamayQ Any stringiness is the biofilm from the bacillus subtilis and that is where the K2 comes from. The stronger the strings the more benefit. Be sure to see Natto Dad for technique. Shallow beans seem to be better in small batches but in commercial production it looks like they are making 20 gallons at a time. You could also ferment for 36 hours...
I love Natto! I eat it everyday for lunch but I'm not adventurous enough to make my own natto. I buy my natto at my local Japanese market and it's delicious. Congrats on your first batch. Practice makes perfect. Vitamin K2 is so fascinating!!!
It’s very easy to make and it’s fresh. I bought thick small glass containers and freeze. They containers has two days worth of Natto so it’s always fresh. Watch videos on making it. I watched about 10 videos and my first batch came out perfect!
I made this, I got mine nato in the Japanese grocery, I mixed it with the soybeans, and fermented it , it came out to perfection, I reserved a little for the other batch, I am always successful, I like the way you did it, blessings
Thanks for the helpful video. I am about to start doing this. I bought some natto online and it's true, it doesn't smell that bad and I actually like it. I have it over rice or toast, with or without an egg, plus soy sauce. It's part of a vitamin D + K2 protocol. I hope you still enjoy it and have gotten some benefits from it!
The first time my little Chinese wife made this stuff I thought she was trying to kill me! The second time I got a few down. Now I slurp it up like Cajun Gumbo. Usually over rice, green onions and a fried egg on top. Not too shabby but it’s an acquired taste.
If your serious about making natto, the Luvele Pure Plus Yogurt Maker has the most precise design and settings to accurately ferment natto for both time and temperature. It uses water to keep the temperature accurate.
Reading up on its origins, natto was originally made by placing the beans in rice straw. Some farmer probably wanted to keep his beans until the next day and it was probably one of the hottest days of summer! Can you imagine his reaction? “Wow! My beans are slimy now. I think I will try it.”😂
I have successfully made natto using canned beans. This allows you to skip the washing, soaking, and cooking stages and go directly to the fermentation stage. Types of beans other than soybeans can be used.
@@forrestlegend Yes!! Absolutely. I have done it both with black beans and with chick peas. The black beans work great. Get them from a can, and you don't have to prepare them, just mix them with starter and put them directly to ferment. I do microwave them for 3 minutes before I add the starter, to make sure they are cooked and warm. I like them much better than soybeans. They are much milder, and not bitter. Chick peas also work, although I've found you have to add starter spores for each batch. With the black beans, you can get a second batch by using beans from the first batch.
Great video! I've ordered my starter, gonna make it myself. I've only bought and tasted it once and loved it. It's nutty, vegemite, umami, and yeasty with just a hint of chemical. The texture is super slimy, but you get used to that quickly. It's really a taste adventure!
Hi. Maybe you could marinate with potato starch to contain the Nattokinase slimy texture and the fragrance that way, or mix it with ground meat with cheese, or maybe mix Natto with mashed potatoes and fry like potato tads or wrap it with vegetables and meat with wanton or Gyoza skins and either fry with oil or steam or fried like Gyoza dish? The point is trying to keep the Nattokinase alive in your body to send your reinforcement to help your good enzymes within your body. 🤔😉 I have not tried these yet, but maybe this idea might work on some people who are not used to this fragrance and the slimy texture to reduce this stereo type. I don't have eating Natto problem the traditional Japanese way, but I like to help others to get this vitamin K2's mk7 benefit. 🤔
I appreciated seeing how you mixed the spores. I bought the same brand with the little spoon. Someone remarked that the yogurt function is too warm. I saw a suggestion to just use the hero warm setting on the Instant Pot.
I put the beans in a glass blow on top of the steamer attachment with about 2 inches of water. Instead of putting the lid back on the Insta pot put a couple layers of paper towels and top with a glass lid on top of the paper towels (it's not air tight). I let mine cook for 26 hours using the yogurt setting....and it was PERFECT. I did use two of the tiny spoons of the Natto spores. Stringy all over the soy beans. I even eat with chop sticks for the full effect.
You can actually use the "Yogurt Mode" on the instant pot to incubate the natto instead of the oven. Also, if using spores make sure to rehydrate them in 175F sterile water. Another trick is to "use can beans"... Just run a water only load in the instant pot to sterilize it and a thimble of water to hydrate the spores. Then pour in some cans of beans and the spores, and turn it on Yogurt mode... Last trick is to "freeze some natto" to use as starter for future batches... that way you can save your spores for backup.
Ahh haa! I have made my own yogurt by using some from the last batch to inoculate the next batch! You confirmed my pondering. I am always looking for ways to save pennies .
Nice video I make my NATTO in my instant pot the same as you but at the end when you take it out of the Instant pot but it into the fridge covered with a cloth for two days this will remove the ammonia and the Natto with settle down and you will find the strings thicken up please watch Natto Dad for the real deal and you can use other beans to make Natto if you don't like Soy
Great video! I eat a vegan diet myself so I started to eat natto as the only way I know to get K2 from a plant based food and as you said natto is an excellent source. I currently buy it at Asian markets but want to learn to make natto at home because of all the styrofoam packaging it comes in which I feel bad about buying and want to eliminate. I am studying now to be a register dietician and think you are smart to get K2 into your diet. Few people in the US are aware of the benefits of natto and even fewer know how to make it. Thanks for making this video!
@@sandyseale1 Nonsense. Natto is minimally processed and is just fermented soybeans. The volume of soy in a serving of natto is tiny and there are no health risks. Stop spreading misinformation on the internet.
@@petebeasttexashomesteading Hi pete ,my pleasure ! I wonder if adding some garlic puree just in time to duck in will mitigate the smell and taste for ease and hopefully does not kill of all the bacteria in it..?
Ha! I give you a lot of credit for trying that. My mom loved that stuff so I grew up eating it. The containers we got from the store did smell really strong, but when you're used to it, not so bad. Must eat it with rice and whatever else goes with the meal. My son visited Japan last year with his Japanese immersion classmates and loves it too. I had no idea it was that good for you. Thanks!
Thanks, yeah do a search on vitamin k2 on TH-cam and you'll learn about all the health benefits from it. Natto is now going to be part of my breakfast most everyday.
@@petebeasttexashomesteading If you have a H-E-B nearby you might like trying frozen green soybeans to make your Natto. Their price for the beans is good: www.heb.com/product-detail/h-e-b-premier-edamame-shelled-soybeans/647011
Natto dad used temperature specific water to activate the spores. Also, I’m not sure how much beans you used but they should only stack about 3 beans high while fermenting in the glass.
I have been studying how to make and eat natto from the Japanese. They never eat it alone, but well mixed, then with soy sauce and hot mustard and chopped green pinions over rice. You are brave!
Interesting. However, if one's Instant Pot does NOT have a "Beans" option, what are folks supposed to do to cook them either on stove OR in an Instant Pot.
Thank you for this video and for explaining things enough. Question at 13:50 when you put the saran covered dish in the pressure cooker, could you use any other cover, like glass? Just worried about chemicals from the plastic.
Why not feed it to your chickens and eat them for the vitamin k2? That way you both get the health benefits. I wonder if you can make it work without any heating elements. The pressure cooker was a good energy saver, but is there a better option? What if I rigged a solar pressure cooker type thing up?
I wonder if leaving it in hot sun - our stone foyer gets to 100° when the sun shines on it and refrigerating it when the temp gets below 100° and then the next day putting it back in the sun. Repeat process until slim forms. It would take longer but seems like it should work.
How long after making it can it be kept in the fridge? Does it go bad or moldy? How much K2 is in a tbsp of the natto? Is natto only the stringy stuff or also in the chickpeas?
I bought 4 jars from a company in New York. They were sealed and shipped with ice packs. I had a spoonful now and then. It took me two years to go through all four jars. I am now accustomed to the taste. The beans kept perfectly when sealed. After opening, I always scraped a spoonful from the top to keep mold from becoming a problem. So I can say they kept for two years perfectly while sealed in a jar in the fridge. It would be so easy to can these straight away after fermentation!
If your serious about making natto, the Luvele Pure Plus Yogurt Maker has the most precise design and settings to accurately ferment natto for both time and temperature. It uses water to keep the temperature accurate.
Thanks for an excellent video, well and simply explained. I really liked the brief explanation about K2 which is why I wanted to make myself in the first place. You say in the video to warm for 22-24 hours but set the yogurt maker for only 20 and that didn't come out so good as your oven warmed dish. Was there a particular reason you only did 20 hours in the yogurt setting?
Hey man, excellent video. Jeff T Bowles epic book brought me here. The natto starter link doesn't work as the item is nott available. Can u give a link to another product, please?
Don't believe everything you hear about soy beans. Organic soy bean are extremely good for you. There are countries that eat tons of real non gmo soy beans and don't have the health problems we have here.
@@tommytulpe1747 You may just say this cause you have read it somewhere, but i have experienced the effect eating soybeans and soy burger patties for 5 years being a Vegan. it's not good at all, it blocks your ability to absorb nutrient and will also mess up your hormones balance.
@@iwwfs that may be and that' why i think isn't good for humans. I eat Keto, Paleo and sometimes carnivore Diet and i have no problems at all. Search for Dr. Gundry here on YT or Frank Tufano and you get some answers. But be warned Frank is a little bit to radical he does a raw Carnivore Diet. All the best to you and greetings from Germany.
I think if you objected to the texture you could use it nicely in a wrap like you would hummus but yeah mixing it with rice also helps cut the slime factor.
just mix in some fine grated extra mature cheese and the green onions that would totally make it tasty on toast...also that would add the fats needed to absorb VitK2
@@petebeasttexashomesteading i saw after your video and after my question to you ofcaurse another DIY recipe from a Japanese man wich sujest if anyone want to make Natto with 2 different ways. To use the particular bacteria the first and more common,and the second way to use natural bacteria from any wild plant like spearmint,and i think i m gonna choose the natural way cause it was also succesed with this way. Thank you anyway 😊
Thinking about your two setups, Natto Dad does the baking dish method which has the beans 3-5 deep. I wonder if they "breathe" better that way? Also is the temperature control better with the brood heater since the sensor is near the beans? The sensors in the instant pot would be in the bottom and possibly less responsive to the bean mass.
I've seen other people use black beans. The bacteria should grow on them and have the same benefits. Try experimenting on other types of beans like maybe white type of beans.
You'll have to search online for a Natto starter. But it has to be Natto starter because it is a certain type of bacteria that makes Natto. Or if you can find Natto at an Asian store/market, you can use some of that as a starter.
@@petebeasttexashomesteading Check out, the Luvele Pure Plus Yogurt Maker. It has the most precise design and settings to accurately ferment natto for both time and temperature. It uses water to keep the temperature accurate.
I remove the plastic ring on the lid of instant pot and put a little water and stand to put the bowl into. Then, put the cover of Instant Pot on, close and push the yogurt maker button. That way, the temperature is lowered somewhat bcz it is not airtight. .
I'm confused by the sterilization instruction, but your double plastic wrap where any bacteria on your hands was just sandwiched into your incubation process.
If the rice cooker can go as low as 100 F (38 C) then yes, but I don't think a rice cooker can go that low. You'll have to put a thermometer in it to find out.
Never too late to start taking vitamin D3 with K2. It will clean all the calcification in your arteries and soft tissue and put it in your bones. I take 10,000 I.U. of D3 and 200 mcg of K2.
Quase !! Ficou com gosto amargo, com odor característico, pegajoso, contudo as linhas "babá" não apareceram ...acho que pode ser a qualidade do bacillus subtilis que usei, não é da mesma marca que você utiliza...... de resto fiz tudo de acordo com seu vídeo. Abraços !!
Good video. I love natto, but household refuses to try because of the smell & slime. Grew up eating this “super food” as my okasan called it. Mix it with raw egg & shoyu, or ume boshi. So ono!
Uncle Al, who is a prepper in the USA, who is Japanese and has the username diebulfrog79, says that homesteaders should grow chickpeas for themselves instead of soybeans, because soybeans are toxic and he knows of a woman who has to use a colostomy bag for the rest of her life because she tended to a soybean plant without wearing gloves, goggles, mask, gown, etc. I've heard of chickpea natto, but I don't know if it contains the MK7 form of vitamin K2, or any form of vitamin K2. Doesn't the bacteria responsible for K2 reside in the straw that make up the baskets that the soybeans are in? Don't the soybeans need to make contact with the straw in order for the K2 to rub off onto them? Natto Dad has a video about mung bean natto. I don't know if that has K2 either.
For the bottle of Natto spores, how many batches does it last for, i.e. how many little spoonfulls? Where do you get the Natto spores from? Will the size of batch you made fit in a 2 litre (1.75 quart) dish - I ask because I have a 2L yoghurt maker? How much Natto do you eat per day, and how many times per week? i.e. how long did the batch you made in the video last you for? How long does it last in the fridge? Can you freeze the leftover that you don’t eat immediately?
Please, make videos without music background. The repetition of the music background, and the loudness of it is annoying and you don’t need it, your video is informative.
Of course I forgot to mention that you can serve natto over rice with some chopped green onions.........and enjoy!
Gotta have the rice! A little bit of soy, chopped green onion plus I also like to add some grated ginger! Mixing REALLY well before mounding onto your hot rice also helps to tame the funk a bit!
I made Natto two weeks ago! I LOVE it! I add avocado, rice, cilantro, green onion, wasabi and Kimchi with a little Tamari soy sauce, delicious. Put it my green salad last night but did not like it that way. When I made it I let it mellow in the fridge for 3 days, I stirred it everyday to help release the ammonia smell. My new power food!
I use 36 hours and then there are far more strings. It gets really sticky. I assume that means more K2... eat it every day and have not had any cavities the last 8 years since I began eating it. Broke my heal and it healed 4 weeks ahead of what the doctor had expected.
Thank you for the information.
I have tried twice and only had very few strings, and a too mild taste (the taste was good and tasted like Natto, but when mixed with condiments and rice the flavor was covered almost completely). I tried for 24 hours according to instructions from several videos, but trying it for longer sounds like a solution, I will try that. Thank you!
@@orfamayQ Temperature control is key. And maybe beans not too deep...
@@billbucktube So I should try to make a smaller batch, so that the beans are not stacked too high?
I use an Instant Pot and it's difficult to influence the temperature, but I used a thermometer to measure it and it was always as all the instructions said. I don't know what I am doing wrong. It's still tasty though.
@@orfamayQ Any stringiness is the biofilm from the bacillus subtilis and that is where the K2 comes from. The stronger the strings the more benefit. Be sure to see Natto Dad for technique. Shallow beans seem to be better in small batches but in commercial production it looks like they are making 20 gallons at a time. You could also ferment for 36 hours...
I love Natto! I eat it everyday for lunch but I'm not adventurous enough to make my own natto. I buy my natto at my local Japanese market and it's delicious. Congrats on your first batch. Practice makes perfect. Vitamin K2 is so fascinating!!!
Thank you
Hi there!
Still doing it?
Eating natto?
I’ve never tried it and am thinking of making my own!
Please share your benefits, if you are still into it 👋💚
Branch out and give it a try, making your own. It's not at all expensive to make. You can also experiment with different types of soy beans.
It’s very easy to make and it’s fresh. I bought thick small glass containers and freeze. They containers has two days worth of Natto so it’s always fresh. Watch videos on making it. I watched about 10 videos and my first batch came out perfect!
I made this, I got mine nato in the Japanese grocery, I mixed it with the soybeans, and fermented it , it came out to perfection, I reserved a little for the other batch, I am always successful, I like the way you did it, blessings
Thanks for the helpful video. I am about to start doing this. I bought some natto online and it's true, it doesn't smell that bad and I actually like it. I have it over rice or toast, with or without an egg, plus soy sauce. It's part of a vitamin D + K2 protocol. I hope you still enjoy it and have gotten some benefits from it!
great videos that actually give you useful info instead of just talking for ages and then not telling you anything. Thank you
I appreciate that!
What a brave soul to try this. Good health to you and your family!!
Thank you
Im only 44 and have calcified carodid arteries. Thank you for this video. Im buying the beans from your link below.
Nattokinase also breaks down the bad fibrin proteins that build up over time and create various plaques in tissues.
Charles - do you have a reference or research paper that shows that nattokinase breaks down bad fibrin proteins? Thanks
I put those soy directly in the instant pot for fermentation for 24 hours and it comes out great.
The first time my little Chinese wife made this stuff I thought she was trying to kill me! The second time I got a few down. Now I slurp it up like Cajun Gumbo. Usually over rice, green onions and a fried egg on top. Not too shabby but it’s an acquired taste.
👍🙂
If your serious about making natto, the Luvele Pure Plus Yogurt Maker
has the most precise design and settings to accurately ferment natto
for both time and temperature. It uses water to keep the temperature
accurate.
And if you can't afford one. There must be a natural simple way to do this. They were not doing this 1000 years ago
Reading up on its origins, natto was originally made by placing the beans in rice straw. Some farmer probably wanted to keep his beans until the next day and it was probably one of the hottest days of summer! Can you imagine his reaction? “Wow! My beans are slimy now. I think I will try it.”😂
@@LionessHiker 😂😂😂
I have successfully made natto using canned beans. This allows you to skip the washing, soaking, and cooking stages and go directly to the fermentation stage. Types of beans other than soybeans can be used.
@Chopinzee613 I really love black beans and would be interested to know if you've tried it with them. If so, does it change the flavor much?
@@forrestlegend Yes!! Absolutely. I have done it both with black beans and with chick peas. The black beans work great. Get them from a can, and you don't have to prepare them, just mix them with starter and put them directly to ferment. I do microwave them for 3 minutes before I add the starter, to make sure they are cooked and warm. I like them much better than soybeans. They are much milder, and not bitter. Chick peas also work, although I've found you have to add starter spores for each batch. With the black beans, you can get a second batch by using beans from the first batch.
@Chopinzee613 That's awesome. I think if I try this, I will use black beans. Thanks for the info!
Enjoy!! @@forrestlegend
Great video! I've ordered my starter, gonna make it myself. I've only bought and tasted it once and loved it. It's nutty, vegemite, umami, and yeasty with just a hint of chemical. The texture is super slimy, but you get used to that quickly. It's really a taste adventure!
Hi. Maybe you could marinate with potato starch to contain the Nattokinase slimy texture and the fragrance that way, or mix it with ground meat with cheese, or maybe mix Natto with mashed potatoes and fry like potato tads or wrap it with vegetables and meat with wanton or Gyoza skins and either fry with oil or steam or fried like Gyoza dish? The point is trying to keep the Nattokinase alive in your body to send your reinforcement to help your good enzymes within your body. 🤔😉
I have not tried these yet, but maybe this idea might work on some people who are not used to this fragrance and the slimy texture to reduce this stereo type. I don't have eating Natto problem the traditional Japanese way, but I like to help others to get this vitamin K2's mk7 benefit. 🤔
I mix mine in with oatmeal which is much more gooey than the natto. I don't mind the texture at all.
Wow, so many steps, maybe buying this crazy stuff at the Japanese store makes sense, especially if you don't own an Instant Pot.
As you have a Instant Pot, you can ferment cooked soybeans in the pot by setting yogurt mode instead of using oven. Very easy.
Does heating the plastic not pose any health problems. Just curious
Great video. I am looking forward to making this soon. Yes, I have arthritis so I need this Natto. Thank you. Judi
I appreciated seeing how you mixed the spores. I bought the same brand with the little spoon. Someone remarked that the yogurt function is too warm. I saw a suggestion to just use the hero warm setting on the Instant Pot.
I put the beans in a glass blow on top of the steamer attachment with about 2 inches of water. Instead of putting the lid back on the Insta pot put a couple layers of paper towels and top with a glass lid on top of the paper towels (it's not air tight). I let mine cook for 26 hours using the yogurt setting....and it was PERFECT. I did use two of the tiny spoons of the Natto spores. Stringy all over the soy beans. I even eat with chop sticks for the full effect.
You can actually use the "Yogurt Mode" on the instant pot to incubate the natto instead of the oven. Also, if using spores make sure to rehydrate them in 175F sterile water. Another trick is to "use can beans"... Just run a water only load in the instant pot to sterilize it and a thimble of water to hydrate the spores. Then pour in some cans of beans and the spores, and turn it on Yogurt mode... Last trick is to "freeze some natto" to use as starter for future batches... that way you can save your spores for backup.
Ahh haa! I have made my own yogurt by using some from the last batch to inoculate the next batch! You confirmed my pondering. I am always looking for ways to save pennies .
Nice video I make my NATTO in my instant pot the same as you but at the end when you take it out of the Instant pot but it into the fridge covered with a cloth for two days this will remove the ammonia and the Natto with settle down and you will find the strings thicken up please watch Natto Dad for the real deal and you can use other beans to make Natto if you don't like Soy
👍
can i use chickpeas?
@@Ebizzill Yes, also black beans and Pinto beans.
Where you heard about using other beans.
Great video! I eat a vegan diet myself so I started to eat natto as the only way I know to get K2 from a plant based food and as you said natto is an excellent source. I currently buy it at Asian markets but want to learn to make natto at home because of all the styrofoam packaging it comes in which I feel bad about buying and want to eliminate. I am studying now to be a register dietician and think you are smart to get K2 into your diet. Few people in the US are aware of the benefits of natto and even fewer know how to make it. Thanks for making this video!
Too much oestrogen from soya makes a man soft and into a women . man boobs and cancer . Dont eat that crap
@@sandyseale1 Nonsense. Natto is minimally processed and is just fermented soybeans. The volume of soy in a serving of natto is tiny and there are no health risks. Stop spreading misinformation on the internet.
Bonne appetite I am watching your face!!! And thanks for your interest in vit k2 ,me too.
Thank you 🙂
@@petebeasttexashomesteading Hi pete ,my pleasure ! I wonder if adding some garlic puree just in time to duck in will mitigate the smell and taste for ease and hopefully does not kill of all the bacteria in it..?
Ha! I give you a lot of credit for trying that. My mom loved that stuff so I grew up eating it. The containers we got from the store did smell really strong, but when you're used to it, not so bad. Must eat it with rice and whatever else goes with the meal. My son visited Japan last year with his Japanese immersion classmates and loves it too. I had no idea it was that good for you. Thanks!
Thanks, yeah do a search on vitamin k2 on TH-cam and you'll learn about all the health benefits from it. Natto is now going to be part of my breakfast most everyday.
@@petebeasttexashomesteading If you have a H-E-B nearby you might like trying frozen green soybeans to make your Natto. Their price for the beans is good: www.heb.com/product-detail/h-e-b-premier-edamame-shelled-soybeans/647011
Natto dad used temperature specific water to activate the spores. Also, I’m not sure how much beans you used but they should only stack about 3 beans high while fermenting in the glass.
Thanks for the info. 👍
Some original do stink unholy, but now they make it commercially without the grossness
Also, would it be best to eat natto with a fat source since bit K/k2 is fat soluble?
Sure organic extra virgin olive oil in your salad with fresh squeezed lemon juice 👍
soy beans naturally contain a lot of fat so I wouldn't worry about adding an external source.
I have been studying how to make and eat natto from the Japanese. They never eat it alone, but well mixed, then with soy sauce and hot mustard and chopped green pinions over rice. You are brave!
I also appreciate your very open mindedness!! ,🙏
I did not find Starter Bacteria in stores here in Algeria. Is there another way to ferment it?
Great video I mix my matto with balsamic vinegar and nutritional yeast and am very satisfied for over 8 hours.
So its ok to eat from the spoon an dip in the others that part of the recipe
Why the need for an external heating element in the oven? Why not just set the oven to 100 degrees for 20 hours..??
Agricultural natto bacteria also used as a fungicide and cheap. Why these bacteria oack are so costly? Hiw it can be oreserved ? Fridge or freezer ?
I'm glad your using filtered water.
Thank you for showing us! Great job!
isn't the 250w ceramic heater emitter a bit excessive for a regular size oven? would a 150w emitter work just as well?
Think i will stick with the Kale and hard cheese etc
Where do you get your soy beans? Thank you, I need it for my bones.
The more you stir it, the stringier it gets. Make sure you use new chop sticks to stir it or a wooden skewer will do
What about miso?
I ferment tomato paste with water kefir,
Interesting. However, if one's Instant Pot does NOT have a "Beans" option, what are folks supposed to do to cook them either on stove OR in an Instant Pot.
Great way to use a pressure cooker. Like anyone has one of those under 40. What else can you use? Anything?
You can boil them in a normal Pot but it takes you a much longer time i think a minimum of 3 hours or so.
What’s the alternative to putting the beans and starter in the oven?
Thank you for this video and for explaining things enough. Question at 13:50 when you put the saran covered dish in the pressure cooker, could you use any other cover, like glass? Just worried about chemicals from the plastic.
Yes you can use any other covering like glass. The pressure cooker has the yogurt setting that just keeps it warm enough to make Natto.
@@petebeasttexashomesteading Thanks for your reply! I really hope to make some natto, for the health benefits...
Why not feed it to your chickens and eat them for the vitamin k2? That way you both get the health benefits. I wonder if you can make it work without any heating elements. The pressure cooker was a good energy saver, but is there a better option? What if I rigged a solar pressure cooker type thing up?
You can use any method that will work as long as the temperature is not high enough to kill the bacteria.
I wonder if leaving it in hot sun - our stone foyer gets to 100° when the sun shines on it and refrigerating it when the temp gets below 100° and then the next day putting it back in the sun. Repeat process until slim forms. It would take longer but seems like it should work.
How long after making it can it be kept in the fridge? Does it go bad or moldy?
How much K2 is in a tbsp of the natto? Is natto only the stringy stuff or also in the chickpeas?
I bought 4 jars from a company in New York. They were sealed and shipped with ice packs. I had a spoonful now and then. It took me two years to go through all four jars. I am now accustomed to the taste. The beans kept perfectly when sealed. After opening, I always scraped a spoonful from the top to keep mold from becoming a problem. So I can say they kept for two years perfectly while sealed in a jar in the fridge. It would be so easy to can these straight away after fermentation!
Thank you. Great informative and down to earth video.
Thank you. I did this and my natto came out perfect :)
I'd like to makes this without plastic or aluminum .
If your serious about making natto, the Luvele Pure Plus Yogurt Maker has the most precise design and settings to accurately ferment natto for both time and temperature. It uses water to keep the temperature accurate.
Perhaps you should try longer time duration on the Instant Pot
Thanks for an excellent video, well and simply explained. I really liked the brief explanation about K2 which is why I wanted to make myself in the first place. You say in the video to warm for 22-24 hours but set the yogurt maker for only 20 and that didn't come out so good as your oven warmed dish. Was there a particular reason you only did 20 hours in the yogurt setting?
Hey man, excellent video. Jeff T Bowles epic book brought me here.
The natto starter link doesn't work as the item is nott available. Can u give a link to another product, please?
I couldn't fine the starter I used but I did find this one on Amazon amzn.to/3weZ2Ux
What about the estrogen in the soybeans! and anti nutrients like phytic acid !!!
Don't believe everything you hear about soy beans. Organic soy bean are extremely good for you. There are countries that eat tons of real non gmo soy beans and don't have the health problems we have here.
The Estrogen in the Soybeans is a "Phyto-Estrogen" and didn't affect humans like they tell us. It's a plant Estrogen.
@@tommytulpe1747 You may just say this cause you have read it somewhere, but i have experienced the effect eating soybeans and soy burger patties for 5 years being a Vegan. it's not good at all, it blocks your ability to absorb nutrient and will also mess up your hormones balance.
@@iwwfs that may be and that' why i think isn't good for humans. I eat Keto, Paleo and sometimes carnivore Diet and i have no problems at all. Search for Dr. Gundry here on YT or Frank Tufano and you get some answers. But be warned Frank is a little bit to radical he does a raw Carnivore Diet. All the best to you and greetings from Germany.
@@tommytulpe1747 Yeah ,Thanks i know Tufano and i also watch sv3rige, i recommend watch him, he's from Germany also.
I think if you objected to the texture you could use it nicely in a wrap like you would hummus but yeah mixing it with rice also helps cut the slime factor.
That's a great idea to put it in a wrap mixed with rice and green onions. Thank you
just mix in some fine grated extra mature cheese and the green onions that would totally make it tasty on toast...also that would add the fats needed to absorb VitK2
what can you use instead of plastic wrap over the top please?
I guess you can use wax paper/parchment paper.
May i ask please...if i can put in a liguid bacteria form wich i put when i make the cheese or must put this particular bacteria in a powder form?
I'm pretty sure you have to use this particular strain of bacteria.
@@petebeasttexashomesteading i saw after your video and after my question to you ofcaurse another DIY recipe from a Japanese man wich sujest if anyone want to make Natto with 2 different ways. To use the particular bacteria the first and more common,and the second way to use natural bacteria from any wild plant like spearmint,and i think i m gonna choose the natural way cause it was also succesed with this way. Thank you anyway 😊
what is the music in the background?
My first Natto. Seems to have the strings but the beans were not white and fuzzy ;?top to bottom and I have a slight ammonia smell. Help!
Not sure what's going on there. Could be that it didn't ferment enough or not enough natto starter in it.
Thinking about your two setups, Natto Dad does the baking dish method which has the beans 3-5 deep. I wonder if they "breathe" better that way? Also is the temperature control better with the brood heater since the sensor is near the beans? The sensors in the instant pot would be in the bottom and possibly less responsive to the bean mass.
Does it have to be made with soybeans? Could it be with other beans?
And will it have the same benefits?
What if you have thyroid issues and are no longer supposed to have soy??
I've seen other people use black beans. The bacteria should grow on them and have the same benefits. Try experimenting on other types of beans like maybe white type of beans.
Thank you, this food is so healthy! :)
I did not see anything about how you sterilize the bowl or why not use cheese cloth instead of all the plastic wrap.
Thank you😊
What if you don't have a pressure cooker???
Any place you can keep it warm around 100 F will work.
Can I use already pre cooked canned beans?
Yes
Thank very much
You can freeze natto.
In India
How can I get a starter
Please help
use poha as a starter, B.Subtilis spores are present in poha
Does rhis get rid of the goitrogens and phytoestrogens?
What can be used as an alternative starter
You'll have to search online for a Natto starter. But it has to be Natto starter because it is a certain type of bacteria that makes Natto. Or if you can find Natto at an Asian store/market, you can use some of that as a starter.
@@petebeasttexashomesteading thankyou . I’ve ordered the natto starter. I found it online . 😊
Unfortunately the instant pot’s yogurt setting is a bit too warm. The only thing you can do to counter that is to vent it on top.
👍
@@petebeasttexashomesteading Check out, the Luvele Pure Plus Yogurt Maker. It has the most precise design and settings to accurately ferment natto for both time and temperature. It uses water to keep the temperature accurate.
@@vonwane Thanks 👍
I remove the plastic ring on the lid of instant pot and put a little water and stand to put the bowl into. Then, put the cover of Instant Pot on, close and push the yogurt maker button. That way, the temperature is lowered somewhat bcz it is not airtight. .
I'm confused by the sterilization instruction, but your double plastic wrap where any bacteria on your hands was just sandwiched into your incubation process.
Why can't you just boil them?
Could you use a rice cooker?
If the rice cooker can go as low as 100 F (38 C) then yes, but I don't think a rice cooker can go that low. You'll have to put a thermometer in it to find out.
does it have to be soy bean or can it be any other bean? i love chickpeas
I've seen other people use regular beans like black beans but not sure how the flavor will be.
@@petebeasttexashomesteading thanks for the reply, have a wonderful day
I saw on TH-cam someone made Chickpeas Natto
I wonder how much estrogen you consume after eating the soybeans?
Would it work with something other than saran ( foil maybe , or ceramic pizza with holes.) so you can use oven heat?
Most ovens can't get that low in heat, so that's why I used the ceramic heat emitter. You should stay around 95 to 105 F.
Can I make it without a pressure cooker ?
Yes you can as long as you keep the temperature at around 100 degrees F.
Can you freeze it?
I just read about natto Pete I wish I would of known about this 20 years ago before I started having heart attacks....
Never too late to start taking vitamin D3 with K2. It will clean all the calcification in your arteries and soft tissue and put it in your bones. I take 10,000 I.U. of D3 and 200 mcg of K2.
Ótimo ! Muito obrigado pelas informações ! Estou tentando fazer aqui em casa também !! Abraços.
Obrigado, espero que saia bom 👍
Quase !! Ficou com gosto amargo, com odor característico, pegajoso, contudo as linhas "babá" não apareceram ...acho que pode ser a qualidade do bacillus subtilis que usei, não é da mesma marca que você utiliza...... de resto fiz tudo de acordo com seu vídeo. Abraços !!
Good video. I love natto, but household refuses to try because of the smell & slime. Grew up eating this “super food” as my okasan called it. Mix it with raw egg & shoyu, or ume boshi. So ono!
Thank you 👍
Ooh! Never tried with ume! Will have to give it a go once I get my hands on some....
Thank you, Pete.
...keep warm... Sorry for the error.
Thanks so much for this video! I love natto!
Thank you for sharing 💕🙏🏼
Uncle Al, who is a prepper in the USA, who is Japanese and has the username diebulfrog79, says that homesteaders should grow chickpeas for themselves instead of soybeans, because soybeans are toxic and he knows of a woman who has to use a colostomy bag for the rest of her life because she tended to a soybean plant without wearing gloves, goggles, mask, gown, etc. I've heard of chickpea natto, but I don't know if it contains the MK7 form of vitamin K2, or any form of vitamin K2. Doesn't the bacteria responsible for K2 reside in the straw that make up the baskets that the soybeans are in? Don't the soybeans need to make contact with the straw in order for the K2 to rub off onto them? Natto Dad has a video about mung bean natto. I don't know if that has K2 either.
Like lab experiment fabulous thx for sharing
Where do you buy your inoculant? Any specific brand?
It's in the description under the video. Just click "show more"
@@petebeasttexashomesteading The inoculant under the link is not currently available. Any other sources available please?
ok thanks, found the reply a bit later in the thread. Relatively easy to source
For the bottle of Natto spores, how many batches does it last for, i.e. how many little spoonfulls? Where do you get the Natto spores from? Will the size of batch you made fit in a 2 litre (1.75 quart) dish - I ask because I have a 2L yoghurt maker? How much Natto do you eat per day, and how many times per week? i.e. how long did the batch you made in the video last you for? How long does it last in the fridge? Can you freeze the leftover that you don’t eat immediately?
Are you using organic soy beans
Yes, always use organic soy beans.
good video... thanks.
Glad you liked it!
Please, make videos without music background. The repetition of the music background, and the loudness of it is annoying and you don’t need it, your video is informative.
what are the beans?
Getting old means getting stiff in all the wrong places...my dad used to say...:)
Taki mika lives in Japan and can do splits at 92
She didn't even work out, until 65
Better & more air in the oven
Excellent