Thanks for sharing your process! Love that your method doesn't involve lots of single use materials. Freezing individual servings in the muffin tray is a genius idea!
Really enjoyed your video with the happy sounds of children in the background. Totally authentic. Thank you so much. As an additional bonus, the kitchen doesn't look sterile, but loved and lived in. Very uplifting in our over-commercialized world.
Thank you for the idea of prefreezing, for demonstrating the amount of effort required to subdivide fermented natto both before and after freezing, and the number of containers used and cleanup required. It helps in the quest to make natto with less total effort, more reliability and more safety.
@@abhishekthakare1862 I doubled it with no problem. I should make my own video as I have now nearly perfected the process. I make about 35 "doses" of 50 gram natto portions in each batch.
@@abhishekthakare1862 Yes, I start with about 1 Kg (2.2 lbs) of small soy beans. The beans need air when fermenting, so I put them in a stainless steal mesh container that I bought from Amazon specifically made for the 8 quart Instant Pot. I push the beans up the sides of the mesh container which sits above the pot's liquid in the bottom. I only ferment for 24 hours. I use 8 inch square silicon paper (parchment paper) to wrap the individual doses. I put 5 doses in a plastic sandwich bag. And I put about 6 of those sandwich bags in a larger freezer bag and freeze it. Every 5 days I thaw one of those sandwich bags. Just before I run out of natto, I use one of the doses (the mother) to seed the next batch.
We updated our website with our blog post - please check it out and comment if you've made the natto! www.saltharvestcreatives.com/natto-recipe-fermented-soybeans/ Thank you!
We've done a double batch!! You might need to ferment it a bit longer, if you want it stickier. Hope that helps and let us know if you double batch it! Happy natto making!
We just updated our blog with the natto recipe, linked below! Please check it out and comment on our post if you've made the recipe! Thank you so much! :) www.saltharvestcreatives.com/natto-recipe-fermented-soybeans/
Natto produces spores and ferment under the stress of heat and humidity. So it is OK to add the starter when the soybeans are warm to hot. Just not boiling.
I keep asking people on TH-cam that have made Natto videos and no one has answered me yet.. I have made two batches of Natto and both smelled like ammonia.. I Threw them out. What is the end result supposed to smell like? What am I doing wrong? I have tried to pr-made Natto from the store and it doesn’t smell like ammonia! Lol Please help!
I recently made it to and the ammonia smell was so strong. I'm eatting it currently and I feel fine. Some sites say it just over fermented. I'll keep you updated on how I feel....lol! I did leave it in fridge for two days and still the smell was strong. I've been researching your same question but not coming up with to much. I guess I'll expierment on myself.
yeah that's something that's missing in this video... you need to sterilize everything each time it comes into contact with the beans; you don't want the natto bacteria fighting with someone else for dominance... Keep the 40-45°C constant while fermentation is going on and do not peek at least before the 12 hours mark (again to avoid bringing competition to the bacteria war). The more starter you put, the less time of fermentation you need (at least 12 hours and for me it's between 18 and 24 hours). when checking, your beans should hardly smell and be covered with a white film. Leave it a day in the fridge and consume it for a week. If you can't finish your batch in a week freeze it.
@@CelesteOnTH-cam Yessss! I was thinking 'she's not sterilising anything!' I bought a Tamiko yoghurt maker to make mine, only ferment mine for 24 hours at 45 degrees, and it's perfect.
that was confusing : so you put the mother natto in , drain it and then put more natto start in it - but why ? why put natto in and then drain it ????😮
![[Instant Pot] Natto - インスタントポットで納豆作り - healthy - vegan](http://i.ytimg.com/vi/ExkopWzwGPU/mqdefault.jpg)
Thanks for sharing your process! Love that your method doesn't involve lots of single use materials. Freezing individual servings in the muffin tray is a genius idea!
Really enjoyed your video with the happy sounds of children in the background. Totally authentic. Thank you so much. As an additional bonus, the kitchen doesn't look sterile, but loved and lived in. Very uplifting in our over-commercialized world.
Authentic and distracting.
Thank you for the idea of prefreezing, for demonstrating the amount of effort required to subdivide fermented natto both before and after freezing, and the number of containers used and cleanup required. It helps in the quest to make natto with less total effort, more reliability and more safety.
Good video kiddo. God bless you for your patience making a video with them kids all around
Amazing
Your recipe is the best that I have seen on making natto. So simple. Can I double the recipe with good results?
Have u got an answer! I am also thinking about preparing a large batch ..
@@abhishekthakare1862 I doubled it with no problem. I should make my own video as I have now nearly perfected the process. I make about 35 "doses" of 50 gram natto portions in each batch.
@@3Mores Do u make that much in Instant Pot itself ??
@@abhishekthakare1862 Yes, I start with about 1 Kg (2.2 lbs) of small soy beans. The beans need air when fermenting, so I put them in a stainless steal mesh container that I bought from Amazon specifically made for the 8 quart Instant Pot. I push the beans up the sides of the mesh container which sits above the pot's liquid in the bottom. I only ferment for 24 hours. I use 8 inch square silicon paper (parchment paper) to wrap the individual doses. I put 5 doses in a plastic sandwich bag. And I put about 6 of those sandwich bags in a larger freezer bag and freeze it. Every 5 days I thaw one of those sandwich bags. Just before I run out of natto, I use one of the doses (the mother) to seed the next batch.
@@3Mores wow .. that's great ..... Any idea if 6 Qt Instant Pot's inner pot itself could be used to ferment 1 kg beans?
Any tips on what setting to use in the instant pot lux? It doesn't have a yogurt setting. Thank you!
Doesn't it stink up your whole house if you only use a paper towel to cover it for 30 hours?
What should o do if my instant pot doesn’t have the yogurt setting?
Great vid, love the tissue tip- Will it continue to ferment if not frozen please?
Thanks!!
We updated our website with our blog post - please check it out and comment if you've made the natto! www.saltharvestcreatives.com/natto-recipe-fermented-soybeans/
Thank you!
thank you. My nattokinase smells ammoniac. it's not eatable right? I covered the top during fermentation.
Thanks for the video. Have you tried making bigger batches?
We've done a double batch!! You might need to ferment it a bit longer, if you want it stickier. Hope that helps and let us know if you double batch it! Happy natto making!
We just updated our blog with the natto recipe, linked below! Please check it out and comment on our post if you've made the recipe! Thank you so much! :) www.saltharvestcreatives.com/natto-recipe-fermented-soybeans/
yogurt mode for 30 hours? uhh wat exactly is that temperature is it 110 degrees f. ?
So you don’t put a lid on top of the cloth?
When sitting for the 30 hours, is the lid actually used with paper towels?
I used the lid and 24h later the smell of ammoniac gave me headache :)
You did not mention what temperature you set you cooker for the 30hr fermentation.
43 -45 C (yoghurt)
I would cool down beans after cooking before putting live natto starter in it.
No incorrect, 90 F is perfect up to 110 f
@@daleval2182 boiling temperature is 212 f
Agree. Cool it to 100 degrees Fahrenheit.
Natto produces spores and ferment under the stress of heat and humidity. So it is OK to add the starter when the soybeans are warm to hot. Just not boiling.
Natto spores are VERY robust, not like dairy cultures at all, live through moderate cooking even.
Great instruction Jennifer Tilly (but a bit noisy) :)
My soybeans smell like spoiled rice after 10 hours, is it normal? Is the smell going to changebas it ferments?
Mine smells ammoniac :) I'll try it in the fridge. it might reduce it
My previous comment doesn't show, the cracked soybean method is called hikiwari
It kept my blood sugars in check, I'm a believer.
Its good to remove the plaques in the arteries and also a natural blood thinner.
Do you know you can make Natto just from a cooked soybeans?
I keep asking people on TH-cam that have made Natto videos and no one has answered me yet.. I have made two batches of Natto and both smelled like ammonia.. I Threw them out. What is the end result supposed to smell like? What am I doing wrong? I have tried to pr-made Natto from the store and it doesn’t smell like ammonia! Lol Please help!
I recently made it to and the ammonia smell was so strong. I'm eatting it currently and I feel fine. Some sites say it just over fermented. I'll keep you updated on how I feel....lol! I did leave it in fridge for two days and still the smell was strong. I've been researching your same question but not coming up with to much. I guess I'll expierment on myself.
shorter fermentation time- I'd start checking about the 24 hr mark
Also you want to rest the natto in the fridge overnight before eating
yeah that's something that's missing in this video... you need to sterilize everything each time it comes into contact with the beans; you don't want the natto bacteria fighting with someone else for dominance...
Keep the 40-45°C constant while fermentation is going on and do not peek at least before the 12 hours mark (again to avoid bringing competition to the bacteria war). The more starter you put, the less time of fermentation you need (at least 12 hours and for me it's between 18 and 24 hours).
when checking, your beans should hardly smell and be covered with a white film.
Leave it a day in the fridge and consume it for a week.
If you can't finish your batch in a week freeze it.
@@CelesteOnTH-cam Yessss! I was thinking 'she's not sterilising anything!' I bought a Tamiko yoghurt maker to make mine, only ferment mine for 24 hours at 45 degrees, and it's perfect.
that was confusing : so you put the mother natto in , drain it and then put more natto start in it - but why ? why put natto in and then drain it ????😮
no, you add mother to drained beans.
LOL youtube is hard
I thought I was listening to jennifer tilly. Omg!