Making Natto

Brian_Van_Wassenhove_96618

I'd like to know how to make "Natto" using Joule.

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brian_martin2001

http://www.nattoking.com

Here are detailed instructions on how to make natto. Instead of boiling/steaming then, cook around 90°C for 3 hours and 15 minutes.

When you add the Bacillus subtilis var. natto, you're going to need to move your set up to a dark environment, as light can damage the bacteria. Also, when you ferment at 40°C, as Bacillus subtilis var. natto is a facultative aerobe, you'regoing to want to keep your bag or container unsealed. Good luck. That's what i would do if I wasting to make natto sous vide. Good luck

Andy_Reilly_55149

I just made some using my sous vide circulator. I soaked organic soybeans for 24 hours then cooked them until they were the texture I like. I sterilized a metal spoon and a glass pan with some boiling water, then poured the drained beans into the pan. I took a couple tablespoons of the hot water I was using to steam the beans and stirred it into a tablespoon of natto from a package of frozen store bought natto. I then stirred that into the beans to distribute it well. I placed a metal rack in my plastic Cambro box and filled it with enough water so the water would just touch the bottom of the glass tray. I stretched some Saran wrap over the glass tray and poked it with a toothpick to make holes .5 inches apart. I then removed that wrap and pressed it down onto the beans to create a "breathable" cover. I then stretched another piece of Saran tight over the pan and poked it with holes. This keeps any condensate from dripping into the natto. I set my circulator at 40°C and left it loosely covered for 24 hours. After 24 hours the beans had lots of "strings" so the natto had done its job! I put it in the fridge for 24 hours to finish it. I'm going to try natto with heirloom lentils next.

Alex_36374

was thinking of making this, and was curious about safety cooking it sealed vs unsealed.