Bisour Homemade Fermentation Natto Powder / Natto Starter 10G

Homemade Natto Method:

1) Bean Selection

Choose 150-200 grams of fresh soybeans produced in the current year and clean them thoroughly;

2) Soaked beans

Soaking soybeans in clean water for 24 hours can clearly observe soybean swelling;

3) Steaming beans

Drain the water used to soak the beans, put the soaked soybeans in a stainless-steel container, and then steam them in an electric rice cooker or pressure cooker (if steamed in an electric rice cooker, it usually takes about 3 hours) until the soybeans can be crushed with your fingers (Note: Do not pour out the liquid from the steamed soybeans);

4) Fermentation

Cool the steamed soybeans, take 1 sachet of natto powder, add a little cold boiled water to dissolve it, then pour in the steamed soybeans, stir evenly, cover with a lid, and put it in the natto machine for fermentation;

5) Maturity

Fermentation takes about 20 hours, and when you observe a layer of white film covering the soybeans and can smell the unique aroma of natto, the fermentation is already successful;

6) Eating