Natto, fermented soybeans with herbs
Natto, fermented soybeans with herbs

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, natto, fermented soybeans with herbs. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Natto, fermented soybeans with herbs is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Natto, fermented soybeans with herbs is something that I’ve loved my whole life. They’re fine and they look wonderful.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have natto, fermented soybeans with herbs using 3 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Natto, fermented soybeans with herbs:
  1. Get 150 g dry soybeans
  2. Prepare any herb, my favourite is sage
  3. Get 1 yoghurt maker or proofer which keep the temperature around 38-43 degrees

Natto has been used as a folk remedy for diseases of the heart and blood vessels for hundreds of years. Unfermented soybean food includes soymilk, tofu, and tofu skin. Fermented soybean food includes soy sauce, bean paste, natto, and Dan Dou Chi. The production of Dan Dou Chi is complex.

Instructions to make Natto, fermented soybeans with herbs:
  1. Wash dry soybeans thoroughly and soak in water overnight.
  2. Steam in a pressure cooker until soft enough to be crushed with your thumb and little finger. I steam for 35-45 minutes with the high-pressure steamer function of the multi-cooker. Or you could boil them with bean settings. If you cook with a normal pot, it will take 3-4 hours.
  3. When steaming, put the container used for fermentation, chopsticks, spoons, etc. to be used together to disinfect them at the same time.
  4. While steaming soya beans, wash the herbs thoroughly and quickly pass them through boiling water to kill any germs. I often use sage in my home garden.
  5. Drain the herbs that have been sterilized in boiling water. - - It is very important because it kills all bacteria other than Bacillus natto by the steaming process and by hot water.
  6. When the soybeans have steamed, take them out and leave them to cool down. - - Place the container for fermentation, which is sterilized with it, or on a clean cloth. Then, dry them.
  7. Spread the herbs on a dry and sterilised container.
  8. Soya beans are placed on top of it, and sage leaves that have been washed and boiled in hot water are placed on the soya beans. In other words, sandwich soya beans with herbs.
  9. Then, ferment for about 20-48 hours in a yoghurt maker or something which can be kept at 38-43 degrees. If possible, please set the temperature and time. I did at 40 degrees for 24 hours for this batch. The tastes will vary with the temperatures and the length of the fermentation.
  10. While fermenting, sterilize the containers and lids by steaming.
  11. From the second time onwards, the leaves with full of Bacillus natto can be reused, so please do not throw away the herbs you used.
  12. After having finished the fermentation process, remove the leaves and they should look like the photos below. When you open the lid, it smells sage slightly.
  13. Bacillus natto does not die even if it is sterilized by boiling, acid, alkali, vacuum, radiation, no nutrition source, even at -100 degrees, even if taken to space. So, once they have settled in the yoghurt maker etc, it becomes very difficult to make yoghurt in it. Your yoghurt becomes somehow smells of natto or sticky. So, I keep my yoghurt maker dedicated to natto making.

Soybeans need to be soaked in the boiled water of Sang Ye (Mulberry Leaf) and Qing Hao (Sweet wormwood). Wait until the soybeans have absorbed the water, then. Natto is a type of fermented soy made by the Lacto-fermentation of soybeans. The first step in this production process is to collect the soybeans, wash them, and then soak them in water for up to one day. After this, the soybeans are steamed in a pressure cooker, which softens the beans and makes them easier to ferment.

So that is going to wrap this up for this special food natto, fermented soybeans with herbs recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!