Natto

Miso, tamari, tempeh, idli/dosa, natto, and more!

Moderator: Christopher Weeks

Natto

Postby Durgan on Tue Jan 19, 2016 11:54 am

http://www.durgan.org/2016/January%2020 ... atto/HTML/ 18 January 2016 Natto
Natto- Home Made.
Six cups of dried soy beans. Wash, soak covered with water for 12 hours on very low heat, rinse, place in colander,3 liters of water in pressure cooker. Cook at 15 PSI for 2.5 hours. Drain and allow to cool to around 100F.

Boil a pot of water to sterilize all tools as required. Be as clean as possible.I dip all utensils in the large pot of boiling water.

Use the teeny Natto spore measuring spoon and take one scoop and dissolve with 1\2 cup of sterilized or bottled water at 100F. Pour over the beans in a sterilized pot and mix very well.

Place half level about 1 inch of beans in the plastic containers. Cover with plastic wrap or sterilized cheese cloth. Install container tops. Place in dehydrator set at 100F. Notice thre are no air holes in the containers. In other words anaerobic, this means the soy beans do not dry out.

Allow to ferment for 24 hours. Check for the cobwebs. It should be done. Store in refrigerator for 24 hours then use as desired.

The Natto may be frozen and used at a later date.

Image
Durgan
Zone 5 Brantford, ON, Canada
http://durgan.org/2011/
Durgan
 
Posts: 155
Joined: Mon Jan 18, 2016 5:57 pm
Location: Brantford, ON, Canada

Re: Natto

Postby Durgan on Sat Jan 30, 2016 4:30 pm

Dehydrating Beans and Vacuum Packing
Posted on October 28, 2014 by Durgan
http://www.durgan.org/URL/?CBCWQ 28 October 2014 Dehydrating Beans and Vacuum Packing
Two hundred grams of pressured canned beans were dehydrated and vacuum packed for long term storage at ambient temperatures for back packing and camping.One liter of wet beans makes about four vacuum packages or one meal for one person. The vacuum packed beans are reconstituted by adding water and heating or even ingesting cold. Pictures depict the process.
Image

I revive these beans periodically add some garlic and onions and sometimes fresh oysters and make a soup. This makes a quick,nourishing and simple lunch.

I am not looking at dehydrating Natto, fermented soy beans. Using this process the product stores for long periods.
Image


This is the original cooked beans.
http://www.durgan.org/URL/?SCAUH 17 January 2015 Pressure Cooking Dried Beans
A batch of pressure canned dried beans was prepared. A variety of beans were washed and boiled for about half hour. These were rinsed and pressure cooked for two hours at 15 PSI.Dried beans must be thoroughly cooked. The beans were then placed in a pot and mixed with a prepared sauce for flavor. The beans were then beat into a slurry.The beans were placed in containers and frozen until required.The sauce was made from home tomato juice, mustard, soy sauce, garlic and molasses.
http://www.durgan.org/URL/?ZJWVZ 24 August 2014 Tomato Juice.
Durgan
Zone 5 Brantford, ON, Canada
http://durgan.org/2011/
Durgan
 
Posts: 155
Joined: Mon Jan 18, 2016 5:57 pm
Location: Brantford, ON, Canada


Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 7 guests