I used to make tempeh and meso, but I live off grid now. so I need to find another way to ferment beans with out much sodium. Is that even possible?
My goal is to make soysage that is not full of phytates, or at least have them nutralized.
I can't stand the odor of Natto. a frend that spent time in china said he could smell it down the street. well it takes heat to ferment also.
I may need to use hot water bottles and a smaller cooler box.