Natto with ammonia aftertaste

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

Moderator: Christopher Weeks

Natto with ammonia aftertaste

Postby nmidler on Thu Apr 04, 2019 11:11 pm

After an unsuccessful first attempt, my last two attempts at making natto have been great. The natto is nice and stringy.

After eating most of it, i noticed in the last batch one serving has a very very strong aftertaste, that lingered in my nose. It is an ammonia like smell. My current batch just finished yesterday, super stringy. First bowl was yummy, today's serving had that same aftertaste.

So, my question is, does anyone have suggestions for how to counter-balance the ammonia smell? Is there something in particular i can add, or do, that would help handle this smell. I love natto flavor and texture but when that ammonia aftertaste kicks in its TERRIBLE.
nmidler
 
Posts: 10
Joined: Wed Aug 29, 2018 9:25 pm

Re: Natto with ammonia aftertaste

Postby cerbu on Fri Apr 05, 2019 1:00 am

try this: after 20 hours unplug the heat source, refrigerate after 24 h, store under 4-5 deg C
cerbu
 
Posts: 91
Joined: Mon Apr 09, 2018 3:20 am


Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 1 guest