Any Bean Natto

[@owensmusicalmisadventures2312]

Comment for exposure purposes! I hope more people see this video and you do some more fermenty experiments

[@veryveganval]

Thanks Owen! Always great to find someone enthusiastic about fermenting foods!

[@tktyga77]

I think nattō is also often topped with an east asian style mustard, even if served with rice

[@veryveganval]

Yes, thank you! I love natto with mustard ❤

[@dmtdisco3467]

It can be grown even on loose red lentil puree , actually this way there is almost no funkiness, tastes kinda like yogurt. 2 inch layer of puree in a pot, than clingwrap the top of the pot without perforation - keeps moisture inside and there is plenty of air trapped in the pot. At the end of fermentation it will grow a wrinly skin on top(i guess with spores for reproduction)

[@veryveganval]

Interesting! I'll have to give that a try

[@dmtdisco3467]

@@veryveganval you can even make tempeh this way with thin enough layer(tempeh likes his O2) of legumes. No extra pots, no extra sterilization) Just cook some it a pot, keep a spoon in - its gonna be sterile too, than ferment in that sterile pot with sterile cling wrap(it gotta be freshly rolled out - there gonna be condensation on it dripping down on the substrate). Fermented it a 1-2 bit cooler than natto. Maybe open it up for a couple of breaths, but do not stir - could contaminate(usually it yeast). Tempeh really doesn't like any fondling which cause internal bruising in it's structure. Tempeh is the food of Gods too. And I like pre fermenting my grains too, making dosas etc. Really brings in another dimension of nourishment.

[@dmtdisco3467]

​@@veryveganval 2 inch for natto on a puree is pushing it, it's rather 1-1.5 inch

[@franchescafenestor1151]

Thank you so much for this video!Can we add seasonings (salt) before the fermentation process?

[@veryveganval]

Thanks! I wouldn't recommend adding seasoning before fermentation- my understanding is that the bacteria that makes natto won't grow well in a salty environment.

[@dmtdisco3467]

I eat miy natto with good salt and flax oil. Reminds a bit of stinky cheeses.