- Joined
- Dec 11, 2014
- Messages
- 2,787
- Reaction score
- 1,120
- Location
- Brantford,ON
- Showcase(s):
- 3
- Hardiness Zone
- Zone 5
- Country
http://durgan.org/2017/May%202017/24%20May%202017%20Natto/HTML/ 24 May 2017 Natto
Half a liter of dried soy beans were made into Natto. The beans were washed and pressure cooked for 30 minutes, then mixed with starter and allowed to ferment in the dehydrator set at 40C for 24 hours. The end product is acceptable, but more strings are desired. This batch will be aged in the refrigerator for 24 hours plus before serving. A new batch changing the parameters slightly by increasing the moisture content will be tried to increase the stringiness.
Half a liter of dried soy beans were made into Natto. The beans were washed and pressure cooked for 30 minutes, then mixed with starter and allowed to ferment in the dehydrator set at 40C for 24 hours. The end product is acceptable, but more strings are desired. This batch will be aged in the refrigerator for 24 hours plus before serving. A new batch changing the parameters slightly by increasing the moisture content will be tried to increase the stringiness.
