What are the dos and donts of making natto? the guides make it look too easy

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DrMushroom
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Registered: 04/28/12
Posts: 731
Loc: Australia
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What are the dos and donts of making natto? the guides make it look too easy

#25100965 - 03/30/18 01:01 AM (8 years, 7 months ago)

Basically, is it as simple as hydrating, sterilizing soybeans then putting natto water on them?

also, i have questions about nattos tolerance to heat, one guide i saw dissolved the natto culture using freshly boiled water (splash freshly boiled water on a couple beans to wash bacteria off) then, later that water was poured onto beans taken right as they came out of the pressure cooker.

I then read something about how natto endospores take over an hour to kill at 140 celsius in a pressure cooker, so, basically do the at home methods only work so safe and reliably because baccilus subtilis is such a resilient microbe?

Im troubled because all the guides i find are producing a fermented food yet dont explain the process at all, like why, and what to do and not to do.

Edited by DrMushroom (03/31/18 02:32 AM)

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General Interest > Culinary Arts, Gardening and Brewing

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