Natto in progress
Natto in progress
![](https://slrpnk.net/pictrs/image/6cac28e8-cd2f-4d80-88c1-268681931569.jpeg?thumbnail=1024&format=webp)
Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I'll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) overnight at 40C, then put them in the fridge in the morning, and enjoy them the day after.
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