Natto is a foul-smelling sticky substance produced by fermenting soybeans. It is typically eaten for breakfast in Japan.
- You can make natto at home by taking cooked soybeans and adding Bacillus subtilis bacteria. If you don’t have this bacteria you can use some natto you already have.
- Soak soybeans for a couple of hours.
- Steam or boil the beans. If you are steaming, every hour or so, check the water level and stir the beans.
- Once cooked, poor them into a sterilized bowl.
- The natto bacteria needs a little kick start so add salt and sugar to the beans, and then add the natto bacteria. Mix thoroughly.
- Cover with a single layer of tinfoil and poke some small holes in the foil.
- Now cover with another layer of tinfoil that has also had holes poked into it.
- Put the bowl somewhere warm to allow it to ferment for 24 hours.