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natto starter 10 g
23 recensioner
129 SEK
Make the Japanese food Natto at home
Description
Article no.: 199951
Spores of bacteria intended for the fermentation of natto.
Natto is a typical Japanese fermented food. It is usally made from soy beans but other types of beans and cereals may be used.
During the fermentation process the beans undergo changes in flavour, texture and nutrients, with increased levels of Vitamine K2. When the fermentation process is over, the natto should have a typical cheesy aroma with traces of ammonia, reminiscent of a well-matured Camembert cheese. Also, the beans should have evolved a slightly slimy and thready texture around them.
10 grams of natto starter is enough to make up to 10 kg of finished natto.
Ingredients: rice, bacillus natto spores.
Instructions for making your own natto (PDF)
More tips and recipes for making fermented foods can be found in Miso, Tempeh, Natto & Other Tasty Ferments.
Natto is a typical Japanese fermented food. It is usally made from soy beans but other types of beans and cereals may be used.
During the fermentation process the beans undergo changes in flavour, texture and nutrients, with increased levels of Vitamine K2. When the fermentation process is over, the natto should have a typical cheesy aroma with traces of ammonia, reminiscent of a well-matured Camembert cheese. Also, the beans should have evolved a slightly slimy and thready texture around them.
10 grams of natto starter is enough to make up to 10 kg of finished natto.
Ingredients: rice, bacillus natto spores.
Instructions for making your own natto (PDF)
More tips and recipes for making fermented foods can be found in Miso, Tempeh, Natto & Other Tasty Ferments.
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Description
Article no.: 199951
Spores of bacteria intended for the fermentation of natto.
Natto is a typical Japanese fermented food. It is usally made from soy beans but other types of beans and cereals may be used.
During the fermentation process the beans undergo changes in flavour, texture and nutrients, with increased levels of Vitamine K2. When the fermentation process is over, the natto should have a typical cheesy aroma with traces of ammonia, reminiscent of a well-matured Camembert cheese. Also, the beans should have evolved a slightly slimy and thready texture around them.
10 grams of natto starter is enough to make up to 10 kg of finished natto.
Ingredients: rice, bacillus natto spores.
Instructions for making your own natto (PDF)
More tips and recipes for making fermented foods can be found in Miso, Tempeh, Natto & Other Tasty Ferments.
Natto is a typical Japanese fermented food. It is usally made from soy beans but other types of beans and cereals may be used.
During the fermentation process the beans undergo changes in flavour, texture and nutrients, with increased levels of Vitamine K2. When the fermentation process is over, the natto should have a typical cheesy aroma with traces of ammonia, reminiscent of a well-matured Camembert cheese. Also, the beans should have evolved a slightly slimy and thready texture around them.
10 grams of natto starter is enough to make up to 10 kg of finished natto.
Ingredients: rice, bacillus natto spores.
Instructions for making your own natto (PDF)
More tips and recipes for making fermented foods can be found in Miso, Tempeh, Natto & Other Tasty Ferments.
Recensioner
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Recensioner (23)
Recensioner (23)
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C
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Funkar hur bra som helst. Hört mycket om natto och hur bra det är och nu kan jag göra det själv :) Tjocka trådar. Nästa steg blir att fixa en bra smak när man äter också. Har något av en jordig smak (enligt mig) som det är, men inget av vad andra sagt överlag men gissar det är individuellt. Följde "natto dad" (på youtube) och det blev lyckat.
AE
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Fermenterade sojabönor med Natto starter. Det fungerade bra. Har även fermenterat svarta bönor. Det gick också bra. Äter sedan 1 msk av bönorna varje dag. Får då K2-vitamin som hjälper kalcium att komma till benstommen.
MS
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Skulle gärna köpa större förpackning, 25 g, annars jättebra!
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