I would like to do natto myself, I wonder if I can use rice cooker or yogurt machine for fermentation. With these two things made, specific how to operate, look at the master pointing. Rice cooker or yogurt machine has 40 degrees of thermal insulation?
8. Put it in the yogurt machine and heat for about 20~24 hours.9. Put natto in a clean glass bottle top and cover it in the refrigerator for more than 24 hours before eating. When eating to scoop out with a clean spoon, and then cover the lid for two weeks, no problem.
NattoMain ingredients: dried soybean (150 grams), white sugar (5 grams), monosodium glutamate (2.5 grams), Bacillus natto (match head size)1, 50 grams of dry soybeans washed, soaked in cold water for 24 hours, 3-4 times in the middle water, hot days to put the refrigerator, cold bubble hair, purified water is best.2. Soak the beans and drain off the water and put it in a clean, oil-free container.3, add 5 grams of sugar and 2.5 grams of monosodium glutamate, stir evenly.4, in the pressure cooker steaming for 30 minutes, steamed to beans can be soft.5. Inoculating natto equipment, purified water, Bacillus natto capsule, and Bacillus natto with the size of match head by toothpick.6, take 2 ml (1/5 white porcelain spoon) about pure water, and natto bacteria mixed evenly.7, the mixture of natto solution, drop into the steaming, Liang Liang cool to about 45 degrees in soybeans, mixing, mixing evenly. This step should pay attention to, must use clean chopsticks, fall out of the soybean must not pick up, put back, lest mix mixed bacteria, lead to natto unsuccessful!
[natto's practice] what is natto? How does natto taste good?. Natto is a traditional fermented food common in Japan, made of soybean by Bacillus natto (Bacillus subtilis) fermented, sticky, not only maintain the soybean nutritional value, rich in vitamin K2, improve protein digestion and absorption, more important is the fermentation process produced a variety of physiological active substances.
Usually made with yogurt machine, more convenient. Natto fermentation temperature of 38 to 45 degrees (warm but not hot), the rice cooker insulation temperature, if you can ensure that within this range, you can also.
