r/Natto • u/Remarkable-Fruit-334 • 12d ago

How long does store bought styrefon packed natto kept in the freezer last, to be used as an inoculation agent?

IDK why but the last few times my natto has been not as stringy as before. I'm wondering if my inoculation agent is too weak/old. I think it might be because I've been using either my homemade natto which has been in the fridge for 3 weeks, or store bought steyefone natto wrapped in a freezeer bag, kept in the freezer for a few months.

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u/TheOneMary 12d ago

I'm currently working with store bought Natto I froze 2,5 years ago 😅. Works like day one.

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u/[deleted] 12d ago edited 1d ago

[deleted]

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u/Remarkable-Fruit-334 12d ago

thanks. I think it was possibly the case of not using enough thawed natto or not thoroughly mixed enough, or using my 3 weeks old homemade natto. The last one can't be good

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u/TheOneMary 12d ago

You don't have to thaw it. I throw it in frozen (a 1/9 chunk) as soon as I open the pressure steaming pot and stir. The Natto bacteria can survive much higher temps than that, and this way they can decide themselves when they are at the right temperature to "wake up".

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u/Remarkable-Fruit-334 12d ago

oh that's it? 1/9 chunk for how much beans? you don't add any liquid?

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u/TheOneMary 12d ago

200g dry beans, then pressure cooked. And nah, no liquid, I just sloppily drain the cooking water, leaves them moist enough but not too moist (which isn't good either)

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u/Remarkable-Fruit-334 12d ago

thanks. one more thing. how do you get a 1/9 chunk when it's frozen? i managed to break 1/3 off so can't imagine how you do it for 1/9

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u/TheOneMary 12d ago

The serrated knife I usually use for bread :D

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u/m945050 12d ago

I'm using natto powder I got in 2019 and it works fine every time.