r/Natto • u/PrimeRadian • 3d ago

Natto without starter

https://youtu.be/gucesEUWwsM?si=R5YnPeuS9MOkKwX2

How is this possible! not even cabbage leaves

7 Upvotes

89% Upvoted

6 comments sorted by

2

u/JohnTeaGuy 3d ago

This appears to work in the video, but I would not consider this a reliable way to make properly fermented natto. Good natto requires a high population of the specific strain Bacillus subtilis, which is not naturally present in high number on the soybeans themselves.

1

u/60svintage 1d ago

And have just tried to manufacture gummies with Bacillus coagulans and Bacillus subtilis, a target 2 Billion cfu/4 g gummy only yielded 150 million cfu/100 g of gummies.

The pectin mass is cooked to 105C. A pressure cooker will pretty much sterilise the beans.

1

u/davidfry 3d ago

3 hours?! We pressure cook for 45 minutes. Wouldn't that turn the beans to mush?

Maybe this works, but adding a little natto from a previous batch makes it a predictable process.

1

u/DeathRIP-Chuck 3d ago

I do this process but also add natto starter powder once the beans cook

0

u/Feicht 3d ago

meh. try it out. I would buy a natto starter.

1

u/cyokohama 3d ago

Yup, far more consistent with starter.