Natto Recipe

Fermented Soybeans

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Equipment

Pressure Cooker
Strainer

Ingredients

2 Tbsp Mother natto * 1/3 of a natto packet
1 cup soy beans for natto * smaller beans for natto (we recommend www.laurasoybeans.com)
3 cups Filtered water + enough to cover for boiling

Instructions

Soak your natto beans overnight in water. We use a ratio of approximately 1 cup of beans to 3 cups of water.
After soaking overnight, drain the beans and place in the Instantpot.
Cover natto beans with filtered water - enough to cover the beans.
Set Instantpot on high. Cook between 20-25 minutes, depending on how firm you want your bean. We do 23 minutes, for medium firm.
While this is cooking, prep your mother natto. Mix 2 tablespoons of mother natto with 2 tablespoons of warm water to create a slimy natto mixture. Set aside.
Once your Instantpot has run the cycle, quick release. Drain natto and immediately return hot beans back to Instantpot.
Working quickly, add the mother natto mixture to the hot beans. Stir to coat beans with the mother natto mixture.
Place a towel or something breathable on top of the pot; you'll want air to circulate through to aid in the fermentation process. Leave like this overnight, or for 24 hours on yogurt mode.
Once your natto has fermented, you can serve serve or freeze to use at a later date.

Notes

If the smell of the natto is too strong immediately after fermenting, you can leave the natto mixture in the fridge for 24 hours before freezing or serving. This sometimes helps the smell dissipate.