How to Ferment and Store Traditional Japanese Natto in a Home Crock

Natto is a traditional Japanese food made from fermented soybeans. Known for its strong aroma and sticky texture, natto is rich in protein, vitamins, and probiotics. Fermenting natto at home allows you to enjoy this nutritious dish fresh and customized to your taste. In this guide, you’ll learn how to ferment and store traditional natto using a simple home crock.

Ingredients and Equipment Needed

• 1 cup dried soybeans
• 2 tablespoons natto starter (or a small amount of store-bought natto)
• Water for soaking and boiling
• Clean ceramic or glass crock
• Cloth or lid for covering
• Steamer or large pot for boiling

Steps to Prepare Natto

Follow these steps to ferment your natto at home:

1. Prepare the Soybeans

Rinse the soybeans thoroughly. Soak them in water for 12-16 hours until they expand and soften. Drain the soybeans well before cooking.

2. Cook the Soybeans

Steam or boil the soybeans until they are soft but not mushy, about 3-4 hours. Drain any excess water and let the beans cool to around 40°C (104°F).

3. Inoculate with Natto Starter

Mix the cooled soybeans with 2 tablespoons of natto starter or a small amount of store-bought natto. Ensure even distribution for consistent fermentation.

Fermentation Process

Transfer the inoculated soybeans into a clean crock. Cover it with a cloth or lid to maintain humidity while allowing airflow. Keep the crock in a warm, dark place at around 40°C (104°F) for 24 to 48 hours. The fermentation time depends on your desired flavor and texture.

Storing and Enjoying Natto

Once fermentation is complete, transfer the natto to the refrigerator to slow down the fermentation process. Store it in an airtight container for up to a week. Natto is typically served over rice, topped with soy sauce, mustard, or chopped green onions.

Tips for Success

• Maintain consistent temperature during fermentation.
• Use clean utensils and containers to prevent unwanted bacteria.
• Adjust fermentation time based on your taste preferences.
• Experiment with different soybeans and fermentation durations for unique flavors.

With patience and care, you can enjoy homemade natto that is fresh, flavorful, and full of beneficial probiotics. Happy fermenting!