So, I LOVE natto…or ooey-gooey stringy fermented soybeans.. I suppose, strictly, it’s not raw since it is made by steaming soy beans for 6 hours. But then it is mixed with a bacteria (bacillus natto) and set to ferment for a couple of days in a warm place. The result is semi-digested soybeans with loads of enzymes, vitamin b-12 and easily assimilatable (is that a word?) protein. I buy frozen at asian markets and defrost one little packet at a time and blend in some nama shoyu and some scallions and devour it. Anyone think this is a bad habit? I’m torn on whether I should give it up… it’s like miso…and people here eat that, right?
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oh, thanks! I’ve been looking to try making it..what do you think went wrong when you tried? I know everything needs to be sterilized..and I was planning on using the dehydrator to ferment..