Fermenting soybeans is a long but simple process.
Fermented soy beans, also known as natto, is a traditional Japanese food staple that is generally served as a topping with rice and miso soup. Consuming fermented soy beans requires an acquired taste as it has a strong musty flavor, powerful odor and a viscous consistency. The consumption of fermented soy beans is gaining popularity owing to its beneficial effects in preventing heart disease, stroke, cancer and intestinal disease. Fermented soy beans are a nutritious source of protein and can be easily prepared at home. Add this to my Recipe Box.
Instructions
1. Purchase 1 lb. of dried soy beans -- preferably small sized, as it is easier for the natto fermentation to permeate through the center of small beans.
2. Pour the soy beans into a bowl filled with water, wash and rinse. Soak the soy beans in water that is three times the bean volume. Let the soy beans soak for 12 hours or until they swell to twice their dried size.
3. Drain the water, set the soy beans in a stainless steel colander, and cover with a muslin cloth. Pour 3 cups of water in a pressure cooker. Place the stainless steel colander in the pressure cooker and set on high heat. Lower the heat when the pressure cooker starts hissing and cook for 15 minutes.
4. Sterilize a tablespoon with boiling water. Open the pressure cooker and peel back the cloth covering the stainless steel colander. Use the sterilized spoon to add 2 tbsp. of store-purchased natto starter to the beans and thoroughly mix. Replace the cloth cover; shut the pressure cooker lid. Leave air relief vent of the pressure cooker uncovered.
5. Put the pressure cooker in a picnic ice-chest. Place an electric heating pad over the pressure cooker, switch on, and cover with the ice-chest cover. The soy beans will be fermented in around 24 and 48 hours, based on the temperature of the heating pad.
Tags: pressure cooker, stainless steel, stainless steel colander, steel colander, cover with, Fermented beans, fermented beans
