How To Ferment Soy Beans
It is a common practice among Japanese to ferment soy beans. Natto, a popular Japanese dish, is made by fermenting soy beans. Natto is often consumed as part of breakfast and typically, on rice.
It is highly nutritious but is often considered an acquired taste because, while most of the Japanese love their fermented soy beans, non-Japanese may find it unpalatable because of its strong smell and distinctive consistency.
How to ferment soy beans:
It’s easy to ferment soy beans. First, the soy beans have to be soaked completely in water until they stop swelling. It may take overnight in summer or a full day in the winter for the beans to stop swelling. After this, the soy beans have to be steamed in a pressure cooker. Don’t boil it since boiling may split the beans and make it unfit for fermenting.
The soy beans have to be kept for fermentation in straws. The dried straw for the purpose has to be sterilized in boiling water for about 30 minutes before it is used for fermentation. Separate the straws into small packages. Each fifty grams of soy beans has to be put in a package of straw and tie it shut and keep it aside at about 108 F. The required temperature can be given by keeping it next to a hot object, like a hot water bottle. But make sure you reheat the water in the bottle every time the temperature of the water dips. Allow it to remain this way for one or two days. After it ferments, move it to the refrigerator. Fermenting soy beans becomes easy if you have cultured natto bacillus. In this case, you can ferment soy beans without straw. All you have to do is to add hot water to the bacillus and pour it on cooked soy beans. Keep it for a while, exposed to air, and you will get natto. Isn’t it easy to ferment soy beans?
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