the natto bacteria culture doesn't like an acidic environment, so perhaps you will get even better results when you leave out the vinegar when you soak the chick peas. And instead of fermenting in an oven you can also use a cooler box with bottles of hot water (refill the bottles with hot water when they have cooled down). This is a little more effort but saves energy..
@@missanthrope2 Yes temperature is critical to culturing natto, and yes it needs some oxygen... unlike lacto fermenting. I just incubate for 24 hours in my instant pot on the yogurt setting and replace the lid with any pot lid to allow circulation but hold the temperature. There are several ways to maintain proper temperature if you don't have an instant pot though.
Cutting the plastic recipe most probably drop microplastics into the food. It´s more convenient to take the natto out first and then cut it. Also, plastic film and heat is not a good idea.
This was interesting. I did not know you could make natto with chickpeas. We are not a soy-free household, so we use unsweetened soy milk to make a yogurt with natto. We take soy milk and stir in a tablespoon of natto and then incubate it for 24 hours and we end up with a yogurt from the natto spores.
@@ancestralevolution It is similar to an ordinary yogurt in terms of texture. It is not very thick. Not like a Greek yogurt. The taste is not as good as ordinary yogurt, a bit of a bean curd taste to it. But I assume it has lots of K2 in it.
You can make natto with about any bean, I've recently tried several, but not sure they would have the same unique health benefits as making it from soy.
Super tutorial. I also didn’t know you could make natto from chickpeas. I recently learnt from natto kin that you can make natto using the stalks from mint or, indeed, any other herb growing in your garden. Thanks for sharing.
You can make natto with about any bean, I've recently tried several and prefer navy beans so far, but not sure they would have the same unique health benefits as making it from soy.
the phytoestrogens in soy don't increase estrogen levels. japanese people eat soy products everyday for breakfast, lunch and dinner and they're the healthiest in the world.
For busy person, used Black Beans in the can, drain juice 30min ~an hour. Mix with Natto or starter in the plastic container for over night. Next day ready to eat.
Wow! I've been making the greatest Humus for 30 years, and now I am going to make Natto Peas! Maybe a bit of tomato paste and crisp bacon bits will make the medicine go down that much better? Need to disguise the slime! Thank you so much for this! Love from the Outlander.
@@ancestralevolution Hi again, I followed every step you did and made my Chick Pea Natto! Tried it with Soya Sauce, can't do that. Then I smothered it with 2 eggs cooked sunny side up... I managed to eat about half, but when the egg was gone... Tomorrow I will try the spiced tomato paste and bacon crumble with my Natto, or maybe even Maple Syrup, or mixed with Tuna Salad . If that doesn't work, I am going to try to find it a good home. Dang!
@@ancestralevolution Update, It was almost delicious! I super spiced the tomato sauce, added little chunks of pepperoni and let that simmer for 45 minutes. Let the sauce cool down then added it to my Natto. I also had to add a good amount of Parmesan cheese, but It disguised the Natto enough that I could enjoy it! Now I'm wondering about all the other ways I could disguise my Natto. Maybe Natto and mashed bananas? Got to get my HDLs up and feed my bones. Maybe you could start a Nato Cookoff Show?
This leads me to believe it can be accomplished using any number of legumes. Which is waaaay cool if true! Thank you. I've passed it on to my 5 siblings.
It is true, I have made it with many different beans, but not sure they would have the same unique health benefits as making it from soy. Does anyone know??
I have adzuki beans, organic, to make Natto. To eat with red rice as balanced food. Thank you re the acidic salty treatment re soaking. Thanks great video.
Great video all except the plastic wrap. Plastic wrap is unstable and leaches chemicals onto food. I have been using wax paper.What did they use in the old days before plastic wrap?
We've since stopped using plastic wrap on the surface of the beans. Wax paper is a good idea! That is a good question. I'm not sure. I would guess maybe waxed cloth of some kind.
@@ancestralevolution Bees Wax Linen (or cotton). You can make it or buy it. Plastic wrap is stable at temperatures in a home and colder, the leaching issue is with heated foods, heating foods or when using heat sealers (and involves food contact, if it isn't touching the food, there is no concern but for me, I don't seal my beans when fermenting, I have a natural cotton cloth that I simply wash by hand between batches and use it wet over top during fermentation).
@@nosretep1960yep, traditionally in Japan they wrapped the natto in rice straw then packed them up to keep warm. I’m sure it was a bit more hit or miss since they couldn’t precisely control the heat
I am puzzled by the choice of Big Sciota for the background music. My favorite fiddle tune! But I never expected to find it backing a video about natto. 😂
Interesting that you went from the fermentation and straight into the fridge, then unwrapped the container? Is that also how you do your regular natto? I only ask because it seems that most videos I’ve seen they check that the beans have sufficient “slime” before packing it up for the fridge
induction boils water twice as fast, and with all that extra time you save, you can waste it trying to clean your induction cooker with the upmost care, which it requires.
Thank you very much for such a wonderful tutorial video on how to make Chickpea Natto. Unlike any other fermentations, Natto bacterias () can sustain heat over 212°F. So, you don't really need to let the beans cool off before applying any Natto starter. If you really like spicy Natto, you probably can add some curry spices to your Natto. Get yourself some chilly curry paste as well as some coconut cream from any nearby oriental grocery stores. Simmer the chilly curry paste with the coconut milk about 2 minutes. Remove from the heat, then let cool a bit before adding your Natto. This succinct video (ua-cam.com/video/OTZNXJgZc38/v-deo.html) video shows how to make Natto using 1 ingredient, namely cooked soybeans. After the soybeans are cleaned and cooked, they alone sans any natto starter are then fermented for 24 hours to produce Natto. If you have an electrical pressure cooker with an option to make yogurt, you can basically pressure cooked the soybeans until it is done. Then, remove the liquid and leave the cooked soybeans still intact in the pressure cooker to let ferment with the yogurt option setting for 24 hours. Easy-peasy, no need any sterilization, and less things to clean after done. Cheers.
Thanks :) Curried natto sounds delicious! We actually just did a video on mung bean natto in the Instant Pot. So much easier than the oven! ua-cam.com/video/F7foGsiv830/v-deo.html I would be nervous about not adding any kind of starter culture to the beans. I would think you would have too much of a chance of contamination, but perhaps I am overly cautious.
I’m a much bigger fan of chickpeas myself so I will have to try this 😊 - thanks! I just made my first batch of soybean natto and it’s in the fridge - I’ll try it tomorrow. When my batch was done incubating i noticed a super funky smell (almost like puke). I know with fermented things that’s kind of what you’re looking for but it put me off a little bit. I was told putting in the fridge around 24hrs would get rid of that smell. Is this your experience?
@@eckankar7756 I used canned chickpeas, it seemed to work fine but then I put them in the freezer (only for a few days) and when I got them out and defrosted them in the fridge, the strings disappeared! I'm confused, has it gone bad?
Yes, this is very true. This method would not be appropriate if you had a soy allergy, only for those who are trying to eat less soy. I am not sure if the natto spores you can buy contain traces of soy. My guess is they probably do.
I appreciate your reply, @@ancestralevolution. Yes, indeed, when the thought came to my mind yesterday that there most likely was an alternative to soy natto, & I thought specifically to look up chickpea (a.k.a. garbanzo), the whole intention was to get to a soy-free alternative. This is not to say that your recipe here (& I did see natto dad's, too, whose I had intended to watch after yours, but then you recommended it, also, within you own video) will not greatly aid me in my endeavor to be enabled to make soy-free natto, for I see the possibilities, but I will obviously need to do some tweaking of things. For the Vitamin K2 benefits, I am inclined to make natto at least an occasional victual of our household, albeit I hear & get that natto is slimey, but what would you describe the typical flavor as being? Like pungent rancid chickeas, I suppose.
Can you use Eden CANNED BEANS? How much bacteria do you use to how many beans? Does it have same nutritional value if you use other beans like ADZUKI BEANS? We want to try to make this on here.
Thanks but.. What no one ever explains is.. is the oven on at 100 degrees, or is it only the light bulb that heats to 100 degrees? If only the light, then Why not just switch the oven on to 100 degrees? Why the need for the light or element if you do not have one,?
How much mk7 does chick peas natro have? Is it less than soy bean natto? I don't want all the estrogen in the soy, but all the others nutrients would be fantastic.
You will need some kind of starter culture (either already made natto or you can buy starter spores). The beans you can cook in a normal pot on the stove. You don't have to have a pressure cooker.
Made natto last night but the warmer drawer in my oven kept shutting off so now I wonder if I have to throw the batch out and start over or will it survive with inconsistent heating if I just do it longer.
what if I don't have pre-stored natto to ferment them. I want to give this recipe a try but no one eats natto here in India. it's hard to find. please guide me .
If you can't find pre-made natto, I would look for natto spores. You might have to look online. Something like this: amzn.to/3n07D9N. Once you have a culture growing, you can save some of that batch for subsequent batches.
@@ancestralevolution I have found from other tutorials that they wrap the hot beans in banana leaves or corn husks. Otherwise they say you can use pumpkin leaves or fig leaves. No need for starter then as the needed bacteria are naturally found on those leaves.
@@ancestralevolution mam that is what its not there , its not common here , one selling few in amazon is asking money like ransom for it. Pls advice on this what to do
@@dataskull928 My only other suggestion might be to find a Japanese restaurant and see if they either have some natto they can sell you or if they could order some.
Best way of consuming K2 is in a food source. Natto has the highest concentration of K2 in a food source, way higher than what a pill will give you, and cheaper if you make it, absorption through food sources are better too. Fermented foods and K2 are both great for the health of your micro biome, think of all the fibre and other nutrients you are getting from this food vs a pill. Winner all round 😊.
@@sc5216 hey s c sorry to hear that. Not sure what (K2/MK-7) foods would be low in histamine that would be safe and appropriate for you. Just commenting generally that whole food sources are usually better for our bodies. But if you have a healthy condition/allergy that may not be the case as you point out 😊
The plastic cover is thin and can easily bleed out chemicals under warm condition over a period of time. This will go directly into your natto. The amount may neglible, but ingesting them may have detrimental effect in the future.
I agree, I've never done the plastic on the natto that Natto Dad promotes. I have a plastic lid that goes on top of my glass dish but a few inches away from the natto, that's good enough. Works perfectly. My oven freaks if I have even a cord between the door so I put my heat light in a glass dish in a cardboard box with the natto. It stays at 100 degrees, no fires. For a long time I had the box in the bathtub but feel safe with it on the floor now.
I'm not sure it matters to sterilize the tray and utensils. In every video I've seen, people are talking over the uncovered beans. A fine spray of saliva drips showers the area in front of you when you talk, and our mouths are full of bacteria (even thought you have good oral hygiene.) In addition, the air is full of mold spores and other potential sources of infection. Have you ever heard of a natto batch becoming contaminated?
I think this sterilization stuff is overrated for home use. Households are not factories where sterilization is important and actually achievable. I've been making yogurt for a couple of weeks now and I have never sterilized anything.
Where did you get the information that K2 helps put calcium to the right place and lowers the risk of cardiovascular diseases? So far the studies that I have looked at show that this claim is inconclusive.
There's a book, " Vitamin K2," the calcium paradox, which documents well on these claims. Furthermore, Google Scholar also has quite a few papers backing the claims!
@@ancestralevolution I guess it depends on the bacteria because I read you will kill most the bacteria in yogurt if you freeze it. That would make sense there would be some that can survive.
![[precious video] Making the Best Traditional Natto by Young Master in Japan!](http://i.ytimg.com/vi/Ad_9uWUNorw/mqdefault.jpg)
the natto bacteria culture doesn't like an acidic environment, so perhaps you will get even better results when you leave out the vinegar when you soak the chick peas. And instead of fermenting in an oven you can also use a cooler box with bottles of hot water (refill the bottles with hot water when they have cooled down). This is a little more effort but saves energy..
They normally don't use salt either. Salt is good to use for lactic acid fermentation but the natto bacteria is different.
I was wondering why her natto didn't look like it fermented at all.
The spore form of natto survives easily in an acidic environment. Even in the stomach.
Excellent idea
@@missanthrope2 Yes temperature is critical to culturing natto, and yes it needs some oxygen... unlike lacto fermenting. I just incubate for 24 hours in my instant pot on the yogurt setting and replace the lid with any pot lid to allow circulation but hold the temperature. There are several ways to maintain proper temperature if you don't have an instant pot though.
Cutting the plastic recipe most probably drop microplastics into the food. It´s more convenient to take the natto out first and then cut it. Also, plastic film and heat is not a good idea.
This was interesting. I did not know you could make natto with chickpeas. We are not a soy-free household, so we use unsweetened soy milk to make a yogurt with natto. We take soy milk and stir in a tablespoon of natto and then incubate it for 24 hours and we end up with a yogurt from the natto spores.
That is an interesting idea! What is the taste/texture like?
@@ancestralevolution It is similar to an ordinary yogurt in terms of texture. It is not very thick. Not like a Greek yogurt. The taste is not as good as ordinary yogurt, a bit of a bean curd taste to it. But I assume it has lots of K2 in it.
Can we put natto spores in coconut or other yogurt? I only have a tiny bottle from japan no idea how you get so much natto to use a tablespoon.
@@truesight91I’m sure he’s talking about actual natto, not the spores.
You can make natto with about any bean, I've recently tried several, but not sure they would have the same unique health benefits as making it from soy.
Super tutorial. I also didn’t know you could make natto from chickpeas. I recently learnt from natto kin that you can make natto using the stalks from mint or, indeed, any other herb growing in your garden. Thanks for sharing.
Thanks for the chickpea idea. I also use organic chick pea to minimize glyphosate exposure too. Not just on soy.
Have wondered for a long time about GP in pulses, whether it's present in the bean as it's encased in a pod?
This chickpea natto is totally new to me. Thanks for uploading.🙏🙏🙏
Thanks! Hope you like it!
Does it have same amount of vit k2 mk7 @@ancestralevolution
You can make natto with about any bean, I've recently tried several and prefer navy beans so far, but not sure they would have the same unique health benefits as making it from soy.
the phytoestrogens in soy don't increase estrogen levels. japanese people eat soy products everyday for breakfast, lunch and dinner and they're the healthiest in the world.
For busy person, used Black Beans in the can, drain juice 30min ~an hour. Mix with Natto or starter in the plastic container for over night.
Next day ready to eat.
🏆 That was my exact question! "Can we use canned beans?"
@@jimb1580 Yes. And you can even make it with unsweetened soy milk. It makes a yogurt.
Wow! I've been making the greatest Humus for 30 years, and now I am going to make Natto Peas!
Maybe a bit of tomato paste and crisp bacon bits will make the medicine go down that much better?
Need to disguise the slime!
Thank you so much for this!
Love from the Outlander.
Tomato paste and bacon sound delicious! Let us know how it turns out!
@@ancestralevolution Hi again, I followed every step you did and made my Chick Pea Natto!
Tried it with Soya Sauce, can't do that. Then I smothered it with 2 eggs cooked sunny side up...
I managed to eat about half, but when the egg was gone...
Tomorrow I will try the spiced tomato paste and bacon crumble with my Natto, or maybe even Maple Syrup, or mixed with Tuna Salad . If that doesn't work, I am going to try to find it a good home. Dang!
@@ancestralevolution Update, It was almost delicious! I super spiced the tomato sauce, added little chunks of pepperoni and let that simmer for 45 minutes. Let the sauce cool down then added it to my Natto.
I also had to add a good amount of Parmesan cheese, but It disguised the Natto enough that I could enjoy it!
Now I'm wondering about all the other ways I could disguise my Natto. Maybe Natto and mashed bananas? Got to get my HDLs up and feed my bones.
Maybe you could start a Nato Cookoff Show?
What about cheese ?
You undo all the health benefits with all the animal products...
You are on the right track in life and bless you for sharing.
This leads me to believe it can be accomplished using any number of legumes. Which is waaaay cool if true! Thank you. I've passed it on to my 5 siblings.
It is true, I have made it with many different beans, but not sure they would have the same unique health benefits as making it from soy. Does anyone know??
@@CharGC123its like cheese but with bean. different cheese has different flavor.
I have adzuki beans, organic, to make Natto. To eat with red rice as balanced food. Thank you re the acidic salty treatment re soaking. Thanks great video.
Thanks so much! Let us know how it goes :)
Will do so. I have some red rice and going to soak it for 24 hours as a ferment before cooking,. Try you physic acid removal addition too.
Oo do you know if you can make red rice with other grains?
Do you think canned chick peas can be used for making chickpea natto? Thank you.
100 F oven on for approx 24 hours seems high on energy cost for a little bowl of natto.
A dehydrator or instantpot might be more efficient.
That`s what I thought too. I`m looking for a method without energy... maybe in the sun
Great video all except the plastic wrap. Plastic wrap is unstable and leaches chemicals onto food. I have been using wax paper.What did they use in the old days before plastic wrap?
We've since stopped using plastic wrap on the surface of the beans. Wax paper is a good idea! That is a good question. I'm not sure. I would guess maybe waxed cloth of some kind.
I use muslin, in UK it's easy to buy from a material or haberdasher. I wash and re-use it many times.
@@ancestralevolution Bees Wax Linen (or cotton). You can make it or buy it. Plastic wrap is stable at temperatures in a home and colder, the leaching issue is with heated foods, heating foods or when using heat sealers (and involves food contact, if it isn't touching the food, there is no concern but for me, I don't seal my beans when fermenting, I have a natural cotton cloth that I simply wash by hand between batches and use it wet over top during fermentation).
Rice straw... 😊
@@nosretep1960yep, traditionally in Japan they wrapped the natto in rice straw then packed them up to keep warm. I’m sure it was a bit more hit or miss since they couldn’t precisely control the heat
Very informative.Didn't know you could use chickpeas. I wonder if you could use other legumes.
Thank you very much. I love chickpeas and now I shall make these. Need to source the original batch of Natto and then I'll be on my way.
get it from water from cooked soybean.
I am puzzled by the choice of Big Sciota for the background music. My favorite fiddle tune! But I never expected to find it backing a video about natto. 😂
Haha, yes :) We like it too!
Ok I'm puzzled by all the Natto details but I'm in a remote area how do I make the Natto
Have to use something other than saran wrap. what about just covering it with cheese cloth or similar material?
WOW 😳😲. This Lady is so Clean. Human body needs Not Too Clean. Why we need Vaccines 😅😂❓❓
Sounds great, like that you can freeze it.
Interesting that you went from the fermentation and straight into the fridge, then unwrapped the container? Is that also how you do your regular natto? I only ask because it seems that most videos I’ve seen they check that the beans have sufficient “slime” before packing it up for the fridge
induction boils water twice as fast, and with all that extra time you save, you can waste it trying to clean your induction cooker with the upmost care, which it requires.
Great tutorial, thanks! Two questions: could canned chickpeas be used on this recipe? and: does freezing kill the good bacteria on natto?
Canned chickpeas can be used. Just make sure to rinse well first. Freezing does not kill the natto culture.
Thank you very much for such a wonderful tutorial video on how to make Chickpea Natto.
Unlike any other fermentations, Natto bacterias () can sustain heat over 212°F. So, you don't really need to let the beans cool off before applying any Natto starter.
If you really like spicy Natto, you probably can add some curry spices to your Natto. Get yourself some chilly curry paste as well as some coconut cream from any nearby oriental grocery stores. Simmer the chilly curry paste with the coconut milk about 2 minutes. Remove from the heat, then let cool a bit before adding your Natto.
This succinct video (ua-cam.com/video/OTZNXJgZc38/v-deo.html) video shows how to make Natto using 1 ingredient, namely cooked soybeans. After the soybeans are cleaned and cooked, they alone sans any natto starter are then fermented for 24 hours to produce Natto. If you have an electrical pressure cooker with an option to make yogurt, you can basically pressure cooked the soybeans until it is done. Then, remove the liquid and leave the cooked soybeans still intact in the pressure cooker to let ferment with the yogurt option setting for 24 hours. Easy-peasy, no need any sterilization, and less things to clean after done. Cheers.
Thanks :) Curried natto sounds delicious! We actually just did a video on mung bean natto in the Instant Pot. So much easier than the oven! ua-cam.com/video/F7foGsiv830/v-deo.html
I would be nervous about not adding any kind of starter culture to the beans. I would think you would have too much of a chance of contamination, but perhaps I am overly cautious.
I’m a much bigger fan of chickpeas myself so I will have to try this 😊 - thanks! I just made my first batch of soybean natto and it’s in the fridge - I’ll try it tomorrow. When my batch was done incubating i noticed a super funky smell (almost like puke). I know with fermented things that’s kind of what you’re looking for but it put me off a little bit. I was told putting in the fridge around 24hrs would get rid of that smell. Is this your experience?
It is supposed to be in fridge for at least 2-4 more days to rid the ammonia smell.
Try: Soak in water only, and leave until sprouted, then don’t cook?
Any reason one couldn't use canned chickpeas with this?
I use home canned soy and chickpeas and it works fine.
@@eckankar7756 I used canned chickpeas, it seemed to work fine but then I put them in the freezer (only for a few days) and when I got them out and defrosted them in the fridge, the strings disappeared! I'm confused, has it gone bad?
Was not the pre-made store-bought natto made with soy, though? The portion you put in your chickpea batch?
Yes, this is very true. This method would not be appropriate if you had a soy allergy, only for those who are trying to eat less soy. I am not sure if the natto spores you can buy contain traces of soy. My guess is they probably do.
I appreciate your reply, @@ancestralevolution. Yes, indeed, when the thought came to my mind yesterday that there most likely was an alternative to soy natto, & I thought specifically to look up chickpea (a.k.a. garbanzo), the whole intention was to get to a soy-free alternative.
This is not to say that your recipe here (& I did see natto dad's, too, whose I had intended to watch after yours, but then you recommended it, also, within you own video) will not greatly aid me in my endeavor to be enabled to make soy-free natto, for I see the possibilities, but I will obviously need to do some tweaking of things.
For the Vitamin K2 benefits, I am inclined to make natto at least an occasional victual of our household, albeit I hear & get that natto is slimey, but what would you describe the typical flavor as being? Like pungent rancid chickeas, I suppose.
Good awareness on soy’s phytoestrogen content but the exposure to heated micro plastics is the next thing to eliminate
Thanks a lot
Good to hear about K2, news to me.
Natto is really good on lightly scrambled eggs with a little butter and mustard.
Sounds delicious!
Is it possible to just let the natto ferment in the sun on my balcony? Wrap it up and let it sit there?
I use small yogurt cooker to brew a pound of natto at a time.
There’s msg in your Sriracha.
I just made chickpea natto; I like it don't like soy natto!
i am not comfortable having the cling film stick to food and also heating it.. is there another way.. all the dioxins are being released into the food
We've done it a bunch since then without plastic wrap touching the beans (just a layer on the very top to keep moisture in) and it's worked just fine.
@Madhu Seth 100 Fahrenheit is not hot. That is 37.8 Celsius
Thank you so much!😘😘😘
No problem 😊
Can you use Eden CANNED BEANS? How much bacteria do you use to how many beans? Does it have same nutritional value if you use other beans like ADZUKI BEANS? We want to try to make this on here.
Salt is a natural antibiotic. I never have success culturing natto with beans that were soaked im salt, ie., Eden brand chickpeas and aduki beans.
Thanks but.. What no one ever explains is.. is the oven on at 100 degrees, or is it only the light bulb that heats to 100 degrees? If only the light, then Why not just switch the oven on to 100 degrees? Why the need for the light or element if you do not have one,?
New to natto. Little scary about soyabean. This chickpea is quite interesting. Where can we get natto in india?
Fantastic video! Been asking around if one can make Natto out of other beans but never get a straight answer. Thank You. gonna try this for sure!
Can I use canned chick peas to reduce cooking time? Just open the can, add the inoculant then steam?
Is there a reason you save the other chunks of natto for future batches? Could you not just use a bit of the chickpea natto to start the next batch?
You probably could, but eventually you would end up with microbial drift and you would want to start back with an original culture again.
How much mk7 does chick peas natro have? Is it less than soy bean natto? I don't want all the estrogen in the soy, but all the others nutrients would be fantastic.
Sirracha tho i love it, is made with pool cleaner
How can i make natto with no started or pressure cooker since i dont have both ?
You will need some kind of starter culture (either already made natto or you can buy starter spores). The beans you can cook in a normal pot on the stove. You don't have to have a pressure cooker.
Made natto last night but the warmer drawer in my oven kept shutting off so now I wonder if I have to throw the batch out and start over or will it survive with inconsistent heating if I just do it longer.
Probably will survive and do just fine with a longer ferment. But, if you get something that smells or tastes foul, pitch it and start again.
@ancestral evolution Does this natto have same amount of vit k2 mk7 as that with soybeans?
what if I don't have pre-stored natto to ferment them. I want to give this recipe a try but no one eats natto here in India. it's hard to find. please guide me .
If you can't find pre-made natto, I would look for natto spores. You might have to look online. Something like this: amzn.to/3n07D9N. Once you have a culture growing, you can save some of that batch for subsequent batches.
@@ancestralevolution I have found from other tutorials that they wrap the hot beans in banana leaves or corn husks. Otherwise they say you can use pumpkin leaves or fig leaves. No need for starter then as the needed bacteria are naturally found on those leaves.
My Japanese Mother said you can use celery leaves or mint leaves too!
@@sophierosebisou8420 HOW TO FERMENT THEM USING MINT LEAVES AND CELERY LEAVES PLEASE GUIDE
@@adeelapeer8663 OKAY I WILL TRY THANK YOU
Mam i am from iIndia , we don't have natto culture as easiliy available , Can you please advice if we can ferment chickpeas without culture
If you can find some natto that has already been made, you can use it as a starter culture.
@@ancestralevolution mam that is what its not there , its not common here , one selling few in amazon is asking money like ransom for it.
Pls advice on this what to do
@@dataskull928 My only other suggestion might be to find a Japanese restaurant and see if they either have some natto they can sell you or if they could order some.
Amazon has some in a green box people say is excellent
If you can find rice straw, that's enough to culture the bacteria. That's how natto was made originally in Japan.
Where do you buy the natto?
So if one is already taking a K2 tincture, the homemade natto would be redundant, no?
Yes probably so, but depends on what type of k2 is in your tincture. Natto is predominantly mk-7.
Best way of consuming K2 is in a food source. Natto has the highest concentration of K2 in a food source, way higher than what a pill will give you, and cheaper if you make it, absorption through food sources are better too. Fermented foods and K2 are both great for the health of your micro biome, think of all the fibre and other nutrients you are getting from this food vs a pill. Winner all round 😊.
@@jayc4254 Can't eat chick peas as they're high in histamine and i have Mast Cell Activation Disorder.
@@sc5216 hey s c sorry to hear that. Not sure what (K2/MK-7) foods would be low in histamine that would be safe and appropriate for you. Just commenting generally that whole food sources are usually better for our bodies. But if you have a healthy condition/allergy that may not be the case as you point out 😊
That's Nato with a lot of melted plastic in it
In subsequent batches, we've just done a single layer of saran wrap over the top (not touching the beans) and it has worked fine.
Vit k2 mk7
Jeff t bowles is a god
The plastic cover is thin and can easily bleed out chemicals under warm condition over a period of time. This will go directly into your natto. The amount may neglible, but ingesting them may have detrimental effect in the future.
You are right. We are working on an updated natto video that will be released soon. Stay tuned for that!
I agree, I've never done the plastic on the natto that Natto Dad promotes. I have a plastic lid that goes on top of my glass dish but a few inches away from the natto, that's good enough. Works perfectly. My oven freaks if I have even a cord between the door so I put my heat light in a glass dish in a cardboard box with the natto. It stays at 100 degrees, no fires. For a long time I had the box in the bathtub but feel safe with it on the floor now.
does it have the same taste of natto? i'm curious to try new things especially fermented products but i don't like the taste of natto.
Yes, it does have a similar taste, but a little bit of a different texture.
New York Natto. NYrture. Handmade natto. Delicious.
Why you dnt buy the capsules from amazon
Most ovens won’t go to 💯
I’m outside the usa. If i can’t find natto cultures is there a way to make them or use some other ingredients to make the cu,ture?
I would look for already-made natto and use that as your starter. Asian grocery stores or Japanese restaurants might be a place to look.
But does check peas natto develop the same beneficial bacteria, K2 and Nattokinase?
Yes it have both, but way less k2 ,while nattokinase is similar amount to soy natto.
@@joewho5743any source link please?
@@hevesat1920 For k2, search on google - sciendo k2 , and for nattokinase search - chickpea nattokinase . First result .
Do they smell as bad as soybean natto?
Awesome 😎💕👍TY💗🗝️
I'm not sure it matters to sterilize the tray and utensils. In every video I've seen, people are talking over the uncovered beans. A fine spray of saliva drips showers the area in front of you when you talk, and our mouths are full of bacteria (even thought you have good oral hygiene.) In addition, the air is full of mold spores and other potential sources of infection. Have you ever heard of a natto batch becoming contaminated?
I think this sterilization stuff is overrated for home use. Households are not factories where sterilization is important and actually achievable. I've been making yogurt for a couple of weeks now and I have never sterilized anything.
Bruhhh😅😅
Thanks! 😊
No problem!
Won't plastic melt a bit at 100C temp
100 F, not Celsius. However, we have stopped using plastic wrap on the surface of the beans to prevent possible leaching issues from the plastic.
Contains vitamink 2?
Yes!
@@ancestralevolution how much grams
@@mohanshivamusicfactory To be honest, I'm not sure exactly how much, but the K2 is produced by the bacteria culture.
Is the chic pea natto high in K2?
The K2 is made by the bacteria, so I assume so.
Where can we find natto culture?
Can we use something else instead of natto culture?
A bunch of places sell natto culture including Cultures for Health and Amazon. If you can't find culture, use already-made natto.
1:49 No! you wasted one natto! Nooooo!
Have you ever tested if chickpea natto actually contain Vitamin K2?
01:00 *Glyphosate*
Yes, sorry, I misspoke...
@@ancestralevolution also, American chickpeas are heavily sprayed with glyphosate. I only buy organic and preferably grown in another country.
Instead of natto starter
May I Use Sauerkraut Culture?
No, do not use sauerkraut culture. It is different bacteria from natto starter, and will not give you natto.
@André Levy you probably could. Just sub the chickpea natto for the regular chickpeas. If you try it, let us know how it is!
Mikroplastic now in your food, you should not have cut it in that way, that is silly
Wouldn’t it be easier to just take the bacteria as a probiotic instead of making this.
it is also a food people like to eat
Can you make natto with canned beeans? save all the faff of soaking and cooking them?
Not sure about that. I have never tried with canned beans.
Where did you get the information that K2 helps put calcium to the right place and lowers the risk of cardiovascular diseases? So far the studies that I have looked at show that this claim is inconclusive.
There's a book, " Vitamin K2," the calcium paradox, which documents well on these claims. Furthermore, Google Scholar also has quite a few papers backing the claims!
Theres also a book called The Calcium Lie . Dont take calcium ask Barbara oNeil! Vd and k2 x
soy-free with soy sauce?
That is a good point. Coconut aminos might be a better choice!
No thanks No offence 😌
Yo creo que no le quedó 🙄
Los garbanzos estaban poco cocidos
I'm surprised the bacteria survives being frozen.
Most bacteria will actually survive being frozen. They just won't grow while frozen.
@@ancestralevolution I guess it depends on the bacteria because I read you will kill most the bacteria in yogurt if you freeze it. That would make sense there would be some that can survive.
So much plastic, it leeches in to all food. That’s the worst offender!
We've since stopped using the layer of plastic wrap on the beans, and just do one on top to keep moisture in.
I use parchment paper on the beans, much easier to punch holes in (I use a sewing needle for that), and use plastic foil on top.
God, I'm sorry, I have always hated chickpeas! Much prefer fermented soy bean from Japan.
@*Coyote - Funny, I'm the exact opposite. Tell me, why have you always disliked Chickpeas?
This is nonsense. The phyto oestrogens are proven to not cause harm.
Plus you applause people for adding super unhealthy animal products.
Awfull.