A little tip. Soak the chickpeas for 30- 40 hours if you want to lower the cooking time or you do not have presure cooker. It does not cost you anything. Just plan ahead.
@@Margarinetaylorgrease Yes, it's the same marrowfat peas, they are even sold with a little bicarb tablet in the box because they, like garbanzos are hard skinned.
Easiest method ever... I have an Instant Pot and make huge batches of natto on the "yogurt" setting! (and freeze portions for later.) I just toss my soaked beans into the liner, barely cover with water, (lay a stainless steel mixing spoon on top... to sterilize at the same time) and steam on high for around 20 minutes. When it beeps, don't release pressure, wait for the pressure button to drop naturally! When it does, open and remove the spoon to a clean paper towel, use potholders to drain the liner of beans into a clean colander nested inside a large bowl (I always reserve the liquid for soup!) and wait 10 minutes to sterilize the lot before draining, then let the beans cool to around 110 F (44 C). Now just add the drained, cooled beans back into the already sterilized liner with a portion of your "starter beans", and a TBS or two of reserved liquid, and stir well with the sterilized spoon. Pop on the lid, set IP to "yogurt" (the "normal" center position) for 24 hours and just wait.... done! It has come out perfect every time even with a half full liner of beans! (You can also make perfect tempeh in the IP using the lower "Less" yogurt setting!) The ONLY disadvantage to using the IP this way is I can't use it to cook meals for 24+ hours! I regret not getting one for so long... until I was gifted with one! It isn't just the speed of pressure cooking beans, grains and other foods that take a while... (sometimes with other foods the difference is minimal when you also have to wait for it to come up to pressure, cook briefly, then wait for the pressure to go down or release.) But the "hands-off" convenience of not having to monitor temps and hovering over the stove is it's best feature! (No affiliation, just a happy customer!)
Haha, yeah it takes me a while to make the videos. Thanks for stopping by and please sub if you like to content. I have two more videos in the works. -Natto Dad
Hi Joakim, that seems to be the case for many. I will be running trials with natto spore starter. It can be found online. The only problem is that it is harder to get silky threads with it. -Natto Dad
From watching your videos. I've perfected my natto making skills. I used to buy natto a lot but in my country natto is really expensive due to weak currency exchange. But I love natto. And coming across your video was the best thing ever. Now I enjoy natto at home at very reasonable price and really really fresh natto. Not those wrinkly packet ones (by the time they reach my country, they have been deep frozen, that's why they are dry). Work is important. But take some time off to rest too. Don't "karoshi" hehehe
I've made some with a blend of black turtle beans, mung beans and barley. The barley adds a bit of a nutty flavour. I inoculate 15 min after my crock pot goes from heating on high to warm after the cooking is done, before I separate the beans from the water. This helps spread the micro organism faster. After about 12 hours, I separate the water from the beans, the water is at this point a milky substance that I add to coffee. I then incubate 12 hours the beans. I also find that lentils allow for the micro organism to spread quickly since they are thin. I've done a Natto with black and orange lentils.
Wow, that is some next level stuff Jacques! I am happy that people like you are experimenting with the method and finding other ways to eat it. -Natto Dad
Thank you for the video. Can you please make more videos on other beans natto. Maybe lentils and red beans. Can also explaine how different it will taste from just regular natto.
You are welcome Iv! Yeah this year, I will make some more videos. So without geeking out too much, I am on a mission to see if there is another bean that will make a natto that is as good as soybean natto. The texture of many beans are grainy which makes the bean dry out during fermentation among other things to overcome. I will keep exploring! -Natto Dad
I followed these instructions with navy beans, after seeing what you said, I pressure cooked them longer to get the right consistency before inoculating and fermenting. The navy beans turned out PERFECT! Nice, long, sticky strings and very stinky by the end of the 20 hours at 100 degrees. I am looking forward to trying them after they have been in the fridge for a day or so.
Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Thanks for the excellent walk through. When I have finished my soybeans I will try chickpeas or maybe butter beans. You are achieving superb ferments, better than mine. I am only getting 85degrees in my seed germinater.
Thank you Freddy. I can tell you that there will be a big difference in the final natto when you go from 85F to 100F in the fermenting vessel. That may take you to the next level of natto making as it made a big difference for me. -Natto Dad
Just a thought but I've found that whenever I soak beans for too long they become too tough and don't cook properly even after hours of boiling. On the other hand if I soak them until fully soaked, say 8 hours maximum for chickpeas, or two hours max for mung beans they tend to cook a lot quicker. I haven't made any natto yet but will definitely give it a go in the coming weeks. Thank you for your tutorials that have inspired confidence in me to give it a try.
Hi Iva, I hope the fermentation went well! For 200 gr of beans you probably can get by with about 1 teaspoon of frozen natto or about 1/9th of the package. -Natto Dad
Thank you Natto Dad . I made my first batch of Natto chickpeas today . Turned out perfect . It is all very interesting this fermented Food thing . I am hooked . Cheers Pat nz
My first batch used spore starter, I ended up using an instant pot to cook and ferment. Unfortunately beans were a bit overdone and mushy and the ferment stopped at 8 hours instead of 18 as well me fermenting then in a steamer basket within the pot - I restarted it hoping residual heat was enough and added those 4 lost hours between when it stopped and i restarted it. The beans had halos but were a little on the dry side with minimal threads. Very strong smell and flavor, letting it smooth over in the fridge for a couple of days. Will try cooking less and having a more enclosed setup within the pot to maintain higher moisture and of course a linear heat application during the ferment for my next one :)
Natto Dad has the illest neba neba in the chickpea natto game, it seems. My shit never turned out so nicely regardless of inoculant, and I've tried them all (even had NYrture shipped to me for use as which for christsake, back when it was just called "New York Natto"). I'm about to ferment my first batch after a three or four year hiatus. Cheers, folks.
I am new to making Natto . I have had it before I like the earthy taste . I will use the different beans instead of soy because of the estrogen controversy sou contains. I live off grid so my power is limited to pressure cooker on stove top. Thanks 🙏 for sharing your informative video !
Thank you for your videos! I just bought a pressure cooker and will be making my first batch towards the end of the week. I will be starting off with garbanzo beans, but I am very interested in trying this with lentils.
Glad you will give it a try FTL! Having a pressure cooker makes a huge difference both in time and the finished natto flavor. Yeah, I really enjoyed the garbanzo natto. Because it is bigger in size, the natto does not penetrate all the way so there is a slight sweetness to the natto. Lentils might be a good one. Someone had told me that lentils cook faster which is good. -Natto Dad
If you soak your beans with baking soda or salt, the beans will become soften nicely and cook quicker. I use about 1 teaspoon baking soda per 2 cups dry beans (any beans) in 1.5 quarts water. From Cook's Illustrated ... Brining isn’t just for meat. When you soak dried beans in salted water, they cook up with softer skins. Why? It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans. Brining Formula: For 1 pound of dried beans, dissolve 3 tablespoons of table salt in 4 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using.
I was concerned that chickpeas wouldn't work, because they're so large. But it seems they work just fine. Now lentils, those are tiny. Probably pressure steam for ten minutes and no-pressure steam for forty-five.
Yeah, the chickpea worked. Because it is so large, the natto bacteria does not reach all the way in so it retains the sweetness of the bean so it was quite good. -Natto Dad
Hi NattoDad! You are awesome! Thank you for sharing something that is soooo good for the health. I saw several kinds of natto in a specialty store that even has a natto-vending machine😨. I like the black bean natto ( kuro mame natto ), they have crushed beans natto ( which the very helpful store clerk said were used for natto maki or as topping on noodles ) but my absolute faves were the natto in the natural straw pack ( the clerk said that the natto bacteria comes from the rice straw. This tasted milder and the smell was milder too ; I also love the natto made from green soybeans. In this video, the skin of the chickpeas were not removed, yes?
Oh it is so nice you have so many natto options. I have to travel far to buy natto and that is why I started making mine. I have heard that the rice stray absorbs the ammonia in the natto and that is why it smell milder. Thank you for stopping by! -Natto Dad
Cảm ơn anh rất nhiều. Trước khi chưa xem videl của a e đã làm hỏng rất nhiều mẻ natto. Không bỉ cuộc e đã tìm cách làm trên mạng rất nhiều và may mắn đã thấy được videl của anh. Do vậy giờ e đã làm natto thành công . Cảm ơn a rất nhiều.❤
Hello NattoDad. Even a better way to serialize the plate and spoons is to put them in an oven at 180C for 20min or so. Not all bacteria will die at 100C. Thx for the video’s!
Good technique Edje! Please use the method that is good for you. Laziness and time is the enemy for me and the boiling sanitation has been good enough for me haha. Happy 2020 to you. -Natto Dad
Hi Natto lovers! I have had really good success using the Instant Pot pressure cooker on the yogurt setting instead of the oven. They usually go on sale a couple of times a year but they are only about $80US regular price. I'm definitely going to try this chickpea "recipe". Thanks for putting so much time into this for us!
I just had natto for thr first time! I knew you could make it with natto but in my country it's impossible to get. I'm definitely trying this next! So excited!
Hi Le Wang, that is very interesting. I will look that up. Thanks for the info! Actually, just checked it out. That looks perfect for natto making! -Natto Dad
I have bought a natto starter here in Denamrk and made my natto with different kinds of beans, peas. Soya Beans are hard to get here, so I myself came up with the idea to try chickpeas and I have stuck with them. But whatever kind of base I use for the bacteria to ferment, the end result is NEVER so slimey as yours. I have noticed that the tartar on my teeth has disappaered, since I began eating natto.
hej Dennis, I also noticed the same thing with my teeth after eating chickpea Natto. I have never heard of this benefit of Natto before and wonder if its specific to chickpea Natto. Some say its supposed to clean your arteries of calcification so it makes sense it could have this effect on your teeth.
I am new to Natto but i dont like its taste, there is some good taste hidden in it but funkyness dominating more.. I found a new recepie with Natto everyone like it.. I made natto just by fermenting it for 5 days with out adding any starter, 2 days enough but i let it for 5 days it taste much more beautiful exotic and coffe like with minute funkyness. What I further done is I sun dried it for 2 days make it crisper and then i grinded in to powder. Just took 1/4th tea spoon of powder and added normal water dissolved all lumps using spoon and i ate it its so good, no funkyness, taste like an exotic creamy coffee milk.. I added little salt it was better and added sugar its ok but i enjoyed with out salt. You can further experiment it with yogurt, milk, chocolates, cold coffee , etc.. Hope you guys try it.. If you guys liked it, just like my comment so that everyone can experiment it...
Love the drum & bass intro... So much better than standard cliché maker music... You gain another level of excellence... I used to have good results with chickpeas... Lately I've even been getting sour ie acid results... This should not be occurring unless maybe some kind of conferment or contamination is occuring... I have had good results "boosting" the start with a little blackstrap molasses... Maybe I used too much? At any rate using black beans (black turtle beans) I've been having consistent results.
As for as I know, natto fermentation is basic and not acidic as ammonia is a basic compound. Is the molasses added after cooking? I doubt the molasses is sterile so you will get lacto bacteria contamination from this. -Natto Dad
Hi Sho, if you get a hold of one pack of frozen natto, you can use that to make a large batch of starter and then freeze it. This will last for months. -Natto Dad
Very good! I was wondering about making with black beans and the range of lentils. Awesome you have a range of methods on your channel too. Thanks for sharing! I will subscribe and am thinking I might try a reptile or sprouting heat mat/pad with a temp controller to see how that performs for larger batches... I'm thinking using towels to wrap around... though maybe make a insulating foam box.
Once I get the Mueller customer support feedback if safe to use, I might try with that also or maybe only use the Power Pressure Cooker XL to prep the beans at least and disinfect. Working on seeing if I can use the Mueller I just invested in from madcheatah on eBay for an excellent price... other than maybe the stainless steel liner. Thinking will be able to get new seals and will be good to go for less than the price of new if that is all required.
You are welcome jafinch! I had tried a pet heating pad and found it did not generate enough heat, which is a good thing for pets, but is not enough for natto. The natto needs to reach 108F (~42C) for it to ferment properly. Yes, definitely see what works for you and please be safe with the pressure cooker. Hope it goes well! -Natto Dad
@@nattodad1620 Wound up keeping the Meuller pressure cooker ordered from madcheetah on ebay. Found out needed to replace gaskets if a vinegar cleaning and proper positioning didn't solve my concerns. Later found one of the valves was assembled incorrectly and even though damaged looking... needed the smaller silicone seal place on the inside of the lid. Wound up working and I still even received a partial refund so wound up paying $35 for all in all. I'm supposed to receive the natto culture from Japan in November from kabukicatjapan, though found a local source at an Asian Market that have a few flavors and even recently started stocking the black soy beans too. Humorous, is I wound up eating all the packages that were store bought since I was wondering if there was a difference between all the brands available and seemed so easy and tasty. Next is to find a local source for the dry beans that is best and if not, order. Thinking will be more a colder outside weather season indoors project since in the next few weeks I have to prepare for snow. Thank you for the reply. Appreciate your experience! All the best, kind regards and in Christ!
@@bereza1985 У меня не было времени приготовить натто... или какой-то другой йогурт, который я хочу попробовать. Как ни странно, я был в здании фермы, где хранил немного еды... в том числе мою чечевицу и некоторые другие смешанные бобы. Мышь или мыши забрались в то, что я не хранил запечатанным, и устроили там беспорядок. Странное время вы прокомментировали. Спасибо за напоминание подумать о создании еще раз. I've not found the time to make natto... or some other strains of yogurt I want to try. Oddly, I was at the farm building where I stored some food... including my lentils and some other mixed beans. A mouse, or mice, got into what I didn't store sealed and made a mess of them. Strange timing you commented. Thanks for the reminder to think about making again.
Beautiful! Question: would 1/2 cup chic pea cooking luquid work for a starter? Or does it have to be soy? Some people use the soy liquid instead of a culture and it works. Thank you😊
It's a great outcome! Since chickpeas, compared with soybeans, yields much less strings (γ-PGA), along with the same nattokinase production ( and hopefully, other nutrients like Vit k2 too, I suppose ^^'). Source [Fig.3]: doi.org/10.1007/s12010-012-9894-2 *Complete article on researchgate.net.
If you grind the chickpeas I bet you could ferment it faster... There are lots of fermented bean paste in Asia, but it seems they can take months to ferment.
Interesting idea aoeu. The deal is that natto needs air to ferment so if the fermenting vessel is too deep, you will get a nice growth on the top and nothing may happen inside the paste and may grow another bacteria. -Natto Dad
I have an electric oven that can go low enough, but only goes in steps of 5 degrees Celsius. 100 degrees Fahrenheit is about 37 degrees Celsius. What choice is best you think? 35 (95 F), or 40 (104 F) degrees Celsius?
Decon, I liked your question, the answer is no, the soy beans are way more nutritious because of the fermented process, and that it has a higher nutrient compound that over power other beens through fermentation. Thanks for wisdom. Blessings
Yes. In fact natto made with chickpeas has even more nattokinase than the one from soybeans. Many companies make vitamin K2 supplements derived from chickpea natto.
I just tried it with navy beans and it turned out great! I pressure cooked the beans longer to get the right consistency before inoculating and fermenting.
Your natto series is awesome👍👍. Since I don't have a frozen natto nearby, can I use rice straw after washing it for inoculating the bacteria? 🤗🤗 Hi natto fans! ->Subtitles: "hang up the pants"😂😂
Hi JITW, the other starter you can use is natto spore starter which can be found online. I will run some trials as I have not used it recently. I advice against rice straw as there is a chance of food poisoning, if not properly steam sanitized. The only known case of natto food poisoning was reported in Japan in 1950 caused by rice straw fermented natto. Which is an amazing story in itself as I am not aware of any other natto food poisoning happening in the last 60 years from natto. Part of it is sanitary commercial techniques and the other is the innate ability of natto to out compete other bacteria when properly fermented. Hahaha, the auto-subtitle is hilarious! After the "Hangout the pants" it goes, "this is not that day" Have a good day. -Natto Dad
How to tell if natto is gone bad or mold? mine looks white spots all over the chickpeas and not as slimy or stringy. Do you need to pressure cook? I used 40 mins boil until soft. Maybe my natto is old I had powder in fridge for years.
Thanks much, wonder if chick pea Natto, has same amount of K2 vitamin as Soybean? I wish you update the video and put some link to the devices you use, the purpose of putting it in the oven but using ceramic heater? any other ways making it, if one doesn't have this system?
There is mk7 in chickpea natto, but way less than in soybean. You can search on google PREPARATION OF VITAMIN K2 MK-7 SCIENDO .In this research paper they test different type of SEEDS AND CEREALS, for mk7 amount.
Hi Natto dad, have you already made a barley/soya natto? I heard that this kind of natto contains even more good vitamins etc for you. Maybe an idea for your next video? I tried once but failed while my normal natto is going great, using a yogurt maker.
Hi Ron, I would say it was firmer and it was a bit sweeter. This is probably because the natto did not reach all the way to the core of the chickpea so some natural sweetness of the bean remained. I really like the flavor. Because of the size of the bean, I would serve chickpea natto chopped. -Natto Dad
Is there an easy way to make natto without using old natto as starter? I really like fermenting, but I live in central europe and getting hold of natto is pretty hard.
I am new to this. Do you eat this as breakfast? snack? tea time? side dish? How much is a serve? Also when you take out from the fridge do you microwave it? or you eat it cold? is that a soya sauce that you dip with?
Hi SFT, in Japan it is eaten for breakfast. I eat at dinner time. Anytime is natto time! Out from the fridge, you can eat it straight with soy sauce and then on top of rice. The store bought ones come with a little pouch of special soy sauce based natto seasoning. -Natto Dad
it works anytime. breakfast is fine but i prefer something else for breakfast and it makes an awesome lunch. it's perfect as a main protein source for a meal. over rice, with a side of kimchi
❤how i maike without a starter???❤my children dont like them!❤can i make from nato falafel?in a oven 40 degris, not veri hot?is it o k to make it hot????❤❤❤❤❤❤❤
I would think so Mario. I forget what the precursor are for K2, but they should be present in legumes. Someone told me that cofermenting with barley increases K2. For facts definitely check out peer reviewed research papers that are out there. -Natto Dad
Hi im from Chile and I dont have the starter culture powder (no one eats natto here). some guy sent me some beans that are supposed to carry the culture, but i dont really know if the natto bacteria is actually there... How should it smell?, i wanna be able to tell that i have the correct bacteria. BTW how old are you, you look super young and look great for being a dad. Your skin and hair is flawless. Cheers from Chile,another country plagued by earthquakes!!
Saludos a Chile! When it is fresh, it smells of stinky socks and/or wet dog. I have seen a freeze dried version. There are also natto spore starter sold online. When fermented, natto will smell a little bit of ammonia and will have a white translucent coating all around the bean. Haha, my low definition camera hides my visual flaws, too bad it does not correct the non-visual flaws. I will be 40 this year and I thank you for the complement! -Natto Dad
"too bad it does not correct the non-visual flaws" wow thats deep stuff. I just bought the starter online from Japan! Thanks so much for taking the time to give a detailed reply.I Will be happily waiting for new uploads from this channel, to master the art of cooking natto (and the art of staying young hopefully!), they might even be related haha. Best wishes for you and your channel. and thanks again. Arigato Gozaimasu.
Hi GG, it tastes like stinky socks and/or wet dog and has a slight hint of ammonia. Tastes slightly bitter and it is definitely an acquired taste. Ha! You have caught me, I will need to start making my next video soon. Thanks for stopping by. -Natto Dad
Thank you for the tutorial. I don't have a pressure cooker or a heat emitter so I cooked the chickpeas in a pot until the chickpeas were soft and the water reduced to just a cup then used a low wattage light as heating source. I put everything in a box covered with my DIY wonder bag. My concern is the light inside the box... does the fermentation require a complete dark environment? I put layers of towels over the light but I still see some coming through. Also, you mentioned the natto flavor didn't penetrate to the center of the peas, will a longer fermentation solve the problem?
Hi Alice, I have not come across any literature that has studied the photosensitivity of natto bacteria. You will have try try it and let me know how it went. Like any other heating source, please be careful of any fire hazards. You could try a longer fermentation, but it might get more stinky. It was quite tasty with its mild sweetness though. If the budget allows, a pressure cooker will take natto making to a new level as boiling beans makes the natto not as stringy as the bacteria do not like to be too wet. Let me know how it goes! -Natto Dad
Thank you for your prompt reply. I did start the batch and it has been 24 hours but I see very little sign of fermentation at this point. I will leave it there for another 12 hour hoping for new development. As for a pressure cooker, it's not a budget concern but my husband and I can't agree on getting another kitchen appliance. I bought him a instant pot for his birthday but he didn't like it and I ended up returning it to Amazon. What a shame. The light I am using is pretty safe, it was warm enough before I put layers of towels on top of it but after that the temperature inside the box dropped below 100 degrees though the glass container remained above 100. Will give it another 12 hours then I will report back. Thanks again.
After 36 hours I took out the dish to give it a try. The chickpeas were soft and the strings seemed pretty strong. But I remember you mentioned your chickpea natto was a bit sweet but mine tasted a bit bitter (very mild but noticeable). Could it be a result of long fermentation? I made a quick video to show you the result. Will post the link below. If the link gets filtered please search UA-cam for Alice Pearce with title "Hey Natto Dad, here's my chickpea natto". Have a look and let me know if it's a success. Thanks a million!
Hi Alice, I checked the video. Looks great! You are waaay ahead of the game. I think from here, it is minor tweaks that are needed. Due to the setup and temperatures, the fermentation times may vary as you experienced. Natto will taste a bit bitter when finished so I think it is optimum where you finished. Recenty I was talking to another natto maker and he believes hitting 108F is crucial for maximum threads and I agree. So that is one tweak. Another will be to get the chickpea a little bit drier when fermenting as you boil it. Maybe by having a more open fermentation setup. You could try by covering the fermentation container with a towel only (not touching the beans). Or covering the container with plastic wrap but without touching the beans and leaving the sides a bit open to encourage evaporation. For maximum threads, I will still encourage a pressure cooker as that was the turning point for me. But I completely understand not wanting to add more clutter in the house. Give that a try! You can also contact me by email (nattodad[at]gmail.com) as it will be easier to catch as the youtube comments are clumped together in my inbox and I may miss some comments. Also, you can check my Natto Dad blog at www.nattodad[dot]com You are doing great so keep at it. From all the fermented foods I make, natto is the most finicky and hardest. So if you become a natto whisperer, you will be able to tackle any fermentation. Cheers to your health! -Natto Dad
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.
There is mk7 in chickpea natto, but way less than in soybean. You can search on google PREPARATION OF VITAMIN K2 MK-7 SCIENDO .In this research paper they test different type of SEEDS AND CEREALS, for mk7 amount.
Yes, there is mk7 in chickpea natto, but way less than in soybean. You can search on google PREPARATION OF VITAMIN K2 MK-7 SCIENDO .In this research paper they test different type of SEEDS AND CEREALS, for mk7 amount.
What brand is the chickpea. I tried it but there were far less strings than what it shown in the video. Do we need to keep it in fridge for a week?. And the chickpea one doesn't not have a powder coffee like smell.
My first attempt at natto used pinto beans and my results were okay. Perhaps could have been better by cooking pinto beans longer and/or adding additional liquid to the mixture. Yesterday I tried the chickpea version, which is my second attempt at making natto. This turned out to be super fantastic with extremely lively and strong threads. Good mild flavor too. I cooked the beans 40 minutes, then let them sit 20 minutes while releasing pressure. Added 8-12 spoonfuls of liquid. Wow! Controlled heat too, using your same setup!
Hi PG, thank you for sharing the results. Pinto beans are on my to do list. Glad the chickpea turned out nicely. The extra spoonfuls of liquid might be an important point as I notice non-soybeans tend to dry out a bit more. So one of the important points may be to try the optimum moisture for each bean type. Too wet does not work either so there is definitely a sweet spot. I am glad you found it for chickpea. I also liked the subtle sweetness in the chickpea natto. -Natto Dad
Hi, a quick question have you tried only one layer of cling film over the beans it would be interesting to know if this works as you could cut your use of plastic in half if it works just thinking of the planet with plastic after watch a film of factor made Natto and they fermented the beans in the plastic styrofoam box with one layer of plastic in a room at 40c All the best Bob in the UK
Hi Bob, Glad you are thinking about the planet. If your current setup is not drying the surface of the beans too much, then it should be fine. If not, a reusable lid of some sort might be good to put on top slightly cracked open to let air but keeping a bit more moisture. -Natto Dad
Hi Ronald, the cling wrap I use claims to be BPA-free and Phthalate free but I understand your concern. You could also use parchment paper, wax paper, or aluminum foil. Hope that helps. -Natto Dad
How many grams/oz of your frozen natto are you adding? It's looks like about a heaping tablespoon. A second for your opinion. I cannot find a heater as you use (live overseas), but I have a small cabinet style dehydrator with temp control. Could I use it if I don't poke holes in the second cling wrap layer? Thanks for your posting, and I look forward to your answers.
Hi texasgirl, about a tablespoon sounds about right. If you add half or double that, it will not matter as you are still adding about a bizzilion natto bacteria. As for using the dehydrator, it should work if you can keep the temp between 98F and 108F at least for the first 10 hours or so. You will need a little bit of air so the natto can breath. Too little air and the natto will choke and too much air and the beans will try. You will have to see what works with your setup. Hope the ferm turns well! -Natto Dad
What is the psi your using on your pressure cooker? I checked the comments but I couldn’t find the answer. Wonder the cook time at 15psi if you would know(don’t think my pressure cookers goes any lower). Thank you
I love the fact that a channel exists on UA-cam called natto dad. It's wonderful!
Glad you like it! This is my service to the community. -Natto Dad
A little tip. Soak the chickpeas for 30- 40 hours if you want to lower the cooking time or you do not have presure cooker.
It does not cost you anything. Just plan ahead.
ConstructiveMinds, thank you for the tip! I did not know chickpeas took so long to hydrate. I will give it a try. -Natto Dad
You can add a little sodium bicarbonate and soak over night. The alkaline softens the skin, apparently
Yeah, just read the label on the bag. It tells you to soak overnight, then how long to cook, etc. I use a crock pot. Easy.
@@Margarinetaylorgrease Yes, it's the same marrowfat peas, they are even sold with a little bicarb tablet in the box because they, like garbanzos are hard skinned.
@@nattodad1620 given a try? How was it?
I just made my first batch of natto, and then ate natto for the first time in my life! I loved it. Thanks for teaching me to make this.
which one tast better, soybean or chickpea?
Easiest method ever... I have an Instant Pot and make huge batches of natto on the "yogurt" setting! (and freeze portions for later.) I just toss my soaked beans into the liner, barely cover with water, (lay a stainless steel mixing spoon on top... to sterilize at the same time) and steam on high for around 20 minutes. When it beeps, don't release pressure, wait for the pressure button to drop naturally!
When it does, open and remove the spoon to a clean paper towel, use potholders to drain the liner of beans into a clean colander nested inside a large bowl (I always reserve the liquid for soup!) and wait 10 minutes to sterilize the lot before draining, then let the beans cool to around 110 F (44 C).
Now just add the drained, cooled beans back into the already sterilized liner with a portion of your "starter beans", and a TBS or two of reserved liquid, and stir well with the sterilized spoon. Pop on the lid, set IP to "yogurt" (the "normal" center position) for 24 hours and just wait.... done!
It has come out perfect every time even with a half full liner of beans! (You can also make perfect tempeh in the IP using the lower "Less" yogurt setting!) The ONLY disadvantage to using the IP this way is I can't use it to cook meals for 24+ hours! I regret not getting one for so long... until I was gifted with one! It isn't just the speed of pressure cooking beans, grains and other foods that take a while... (sometimes with other foods the difference is minimal when you also have to wait for it to come up to pressure, cook briefly, then wait for the pressure to go down or release.) But the "hands-off" convenience of not having to monitor temps and hovering over the stove is it's best feature! (No affiliation, just a happy customer!)
Glad you found your groove Char! Whatever is easy leads to more making of it so that is great. Cheers to you. -Natto Dad
Which model of ip do you use?
@@charlee2470 Instant Pot IP-DUO60 7-in-1 Multi-Function.
I started watching your videos yesterday and was sad that you didnt upload for a while, so my heart dropped when you uploaded today, THANK YOUUU
Haha, yeah it takes me a while to make the videos. Thanks for stopping by and please sub if you like to content. I have two more videos in the works. -Natto Dad
Happy to see a new clip. Never tried to make natto but these clips are inspiring. Tricky to find a starter here.
Hi Joakim, that seems to be the case for many. I will be running trials with natto spore starter. It can be found online. The only problem is that it is harder to get silky threads with it. -Natto Dad
From watching your videos. I've perfected my natto making skills. I used to buy natto a lot but in my country natto is really expensive due to weak currency exchange. But I love natto. And coming across your video was the best thing ever. Now I enjoy natto at home at very reasonable price and really really fresh natto. Not those wrinkly packet ones (by the time they reach my country, they have been deep frozen, that's why they are dry). Work is important. But take some time off to rest too. Don't "karoshi" hehehe
Haha Thanks Ray. I am glad I could help. Cheers to your health! Should be able to make more videos in the coming year. -Natto Dad
So true, I paid $10 for a tiny plastic container of dried natto
Your videos are like a pebble thrown upon still water causing many ripples that help us all. Thank you.🍚
Haha, thank you sir. -Natto Dad
I've made some with a blend of black turtle beans, mung beans and barley. The barley adds a bit of a nutty flavour. I inoculate 15 min after my crock pot goes from heating on high to warm after the cooking is done, before I separate the beans from the water. This helps spread the micro organism faster. After about 12 hours, I separate the water from the beans, the water is at this point a milky substance that I add to coffee. I then incubate 12 hours the beans.
I also find that lentils allow for the micro organism to spread quickly since they are thin. I've done a Natto with black and orange lentils.
Wow, that is some next level stuff Jacques! I am happy that people like you are experimenting with the method and finding other ways to eat it. -Natto Dad
How to do use the barley, hulled, or in the form of pearl-barley?
@@mzleveli I used pearl barley the kind used for soups.
Thank you for sharing this❤
Thank you for the video. Can you please make more videos on other beans natto. Maybe lentils and red beans. Can also explaine how different it will taste from just regular natto.
You are welcome Iv! Yeah this year, I will make some more videos. So without geeking out too much, I am on a mission to see if there is another bean that will make a natto that is as good as soybean natto. The texture of many beans are grainy which makes the bean dry out during fermentation among other things to overcome. I will keep exploring! -Natto Dad
@@nattodad1620 Thank you. It will be helpful for a hypothyroid patient like me.
I followed these instructions with navy beans, after seeing what you said, I pressure cooked them longer to get the right consistency before inoculating and fermenting. The navy beans turned out PERFECT! Nice, long, sticky strings and very stinky by the end of the 20 hours at 100 degrees. I am looking forward to trying them after they have been in the fridge for a day or so.
Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Thanks for the excellent walk through. When I have finished my soybeans I will try chickpeas or maybe butter beans. You are achieving superb ferments, better than mine. I am only getting 85degrees in my seed germinater.
Thank you Freddy. I can tell you that there will be a big difference in the final natto when you go from 85F to 100F in the fermenting vessel. That may take you to the next level of natto making as it made a big difference for me. -Natto Dad
🎉❤ thank you for your dedication to skill and expertise 😊
Thanks for sharing your results! Chickpeas are extremely common where I live unlike soybeans. I will have to give this a try!
Nice! I hope you gave it a try! -Natto Dad
Just a thought but I've found that whenever I soak beans for too long they become too tough and don't cook properly even after hours of boiling. On the other hand if I soak them until fully soaked, say 8 hours maximum for chickpeas, or two hours max for mung beans they tend to cook a lot quicker. I haven't made any natto yet but will definitely give it a go in the coming weeks. Thank you for your tutorials that have inspired confidence in me to give it a try.
Have noticed the same, I make Tempeh a lot and always try to see that the beans are not soaked too much, boiling them can become a pain in the arse.
Thanks, I'm definitely going to try this. Around here natto is really hard to find. I have to drive over an hour to get it in tiny expensive packs.
I’m trying this today. The recipe is 200gr chickpeas per a quarter of a 45gr Natto package. Thank you for sharing this video.
Hi Iva, I hope the fermentation went well! For 200 gr of beans you probably can get by with about 1 teaspoon of frozen natto or about 1/9th of the package. -Natto Dad
I just fermented chickpeas with mung beans & thought it's soy. I used the bacillus starter from natto & fermented in a more simpler method. Thanks
Thank you Natto Dad . I made my first batch of Natto chickpeas today . Turned out perfect . It is all very interesting this fermented Food thing . I am hooked . Cheers Pat nz
Oh wow, you must have the natto magic touch! Glad I could help! -Natto Dad
Boiling Water, which is called healthy sanitizing. Thank you :)
Sure! Will stick to this method Emrah. -Natto Dad
My first batch used spore starter, I ended up using an instant pot to cook and ferment. Unfortunately beans were a bit overdone and mushy and the ferment stopped at 8 hours instead of 18 as well me fermenting then in a steamer basket within the pot - I restarted it hoping residual heat was enough and added those 4 lost hours between when it stopped and i restarted it. The beans had halos but were a little on the dry side with minimal threads. Very strong smell and flavor, letting it smooth over in the fridge for a couple of days.
Will try cooking less and having a more enclosed setup within the pot to maintain higher moisture and of course a linear heat application during the ferment for my next one :)
Natto Dad has the illest neba neba in the chickpea natto game, it seems. My shit never turned out so nicely regardless of inoculant, and I've tried them all (even had NYrture shipped to me for use as which for christsake, back when it was just called "New York Natto"). I'm about to ferment my first batch after a three or four year hiatus. Cheers, folks.
I am new to making Natto . I have had it before I like the earthy taste . I will use the different beans instead of soy because of the estrogen controversy sou contains. I live off grid so my power is limited to pressure cooker on stove top.
Thanks 🙏 for sharing your informative video !
Gracias por la información, amo el garbanzo ♥️
Muchas gracias por el commentario y por ver mi video! -Natto Dad
Thank you for your videos! I just bought a pressure cooker and will be making my first batch towards the end of the week. I will be starting off with garbanzo beans, but I am very interested in trying this with lentils.
Glad you will give it a try FTL! Having a pressure cooker makes a huge difference both in time and the finished natto flavor. Yeah, I really enjoyed the garbanzo natto. Because it is bigger in size, the natto does not penetrate all the way so there is a slight sweetness to the natto. Lentils might be a good one. Someone had told me that lentils cook faster which is good. -Natto Dad
If you soak your beans with baking soda or salt, the beans will become soften nicely and cook quicker. I use about 1 teaspoon baking soda per 2 cups dry beans (any beans) in 1.5 quarts water.
From Cook's Illustrated ...
Brining isn’t just for meat. When you soak dried beans in salted water, they cook up with softer skins. Why? It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans.
Brining Formula: For 1 pound of dried beans, dissolve 3 tablespoons of table salt in 4 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using.
Thanks for the input DD. The fermentations went well with the addition of salt/baking soda? I have not tried this so I am curious. -Natto Dad
i'm trying this version now as an alternative to someone with soy allergy. please make more videos about Natto, greetings from Mexico.
Thanks Xavier! I do have a video with pinto. Making it with the yellow Peruano beans might be interesting. -Natto Dad
We miss you
Haha still here Ray. I will make more videos in the coming year. Too busy with work until the end of the year. -Natto Dad
Thanks. Fantastic explanations!
I did it and it worked!
Nice Andre! Glad that worked! -Natto Dad
I was concerned that chickpeas wouldn't work, because they're so large. But it seems they work just fine.
Now lentils, those are tiny. Probably pressure steam for ten minutes and no-pressure steam for forty-five.
Yeah, the chickpea worked. Because it is so large, the natto bacteria does not reach all the way in so it retains the sweetness of the bean so it was quite good. -Natto Dad
Hi NattoDad! You are awesome! Thank you for sharing something that is soooo good for the health. I saw several kinds of natto in a specialty store that even has a natto-vending machine😨. I like the black bean natto ( kuro mame natto ), they have crushed beans natto ( which the very helpful store clerk said were used for natto maki or as topping on noodles ) but my absolute faves were the natto in the natural straw pack ( the clerk said that the natto bacteria comes from the rice straw. This tasted milder and the smell was milder too ; I also love the natto made from green soybeans. In this video, the skin of the chickpeas were not removed, yes?
Oh it is so nice you have so many natto options. I have to travel far to buy natto and that is why I started making mine. I have heard that the rice stray absorbs the ammonia in the natto and that is why it smell milder. Thank you for stopping by! -Natto Dad
@@nattodad1620 if you don't mind me asking, how many years have you been eating natto? And what are the health benefits it has given you? Thanks😊
Cảm ơn anh rất nhiều. Trước khi chưa xem videl của a e đã làm hỏng rất nhiều mẻ natto. Không bỉ cuộc e đã tìm cách làm trên mạng rất nhiều và may mắn đã thấy được videl của anh. Do vậy giờ e đã làm natto thành công . Cảm ơn a rất nhiều.❤
Great that you finally uploaded, been waiting since day one!!!
Thanks, ZEROx! More on the way. It may take me a while but I will get there. Thanks for stopping by. -Natto Dad
Hello NattoDad. Even a better way to serialize the plate and spoons is to put them in an oven at 180C for 20min or so. Not all bacteria will die at 100C. Thx for the video’s!
Good technique Edje! Please use the method that is good for you. Laziness and time is the enemy for me and the boiling sanitation has been good enough for me haha. Happy 2020 to you. -Natto Dad
great video, i have lots of chickpea that i make hamus with. i'll try to make natto chickpeas in the feature
Yes, please do! -Natto Dad
Future?
Hi Natto lovers! I have had really good success using the Instant Pot pressure cooker on the yogurt setting instead of the oven. They usually go on sale a couple of times a year but they are only about $80US regular price. I'm definitely going to try this chickpea "recipe". Thanks for putting so much time into this for us!
Sure Barry! Emmy did a great job with her Instant Pot method. Get in the groove with your setup and that will do! -Natto Dad
Will try sooooon! Thank you!❤😊
in pressure cooker before pressure starts to get out by whistling put the flame on low this will also make in 40 mins
I just had natto for thr first time! I knew you could make it with natto but in my country it's impossible to get. I'm definitely trying this next! So excited!
Chana dal are peeled halfed smaller chickpeas used in Indian cooking (dals etc). This may help with the spore penetration issue.
Hi Le Wang, that is very interesting. I will look that up. Thanks for the info! Actually, just checked it out. That looks perfect for natto making! -Natto Dad
I have bought a natto starter here in Denamrk and made my natto with different kinds of beans, peas. Soya Beans are hard to get here, so I myself came up with the idea to try chickpeas and I have stuck with them.
But whatever kind of base I use for the bacteria to ferment, the end result is NEVER so slimey as yours. I have noticed that the tartar on my teeth has disappaered, since I began eating natto.
hej Dennis, I also noticed the same thing with my teeth after eating chickpea Natto. I have never heard of this benefit of Natto before and wonder if its specific to chickpea Natto. Some say its supposed to clean your arteries of calcification so it makes sense it could have this effect on your teeth.
Thank you for the video! was wondering if I could use Miso paste as a starter instead of nato. or perhaps I could use homemade pickle juice?
Thank you for the video
I am new to Natto but i dont like its taste, there is some good taste hidden in it but funkyness dominating more.. I found a new recepie with Natto everyone like it.. I made natto just by fermenting it for 5 days with out adding any starter, 2 days enough but i let it for 5 days it taste much more beautiful exotic and coffe like with minute funkyness. What I further done is I sun dried it for 2 days make it crisper and then i grinded in to powder. Just took 1/4th tea spoon of powder and added normal water dissolved all lumps using spoon and i ate it its so good, no funkyness, taste like an exotic creamy coffee milk.. I added little salt it was better and added sugar its ok but i enjoyed with out salt. You can further experiment it with yogurt, milk, chocolates, cold coffee , etc.. Hope you guys try it.. If you guys liked it, just like my comment so that everyone can experiment it...
hi, di you mean you fermented garbanzo beans?
@@Sasha-hz9zr Yes I fermented garbanzo beans, Soybeans... And even you can do with other beans too..
Are you sure you are using a fermentation process? Never see a fungi growing in sun and dry environment. They need the opposite.
Love the drum & bass intro... So much better than standard cliché maker music... You gain another level of excellence...
I used to have good results with chickpeas... Lately I've even been getting sour ie acid results... This should not be occurring unless maybe some kind of conferment or contamination is occuring...
I have had good results "boosting" the start with a little blackstrap molasses... Maybe I used too much?
At any rate using black beans (black turtle beans) I've been having consistent results.
As for as I know, natto fermentation is basic and not acidic as ammonia is a basic compound. Is the molasses added after cooking? I doubt the molasses is sterile so you will get lacto bacteria contamination from this. -Natto Dad
Damn, this looks good.
You guys should try to do puchero, may be a little bit difficult at first, but damn it tastes good.
Wow, just googled puchero. That looks tasty. It reminds me of cazuela although it does not have beens. Love soups and stews in general! -Natto Dad
Your Natto Recipe sounds wonderful but, i want to make my own Natto Starter? Thank you for your Video.
Hi Sho, if you get a hold of one pack of frozen natto, you can use that to make a large batch of starter and then freeze it. This will last for months. -Natto Dad
Very good! I was wondering about making with black beans and the range of lentils. Awesome you have a range of methods on your channel too. Thanks for sharing! I will subscribe and am thinking I might try a reptile or sprouting heat mat/pad with a temp controller to see how that performs for larger batches... I'm thinking using towels to wrap around... though maybe make a insulating foam box.
Once I get the Mueller customer support feedback if safe to use, I might try with that also or maybe only use the Power Pressure Cooker XL to prep the beans at least and disinfect. Working on seeing if I can use the Mueller I just invested in from madcheatah on eBay for an excellent price... other than maybe the stainless steel liner. Thinking will be able to get new seals and will be good to go for less than the price of new if that is all required.
You are welcome jafinch! I had tried a pet heating pad and found it did not generate enough heat, which is a good thing for pets, but is not enough for natto. The natto needs to reach 108F (~42C) for it to ferment properly. Yes, definitely see what works for you and please be safe with the pressure cooker. Hope it goes well! -Natto Dad
@@nattodad1620 Wound up keeping the Meuller pressure cooker ordered from madcheetah on ebay. Found out needed to replace gaskets if a vinegar cleaning and proper positioning didn't solve my concerns. Later found one of the valves was assembled incorrectly and even though damaged looking... needed the smaller silicone seal place on the inside of the lid. Wound up working and I still even received a partial refund so wound up paying $35 for all in all. I'm supposed to receive the natto culture from Japan in November from kabukicatjapan, though found a local source at an Asian Market that have a few flavors and even recently started stocking the black soy beans too. Humorous, is I wound up eating all the packages that were store bought since I was wondering if there was a difference between all the brands available and seemed so easy and tasty. Next is to find a local source for the dry beans that is best and if not, order. Thinking will be more a colder outside weather season indoors project since in the next few weeks I have to prepare for snow. Thank you for the reply. Appreciate your experience! All the best, kind regards and in Christ!
@@jafinch78 и
@@bereza1985 У меня не было времени приготовить натто... или какой-то другой йогурт, который я хочу попробовать. Как ни странно, я был в здании фермы, где хранил немного еды... в том числе мою чечевицу и некоторые другие смешанные бобы. Мышь или мыши забрались в то, что я не хранил запечатанным, и устроили там беспорядок. Странное время вы прокомментировали. Спасибо за напоминание подумать о создании еще раз.
I've not found the time to make natto... or some other strains of yogurt I want to try. Oddly, I was at the farm building where I stored some food... including my lentils and some other mixed beans. A mouse, or mice, got into what I didn't store sealed and made a mess of them. Strange timing you commented. Thanks for the reminder to think about making again.
Beautiful! Question: would 1/2 cup chic pea cooking luquid work for a starter? Or does it have to be soy? Some people use the soy liquid instead of a culture and it works. Thank you😊
It's a great outcome! Since chickpeas, compared with soybeans, yields much less strings (γ-PGA), along with the same nattokinase production ( and hopefully, other nutrients like Vit k2 too, I suppose ^^').
Source [Fig.3]: doi.org/10.1007/s12010-012-9894-2
*Complete article on researchgate.net.
Glad you tried that Tes! -Natto Dad
Thanks we enjoy chick pea Natto and you give excellent information
Very nice Ron! Cheers to your health! -Natto Dad
Awesome
Hi, is this the same as soybeans? i mean in terms of nutrients? nattokinase and vitamin k2?
the true natto maker !
Thanks! -Natto Dad
Thank you for making this.
Sure Joe. -Natto Dad
If you grind the chickpeas I bet you could ferment it faster... There are lots of fermented bean paste in Asia, but it seems they can take months to ferment.
Interesting idea aoeu. The deal is that natto needs air to ferment so if the fermenting vessel is too deep, you will get a nice growth on the top and nothing may happen inside the paste and may grow another bacteria. -Natto Dad
Hi, what can be used instead of that heating element or food heater, if you have neither? Will an oven not heat the same?
I have an electric oven that can go low enough, but only goes in steps of 5 degrees Celsius. 100 degrees Fahrenheit is about 37 degrees Celsius. What choice is best you think? 35 (95 F), or 40 (104 F) degrees Celsius?
Try blending green mango mix it with hot mustard, add to natto then shoyu, takes natto to another dimension.
Excellent video!
Does the chickpea Natto have the same health properties as the original fermented soy Natto?
Decon, I liked your question, the answer is no, the soy beans are way more nutritious because of the fermented process, and that it has a higher nutrient compound that over power other beens through fermentation. Thanks for wisdom. Blessings
@@msparamin3285 Thanks All the best!
Yes. In fact natto made with chickpeas has even more nattokinase than the one from soybeans. Many companies make vitamin K2 supplements derived from chickpea natto.
@@ab78001 Interesting! Your answer is completely opposite to @msparamin3285 !
Who is correct?
Google "chickpea natto K2" and you will find all the info.
nice!
Trank you very much for your really helpfull hints!
Sure Peter. Cheers to you! -Natto Dad
I would love to see your natto trial with navy beans, please!!
Hi Reiko, yeah. That is on the to do list... I will eventually get to it. Thanks for stopping by! -Natto Dad
I just tried it with navy beans and it turned out great! I pressure cooked the beans longer to get the right consistency before inoculating and fermenting.
Can I use the frozen soybean Natto as a starter to ferment garbanzo beans or does it have to be frozen garbanzo beans?
Is there a traditional way to make the yiest ourselves?
Your natto series is awesome👍👍. Since I don't have a frozen natto nearby, can I use rice straw after washing it for inoculating the bacteria? 🤗🤗
Hi natto fans! ->Subtitles: "hang up the pants"😂😂
Hi JITW, the other starter you can use is natto spore starter which can be found online. I will run some trials as I have not used it recently. I advice against rice straw as there is a chance of food poisoning, if not properly steam sanitized. The only known case of natto food poisoning was reported in Japan in 1950 caused by rice straw fermented natto. Which is an amazing story in itself as I am not aware of any other natto food poisoning happening in the last 60 years from natto. Part of it is sanitary commercial techniques and the other is the innate ability of natto to out compete other bacteria when properly fermented.
Hahaha, the auto-subtitle is hilarious! After the "Hangout the pants" it goes, "this is not that day"
Have a good day. -Natto Dad
How to tell if natto is gone bad or mold? mine looks white spots all over the chickpeas and not as slimy or stringy. Do you need to pressure cook? I used 40 mins boil until soft. Maybe my natto is old I had powder in fridge for years.
Thanks much, wonder if chick pea Natto, has same amount of K2 vitamin as Soybean?
I wish you update the video and put some link to the devices you use, the purpose of putting it in the oven but using ceramic heater? any other ways making it, if one doesn't have this system?
There is mk7 in chickpea natto, but way less than in soybean. You can search on google PREPARATION OF VITAMIN K2 MK-7 SCIENDO .In this research paper they test different type of SEEDS AND CEREALS, for mk7 amount.
Hi Natto dad, have you already made a barley/soya natto? I heard that this kind of natto contains even more good vitamins etc for you. Maybe an idea for your next video? I tried once but failed while my normal natto is going great, using a yogurt maker.
Interesting Lala. I have not made that. That is a good idea for a video, I will put it on the list. Thanks for that. -Natto Dad
Any natto with rice possible? If so, details please.
hows the taste compared to soyabean natto?
Hi Ron, I would say it was firmer and it was a bit sweeter. This is probably because the natto did not reach all the way to the core of the chickpea so some natural sweetness of the bean remained. I really like the flavor. Because of the size of the bean, I would serve chickpea natto chopped. -Natto Dad
Awesome thanks for the ideas.
Sure thing. Thanks for stopping by! -Natto Dad
Most yoghurt makers make natto Kimchi and sauchraut..
Is there an easy way to make natto without using old natto as starter? I really like fermenting, but I live in central europe and getting hold of natto is pretty hard.
Hi Sheepy, Natto Spore Starter that can be bought online would be another option. -Natto Dad
I am new to this. Do you eat this as breakfast? snack? tea time? side dish? How much is a serve? Also when you take out from the fridge do you microwave it? or you eat it cold? is that a soya sauce that you dip with?
Hi SFT, in Japan it is eaten for breakfast. I eat at dinner time. Anytime is natto time! Out from the fridge, you can eat it straight with soy sauce and then on top of rice. The store bought ones come with a little pouch of special soy sauce based natto seasoning. -Natto Dad
it works anytime. breakfast is fine but i prefer something else for breakfast and it makes an awesome lunch.
it's perfect as a main protein source for a meal. over rice, with a side of kimchi
❤how i maike without a starter???❤my children dont like them!❤can i make from nato falafel?in a oven 40 degris, not veri hot?is it o k to make it hot????❤❤❤❤❤❤❤
Now hold on, I ain't leavin here till this guy eats that stuff!
Haha, I eat it about three times a week. Now, that is an idea for a video. Thanks for that. Good day to you Pigglesworth. -Natto Dad
Thank you! Still provides k2-7?
I would think so Mario. I forget what the precursor are for K2, but they should be present in legumes. Someone told me that cofermenting with barley increases K2. For facts definitely check out peer reviewed research papers that are out there. -Natto Dad
Hi im from Chile and I dont have the starter culture powder (no one eats natto here). some guy sent me some beans that are supposed to carry the culture, but i dont really know if the natto bacteria is actually there... How should it smell?, i wanna be able to tell that i have the correct bacteria.
BTW how old are you, you look super young and look great for being a dad. Your skin and hair is flawless. Cheers from Chile,another country plagued by earthquakes!!
Saludos a Chile! When it is fresh, it smells of stinky socks and/or wet dog. I have seen a freeze dried version. There are also natto spore starter sold online. When fermented, natto will smell a little bit of ammonia and will have a white translucent coating all around the bean.
Haha, my low definition camera hides my visual flaws, too bad it does not correct the non-visual flaws. I will be 40 this year and I thank you for the complement! -Natto Dad
"too bad it does not correct the non-visual flaws" wow thats deep stuff.
I just bought the starter online from Japan! Thanks so much for taking the time to give a detailed reply.I Will be happily waiting for new uploads from this channel, to master the art of cooking natto (and the art of staying young hopefully!), they might even be related haha.
Best wishes for you and your channel. and thanks again.
Arigato Gozaimasu.
I'm about to use black chickpeas in my innoculation.
Hope it went well Gary! -Natto Dad
what flavour is that??? and I love your videos, pls don't stop
Hi GG, it tastes like stinky socks and/or wet dog and has a slight hint of ammonia. Tastes slightly bitter and it is definitely an acquired taste. Ha! You have caught me, I will need to start making my next video soon. Thanks for stopping by. -Natto Dad
Thank you for the tutorial. I don't have a pressure cooker or a heat emitter so I cooked the chickpeas in a pot until the chickpeas were soft and the water reduced to just a cup then used a low wattage light as heating source. I put everything in a box covered with my DIY wonder bag. My concern is the light inside the box... does the fermentation require a complete dark environment? I put layers of towels over the light but I still see some coming through. Also, you mentioned the natto flavor didn't penetrate to the center of the peas, will a longer fermentation solve the problem?
Hi Alice, I have not come across any literature that has studied the photosensitivity of natto bacteria. You will have try try it and let me know how it went. Like any other heating source, please be careful of any fire hazards. You could try a longer fermentation, but it might get more stinky. It was quite tasty with its mild sweetness though. If the budget allows, a pressure cooker will take natto making to a new level as boiling beans makes the natto not as stringy as the bacteria do not like to be too wet. Let me know how it goes! -Natto Dad
Thank you for your prompt reply. I did start the batch and it has been 24 hours but I see very little sign of fermentation at this point. I will leave it there for another 12 hour hoping for new development. As for a pressure cooker, it's not a budget concern but my husband and I can't agree on getting another kitchen appliance. I bought him a instant pot for his birthday but he didn't like it and I ended up returning it to Amazon. What a shame. The light I am using is pretty safe, it was warm enough before I put layers of towels on top of it but after that the temperature inside the box dropped below 100 degrees though the glass container remained above 100. Will give it another 12 hours then I will report back. Thanks again.
After 36 hours I took out the dish to give it a try. The chickpeas were soft and the strings seemed pretty strong. But I remember you mentioned your chickpea natto was a bit sweet but mine tasted a bit bitter (very mild but noticeable). Could it be a result of long fermentation? I made a quick video to show you the result. Will post the link below. If the link gets filtered please search UA-cam for Alice Pearce with title "Hey Natto Dad, here's my chickpea natto". Have a look and let me know if it's a success. Thanks a million!
ua-cam.com/video/sYxydsEtE2k/v-deo.html
Hi Alice, I checked the video. Looks great! You are waaay ahead of the game. I think from here, it is minor tweaks that are needed. Due to the setup and temperatures, the fermentation times may vary as you experienced. Natto will taste a bit bitter when finished so I think it is optimum where you finished.
Recenty I was talking to another natto maker and he believes hitting 108F is crucial for maximum threads and I agree. So that is one tweak. Another will be to get the chickpea a little bit drier when fermenting as you boil it. Maybe by having a more open fermentation setup. You could try by covering the fermentation container with a towel only (not touching the beans). Or covering the container with plastic wrap but without touching the beans and leaving the sides a bit open to encourage evaporation. For maximum threads, I will still encourage a pressure cooker as that was the turning point for me. But I completely understand not wanting to add more clutter in the house.
Give that a try! You can also contact me by email (nattodad[at]gmail.com) as it will be easier to catch as the youtube comments are clumped together in my inbox and I may miss some comments. Also, you can check my Natto Dad blog at www.nattodad[dot]com
You are doing great so keep at it. From all the fermented foods I make, natto is the most finicky and hardest. So if you become a natto whisperer, you will be able to tackle any fermentation.
Cheers to your health! -Natto Dad
Hi
May I know type of starter used. Is it soy
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.
There is mk7 in chickpea natto, but way less than in soybean. You can search on google PREPARATION OF VITAMIN K2 MK-7 SCIENDO .In this research paper they test different type of SEEDS AND CEREALS, for mk7 amount.
What can i do if i have no heater or pressure cooker?
Not sure if anyone else has asked this but could I use canned beans?
Any natto with rice possible?
Thank you very much. Do you know if they have mk7?
Yes, there is mk7 in chickpea natto, but way less than in soybean. You can search on google PREPARATION OF VITAMIN K2 MK-7 SCIENDO .In this research paper they test different type of SEEDS AND CEREALS, for mk7 amount.
Can make chickpea natto with canned chick peas? So no need for cooking and cooling? Do they have loads of vitamin k like soybean fermented?
That is a good question Nixon. I have not tried it. -Natto Dad
What brand is the chickpea. I tried it but there were far less strings than what it shown in the video. Do we need to keep it in fridge for a week?. And the chickpea one doesn't not have a powder coffee like smell.
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My first attempt at natto used pinto beans and my results were okay. Perhaps could have been better by cooking pinto beans longer and/or adding additional liquid to the mixture. Yesterday I tried the chickpea version, which is my second attempt at making natto. This turned out to be super fantastic with extremely lively and strong threads. Good mild flavor too. I cooked the beans 40 minutes, then let them sit 20 minutes while releasing pressure. Added 8-12 spoonfuls of liquid. Wow! Controlled heat too, using your same setup!
Hi PG, thank you for sharing the results. Pinto beans are on my to do list. Glad the chickpea turned out nicely. The extra spoonfuls of liquid might be an important point as I notice non-soybeans tend to dry out a bit more. So one of the important points may be to try the optimum moisture for each bean type. Too wet does not work either so there is definitely a sweet spot. I am glad you found it for chickpea. I also liked the subtle sweetness in the chickpea natto. -Natto Dad
@@nattodad1620 great work ! thanks for video
Have you ever made natto tofu that would be pretty interesting
I have not. I was thinking about that the other day. Yes, that would be interesting. -Natto Dad
What is taste with soybean with chick pea?
Is can I try with mung bean?
The chickpea natto had more sweet chickpea flavor. -Natto Dad
Hi, a quick question have you tried only one layer of cling film over the beans it would be interesting to know if this works as you could cut your use of plastic in half if it works just thinking of the planet with plastic after watch a film of factor made Natto and they fermented the beans in the plastic styrofoam box with one layer of plastic in a room at 40c All the best Bob in the UK
Hi Bob, Glad you are thinking about the planet. If your current setup is not drying the surface of the beans too much, then it should be fine. If not, a reusable lid of some sort might be good to put on top slightly cracked open to let air but keeping a bit more moisture. -Natto Dad
have you tested any other beans?
can you use any type of beans you think? I was curious about runner beans. I grow some other soup beans too and curious what would happen
Hi OB, I think any bean will ferment. Others have tried black beans and azuki among others. -Natto Dad
Good info but not happy about BPA from contact with the cling film plastic.
Hi Ronald, the cling wrap I use claims to be BPA-free and Phthalate free but I understand your concern. You could also use parchment paper, wax paper, or aluminum foil. Hope that helps. -Natto Dad
How many grams/oz of your frozen natto are you adding? It's looks like about a heaping tablespoon. A second for your opinion. I cannot find a heater as you use (live overseas), but I have a small cabinet style dehydrator with temp control. Could I use it if I don't poke holes in the second cling wrap layer? Thanks for your posting, and I look forward to your answers.
Hi texasgirl, about a tablespoon sounds about right. If you add half or double that, it will not matter as you are still adding about a bizzilion natto bacteria. As for using the dehydrator, it should work if you can keep the temp between 98F and 108F at least for the first 10 hours or so. You will need a little bit of air so the natto can breath. Too little air and the natto will choke and too much air and the beans will try. You will have to see what works with your setup. Hope the ferm turns well! -Natto Dad
What is the psi your using on your pressure cooker? I checked the comments but I couldn’t find the answer. Wonder the cook time at 15psi if you would know(don’t think my pressure cookers goes any lower). Thank you
I think mine is around there too at around 15psi (1 bar). -Natto Dad