Review Details

Mitoku Traditional Natto Spores

Average Customer Rating:

Mitoku Traditional Natto Spores

Product Rating:

Price
Value
Quality
Product Review (submitted on March 17, 2014):
This worked GREAT. I put the beans in 16 oz. jars in a pressure cooker & let the steam provide all the moisture, cooking them for 30 minutes. Salting them with whole seasalt didn't seem to affect the natto cultivation at all & helps the flavor. Placing the beans directly in the pressure cooker means you're going to lose starch in the water that is left over. By placing them in jars there is no water lost & no need to rinse them after cooking, leaving the starch in tact for the natto bacillus to feed on. Thanks for making this available!

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address