What happened to my Natto? .__.
I looooooove natto and tried to ferment some soybeans for the first time, but I guess that was a fail lol
The beans were soaked in water overnight, then I cooked them for almost 1 1/2 hours. (I tossed the foamy water after first boil & used new fresh water.)
After cooking, I could squish the beans between my fingers, but they were still firm.
I drained the beans & left them to cool down for ~10-15 mins. Then I mixed one teaspoon of „natto starter“ with a bit of water and gently mixed it with the natto.
I think the soybeans were too wet for the powder to get stuck to it, which might be the reason the powder is still visible in the pictures, even after fermenting them.
The machine I used it from AliExpress and these were the settings: 39 degrees for 24 hours
Can someone help me out, please in trying to figure out what went wrong? .__.
Thanks! ✨