My wife and I have been eating natto with hot rice, kimchi and soy sauce every morning for breakfast for over a week now. We have noticed significant health benifits....more energy, less brain fog, better gut health, massive reduction in inflammation. Our dog wanted to try so we let her. Now she enjoys it with us in the morning.
Hey everyone. I was searching last time on Reddit of how to quickly defrost natto without microwave. I randomly tried something at home and it worked, so I thought of sharing it here for fellow natto lovers.
Most people online tell you to keep natto in fridge, but I didn't know you could keep natto in fridge for a month lol. So if you are forgetful like me and forget to pull natto from freezer the night before, here's what I do.
I use a basic $20 rice cooker for my rice. 10-15 mins after the rice is FINISHED COOKING, I put the steamer basket on top of the cooked rice and put the open natto container (I take the plastic cover off for ease) and put it in the steamer basket and put the lid back on. Just a few minutes later, it's usually ready. In the morning when I am rushing around, I just pop the natto in there, go take a shower and when I get back, it's ready.
Here's why I think it works: The rice is done cooking and there is no hot steam coming. But since the cooker usually stays on warm setting, the warmth from the rice underneath creates a warm environment for the natto to thaw out perfectly. It's not hot enough enough to kill the good bacteria in Natto. It's just a warm humid environment.
Bonus tip : I am froth my natto, add the seasonings that come with it, mix it. Top with egg yolk, sliced green onion, sesame seeds and furikake (best for natto).
Hope this was helpful for some :)
This is my third batch. The last two were successful. They had furryness. This one, however, was furryless. It's a little bit stringy, but nothing compared to the last batches. After watching a YouTube video that said I should add spores when beans were at 80c instead of my usual 40c, I think this caused the failure. The beans were too hot.
My normal process was as follows....
500g dried soybeans into steaming basket and into instant pot with about an inch water in bottom.
Pressure cook for 50 mins and natural release.
Place beans in sterilised Luvele yogurt jar.
Let cool to 40 degrees celcius and then add spores to 30ml water (which are mixed with boiled and cooled water) and add to beans.
Place lid on jar and place jar into yogurt maker.
Ferment at 40c for 24 hours, then into fridge for 24 hrs.
Honestly, you start to like natto taste after you try it for a few days, is quite strong but not as bad as you could initially thought, and is even better if you combine it with other things haha