Jérémie Zimmermann????Making nattō (particularly gooey and smelly japanese fermented soy beans!) S01E01
What a joy to eat the *best* natto I ever had, on very first try of fermenting it myself!
It is really easy:
* boil soy beans for 2-3h;
* innoculate with bacillus natto while still warm, mix well. (you can buy culture online);
* leave at 40° covered in jars for 12-24h.
To me it is def. 24h fermenting + a few days in closed jars in the fridge for stronger/best taste!
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