I seem to recall that's how I stumbled on Natto in the first place. Its the K2 MK7 that was supposed to help de-calcify your arteries. I think the juries still out on that one, but the general health benefits of Natto (and K2 MK7) are hard to ignore, so its a bit of a no brainer to take it. (Although one of the reasons I've not been so religious with the Natto in the last year or so, is that the Vitamin D supplement I take has K2 MK7 added)
I've not had a CAC scan done, but after doing my research, I kind of guessed that as I'd been eating a 'normal' diet for decades, like most blokes, I was probably well on the way to a heart attack if I didn't radically change my lifestyle.
Anyway. The chickpeas are cooked, a cube of frozen Natto has been defrosted and stirred in, and they are in the multi-cooker thing on the yogurt setting
I've also covered them with pierced foil this time to try and keep some of the moisture in. We'll see if that makes a difference.
How long to leave them? Did you say 20 hrs ??
My first batch was the best - I followed these instructions on the packet, which I've translated using Google Lens from the original Chinese (or Japanese or Korean):
-----
NATTO POWDER
Ingredients list:
Maltodextrin,
Natto powder
How to eat: This product is active natto powder, which can be
consumed directly with water or used to make natto.
Consumption: no more than 10 grams per day
Homemade natto method:
1. Select beans Choose 150-200 grams of fresh soybeans produced in
the year and clean them;
2. Soak the beans. Soak the soybeans in clean water for 24 hours,
and the expansion of the soybeans can be clearly observed;
3. Steam the beans. Pour out the soaking water, put the soaked
soybeans in a stainless steel container, and then use a rice cooker
or pressure cooker to steam
(If steaming with a rice cooker, it usually takes about 3 hours to
steam), until the soybeans can be crushed with your fingers (Note:
Do not pour away
Sap from steamed soybeans);
4. Fermentation: Let the steamed soybeans cool, take 1 piece of
natto powder, add a little bit of cold boiled water to dissolve, and
then pour the steamed soybeans.
Beans, stir well, cover with lid, put into natto machine for
fermentation;
5. Mature and ferment for about 20 hours. When you observe that
soybeans are covered with a white film, you can smell the unique
fragrance of natto
When qi, the fermentation has been successful;
6. Eat the fermented natto, the more you stir, the more sticky it
becomes. You can eat natto in your favorite way. If you can't eat
natto at one time, please seal it up and put it in the refrigerator
for storage.
------
I usually go with 43 degrees C using:
www.vonhaus.com
It has variable temp and time controls - £20 delivered.
My latest batch has failed - not a lot of slimy but highly beneficial for heath goo on this lot. On it's own, Natto is pretty dull, so I usually add a bit of soya sauce, or cold tinned tomatoes fried in a pan with garlic salt and pepper, then chilled in the fridge before mixing in with the Natto. Of course, it's best eaten cold to preserve the probiotics.
Another inspirational very old guy:
'If you don't get your timing right you get whacked round the back of the head' admits scrappy octogenarian
www.theregister.com
These do look like fun:
