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 ??