Step 2

Soak beans in filtered water overnight. (15-20 hours.)

Step 3

Strain beans.

Step 4

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Step 5

Place beans in large pot. (Use stainless steel, enameled or other non-reactive pot.)

Step 6

Fill with water and cook beans till soft, approximately 9 hours. The beans should be as soft as your earlobe. A pressure cooker hastens the process.

Step 7

Strain the beans and place in sterilized pot. From this point on everything must remain clean. If a bean drops on the counter, discard it.

Step 8

Dissolve spores in filtered water, as directed on the package. The starter from GEM cultures comes with a small spoon. A little goes a long way when inoculating the beans.

Step 9

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Step 10

Pour the natto spore solution over warm beans.You may also inoculate using natto from a previous batch.

Step 11

Stir the mixture with sterile spoon. Place beans in shallow containers.

Step 12

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Step 13

Keep beans in a thin layer approximately 3 beans high.

Step 14

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Step 15

Place a clean moistened cheese cloth over the top of the containers and place a lid over the cheese cloth. The trick is to maintain moisture but avoid excess liquid. I have found that a thin sheet of Cling Wrap works well to retain moisture. You may keep a bowl of water nearby to maintain the moisture in the air while fermenting.

Step 16

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Step 17

Place the covered containers in the oven, dehydrator or warmer for 20-24 hours. Maintain a temperature of 100 degrees F. (38 degrees C.) I use my dehydrator; others use heating pads, or heat lamps. Your oven with a pilot light may work fine.

Step 18

You will see a white film surrounding the beans. This is a positive sign that the fermentation has succeeded.

Step 19

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Step 20

Remove cover and stir. You should see numerous strings - another sign that you have created a microbial powerhouse.

Step 21

Store in fridge until ready to consume. The natto will remain fresh for at least two weeks. If you're happy with your batch, be sure to save 1/2 cup to inoculate your next batch.

Step 22

Store excess in freezer.