Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I’ll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) overnight at 40C, then put them in the fridge in the morning, and enjoy them the day after.

  • MouldyC@slrpnk.netOP
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    1 year ago

    I’m in Taiwan, and we have reasonable local access to various spores from Japan (especially for Koji and natto) through a few online retailers.