NATTO STARTER 10 GR
TRY 900.00
Prepare Natto, the superfood of Japanese cuisine, in the comfort of your home in its most natural form!
BNY Natto Starter Culture is specially produced for you to prepare probiotic-packed fermented legumes at home. Thanks to the pure Bacillus subtilis var. natto spores it contains, you can easily ferment soybeans or other legumes, gaining access to a rich nutritional source of the Nattokinase enzyme and Vitamin K2.
Key Features
Potent Formula: Contains high-quality Bacillus subtilis var. natto bacteria.
Ideal Dosage: A single packet (15 ml) is sufficient to ferment 1 kg of dry legumes. (Contains approximately 10⁸ viable spores per gram).
Versatile Use: You can create your own custom fermented food not only with soybeans but also with different legumes like chickpeas and white beans.
Long Shelf Life: Remains fresh for many years when stored at +4°C. It should not be kept at room temperature for more than 1 week.
Why Use a Natto Starter?
Natural Probiotic: Contains beneficial bacteria that support the digestive system.
Vitamin K2 and Nattokinase: It is one of the richest sources in the world of the Nattokinase enzyme and Vitamin K2 in the form of MK-7, both of which are important for heart and bone health.
Economical and Healthy: Homemade Natto is much more economical and additive-free compared to store-bought options.
Usage Instructions
Wash 1 kg of legumes (soybeans, etc.) and soak them in water overnight.
Cook the legumes until soft (preferably by steaming).
Once the temperature of the legumes drops to about 40-50°C, add 1 packet of Natto Starter Culture and mix homogeneously.
Ferment the mixture at a constant temperature of 40°C for 18-24 hours, ensuring it has access to air (by covering it with perforated plastic wrap or a cheesecloth).
When you see the resulting white, sticky texture, your Natto is ready! It is recommended to let it rest in the refrigerator before consuming.
Only 5 left in stock