10 Pcs Natto Starter Natural Traditional Natto Food Japanese to Support Gut for Health and Immune System

Description

10 Pcs Natural Japanese to Support Gut for Health and Immune System Japanese Traditional Food Household Use H natto powder starterFeatures: Natto is a 1000 years traditional Japanese food. It is made by fermenting soybeans with Bacillus subtilis.Easy to use, suitable for making natto even at home.Natto powder offers cooking possibilities just by sprinkling and mixing with your favorite food.Step 1. Soak soybeans for about 10 hours?Step 2. the soybeans for about 2 hours to make them soft, then cool to about 60 degrees?Step 3. Put Bacillus natto into the beans and stir?Step 4. Using the natto machine, after 12-18 hours or more, you can enjoy natto.Please store in a refrigerator (cold and dark place) with low humidity.Specifications:Ingredients: Natto, Starch Storage Review: high quality in easy pouches- great for getting started with natto! - I tried natto one time in a cultural basket we ordered from japan. My two girls, husband and I sampled different delights from around the world, and encouraged us to be more daring at the sushi bar. It was a great experience, even this horrible slimy nasty NATTO that we tasted for the very first time. It was pungent, slightly gritty, slimy as all get out, and we all swore that we would never try it again. Fast forward 10 years, and I am totally into probiotics and other positive gut biome game changers. To my surprise, natto was one of the top foods in Japan eating for gut health. I shuddered, saying, "I'm good." But as my fermentation projects grew, my curiosity about this natto grew as well. Was it possible to have the benefits of natto without the gross factor? Apparently, yes, there is. You can substitute chickpeas for soybeans, which are larger and not as good for growth for the bacteria, which is a good thing if you wish to ease into this type of product. Here's what I did: I took a can of cooked chickpeas, rinsed, rinsed, rinsed again, in warm water. I took a half a pack of this product and sprinkled it into the chickpeas (otherwise known as garbanzo beans). I carefully mixed it so I wouldn't crush the beans unnecessarily, then put it in my yogurt incubator at 100° for 2 days. The outside of the beans started turning white, and I knew I was golden! I took out a few beans and watched the stringy slime stream down. YES! SUCCESS! I was prepared to try this concoction with gritted teeth, all in the name of science and my gut biome's health. To my surprise, the slightly nutty flavor of the chickpeas and the very slight Tang of the probiotic was very very palatable, and that horrible slime I remember was just not a big deal. I am looking forward to having this as a side dish, maybe with a touch of fresh tamari sprinkled over it. The product itself, I keep in the refrigerator, and for 10 packs, it is very high value for the money spent. I used half a pack for one can, and sealed up the other half for later use. The quality is extremely high, especially as their single pouches keep contaminants out of the product. I'm excited to try again, maybe with a little longer time or higher temperature. I also might very well try freshly cooked extra small 'natto' soybeans to get the same power that I originally tasted a decade ago. My taste buds have changed substantially through the years, and as my tolerance for good gut bacteria increases, I find myself thrilled to have hit the buy button for this product. If you are looking for a high quality and low risk product, look no farther if you want to get a taste of natto at a scale that you can control and intensify or detensify as needed. Just like fine wine, your taste buds need time to grow to appreciate it. Be daring, be bold, and try something new. Work up to the full flavor profile gradually gradually, and benefit from growing your own probiotics in your kitchen. Review: Perfect Kefir - Works!