Black-eyed pea nattō! It's so fun and easy to make, not sure why more people don't make nattō at home. I used a starter from Etsy and a really makeshift inubator with a pan floating in a sous vide water bath... very janky lol. The bacteria seem to take well to black-eyed peas. Might have been a little less stringy than "normal", but still delicious! #natto #nattō #fermentation #fermentedfood #food #homemadefood #beans #納豆
@MxRemy Lol for my first microbiology class, I had to keep a strain of Bacillus subtilus alive and uncontaminated for the semester. After that natto smelled nostalgic and I actually enjoyed it lol. I wonder what other disgusting microbes I've smelled and find nostalgic. Maybe that's why I love fermented radish pickles but my partner cannot stand the smell.
MxRemy
Yeah, they really come to grow on you don't they? No pun intended. 😝 Something about nurturing these little buddies that in turn nurture you is like kinda heartwarming, I can see how you'd be nostalgic for sure. Do you make your own? I don't seem to have the time or energy these days, wish I did!
@MxRemy I ferment my own pickles not my own natto.
1lb Korean radish chopped 1/3rd cut sugar, 1 tbls salt, 1/3rd cut rice vinegar
1 large cucumber chopped, 2 tbls sugar, 2 tsp salt, 1/4 rice vinegar
Put in salt and sugar and sit 15-30 mins, let them express water.
Add vinegar, let sit out overnight with something pressing them into the liquid, or an asian style pickling container
Taste to see if flavors need adjusting, can keep in the fridge for up to 3 months.