Homemade Natto - Getting your vitamin K2

All right guys today we are going to make natto. Now natto is a fermented soy originally from Japan. They've been eating this for over a thousand years. Natto is fermented with a special bacteria it's called bacillus subtilis and like I said they've been eating this for a long time and what's so important about this natto is it's very extremely high I should say of vitamin k2. Now vitamin k2's job is to take the calcium out of your arteries and out of your soft tissue like your muscles and put it into your bones and in your teeth where it's supposed to be. Now unfortunately the standard American diet we don't get it anymore in our diets. You know we used to eat fermented foods and stuff like that but nobody hardly eats it anymore and even the fermented foods have very little vitamin k2 and some of your cheeses have it but not that much. So that's why I'm so interested in this natto because it's the health benefits just is incredible. Okay you don't want your calcium in your arteries you'll get calcification of your arteries and that's not that's not a good thing they become less flexible when they're calcified your blood pressures you know won't be right and you become stiff too as you get older you get stiff. So you want to get that calcium out of your soft tissues and into your bones and into your teeth where it's supposed to be. So what we're going to do today is we're going to make natto and so let's get started and I'll show you how to do it. All right the first thing we need to do here is wash your beans and rinse them very well. Now I do this process three times to make sure they're really clean. Then get your washed soybeans and put them in a bowl and now you want to fill it with filtered water probably twice the amount of water than you have beans. Make sure they're covered really well because they're going to swell up. All right guys so after you let your beans soak overnight rinse them out real good and strain them and now we're ready to cook them. All right so now we're going to put our beans in our pressure cooker and now we just want to add water to cover the beans. All right now get this thing closed up. Now this pressure cooker here has an option for beans here. You want to put it on beans and we want to put it on 20 minutes and it should kick on. Okay now it's going to warm up and once it reaches the temperature it'll start counting down to 20 minutes. All right so after the 20 minutes is up the pressure cooker will automatically go into warm and after five minutes very carefully start releasing the pressure. All right next what we're going to do is put all our glass containers that we're going to be putting the natto in and two spoons. You can either put it in the oven or in a toaster oven like I'm doing here to disinfect everything and we're going to put it in there for probably around 225 for around 15-20 minutes. Now you want to drain your cooked beans. All right after you take the natto out of the box this is what it looks like and it's a powder in there and it comes with its own little spoon. Okay a little spoon like that so we're going to put that here we don't want that spoon to get contaminated with anything else. So this one little teeny spoon here should inoculate one kilo of beans that's 2.2 pounds. So what we want to do here just put a little bit on that spoon there we go whoa there we go almost fell in the water. Okay you put that in there then get your sterile spoon and we'll just mix it a little just mix it around a little bit. Now this water is not boiling hot it should be very warm. All right so I got my sterilized glass cookware here and we're going to get our sterile spoon. These are the beans we just cooked I'll let them cool down a little bit. I made quite a bit a little more than I probably need but it's okay. All right now let me see how hot that is that should be all right. Now what we're going to do is we got this water that was inoculated with the natto bacteria and we're going to pour a little bit in here and the rest in here. Now we're going to stir this around. You want to make sure all the beans are well mixed with you want that bacteria to inoculate all the beans. All right one more thing I want to add is if while you're mixing this a bean does fall out of the bowl onto your countertop don't put it back in here because once it comes out of this bowl it'll be contaminated with whatever bacteria is on your countertop. You go throwing it back in there and you're going to have a weird mix so just if it falls out leave it out don't worry about it. You know what we want to do is put a plastic wrap on it a little bit like that. All right all right guys so now after you put the plastic on you want to poke holes a bunch of holes in it it'll give it a little air but the plastic will still hold the moisture in. You know who's got a good video on this too if you want to watch it he's called Natto Dad and I'll put a link to that channel also on in the description and that's where I got this from and I thought I'd share this with you guys. All right we'll put that over here so it doesn't get contaminated. Now what we want to do is loosen this up and then we want to push the plastic down here yeah like that and the same thing here put it down in there and put it right on top of the beans and it'll keep them nice and moist and yet it'll still have air to breathe. All right now you want another layer on top of the one you just put on okay there you go and the same deal here just poke holes. All right so this should be all set now now we're going to put this one we're going to put in the oven and the other one we're going to put in the slow cooker but it has an option for yogurt and I'll show you how that works. All right guys what I have here is the natto on the top I have a bowl of water here and here I have a ceramic heating element this I used for my brooder for my chicks when I got my chickens. I'm using the oven just as an incubator so this here is a temperature controller it's made by Inkbird I'll put a link in the description of where you can get this and what this essentially does is turns on this heating element and I have this set for 100 degrees and once this oven here is reaches 100 degrees it'll kick off again and well actually 102 because I have it set for 102 plus or minus two degrees this is Fahrenheit. So this here is a temperature sensor right here it's also connected to this and it senses the temperature once this reaches 102 it'll kick it off and when it gets down to 98 degrees it'll kick it back on again and it'll just maintain that 100 degrees temperature in the oven here and we got to keep this in here for approximately or up to 24 hours between 22 and 24 hours. All right guys another way of incubating your beans instead of doing it in the oven is to do it in one of these pressure cookers. A lot of these modern pressure cookers they have an option for yogurt which is this button right here and what that'll do is that'll keep the inside of this at roughly 100 105 degrees like you were making yogurt but instead we're going to use this to make the natto. So the first thing we're going to do in here is we're going to put a little bit of water just you know a half inch or so of water at the bottom then we're going to put this little steam rack in there that comes with it what that does it just keeps whatever you're putting in there above off the water and then what we're going to do here is put in our natto beans. There we go so it should look like that in there now we're going to put our lid. All right guys now we have an option here for yogurt we're going to push that yogurt button and this here is the time and we're going to set this for 20 hours oops 20 hours. All right and we will see tomorrow in 20 hours from now. All right guys it has been over 20 hours since we put the natto in here and it should be done now so let's check it out see what it looks like. Oh a little bit of water. All right let's check this out so we'll take this plastic off. I don't know yeah it's got uh yep some of the stringy it what it looks like is uh cheese like stringy cheese you can see that. I don't know how good that light is although it didn't come out all that great. Let's see how it's getting stringy. There we go that's how it should look like although this is not the best batch I've ever seen it's natto nonetheless. All right so what we need to do is put this in the fridge for one day and let it rest and then we can eat it. You can actually eat it right now but they say to put it in the fridge for one day and let it kind of relax. All right guys but before I put it away I am curious to see what it tastes like. I've seen a bunch of videos online people getting completely grossed out and disgusted with the smell and everything honestly it doesn't smell that bad at all. I was expecting something really bad and horrible but I am going to try a little bit and see what it tastes like. It's true it tastes kind of nutty a little on the slimy side it's not bad at all. Now usually they put a little bit of a little bit of what is that like the hot mustard a little soy sauce that'll make it taste much better but you know what honestly that's not bad at all not bad at all. So we're going to put this one away now we're going to check the one in the oven. All right let's see how this came out it's nice it's it stayed very warm this plate this really come out good I can tell. You know I've been watching so many videos online and people getting grossed out by the smell and everything. I'm not kidding you I can barely smell this and it doesn't smell that bad at all. All right so anyways let's see how this came out. You know what it it's honestly those little strands that it has cheesy that's exactly the texture you get in your mouth is like a really mushy cheese texture to it. Some people say it's slimy what when you think of it what is cheese you know fermented milk and then it gets solid so it's basically what this is turning into like a cheesy stringy texture to it. So let's try this out yeah got a nutty flavor to it not bad at all a little soy sauce a little hot mustard we got here Dijon mustard it's not that bad it's the only thing we had really a little bit of soy sauce so what I'm going to do I'm going to get some of this here that I mixed all right we're going to put this batch here actually come out a little bit better a little stronger I'm going to put a mustard on here like I said the only thing I had is Dijon mustard just a couple of drops all right now we'll put a little a little bit of soy on there that should do it it might be actually too much yeah it's pretty good this one's got more of a cheesy texture to it than the so actually in the oven it worked better okay I mean this worked fine too but this one feels the texture feels better more cheesy texture to it and I can tell that the beans were they had that white now the bacteria growing on it put it that way in the oven it's better so with the temperature controller the ceramic heating element there and everything worked out really good yeah I'm impressed this stayed in the it stayed 23 and a half hours basically so not not too bad at all now if you do research online especially on YouTube you're going to see a lot of videos people getting grossed out oh it's gross oh it stinks oh can you stand that it's not trust me and you know I'm somewhat picky about my foods too but this is very edible it's it's very doable it's not gross at all it it doesn't even smell hardly at all and it's not that bad and it's got a cheesy texture to it that's basically it some people call it slime and stringy webs or whatever but it's basically a cheesy texture to it because again when you think about it what is cheese it's bacteria fermenting milk right yeah I can do this no problem and I'll be getting my vitamin k2 yeah this is really good again now we're going to put it in the fridge and they say it um I don't know matures or it supposed to taste even better the next day and I think it'll stay in the fridge if I'm not mistaken up to four to five days or maybe even up to a week but I would think longer because it's already a fermented food right sauerkraut can stay in the fridge for a long time so I would assume longer than that but this won't last that long so it doesn't matter all right guys so hope you learned something from this video uh how to get your vitamin k2 clean them arteries up and get the calcium where it's supposed to be in your bones and in your teeth and at the same time you're enjoying a new food something different all right guys so I appreciate you watching please like subscribe and share and I'll see you in the next video