Guest guest Posted January 5, 2012 Report Share Posted January 5, 2012 Hi all, Happy New Year! Just following up re natto (fermented soya beans). We finally managed to source some from JapanCentre and successfully used this to make a couple of batches of natto (the B. Subtilis didn't work despite several attempts). The reaction at home has been mixed. I love it. The boys aren't keen but Tim thinks it's ok. It is VERY sticky/stringy. I find the texture and taste pleasant and like it more and more with time. I had previously been taking nattokinase (I read some folk use it as an alternative to low dose aspirin). I felt that the nattokinase was somehow beneficial - and feel that natto is doing a similar job - though it is of course hard to be sure. I have had a noticeable improvement in a few things lately - I'm not quite sure what was caused this. - we tried natto with Tamarind and a few spices (interesting what you posted re. tamarind being good at helping with fluoride). We'd not had tamarind before and have found it very nice. Best wishes, Sandy > > > > Hi all, > > > > Is anyone having fermented soya and finding it OK (where unfermented soya might not be). > > > > We are trying to make natto (currently using Metabolics B. Subtilis) and next on the list is tempeh. We'd be interested to know if anyone knows how to get starter cultures for these. > > > > Best wishes, > > Sandy > > > Quote Link to comment Share on other sites More sharing options...
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