Guest guest Posted January 12, 2012 Report Share Posted January 12, 2012 Enjoy,,but guess who will not eat breakfast with you, unless I do the cooking! To: Crock_Lakhovsky ; DimethylSulfoxide-DMSO Sent: Thursday, January 12, 2012 8:13 AM Subject: Natto for breakfast  After 36 hours the fermentation was complete and except for the bean size, my Natto looks and tastes just like store bought. I've even been able to approximate the taste of the sauces in the little packets by using hot mustard, soy sauce and raw honey. I'm sitting here right now enjoying a delicious bowl of Natto. Yum! OK, OK, it ain't eggs and bacon but I do have coffee with it. Who'd-a thunk it ? A bona-fide bumpkin like me eating slimy soybeans for breakfast? OK, next, black beans. DB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2012 Report Share Posted January 13, 2012 >Enjoy,,but guess who will not eat breakfast with you, unless I do the cooking! < I admit, enjoy is too good a word. The truth is after I finish dousing it with sauces, that's what I'm enjoying. But I can't deny what the stuff does for me. It makes me feel good and it's a quick start in the morning. Between it and some other things I'm doing , I think I'm getting some decalcification in places that nothing got to before. Of course that is a bit painful sometimes. It is better to warm it before eating. This works real good in a small stainless steamer basket over a small pot of simmering water with no lid. You don't want to kill the culture. I got organic Kidney and Azuki beans yesterday. Generally don't like Kidney and never had Azuki, but they won't taste the same after fermenting anyway. I also don't know if the culture will keep holding up the same after changing the medium. I don't know if I will always need to start a new ferment with soybeans or if I can get it to start with the same beans that I want to ferment. Lots to learn. DB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2012 Report Share Posted January 13, 2012 That is a good report,,,I for one hope you keep us updated on results on using Natto...when summer comes I will grow some..right now it would be to much hassel to try and grow it in this temperature. To: DimethylSulfoxide-DMSO Sent: Friday, January 13, 2012 3:22 PM Subject: Re: Natto for breakfast  >Enjoy,,but guess who will not eat breakfast with you, unless I do the cooking! < I admit, enjoy is too good a word. The truth is after I finish dousing it with sauces, that's what I'm enjoying. But I can't deny what the stuff does for me. It makes me feel good and it's a quick start in the morning. Between it and some other things I'm doing , I think I'm getting some decalcification in places that nothing got to before. Of course that is a bit painful sometimes. It is better to warm it before eating. This works real good in a small stainless steamer basket over a small pot of simmering water with no lid. You don't want to kill the culture. I got organic Kidney and Azuki beans yesterday. Generally don't like Kidney and never had Azuki, but they won't taste the same after fermenting anyway. I also don't know if the culture will keep holding up the same after changing the medium. I don't know if I will always need to start a new ferment with soybeans or if I can get it to start with the same beans that I want to ferment. Lots to learn. DB Quote Link to comment Share on other sites More sharing options...
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