Mitoku Traditional Natto Spores

Miso, tamari, tempeh, idli/dosa, natto, and more!

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Mitoku Traditional Natto Spores

Postby eloBROWN on Tue Oct 02, 2018 1:57 pm

Hi everyone!,

I’m new to this forum, but would love some feedback... in the process of starting to make natto... I need to make these spores work, as we are not interested in starting with another brands package.

We have had results that mirror a lot of other peoples experience, white and leathery... but once a sauce was added they fell apart.

Felt like it could be low temps and not long enough....

Would love to connect with someone that can make this start work really really well... what’s the trick?... warm water?, cold water?, amount of powder?, temps and duration?...

Would love any feedback!!!...

Make my day?!...
eloBROWN
 
Posts: 2
Joined: Mon Oct 01, 2018 8:51 pm

Re: Mitoku Traditional Natto Spores

Postby irie1029 on Wed Oct 03, 2018 9:25 am

Hi elo.
I will be making natto with spores this weekend. My first 3 batches were made with heirloom off etsy. (someones elses leftover) and came out great on the 2nd and 3rd go. I did spores last week and way way way overfermented at 24 hours horrible ammonia smell. I pitched it.

Here is steps I followed but seems to me 24 hours is always too long heirloom or spores. I had better luck checking at 20 hours and ending at about 22.

https://www.culturesforhealth.com/learn ... ade-natto/
irie1029
 
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Joined: Tue Apr 03, 2018 12:09 pm
Location: Indiana


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