Question on the Natto Bacteria
Posted: Wed Nov 16, 2016 9:22 pm
Greetings everyone,
I'm new to this forum, but not new to fermenting. Now I've been doing sourdough rye bread for like 2 years. And would like to try to advance into some other food as well. Probably going into Natto next.
Just I really want to ask a question about Natto, and I don't seem to find anyone ever talk about this on this forum or google. If anyone ever do Natto please let me know
The question is, can the natto bacteria Bacillus subtilis, or whatever you want to call, be use for fermenting other legume or grains? like possible something like Bacillus subtilis sourdough?
I know my sourdough from wild, it can works on beans, but can the Natto-kin be use on grain? It would be nice to know that if it's work, I might just use that instead, and hope my rye bread can also have vitamin K2.
Anyone ever done something like this?
I'm new to this forum, but not new to fermenting. Now I've been doing sourdough rye bread for like 2 years. And would like to try to advance into some other food as well. Probably going into Natto next.
Just I really want to ask a question about Natto, and I don't seem to find anyone ever talk about this on this forum or google. If anyone ever do Natto please let me know
The question is, can the natto bacteria Bacillus subtilis, or whatever you want to call, be use for fermenting other legume or grains? like possible something like Bacillus subtilis sourdough?
I know my sourdough from wild, it can works on beans, but can the Natto-kin be use on grain? It would be nice to know that if it's work, I might just use that instead, and hope my rye bread can also have vitamin K2.
Anyone ever done something like this?