I was wondering if it's possible to ferment regular/common beans, such as black, kidney, pinto, etc etc?
When I look at fermentation books, soybeans are mentioned regularly, and one recipe ingredient is a starter culture called nattomoto. If it's possible to ferment regular beans, would it be wrong to stick to a traditional natto recipe instructions, which includes the use of a natto starter culture such as nattomoto?
If that step would be wrong/inappropriate, what kind of starter culture would be more appropriate?
Thanks a lot for any advice.
- Robert.