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Here are the ingridients that are required to make a remarkably good Natto, fermented soybeans with herbs:
- Get 150 g of dry soybeans.
- Provide of any herb, my favourite is sage.
- Provide 1 of yoghurt maker or proofer which keeps the temperature around 38-43 degrees.
Done with the ingridients? Here are the steps on producing Natto, fermented soybeans with herbs:
The fermentation process yields food that is At first glance, natto appears to be light to dark brown, with beans that are quite small. The texture of the beans is medium-firm but soft in the center. Soy can be deeply fermented with various microorganisms to remove the phytates, enzyme inhibitors and goitrogens. During fermentation, the soybeans decompose, generating the. Natto contains nattokinase, which is an enzyme that is produced by fermenting the boiled soybeans with a bacterium called Bacillus natto. ( Natural News ) An enzyme found in the traditional fermented soybean dish from Japan called natto can help Herbs.
Recipe : Natto, fermented soybeans with herbs
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