Chickpea Natto
Chickpea natto made by fermenting cooked chickpeas with natto starter at a constant temperature. It has a mild flavor without the intense acidity of store-bought natto, and develops a rich, stringy, and sticky texture when stirred. Delicious and nutritious.
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🍳 Cooking Flow
1. Mix cooked chickpeas with natto starter → 2. Place in a container and ferment at 40°C for 22 hours → 3. After fermentation, stir thoroughly until strings form and serve
Cooking Steps
Brief Cooking Order
1. Mix cooked chickpeas with natto starter → 2. Place in a container and ferment at 40°C for 22 hours → 3. After fermentation, stir thoroughly until strings form and serve
Introduction
Chickpea natto made by fermenting cooked chickpeas with natto starter at a constant temperature. It has a mild flavor without the intense acidity of store-bought natto, and develops a rich, stringy, and sticky texture when stirred. Delicious and nutritious.
Step 1
Thoroughly mix the cooked chickpeas with the natto starter and place them into the fermentation vessel.
Step 2
Cover with a breathable cloth or paper towel and the pot lid, then ferment at 40°C for 22 hours.
Step 3
Once fermentation is complete, open the lid and use chopsticks to stir clockwise thoroughly until a rich, fine, stringy mucus forms before serving.
Ingredients List
Important Notes
This recipe is based on analysis of the video's on-screen text and visual content; for preparation steps like soaking and steaming the beans, please refer to the original creator's instructions.
During fermentation, it is necessary to maintain breathability and a constant temperature of 40°C.
When the lid is first opened after fermentation, the surface of the beans will be dry; persistent stirring is required to release the rich stickiness and strings.
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