index(hide)(to show)
How to make soy-free natto at home, easily and inexpensively, rich in vitamin K2 and healing soil-based probiotics.
Natto is an important traditional food to include in your diet, but ironically, most people who love traditional foods have never tried it.
Natto is a form of fermented soybean and is one of the few (only?) cultured foods that contains beneficial soil-based bacteria.
NATO is known as a powerful gut cleaner. Bacillus subtilis.
Tempeh and miso also contain soil-based microorganisms, but they are fungi. Rhizopus Orzae and Aspergillus oryzaeThis may cause allergy problems in some people.
Properly fermented kefir contains dozens of beneficial bacteria and candida-busting yeasts, but surprisingly, my research found that these strains do not come from the soil.
So it's surprising that consuming a variety of fermented foods, but excluding natto, can make a big difference in your probiotic experience.
Soil-based bacteria are essential for gut healing (healing a leaky gut) and maintaining optimal gut health.
For example, people on the GAPS diet are more likely to hit a plateau in their healing process if they don't eat natto or take a therapeutic SBO probiotic (I recommend this brand).
SBO Probiotics is one of the most expensive products on the market, so it's a good idea to make your own.
You will save a lot of money!
In fact, I really like the taste of natto, so I eat 1 to 3 tablespoons of homemade soy-free natto every day.
Wise advice… Natto is definitely a flavor you have to get used to! Most people *hate* it at first!
I prefer soy-free natto made with fermented mung beans (you can use other types of beans if you like).
For my taste, mung bean natto was most similar to soybean natto, both visually and texturally.
If you want to eat natto every day like me, it's better to eat other legumes rather than soybeans, because soybeans, even when fermented, still have thyroid-suppressing effects.
If I eat natto made from soybeans, I limit it to less than a teaspoon to avoid the risk of triggering goiter.
Bonus! Not only does natto contain the rare soil-based organisms (SBO), it also contains more vitamin K2 than any other food!
Just 2 tablespoons of natto contains over 200 mcg of MK-7 (fermented vitamin K2)!
So, if you make your own NATO and take it regularly, you may not need to buy expensive K2 supplements.
Preparation Tips
I do not recommend making natto from sprouted legumes.
The result is rather watery!
For the best consistency and texture of soy-free natto, soak the unsprouted beans overnight, cook them until tender, and begin the fermentation process while the beans are still warm.
Homemade Soy-Free Natto
How to make natto at home easily and inexpensively using mung beans instead of soybeans, which contain estrogen.
guideline
Rinse the mung beans and place them in a large glass bowl. Add enough filtered water to cover the beans until they swell and double in size. Let sit in the oven for 8 hours or overnight.
Drain the soaking water and place the beans in a large pot. Cover with fresh, filtered water.
After the beans are boiled, reduce the heat to a simmer, cover, and cook for about 20 minutes, until the beans are tender (don't overcook!).
Drain the beans and place them in a large VitaClay slow cooker or crockpot. The beans should be no deeper than 1 inch. Discard any beans that may accidentally spill while transferring them from the pot to the VitaClay (or other slow cooker).
Cool the beans in the vita clay for 10 minutes.
While the beans are cooling slightly, dissolve one bag of natto starter in 3 tablespoons of warm filtered water.
Pour the natto spore solution over the cooled but still warm beans. Stir gently with a clean bamboo spoon to mix.
Place the lid on the VitaClay and select the “Yogurt” setting.
If you are using another type of cookware, use a setting that keeps the beans between 100-110 °F/38-43 °C. This temperature range is necessary to ferment the beans into natto.
After 24 hours, turn off the VitaClay, remove the lid, and let the NATO cool to room temperature for 1 hour. A whitish film and an ammonia-like odor indicate that the beans are done. The beans will also have a slimy, sticky appearance (see photo above).
Store the cooled natto in a glass container with a tight-fitting lid and refrigerate.
Natto is ready to eat if refrigerated overnight. It can be stored for several months, and its flavor will age and intensify over time.
Mung beans contain less than 1% of the isoflavones of soybeans, so you can consume 1-3 tablespoons of mung bean natto per day for an inexpensive and delicious soil-based source of probiotics and vitamin K2.
Nutrition Facts
Homemade Soy-Free Natto
Serving Size (1 tablespoon)
calorie 23
9 calories from fat
% Daily Value*
province 1g2%
0.1g saturated fatOne%
0.5g polyunsaturated fat
Monounsaturated fat 0.4g
potassium 33mgOne%
carbohydrate 2.5gOne%
2g fiber8%
protein 1g2%
calcium 4.5mg0%
steel 0.2mgOne%
* Percent Daily Intake is based on a 2,000 calorie diet.
