After gallons of failed attempts, I have achieved Natto Narvana: slimy, sticky, pungent, fermented soybeans!
My main problem was a faulty InstaPot that was not fully cooking the beans. After fixing that, I hacked together some sensors to monitor and tune the fermentation phase:
An example of a good batch showing temperature, humidity, ammonia, methane, and VOC levels:
Dad had an endearing habit of herding whoever he could down to his portrait studio for immortalization. I inherited this habit in 3d. Behold the latest additions to my head collection:
Cassie suggested bobble heads:
Closing with another Dad inherited habit, Flower Photos:
Bruce
Natto, natto man! I just want to be a Natto Man! (sung to the song Macho Man) I eat natto about once a week with an egg, rice and nametake mushrooms. Breakfast of champions!
I didn’t know about Nametake mushrooms. I’m guessing it is probably pretty high in salt but will give it a try.