Our first batch of natto, a fermented soybean food I came across in Japan that totes many healing benefits. A compound called nattokinase which helps prevent blood clots, and therefore a slew of ailments such as heart attacks, pulmonary embolism, and stroke. Natto is also rich in vitamin K2 which helps in calcium absorption and healthy bone formation, PQQ for healthy skin, and has been credited for having anti-cancer, anti-aging, hormone-balancing, and allergy-neutralizing affects when eaten regularly. I've noticed a definite improvement in my digestive system and in the quality of my skin, which probably has to do with hormones.
It was easy to make ... kicking it off by steaming a few cups of soybeans for just over 4 hours, then adding a store-bought starter and mixing well. The culture didn't take long at all to develop after just a few days in a cooler incubator, where we refreshed the bottles with boiling water every morning. Best eaten in combination with some kind of warm grain (most commonly rice but also good with barley), we're also pretty common to mix in some kimchi to make for an easy and filling snack throughout the day.
// BOOSAGI
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