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I'm making a first time natto in natto/black garlic pot. So I go by the recipe.

First soak beans for 24 h then steam to be softer. Put natto starter inside a small amount of water and mix it with soya. Put soya beans in machine, add mixed starter and ferment for 24 h in 39 oC.

I tried to keep everything sterilized.

Proportions were:

  • 500 g soya beans
  • 3 g starter mixed with 2 0ml water

So then I just checked soya inside device after 20h and there is kind of white texture on it. Not sure if it's natural, or it's mold. Is it normal to happen, or I did something wrong?

natto

MarianD
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Romantheone
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1 Answers1

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This looks like fungus beginning to develop. Compare with https://youtu.be/INlM39t2aDg?t=125.

Did you try mixing it up, to see how much slime is produced? Does your Natto smell right?

If you let Natto ferment too long, it starts to change in texture, and taste/smell like ammonia. Did you perhaps ferment for too long?