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I just finished making a fresh batch of natto at home, starting with my very own homegrown soybeans, and the result is a savory, slimy success 🫘 🤤 Most people know soybeans for: • Tofu: Separated proteins and fats coagulated into a block. • Tempeh: Whole beans fermented with a white fungal mycelium. But Natto? This hidden gem is whole soybeans pressure-cooked (35 min in the Instant Pot!) and then fermented with a natto starter culture. I used my Instant Pot’s “Sous Vide” function at 108F for 2
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