Cultures For Health Natto Starter Spores | Traditional Soybean Japanese Food | Great Source of Protein, Vitamin K, Probiotics for Digestive Health | Gluten Free Vegan Plant Based Meat Alternative

Description

Make your own Japanese natto at home with these starter spores from Cultures For Health. Natto is fermented soybeans with loads of health benefits, such as probiotics and enzymes to promote good gut health, as well as iron, vitamin K, fiber, potassium, calcium, and more, earning it the coveted title of superfood. Natto possesses a sticky, gooey texture, somewhat like melted mozzarella. Its flavor has been described as an aged brie with nutty, earthy undertones, while its smell is much stronger; however, it's a very adaptable ingredient that complements a variety of other tastes. Our natto starter includes 4 packets of starter spores, along with detailed instructions. Each packet yields 6 cups of natto from only 2 cups of beans, for a total of 24 cups of natto. It's usually made with soybeans, but you can make natto using many other high-protein beans, such as garbanzo beans, black beans, or adzuki beans. This fermenting kit makes a great gift for any vegetarian or vegan, DIY hobbyist, cooking enthusiast, or simply yourself. For all natural food that's fun to make and full of probiotics, Cultures for Health is here to get you started.

Features

• INCLUDES: 4 packets of natto starter spores (bacillus subtilis natto) and detailed instructions for making your own authentic Japanese natto. Each packet yields 6 cups of natto.
• VERSATILE: While natto exudes a strong, cheese-like odor, its flavor is milder, perfect for complementing a variety of dishes. Traditionally eaten with rice, but also tasty with pasta, tacos, or whatever you like.
• HEALTH BENEFITS: A great source of vegan protein; also contains probiotics and enzymes that promote positive digestive health, as well as potassium, calcium, iron, vitamin K, and many other nutrients.
• LONG LASTING: Your natto spores can be stored for 6+ months in the refrigerator. Once prepared, store in fridge and consume within a week or freeze for later.
• BEAN PROTEIN: Typically made with soybeans, but can also be made with black beans, garbanzo beans, adzuki beans, and more. Keep in mind, smaller beans work best because the center is more easily reached in the fermentation process.