Fermented Black Lentil Natto The Healthiest Black Lentils In The World! How To Make At Home!

How to Make Black Lentil Natto

1. Cook the lentils
Cook your black lentils until they are tender but not mushy. Drain them well.

2. Let them cool
Allow the cooked lentils to cool to room temperature. This step is important so the heat does not kill the natto bacteria.

3. Remove extra moisture
Drain off any leftover water and pat gently if they are still too wet. The beans should be slightly dry on the surface.

4. Clean your fermentation dish
Wash your dish with hot water to reduce unwanted bacteria. Dry it fully.

5. Add the natto starter
Use about a quarter of a pack of store bought natto.
Mix it through the lentils so the bacteria spreads evenly.

6. Cover correctly
Place two layers of glad wrap over the dish just like shown in the video.
Poke small holes so air can still move through while it ferments.

7. Create a warm environment
Wrap the dish in a towel to keep the heat even and to prevent hot spots.

8. Put it in the oven to ferment
Place it in the oven on the lowest temperature setting.
Aim for around 40 degrees Celsius or 104 Fahrenheit.
Let it ferment for 12 to 24 hours depending on how strong you want the natto strings.

9. Chill to develop flavour
After fermentation place the dish in the fridge for 24 to 48 hrs
This helps the flavour settle and the texture develop.

10. Store it properly
Keep it in the fridge for up to seven days or freeze small portions for longer storage.


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