FERMENTED SOYBEANS RECIPE RECIPES

Steps:

• Prepare an ice bath. Process chives and grapeseed oil in a blender until completely smooth and hot, about 2 minutes. Transfer to a small bowl, and place bowl in ice bath. Cool until mixture is room temperature, 10 to 15 minutes. Remove bowl from ice bath; cover and chill 8 hours or overnight.
• Line a fine wire-mesh strainer with cheesecloth, and place over a medium bowl. Pour chive-oil mixture into cheesecloth, and let strain slowly at room temperature, about 1 hour. Discard solids. Chill chive oil until ready to serve. Chive oil can be stored in an airtight container up to 2 days.
• Process soybean paste and fermented soybeans in a mini food processor until smooth, about 45 seconds. Set soybean puree aside.
• Stir together gelatin and 2 tablespoons cold water in a small bowl. Let stand 5 minutes. Stir together gelatin mixture and heavy cream in a small saucepan. Cook over low, stirring constantly, just until gelatin is completely dissolved, about 2 minutes. Remove from heat.
• Place sour cream in bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until slightly thickened, about 4 minutes. With mixer running, add warm gelatin mixture in a slow, steady stream, beating until mixture is slightly aerated, about 1 minute. Cover and chill until gelatin has set, about 20 minutes.
• Stir soybean puree into sour cream mixture. Press mixture through a medium wire-mesh strainer over a bowl; discard solids. Stir in lemon juice. Transfer dip to a serving bowl. Drizzle with chive oil and olive oil. Serve with crudités.

Steps:

• Wash the soybeans and soak in 6 cups of water for 9 to 12 hours (longer soaking time recommended for colder months).
• Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 2-3 hours, checking every half hour or so (you want them to be tender but not mushy).
• Rinse or dunk a colander, cooking spoon, and casserole dish with boiling water to sterilize.
• In the sterilized colander, drain the cooked beans and place in the sterilized casserole dish. Turn oven light on so it preheats to 100 degrees F.
• Stir in the natto powder with 3 Tbs. boiled and cooled water. While the beans are still hot, pour the natto spore packet over the beans. Stir the beans carefully using the sterilized spoon.
• Spread the beans in a ~1 inch layer in the casserole dish. If at any point in the process the beans spill on the counter, etc., discard those beans to prevent contamination.
• Tightly cover the casseroled dish with aluminum foil. Poke pin holes in the foil, placed 1" apart.
• Place the covered casserole dish in the oven, dehydrator, or other warmer and allow the natto to ferment for 22 to 24 hours, being sure to keep the temperature at a steady 100 degrees F. When you see a whitish film and smell an ammonia-like aroma coming from the beans, that's how you know they're done fermenting.
• When finished, let the natto cool at room temperature for 2 hours. Remove aluminum foil and store in covered containers in the refrigerator at least overnight for best flavor and stringiness. Your natto will last for about a week in the refrigerator.