Homemade Natto (soy-free) by the healthy home economist

Discovering a Soy-Free Natto Recipe: A Health Revolution

In the world of fermented foods, natto stands out as a powerhouse of health benefits, traditionally made from soybeans. However, with increasing concerns about soy allergies and sensitivities, a soy-free alternative is a welcome innovation. The Healthy Home Economist has shared an exciting new soy-free natto recipe, perfect for those looking to enjoy the benefits of natto without the soy.

Why Go Soy-Free?

Soy, though nutritious, can be problematic for many due to allergies, GMO concerns, and potential hormone-disrupting properties. This new recipe replaces soy with black beans, a legume known for its high protein content and rich nutrient profile. Black beans are easier to digest for some and offer a unique flavor twist to the traditional natto.

The Recipe Breakdown

The process of making soy-free natto involves fermenting black beans using the same natto starter culture used for soybeans. Here's a simplified version of the steps:

1. Soak and Cook the Black Beans**: Begin by soaking black beans overnight. The next day, cook them until they are tender but not mushy.
2. Prepare the Fermentation Starter**: Mix the natto starter culture with a small amount of warm water to activate it.
3. Combine and Ferment**: Once the beans are cooked and slightly cooled, mix them with the starter culture. Spread the beans in a shallow dish, cover with plastic wrap, and poke small holes to allow air circulation.
4. Fermentation Time**: Place the dish in a warm environment (around 100°F) for 24 to 48 hours. A dehydrator or a warm oven with the light on works well for maintaining the temperature.
5. Refrigerate and Enjoy**: After fermentation, the beans should develop the characteristic sticky texture and strong aroma of natto. Transfer the natto to the refrigerator, where it will continue to ferment slowly and develop flavor.
6. Health Benefits of Soy-Free Natto

Natto, whether made from soybeans or black beans, is rich in probiotics, which are beneficial for gut health. The fermentation process also increases the bioavailability of nutrients, making them easier for the body to absorb. Natto is known for its high vitamin K2 content, essential for bone and cardiovascular health. By using black beans, you also benefit from their high fiber, protein, and antioxidant levels.

Embracing the Change

Switching to a soy-free natto doesn't just cater to those with soy allergies; it opens up a new world of flavors and nutritional benefits. The Healthy Home Economist’s soy-free natto recipe is a testament to the versatility of traditional foods and their ability to adapt to modern dietary needs.

Final Thoughts

For those who love experimenting with fermented foods or are looking for a healthier alternative to traditional soy natto, this soy-free version is a must-try. It combines the ancient art of fermentation with modern nutritional insights, offering a delicious and health-boosting addition to your diet.

Explore the full recipe of Homemade Natto (soy-free)

and detailed instructions. Happy fermenting!