Thank you for the video. The resulted natto does not have much string. Would the glass lid partly opened be too dry when fermenting? Would the instant pot pressure lid without seal keep a comparatively more moist environment for better fermentation?
Thank you for your comment. Yes, we don’t see much strings right after cooking with IP. We need to put it in a fridge for 1-2 days and continue fermenting (aging process). Also Natto loves oxygen so I don’t recommend covering it with IP lid even it’s not sealed.
![[Instant Pot] Natto - インスタントポットで納豆作り - healthy - vegan](http://i.ytimg.com/vi/ExkopWzwGPU/mqdefault.jpg)
![[Instant Pot] Natto - インスタントポットで納豆作り - healthy - vegan](/img/tr.png)
Just found your channel...
Keep cook more on your Instant Pot.
Greetings from Malaysia
Thank you for the video. The resulted natto does not have much string. Would the glass lid partly opened be too dry when fermenting? Would the instant pot pressure lid without seal keep a comparatively more moist environment for better fermentation?
Thank you for your comment. Yes, we don’t see much strings right after cooking with IP. We need to put it in a fridge for 1-2 days and continue fermenting (aging process). Also Natto loves oxygen so I don’t recommend covering it with IP lid even it’s not sealed.
1カップの大豆は約何グラムでしょうか？
すみません。計っていませんでしたね。130gから150gくらいかなと思います。水加減で調整されるのがいいと思います。
ちなみに今回はカナダで一般的に売っているサイズの大豆を使用しました。日本の納豆よりかなり大粒の納豆ができました。あるのであれば小粒大豆をおすすめします。
納豆に熱湯かけたら納豆菌が死んでしまうのでは
しっかり発酵しているので大丈夫ですよ。納豆菌はとても強いです😊