How to Wild Natto Spontaneous Fermentation

Key Parameters

Steps

1. 1.

   Natto gohan (Japan): Primary fermentation creates the sticky texture and umami for breakfast rice dish

2. 2.

   Kinema (Nepal/Sikkim): Similar wild fermentation used for Himalayan soybean condiment

3. 3.

   Chungkookjang (Korea): Short-fermented version used in soups and stews

Common Mistakes