How long do you keep homemade nattō in the refrigerator for? Also, does freezing nattō kill the probiotics? I found little and conflicting answers to this online.
I make home made yogurt and it’s suggested to consume within two weeks, but I’ve let it go for about 3 and it was fine. Natto is probably similar. You’ll notice, also that super market natto doesn’t have an expiration date, but a best by date because it’s already fermented. I also just looked it up and it seems like you’ll notice when it’s “off”. Looks darker, doesn’t smell quite as natto-like. But apparently it isn’t toxic so accidentally eating it won’t cause you harm. As for freezing it, it looks like the particular strain used to make natto is quite strong and can survive below 0 temp, but I can’t find a very specific temp. Strain is bacillus subtilis var. natto. Maybe you can find more info on it.
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I make home made yogurt and it’s suggested to consume within two weeks, but I’ve let it go for about 3 and it was fine. Natto is probably similar. You’ll notice, also that super market natto doesn’t have an expiration date, but a best by date because it’s already fermented.
I also just looked it up and it seems like you’ll notice when it’s “off”. Looks darker, doesn’t smell quite as natto-like. But apparently it isn’t toxic so accidentally eating it won’t cause you harm.
As for freezing it, it looks like the particular strain used to make natto is quite strong and can survive below 0 temp, but I can’t find a very specific temp. Strain is bacillus subtilis var. natto. Maybe you can find more info on it.