Did I succeed making natto? This is my 2nd attempt. Smells like natto with a bit of ammonia (storing removes it)

4 comments

1. It’s not as clumpy as the store bought ones, but the white fuzz looks good. I’m slightly aftaid to eat it.

2. I can smell it through my phone.

3. I think it needs a little more aging.It needs to be sticky.

4. It looks a bit loose, like the fermentation might have stalled. Could you go through what you did to make this? How did you cooked the beans, what you used as a starter, how you fermented it, etc.