Natto chestnuts (fermented chestnuts)
An Asian-inspired natto fermentation utilizing chestnuts instead of soybeans.
Servings 5
Equipment
- dehydrator or yogurt maker (or other device that can maintain temperature of 105F for 24 hours)
- small glass container with lid (For reference, we use a 5 1/2" x 8" glass storage container)
Ingredients
- 100 grams chestnuts, weighed with shells removed (approximately 1.5 cups measured when nuts cut in half)
- 2 cc Nattomato brand natto spores (2 scoops using spoon provided by Nattomoto company)
- 1 tbsp warm water to reactivate spores
Instructions
- Carefully cut chestnuts in half using a chef's knife. Bake at 350°F (177°C) for 40 minutes. Remove from oven and let cool.
- Once cooled, remove nuts from shells and testa (papery inner coating). Cut the halved nuts until you end up with chestnut pieces about the size of large soybeans.
- Bring pot of water to boil. Place quartered chestnuts into strainer and dip into boiling water for about 75 seconds, then remove.
- Using clean utensils (not your hands) transfer chestnuts into sterilized glass or metal container(s). Chestnuts should be touching, but no more than 1/2" deep in container.
- Add the natto culture to a small bowl with tablespoon of very warm (not hot) water. Stir natto powder into water with sterilized spoon then pour over warm (not hot) chestnuts. Stir water-natto mixture into chestnuts to evenly coat the nut surfaces. Immediately cover chestnuts with an airtight lid and place in dehydrator or yogurt maker set to 105°F (40.5°C) for 24 hours. Do not eat natto chestnuts immediately after fermentation. They need to develop. Instead, put the container(s) in your fridge for at least 24-48 hours before consuming. Keep refrigerated and use within ~10-14 days. Serving tips: toss in soy or ponzu sauce, then add cut citrus + garnish of green onions or chives.