Guess Who We Ran Into?

I was delighted to run into Sandor Katz Thursday evening while we were setting up our display at the Weston A. Price WISE Traditions conference! He is one of the top experts in fermentation, and I promised a customer I would ask him a question about natto spores and where they come from.

Turns out the spores exist naturally on all soybeans that haven’t been pressure-cooked! We get our nattomoto from a Japanese producer of high-quality organic Asian foods, but if you wanted to make your own, you could!

Sandor said that if you make Tempeh, and let the mold develop thoroughly, the nattomoto spores will grow. You could then dry the mold and grind it into a fine powder for your own natto. Thank you Sandor!

Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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