Thanks. Oh I didn't know that fermented soybeans is eaten in Telangana, nice to know

Thanks for the valuable information 😊 appreciate it

Thank you so much 😊 love to read your comment always

Thank you so much for the compliment 😊

It's my pleasure😊

Thanks for the compliment 😊 sure

Thanks for the compliment 😊

My pleasure and thanks 🙂

Thanks for the compliment 😊

My pleasure and thanks 😊

You are most welcome😊

Thank you so much 😊

@@Shangnairan Anytime Madamji 🙏 Are u a chef or doctor?

My pleasure thanks for the info 😊

@@Shangnairan You looked like a Korean who speaks Indian English. Probably, you grew up and lived in India. Anyway, what I want to tell you is I re-watched your video today. I noticed more detail on how you prepared and made fermented soybeans Indian style. TBH, the way I made Japanese Natto is quite similar to yours and all, including soaking the soybeans, is done in a single cooking vessel, namely an 8 Qt Fagor Multi-Functions Pro Lux Pressure Cooker. I used the Slow and Low setting (75°C or 167°F sans boiling the water) on the pressure cooker to cook the 24-hours soaked soybeans for 3 hours with barely enough water to cover the soybeans. When it is done, I just sautéed the soybeans until about 3 spoons of cooking water left and then switch to Yogurt making setting for 48 hours to ferment the soybeans. The end result looks the same like your fermented soybeans. Occasionally, these fermented soybeans do emit slight ammonia odor and it will go away once I leave it in a container stowed in a refrigerator 2+ days. To consume my Natto, I simply mix Natto with soy sauce and eat it with rice. Cheers.

@@Habibie-vi4fv Hi I'm from northeast India. Yes quite similar but India style has very strong smell. Thanks for the info 😊

@@Shangnairan Thank you, thank you, and thank you. Indian people from N.E. looks more oriental as far as I can tell (AFAICT). The reason I said mine is similar to yours is mainly because both ours don't produce stringy strands like Natto when stirred. The odor strength on mine proportionally depends on the length of fermentation.

Thank you so much 😊

😋 Thank you so much

Thanks 😊

My pleasure and thanks 😊

@@Shangnairan Aww you replied ❤ i actually don't see much of North eastern representation glad that i found one 🥰

Korean style takes lots of time but this Indian style we ferment it maximum upto 10 days beyond that will be too smelly.

@@Shangnairan I know... No one at my home can take the smell other than me🤣, I opened it and it was beyond smelly, although I took some bite and ate it with some noodles, but i won't recommend anyone doing this. It's poison to the nose and soul🤣

@@bushwhacker9579 🤣

I was too busy so i forgot to ask.... If you know the long way (korean, like you mentioned) please do share the recipe with a video, I mean the longer you wait the better the taste right...beans has been my usual diet, I eat it with almost everything, so if I can get a new taste with it I would be really happy😊 (has to be fermented tho😅)

@@bushwhacker9579 For korean style you can watch the link below, her recipes are nice👇 kzfaq.info/get/bejne/hq2Yftp01p23ip8.html

Yes I'm Indian from northeast sides of India. The other language I speak is Meitei language

Thank you so much 😊

Hoi yam haowe 😊

@@Shangnairan hello i tried to make it followed all the instructions but it's spoiled smelling bad, cannot eat.. any instructions.?.

@@maruthireddy4111Oh that's sad. Yes fermented soybeans is smelly. If you don't want very strong smell then ferment it for 2 days only. This process is a bit difficult. try this recipe it's easy 👇

In this technique sun heat is not enough😊 I've uploaded a video recently in that you can ferment just in sun 👇 this the link kzfaq.info/get/bejne/o82mgZOA28mUXXk.html

Thank you so much 😊 Soybeans has it's own good bacteria so you don't need to add anything

@@Shangnairan oh okay thank you for the response, that really helps clarify things!

Oh I see😊 thanks

🙏

My pleasure and thanks 😊

Thank you so much 💕

You can use cotton clothes that works great as well

You can also use any edible plants that grows wide leaves

Oh nice to know that 😊

You can use basket, instead of banana leaf use a cotton cloth and keep under the sun for 2-3 days. Maybe it got spoiled because you used vessel try using bamboo basket or plastic basket which has got very small holes. Hope this will help 😊

Thanks but I've never come across bitter soybeans that's new thing for me

You could be fermenting them too long.

Use of fire wood/fuel while smoking soyabean might also turn the item taste bitter.

Thanks 😊

Oh I see😀 most of the Asian countries foods are so similar

Thank you so much 😊oh Manipuri style soibum se huge quantity da shemnabani, khagik shembada color dark oijille adubu mahaodi chab manei

I don't think clay pot will work. To ferment Soybeans it needs heat. My pleasure 😊

You put it in the room temperature, it ferments itself. 30 degree Celsius

@@divinepower5131 No keep it under the sun or above the fireplace or oven. In room temperature it won't ferment.

Yes, it worked

@@kpj20 it worked without anything

Thanks 😊

👍 👍

Thanks 😊

On the fireplace or under the sun

You can ferment under the sun. You can watch this easy recipe in this link 👇 kzfaq.info/get/bejne/o82mgZOA28mUXXk.html

You can use cotton cloth.

This is the Japanese type of soyabeans same. Our soyabeans is smaller in size

@@Shangnairan are you from Bangalore? I have fermented my soybeans but in a steel jar, for one day, then kept in fridge, then after couple of days when the strings did not appear, i again kept it outside, it is smelling bad, but the strings are not appearing as with your fermentation. Is there a problem? I actually applied a little amount of milk kefir to make it ferment. Thanks

I'm from Manipur. Steel container won't work. This recipe needs heat to ferment and a bit difficult. You can check out this video 👇 Easy way of fermenting soybeans kzfaq.info/get/bejne/o82mgZOA28mUXXk.html

Put the fermented soybeans in an airtight container and keep in refrigerator

Yes no starter required

No this is soybeans. The beans used for making tofu, soymilk etc

Oh thanks for the info 😊

Yes you can use any variety of soya beans. Once you get strong fermentation smell then it's done. It takes 4 to 7 days

Try this easy recipe. Ferment it for just 2-3 days. The more you Ferment the stronger smelling it will be👇 kzfaq.info/get/bejne/o82mgZOA28mUXXk.html

No I don't think it'll work.. soybeans and chunks are totally different thing

@@Shangnairan ok thanks

Yes the same only difference is the fermentation time

Yes

Hoi chapmanei yam haowe😋

The way its prepared is almost the same. I haven't tasted natto so I can't say about the taste

No

We usually use either banana leaf or fig leaf

Arrowroot leaf, tumeric leaf

I kept on warm mode

Thank you so much and for the info as well 😊

I'm half tangkhul

she is from northeast

Fermented soybeans is good for health it has got many health benefits but as we all know anything excess is bad

Ashi link se pork with akhuni ne😊 kzfaq.info/get/bejne/hrt7hMhiytSbcnU.html

😋 Thank you so much