I'm a total amateur, but here's what I did:
- Soak 1.5 lbs beans for 6 hours in water with a little baking soda
- Change water halfway through
- Preheat immersion circulator/sous vide chamber to 110 F
- Pressure steam for 20 minutes
- Spread into wide flat container
- Stir old nattō into 1/2 cup water, mix evenly into beans
- Lay plastic wrap snugly against beans, poke many holes
- Cover tightly with tin foil, poke a couple holes around edges
- Poke corded probe thermometer into center from edge
- Float in immersion circulator chamber for approximately 20 hours
The temperature in the beans generally kept about 2 degrees less than the chamber. I think we want the early fermentation to happen at 108 F and then cool to 100 F, so I tried to keep adjusting it based on that. Anyway, the result was pretty tasty!! The bacteria seem to take well to black-eyed peas. Might have been a little less stringy than "normal", but still delicious!
