Pickled Natto
Natto, one of the most well-known Japanese fermented foods, is known for its unique, sticky texture and powerful umami flavor. Traditionally eaten for breakfast, natto is made using one of the oldest fermentation techniques in Japanese cuisine. Pickled natto is an innovative version that is aged in a vinegary, slightly spicy brine, thus softening the characteristic strong aroma of natto. It's an excellent choice alongside rice dishes or as an addition to salads!
Ingredients for this recipe
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Preparation Steps
1
Natto is fermented soybeans characterized by a stringy, sticky texture. If desired, gently rinse it under cold water to slightly reduce its strong fermented flavor.
2
In a separate saucepan, combine the white wine vinegar, water, brown sugar, and salt. Heat over medium heat, stirring until the sugar is completely dissolved.
3
Add the thinly sliced garlic, ginger, chili flakes, black peppercorns, and lemon juice. Simmer over low heat for 3 minutes to allow the flavors to meld.
4
Place the natto into sterilized jars, then pour the hot pickling brine over it, ensuring the natto is fully submerged.
5
Seal the jars and let them cool to room temperature. Then, refrigerate for at least 12 hours to allow the flavors to develop fully.
6
Serve chilled as a unique Japanese pickle or as a flavorful addition to salads.
