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Spicy pickled natto in a jar

Spicy Pickled Natto

Natto, one of Japan's best-known 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. Spicy pickled natto is an innovative variation that is aged in a vinegary, spicy brine, thus mitigating the characteristic strong aroma of natto. It's an excellent choice with rice dishes or as a complement to salads!

Prep Time 10 min
Preparation 5 min
Total 15 min
270 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 250 g Natto (fermented soybeans)
⭕ 200 ml White Wine Vinegar
⭕ 200 ml Water
⭕ 30 g Brown Sugar
⭕ 1 tsp Salt
⭕ 2 cloves Garlic
⭕ 5 g Ginger
⭕ 2 tsp Chili Flakes
⭕ 1 tsp Black Peppercorns
⭕ 50 ml Lemon Juice

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    Allergen Information
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    Preparation Steps

    1

    Natto is fermented soybeans with a characteristic stringy and sticky texture. If desired, gently rinse with cold water to slightly mellow the strong fermented flavor.

    2

    In a separate saucepan, combine the white wine vinegar, water, brown sugar, and salt. Heat over medium heat 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

    Pack the natto into sterilized jars, then pour the hot spicy pickling liquid over it.

    5

    Seal the jars and let them cool to room temperature. Then, refrigerate for at least 12 hours to allow the flavors to fully develop.

    6

    Serve chilled as a unique Japanese spicy pickle or as a side to salads.