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Spicy pickled natto in a jar

Spicy Pickled Natto

Natto, one of Japan's most well-known fermented foods, is known for its unique, sticky texture and powerful umami flavour. Traditionally eaten for breakfast, natto is made using one of the oldest fermentation techniques in Japanese cuisine. Spicy Pickled Natto is an innovative version that is aged in a vinegary, spicy brine, which helps to mellow out the natto's characteristic strong aroma. An excellent choice as a side dish to rice dishes or as an addition 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
⭕ 1 tsp Cumin Seeds
⭕ 1 tsp Mustard Seeds
⭕ 50 ml Lemon Juice

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    Preparation Steps

    1

    Natto is fermented soybeans with a stringy, viscous texture. If needed, gently rinse it in cold water to slightly reduce its strong fermented flavour.

    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, cumin seeds, mustard seeds, and lemon juice. Simmer over low heat for 3 minutes to allow the flavours to meld.

    4

    Place the natto in sterilized jars, then pour the hot spicy pickling brine over it.

    5

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

    6

    Serve cold as a unique Japanese pickle or alongside salads.