Lithuanian-style Fermented Soybeans

Ingredients

In this Lithuanian adaptation of Nattō, we incorporate Lithuanian flavors and ingredients to create a fusion of cuisines. While the original Japanese Nattō uses soybeans fermented with Bacillus subtilis, our Lithuanian-style fermented soybeans are prepared using a different fermentation process, incorporating local Lithuanian ingredients and spices to infuse the dish with a distinct Lithuanian flavor profile. We alse have the original recipe for Nattō, so you can check it out.

• 2 cups (400g) soybeans 2 cups (400g) soybeans
• 1 tablespoon (15ml) Lithuanian honey 1 tablespoon (15ml) Lithuanian honey
• 1 teaspoon (5g) Lithuanian mustard seeds 1 teaspoon (5g) Lithuanian mustard seeds
• 1 teaspoon (5g) Lithuanian caraway seeds 1 teaspoon (5g) Lithuanian caraway seeds
• 1 teaspoon (5g) Lithuanian sea salt 1 teaspoon (5g) Lithuanian sea salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Soak the soybeans in water overnight.
2. 2.
   Drain and rinse the soybeans thoroughly.
3. 3.
   Steam the soybeans for 30 minutes until they become tender.
4. 4.
   Allow the soybeans to cool to room temperature.
5. 5.
   In a sterilized container, combine the soybeans, honey, mustard seeds, caraway seeds, and sea salt.
6. 6.
   Mix well to ensure the soybeans are evenly coated.
7. 7.
   Cover the container with a clean cloth and let it ferment at room temperature for 24-48 hours.
8. 8.
   Stir the mixture once or twice a day to promote even fermentation.
9. 9.
   Once the desired fermentation is achieved, refrigerate the fermented soybeans for at least 24 hours before serving.
10. 10.
    Serve chilled as a side dish or incorporate into Lithuanian recipes.

Treat your ingredients with care...

• Soybeans — Make sure to soak the soybeans overnight to ensure they become tender during steaming.

Tips & Tricks

• For a milder flavor, reduce the fermentation time to 24 hours.
• Experiment with different Lithuanian spices such as dill or juniper berries for added complexity.
• Serve Lithuanian-style fermented soybeans with rye bread or boiled potatoes for a traditional Lithuanian meal.
• Adjust the amount of honey and salt according to your taste preferences.
• Store the fermented soybeans in an airtight container in the refrigerator for up to one week.

Serving advice

Serve Lithuanian-style fermented soybeans chilled as a side dish or incorporate them into Lithuanian recipes such as soups, stews, or salads.

Presentation advice

Garnish the dish with a sprinkle of Lithuanian caraway seeds and a drizzle of honey for an appealing presentation.