Fermented soup? Maximizing Vitamin K2? Natto?!

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Fermented soup? Maximizing Vitamin K2? Natto?!

Postby kawasakiguy37 on Thu Feb 09, 2012 6:41 pm

Been making my own fermented foods now for quite some time (beer, pickles, etc) and I'm looking to take it to the next level.

Specifically I want a strain of bacteria that will maximize production of vitamin K2 MK7 for a soup I have been making in order to help my mother fight breast cancer. Currently I have just been throwing some miso paste into the soup after it cools a bit.

I know natto (bacillus subtilus) is supposedly the highest source for this - does anyone know where I can get the starter culture and if it would ferment in a soup base? How long would I need to let it go for?
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Re: Fermented soup? Maximizing Vitamin K2? Natto?!

Postby Tim Hall on Thu Feb 09, 2012 8:19 pm

You can get the culture from GEM http://www.gemcultures.com. Natto is pretty simple if you have a heat source, and it might be adaptable to a soup base. But Ive seen how it grows naturally (wild, without a starter) and a liquid substrate might not work the best...seems like it wants whole beans with lots of air pockets in between. You could always make your natto per instructions, then grind/puree it, and add it raw to a soup like you would miso.

Just be aware it is very unique in its flavor/texture, nothing like miso. To those less adventurous with food it may be off-putting. But I like it.
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Re: Fermented soup? Maximizing Vitamin K2? Natto?!

Postby kawasakiguy37 on Fri Feb 10, 2012 12:21 am

Yea, its definitely very strong. Im thinking I will just make a fermented bean paste that I will blend in at the very end of the boil (or after its started to cool).

Not trying to use soybeans though - do black (turtle) or kidney or garbanzo work well for natto?
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Re: Fermented soup? Maximizing Vitamin K2? Natto?!

Postby Tim Hall on Fri Feb 10, 2012 6:21 pm

I think you can use any beans. I almost never use soy for any of my ferments.
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