I'm making a first time natto in natto/black garlic pot. So I go by the recipe.
First soak beans for 24 h then steam to be softer. Put natto starter inside a small amount of water and mix it with soya. Put soya beans in machine, add mixed starter and ferment for 24 h in 39 oC.
I tried to keep everything sterilized.
- 500 g soya beans
- 3 g starter mixed with 2 0ml water
So then I just checked soya inside device after 20h and there is kind of white texture on it. Not sure if it's natural, or it's mold. Is it normal to happen, or I did something wrong?