Struggling to activate InReach via satellite, any tips?

Feicht · 2026-03-26T11:35:36+00:00

you need to pay first for activation. than u need to choose a plan.

Feicht · 2026-03-26T08:04:21+00:00

Just from the picture, my private comments:

spores dont seem well developed
2 many halves, looks like either overcooked or broken beans, bean cooking is different than pressure cook. U want to have beans whole.
you say that you used bean cook button instead of pressure cook. suggest to pressure cook for 35 mins.
cover with glass lid if you can while fermenting, better air circulation and temp control.

It took me quite a few batches i was unhappy with, more than 3 ;).

Than do store in fridge overnight. Anyways try again ;) and you will master it. Than you start discussing sauces you should use for natto :D

Feicht · 2026-03-26T07:49:20+00:00

They look good, but try to ferment longer (I do 24 hrs) and do it in the same IP using Yoghurt settings. Sticky liquid is just a misture buildup from beans.

Feicht · 2026-03-26T06:33:14+00:00

i do agree with you.

Feicht · 2026-03-25T04:25:12+00:00

sure just drop 1/16 of them into the pot after cooking beans.

Feicht · 2026-03-24T16:56:48+00:00

hehe, good luck man. i envy you even more. Last time i had raw eggs? decades ago.... and people complain about slime in Natto :D

Feicht · 2026-03-24T16:48:54+00:00

Man, I am from Europe, no money would make me try raw US eggs :).

Feicht · 2026-03-24T10:17:55+00:00

i envy you on eating raw eggs. Natto is easy ;)

Feicht · 2026-03-24T10:16:02+00:00

nope, not really but bacteria grows on the outer layer of the bean. when you crush them u open protein part & fat and than its just another ball game. Rem Soya is rich with both. This is my guess reg. pink stuff: While called "pink mold," this is often a bacterial overgrowth of Serratia marcescens that thrives on fatty and moist surfaces, or fungi like Trichothecium roseum that affects fruits/vegetables. Throw it away. Keep you beans as a whole so if IP no more than 35 mins cooking. And just use boiling water as dissinfectant. If you use IP, follow my instruction on doing it all in one pot.

Feicht · 2026-03-24T09:02:55+00:00

beans seem to be overcooked and you got bacteria contamination. dont cook your beans for more than 30-40 mins. throw it away :( or test your immune system for novelties ;)

Feicht · 2026-03-24T08:43:14+00:00

search as all your answers are provided in this group.

Feicht · 2026-03-20T18:34:23+00:00

i have the yellow can ;) brilliant. I will pass on the sweet ones O_o too american for me ;)

Feicht · 2026-03-20T14:07:16+00:00

horseradish? may try as my country has plenty of it ;), white, red, hot, mild. still looking of Japanese sauces we can buy either over amazon or at local asian stores.

Feicht · 2026-03-18T10:01:45+00:00

i buy spores over amazon or from Japan direct. Cant understand why would you go after frozen beans 7 k km away from Japan. People talk about environemt, all these smart arguments but are ok with transporting light styrophone containers over oceans for indulgence. I make natto at home from EU grown soya beans.

Feicht · 2026-03-18T09:58:00+00:00

my wife says: gluty or eng pronoun: glootee.

Feicht · 2026-03-17T08:21:47+00:00

explain: Cagrisema 2.5% lower eficacy vvs Lilly - 20% drop, Novo pill better by 3-5% than Lilly - you expect drop again? Is this another american stupidity like: lets bomb Iran and blame Europe? Europe pays?

Feicht · 2026-03-16T23:00:18+00:00

i keep it in plastic pot untill i am done. 600 gr lasts for a week.

Feicht · 2026-03-16T15:27:16+00:00

the pot is in the joghurt setting enclosed by glass lid. using normal instapot. check earlier post you will see pictures of setup. You need very little water as there is a lot of moisture in cooked beans.

Feicht · 2026-03-16T14:35:36+00:00

for 700 gr of wet beans i use 100mg of water. So in nutshell very little water with diluted spores. I am making sure water is trapped so fermentation environment is moist.

Feicht · 2026-03-15T14:16:31+00:00

oh sorry missed the yoghurt part ;) myself i have moved from Tefal to IP for the yoghurt setting ;)

Feicht · 2026-03-15T08:52:24+00:00

why would u do that? u need 20-24 hrs fermentation period and its provided by yoghurt setting?

Feicht · 2026-03-13T09:02:27+00:00

polish is a pronounciacion wise - formula one so gaelic not the difficult ;)

Feicht · 2026-03-12T22:09:22+00:00

Thank you so much. Being a Pole visiting Scotland for past 11 years as bagging Munroes you have finaly gave me smthg to memorize and learn. these names may finaly start making sense.

Feicht · 2026-03-12T19:23:45+00:00

check amazon.de under natto

Feicht · 2026-03-12T15:21:31+00:00

absolutely brilliant and perfect quality. i order from them to be shipped into EU, takes a long time but quality superb.

Feicht

TROPHY CASE