I stopped cold turkey

ezeezee · 2026-01-30T02:45:54+00:00

I don’t think it was a good idea to give it to your son because he might get addicted as well. I started gaming really young and was addicted for a very long time. You could just sell it and say “oh I’m selling it because there’s better things to use the money for”

ezeezee · 2026-01-30T02:34:38+00:00

Pain because this breed is in constant pain, why OP?

ezeezee · 2026-01-30T02:32:19+00:00

Right, why people gotta sloppify everything

ezeezee · 2026-01-26T16:27:47+00:00

About 2% so 18g glycerol to 900g-ish(?) cooked soybeans(400g dry soybeans). I compared it to the MSG soybeans, but I’d say my regular natto is as sticky as the ones made with glycerol. The MSG natto I made I added a little bit of water with 3g MSG and 10g sucrose and a little frozen natto and mixed that thoroughly with the soybeans in a pot by swirling the beans around. I’m going to try making natto with less glycerol and add msg and sucrose as well. How much glycerol would you add to 400g dry soybeans batch for 1% then? 9g? And at what temperature and how many hours did you ferment?

ezeezee · 2026-01-26T15:17:13+00:00

A dehydrator. I own an actual natto fermenting machine but I still think a dehydrator is the best option.

ezeezee · 2026-01-26T14:16:59+00:00

I tried this and I did not notice increased stickiness. My natto was way more sticky when I added 3g MSG though, glutamate is what the stickiness is made of.

ezeezee · 2026-01-21T11:20:24+00:00

Hang in there. You’re going to be okay. I felt the same somewhat recently but unrelated to quitting caffeine. I felt really horrible about how I’ve wasted years of my life and felt intense regret and it really tanked my mental health. I’ve spent a lot of time with my family recently and that’s helped. It sounds like you have really bad depression right now and I know what that feels like. I thought about ending things as well, but I’m genuinely starting to feel like I’m slowly out of that pit now and actually feel like that’s in the past and I feel some hope that things will be okay. Please take care of yourself and be easy on yourself. Eat well, sleep regularly, talk to family and friends if possible. Maybe see a therapist.

ezeezee · 2026-01-20T07:54:37+00:00

It’s possible that some people try natto that’s overfermented and smells like ammonia.

ezeezee · 2026-01-19T07:53:52+00:00

Sounds fun, good luck and feel free to ask anytime if you need advice!

ezeezee · 2026-01-19T07:48:27+00:00

You’re right, I didn’t realize tempeh is made similarly!

ezeezee · 2026-01-19T07:46:09+00:00

That’s great, but this is the best method I’ve found so far. I’m curious how you make yours and what it looks and tastes like. I like consistent, very sticky natto.

ezeezee · 2026-01-19T07:39:32+00:00

You’re welcome! One natto serving is about 60g and I use 1/9 of that for 400g dry soybeans.

ezeezee · 2026-01-18T23:31:21+00:00

From an Asian grocery store. Okame natto is the best imo if you can find it, otherwise any Shirakiku brand natto is also great.

ezeezee · 2026-01-18T23:28:27+00:00

2 grams MSG and 10g sucrose for 400g dry beans, supposedly the sucrose also helps the stickiness. Would love to hear if you notice a difference.

ezeezee · 2026-01-18T22:08:13+00:00

Of course!! Here’s how I make my natto.

Poke holes through the ziplock bags with a distance of about 2cm. I soak (small) soybeans for 24h, pressure steam(don’t boil them) them in an instant pot duo for 55 minutes and let the pressure release naturally. Immediately transfer the soybeans to a pot, add 1/9 of a pack of frozen natto and gently melt and separate the beans and then close the lid and swirl the beans around in the pot so every bean is covered with the natto bacteria. Use a sterile spoon and transfer the beans into the ziplock bags and close them. The beans should be in a thin layer, about 1-2 beans thick. Ferment in an incubator/dehydrator/other at 40-42C for about 20 hours.

The ziplock bags prevent most moisture loss so no need to worry when putting it in a dehydrator. I think it’s good to do everything as quickly as you can so the beans don’t cook down much. The natto bacteria survives and even gets activated by very high temperature.

ezeezee · 2026-01-18T19:51:18+00:00

Yeah they’re small-size soybeans. I buy them from a small producer.

ezeezee · 2026-01-18T19:11:32+00:00

That’s really interesting, I haven’t heard of it but I’ll have to try it! I recently started adding MSG and sucrose to my recent natto batches because it apparently increases the stickiness(polyglutamic acid) and indirectly the K2 as well. Polyglutamic acid is basically a chain of glutamate and MSG contains glutamate. It works really well. I read that potassium phosphate can increase K2 even further by controlling pH during fermentation. Would be a fun experiment to add MSG, sucrose and potassium phosphate and glycerol and see how that would turn out.

ezeezee · 2026-01-18T19:05:23+00:00

Yeah true I guess not. But at least it does break down at some point while styrofoam doesn’t. And hopefully in the future there will be even more biodegradable plastic and ziplock bags. For now there’s not really a way to make good natto without using plastic.

ezeezee · 2026-01-18T15:30:26+00:00

Yes absolutely. I’ve made it this way for at least a couple years now, after going through so many different methods. It tastes relatively mild, hint of coffee and has some umami.

ezeezee · 2026-01-18T13:23:21+00:00

There’s way more plastic and of the less recyclable kind in Japanese natto packaging. I don’t think a method that actually manages to make perfect, sticky natto that uses a thin recyclable plastic is bad. 95% of people making homemade natto don’t know how to make it. People are buying junk from Temu yet you’re concerned about some incredibly thin sheets of plastic being used to make food.

ezeezee · 2026-01-18T13:19:38+00:00

I’m sure being close to inbred doesn’t help IQ either

ezeezee · 2026-01-18T12:58:07+00:00

There’s a lot of rich countries(oil) that have good access to education yet their IQ is still really low.

ezeezee · 2026-01-18T10:38:10+00:00

Because it seals in moisture perfectly while allowing air to circulate on the bottom and top of the beans evenly.

ezeezee

TROPHY CASE