I just made natto for my first time using soy beans. It turned out super slimy and gooey! I used extra honey and water in the inoculation but even so, I think it was the soy beans that had something to do with it. I been making a batch every day or so while the previous one is soaking. I even got my dogs eating it! Now that I'm used to making it I can definitely say it's no harder to make than yogurt!

Yeah. I was thinking that fermenting it raw would have to be done with wild local bacteria. You could cook it and inoculate it with yogurt bacteria or natto for that matter. Cooking rice and adding whey to it is much different than  culturing the rice with whey. That would seem more like taking the rice and simply letting it spoil.

I'm not familiar with how toxic rice is raw. It doesn't seem like it would be as toxic as beans.

The reason I started eating natto was because I liked cooked pinto beans already and it seemed like a super good way to multiply their nutrition and introduce some raw bacteria into an otherwise cooked food. It also multiplied the taste factor to the same degree. I think a sour tasting, yogurt like, rice, would have the same promising possibility.

Yogurt bacteria are more refined than whey. I wonder if I have been to conditioned too much to accept rice that has been cultured by whey.

When I google cultured yogurt rice the only recipes I found were simply adding yogurt to rice and didn't involve culturing it at all. That would be a step down in nutrition to my present diet. Realizing this I was planning on abandoning the idea. I have plenty of things I can already eat in other areas for variety but if I ever get tired of them I will explore culturing rice a little more in the future. I still might give the idea of culturing cooked rice with yogurt bacteria a try. But chances are slim if it hasn't been done already and been popular enough to be recommended in an internet recipe that I will find it palatable.

Welcome to the forum. I been either very low carb or zero carb for several years. I generally don't eat legumes but recently came off zero carb by adding salads and natto to my diet lately and it's nice to have some carbs back in it. It sounds like you are on the right track. Some people here treat paleo as a religion. For myself I'm just here because most of the foods that agree with me are paleo and the bulk of my diet is raw. Good luck and I hope you find what you are looking for.

Here's a video about making natto with the pot I just bought. Mine came in the mail today!

DIY Instant Pot Natto
https://www.youtube.com/watch?v=2JbWqRNCmxQ

She made that look too easy. I still have a ton of natto so I should probably wait before making anymore but I just can't wait to try it with my new gizmo. Wow she paid $100 for hers? The one I bought was half that. Other than a few smudges that looked like fingerprints it was brand new!

I use google and I have a right to complain. I think your Starbucks analogy isn't quite on because you can just go down the street and buy cheaper and better coffee but other search engines are not as good and some of them are just as evil. I could say it's like complaining about the government and continuing to draw social security rather than starve but that would be the other extreme. The truth probably lies somewhere in the middle of our two examples.

I just ordered some bonita flakes I found on Amazon for under $20 a pound. I couldn't make them myself that cheap. Probably made from more than 5 pounds of fresh tuna.

Here's the link if anyone is interested:
https://www.amazon.com/gp/product/B013CFCJ5I/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Oh my. I completely ignored the part about sprouting the beans. Yeah if you can eat them sprouted you can certainly eat them fermented but I got a feeling that they would turn out more like pickles due to cross contamination from the predominant bacteria already in the air. Would probably be good though!

While I respect youtube looking out for their advertisers they are throwing the baby out with the bath water banning all advertisements on conspiracy videos etc.

I think instead they should have an op-out option in the form of a drop down box for their advertisers that allows them to select which types of videos their advertisers don't want to advertise in.

Freaking liberals always want to get into everyone's business. How about offering everyone a choice? How hard could it be to design an algorithm that fairly charges everyone for the types of videos they want their advertisements to be featured on?

STOP USING ADVERTISEMENT AS AN EXCUSE FOR CENSORSHIP and find other ways to make a profit besides screwing everyone out of their freedom! Whatever happened to google's motto "DON'T BE EVIL"?

What do you guys think about fermenting beans rice and fish together? I'm a little worried that the meat could develop botulism but I don't think it would, since cooking it should kill all the bacteria. You'd just have to make sure not to get any cross contamination so that the meat is only inoculated with natto bacteria. If I ever try that it will be way on down the road and I will probably want to read about others doing it and having success with it before I try it myself. Seems a little to risky unless you are dying for natto-tized fish. I think I'd rather have mine cooked at 112 degrees F. or more on the side and the natto only cooks at 105 F.

I remember In old movies whenever somebody got punched in the eye they would apply a steak over it to draw out the bruising! I guess meat really does heal. Well raw meat anyway. I couldn't imagine somebody putting a cooked steak over their eye.

Yep!

I had to take a client to the emergency room and I got back a few hours later than my natto was supposed to be done. I've already eaten half of it. It came out really wonderful. I don't think it matters what kind of beans you use. The texture is different with the pinto beans but the taste is exactly like the soybean natto I bought from the oriental market. I wonder if there are different strains of natto like there are different strains of yogurt. Mine actually came out a little stringier than the natto I bought at the market to use as starter. Maybe it's because I fermented it a little longer.

I was worried when it smelled up the kitchen earlier but every hint of stinkyiness was gone when I got home and not only did the kitchen not smell but there wasn't even a trace left in the natto it's self. OK maybe just a little but no more then brie cheese and It had that chocolaty brie taste just like the natto I used as starter. 

I started another batch already. I'm so glad I discovered natto and took the time to find out how to make it. The best part is it should totally clean out my arteries, melt all the fiber that was causing sore muscles and I will never have to take a vitamin K supplement ever again.

I don't think it's a question of how much calcium but how to get it where it belongs. Most people die from too much calcium in the form of heart attacks built up as plaque in their arteries or from strokes caused by calcium build up in the brain. Calcium also builds up in the muscles and causes pain in the form of bursitis. Ironically most of these same people have a lack of calcium in their bones.

Also I've read that calcium is not needed at all if you get enough available silicone in your diet. I read about an experiment where chickens were totally devoid of all calcium and the group that was given no silicone at all died while the ones that were given plenty of silicone in their diets developed a healthy normal skeletal structure.

I've read that vitamin D and K are responsible for depositing calcium. I think that vitamin D helped the body retain it and vitamin K got it to go where it was needed from where it was not. For a while I was taking a vitamin K supplement but didn't notice any effects, good or bad from it. I been trying to get vitamin d from plenty of sunlight and vitamin K from my diet. Leafy greens and organ meats are to of the highest sources of vitamin K in food but one of the reasons I been interested in natto lately is because it is by far the richest natural source of vitamin K on the planet. No other food comes even close.

Diatomaceous earth is the easiest source of silicone to come by. I'm not sure how absorbable it is. Bamboo extract is supposed to be more absorbable. I can't think of any food sources of silicone at the moment. Oat straw tea is supposed to contain a lot of it.