I apologize to the person who asked for my natto made with mint stems recipe a couple of posts back. Here it is. Wash 250 grams of soy beans until water is pretty clear. Soak for 18 to 24 hours. Drain. Pressure steam beans on high for 40 minutes. Let pressure release naturally. You should be able to smoosh a bean between two fingers easily. While beans steam, disinfect containers and spoons you will use for fermentation with boiling water. I use glass or ceramic bake ware. Boil your mint stems for 30 seconds to 1 minute to kill off other bacteria and activate the bacillus subtilis. Place some mint stems in the bottom of your dish, cover with a thin layer of beans, place more stems and cover with beans until full. Place more stems on top. Be generous with the mint stems. I use several containers. Place a sterilized piece of cotton muslin on top of beans and cover with plastic wrap. Poke holes in the plastic wrap with a toothpick for air circulation. I ferment these beans in my bread proofer at 100 degrees Fahrenheit for 24 hours. You will see a white film around the beans. Place in fridge for 2 days to complete fermentation process. After that you can eat! Stirring the natto will produce those sticky strands. There are many excellent blog posts and YouTube videos that show this process. Good luck!