Love Natto?
Make It Fresh.
Make It Yours.

Steady, recipe-appropriate temperature → supports your desired microbes → more predictable fermentation.

Give your fermentation culture the conditions its recipe calls for. Suitable, consistent temperatures support more predictable activity, timing, flavor and texture across your home fermentation projects.

A dedicated environment makes the routine easier to repeat. Combine temperature control with a reliable recipe, suitable ingredients and clean preparation for a well-managed ferment.

Temperature swings outside the suitable range → stressed or uneven culture activity → less predictable fermentation and opportunities for unwanted microbes.

A chilly night, afternoon sun or a warm appliance nearby can change the conditions around your batch. Unsuitable temperatures can slow your desired culture or change its activity, making the result less predictable and potentially increasing contamination risk.

Take one source of guesswork out of the process. FermentPro helps maintain your selected chamber temperature. Correct preparation, hygiene and recipe checks still matter; temperature alone cannot guarantee food safety.

You know the ritual: a bowl of rice, savory beans and those unmistakable silky strings. Now imagine serving natto you made in your own kitchen.

Bring a favorite from the specialty-store shelf into your weekly routine. Start with soybeans and a dedicated natto starter, then make a batch you can portion for the meals ahead.

Choose the soybeans you want to cook with. Make your own unseasoned base, then add mustard, scallions or sauce when you serve it.

Build preparation around your household rather than the number of little packs in the freezer. Suitable reusable containers can become part of a repeatable kitchen routine.

Most of all, enjoy the satisfaction of turning a simple ingredient into a food with a completely different texture and flavor.

Making natto gives you more than another item in the fridge. It gives you a practical skill you can return to, batch after batch.

Choose a manageable batch, keep notes on your recipe and build confidence with each preparation. When it is time to eat, the seasoning is entirely yours.

Natto needs its own starter, properly prepared beans, oxygen and a suitable incubation temperature. A kitchen counter cannot hold a chosen environment as room conditions change.

A repeatable setup makes the process easier to organize. You still follow your starter instructions, but you no longer have to improvise a warm spot each time.

Set the chamber for your validated natto recipe. Adjustable heating and cooling help you manage the surrounding temperature during incubation.

Use suitable shallow containers and the oxygen access specified by your recipe. The machine manages the chamber environment; it does not replace bean preparation, clean handling or culture instructions.

Start any time. Set your fermentation time. When the cycle ends, FermentPro automatically switches to cooling, helping slow continued fermentation without a manual temperature change.

Less clock-watching. More freedom. Plan your batch around your day, with an automatic cooling step already built into the routine.

Set the incubation time for your natto recipe. When the cycle ends, automatic cooling helps slow continued fermentation—one less manual change to fit around breakfast, work or bedtime.

Post-ferment cooling helps slow fermentation; follow your recipe for completion checks and timely refrigerator storage.

FermentPro brings adjustable heating and cooling to your home fermentation routine. Its 12.8L chamber gives your chosen recipe a dedicated environment, instead of borrowing space on a warm windowsill.

The machine operates across 50–115°F (10–45°C). Select settings suited to your starter and validated recipe; different foods need different conditions.

This is the FermentPro machine offer. Add your own ingredients, food-specific starter and suitable containers to build your setup.

1. Prepare. Soak and thoroughly cook soybeans using a validated natto recipe, and prepare clean equipment.

2. Inoculate. Add a dedicated Bacillus subtilis natto starter at the stage and quantity directed by its supplier.

3. Incubate. Arrange beans in suitable containers with the required oxygen access. Follow your recipe for temperature, timing and checks.

4. Finish. Cool and refrigerate as directed, then portion and season when serving.

Keep it classic: serve with warm rice, mustard and chopped scallions.

Make a meal of it: add to a savory breakfast bowl, spoon onto toast or pair with vegetables and your favorite seasonings. Start with an unseasoned batch so each serving can go in a different direction.

I’m Dr. Wanping Hu, a medical oncologist of more than 20 years, a PhD-trained microbiologist and immunologist, and a mother of three.

For much of my career, my world was medicine. But my journey into fermentation became deeply personal at home, while exploring food and fermentation for my family.

As I began making yogurt, kombucha, natto, tempeh and fermented vegetables, I kept encountering one practical problem: different ferments needed different environments.

I couldn’t find one appliance designed to create the different controlled environments these foods needed. So I created FermentPro®.

My hope is bigger than creating another kitchen appliance. I want to help bring fermentation back to the home kitchen—so making fresh, fermented foods can once again become part of everyday family life.

Dr. Wanping Hu, MD, PhD
Founder & Inventor, FermentPro®