Natto from local organic chickpeas

Natto is a japanese ferment, traditionally made from soy beans which get fermented with Bacillus subtilis var. natto. 
This bacillus produces high amounts of Nattokinase and Vitamin K2 (var. MK-7) which plays a very important role in our Calcium-Magnesium-metabolism, avoiding that these get deposited in joints and blood vessels but instead in our bones and teeth, where they belong to.
Natto is the only food known with such high amounts of Nattokinase and Vitamin K2. Recent studies since 2020 have shown that Natto made from other pulses than soy beans, f.ex. chickpeas, lentils, dry green beans, mung beans, contains at least comparable, some of them even higher amounts of these two main nutrients than soy-based Natto.

I only use the bacillus subtilis available from www.topcultures.com and local organic chickpeas. 

You want some? Then let me know.