[tmoertel]

Natto, a traditional Japanese dish made of fermented soybeans, is especially rich in mk-7. It's the result of an alkaline fermentation process, which makes it initially challenging to Western palates more familiar with the tangy acidic fermentation processes used to make "half-sour" pickles, sauerkraut, and kombucha.

I've tried natto, and it does take some getting used to. Fortunately, a small amount is all you need.

According to Chris Masterjohn, "the foods that are richest in K2 are natto and goose liver, both of which may be difficult-to-acquire tastes. Natto is a fermented soy food popular in eastern Japan. The source of K2 is the bacteria used in the fermentation, not the soy beans. As a result, any vegetable fermented with natto bacteria should be rich in K2. For example, 100 grams of traditional natto contains just under 950 μg, while 100 grams of natto made from black beans contains almost 800 μg. The value for black bean natto is a little lower than that for traditional natto, but both values are phenomenally high. Simply adding 18 grams of natto (about two-thirds of an ounce) to your diet each day would give you 200 μg, and just two ounces of goose liver would provide the same benefit."

Source: https://chrismasterjohnphd.com/blog/2016/12/09/the-ultimate-...