I was on the train for that until he started pushing organic farming nonsense. *sigh* I thought better of him than to fall for that pseudoscience group.
I don’t ferment anything or perform anything I learn in these videos, but ‘It’s Alive’ is one of my go-to series when I’m by myself or even hanging out with friends.
Good pronunciation of refractometer, Brad! Also, besides the bottles, you can get refractometers, fermentation jars, Star San, pH strips, lids and air locks from your local homebrew supply shop! Amazon's great, but support your local guy.
George William Sykes I'm in Canada. Theres tons. I have zero interest in home brewing and I notice them all over the place. The one across the street from my house is at least 20 years old, it's not a new fad. I get the impression they're pretty common, at least in Ontario.
DasAlbatross it was a joke. Your comment sounded a little stalkerish so I thought it would be funny to use the line from Buffalo Bill in Silence of the Lambs.
My grandmother fermented in glass jars with lids and I have always done the same. Four generations and nobody has ever gotten sick a glass jar has never broken nor a fermentation ever failed. :-) Brad I think you're absolutely awesome!
Nearly two months ago I started watching Brad and it's alive, and I decided to try my hand at making pickled carrots with a spicy bread and butter brine. I finally opened them tonight and surprisingly they're really good! I'm genuinely surprised they turned out! Thanks for all the tips Brad!
Damaged canned goods is the most common source of botulism. How major chain stores can sell dented cans at a discount is beyond me. Learned that getting my master’s degree in nursing. Crazy stuff!
Since fermentation has been used by almost every culture I'd love to see a cusine less explored; South Asian. How about one on Indian or Pakistan pickles of mango, lime and all those spices. Remember my granny pickling all kinds of vegetables, would love a culinary trip back home.
i sour each dough because i can't keep a starter alive. :p i make a dough and if i want sour dough i let it ferment for a few days or a week until the whole dough is sour. then i bake it. i keep it on the fridge where it's warm (25 deg C) so the yeasts really get going.
Make sure you get an unbleached organic flour to make your starter. 3 tablespoons water to 2 tablespoons flour to feed it every week. Feed it every other day for the first two weeks that you are starting it. If you are using the starter often then just keep it on the counter, but if weekly or less frequently keep it in the fridge and pull it out for a couple hours once a week to feed it and to remove some of the excess if not being used. They are super easy to keep going and very forgiving if you do something wrong. I have all sorts of ferments going and they tend to be very easy going.
I just thought about it and really can't figure out why would a TV show be more appropriate platform than this? If anything it would be even more restrictive (TV Network advertisers deciding what Brad can and can't say, for instance, subscription requirements from the providers)
It doesn't necessarily mean TV, but like his own channel or something so we get more of him 😂 I've watched all of his videos and now I'm left with nothing else to watch lol
I’ve been fermenting and cooking for almost 3 years now, and Brad has always been my greatest inspiration. Always come back to these videos to remind me what cooking should be, fun, creative, and fulfilling.
7:07 super appreciate BA showing book flipping. I do the same thing in the bookstore to see if any content catches me or not - and those books are definitely a yes
I love how everyone in the background looks all professional and then Brad just looks like Bon Appetit pulled some guy away from his fishing spot for this series XD (I love you guys)
I’ve never made anything fermented until I saw this show on Amazon Prime. I’m totally hooked now - both on fermentation and this show!! So far I’ve made: tepache, hot sauce, cultured butter, garlic honey, and sauerkraut! All using Brads methods :) DELISH!!!! I can’t wait to make more stuff!! Brad and Vinnie, you’ve got some die hard fans in Chattanooga, TN!
Cheers bud. I started a few juice and fruit fermetations this summer under the close supervision of my chef mentor. Anyway, they really spruced up our fall cocktail list and preserved a bunch of seasonal produce for winter. At home I got some peppers going, made some kimchi and sour kraut. Fermentation station is lit.
You're the man Brad and Vin! Made my first batch of pickles, served them at a little over 3 weeks...turned out awesome. Still have a bunch left I will be setting out for a wine tasting event tomorrow. 1.5 months strong! Stoked to see the difference in taste. I've done 4 batches of hot sauce now, from fruity to verde to hot. Would love to send you some man! In hopes of feedback of course. My only discrepancy right now is that for some reason I'm getting a ton of garlic flavor even though I'm only using roughly 1-2 cloves per container. Could it possibly be the cardamom? I went with ground and only put a pinch in each...what am I doing wrong here?!?!? but for real though, this is my favorite channel and Brad is the truth keep it up! As far as suggestions...I've been tossing around the idea of an olive based aoli or something similar? Watchu think?
tip #11: ferment everything! i make a sourdough. i sour the dough when i make the bread. i found a cabbage that was whitish with "stuff" from being grown in a field. i took a few outer leaves and dried them. when i made a dough to make bread i washed a cabbage leaf in the water i used for the dough. then i put the dough on top of the fridge covered by a tea towel. the next day i looked at it. the next day after that i looked at it. it looked slick with the bi-products of metabolism. it smelled sour. the next day i looked at it again. it was wet and it smelled like a can of smoked herring. i added a small amount of flour and kneaded it. the next day it smelled like a can of smoked herring mixed with a can of smoked oysters and it was wet and it was changing colour. so i baked it! man it was good! and i was able to repeat it. whatever is living on the cabbage leaves just waiting for water and food fermented that dough into something wonderful! i think everyone should try fermenting something new and different.
He was using koji on some different meats in one episode and it wouldn't take much to get some rice/wheat/soy(?) to go along with that to make up some miso. I have personally been debating making soy/miso or even some tofu one of these days. Going to try making my own wooden fermentation vessel for it too. I have a fancy blender to break down the wheat. Those things take a long time to make so they could make a super long episode or multi episode arc when making that stuff.
There are shows out there that pay big bucks for people to write entertaining scripts and they hire "funny" editors to make it more interesting, but out of all the shows I've watched, I'm never been quite as amused as when I'm watching Brad make food with Vinny filming it. Now that I've watched all the episodes, I can safely say that it is incredibly entertaining.
so, about video, speaking from Poland, place where we ferment everything (2 month ago my aunt made femented :carrots, radish, ginger and cabbage), I personaly make cider and i help a lot whenever my grandparents are making something. 1. containers: you should avoid using glass, it's heavy, expensive not worth it most of the time. plastic containers like bucket with good lid with place for airlocks as you call it. Glass is great for fermenting alcohol just make sure it is thick, some kind of demijohn is good 2. sanitation: best sanitation are either hot water with soap. or alcohol (90%+) 3. go big. doing like 2 litter jar is just useless. fermented food if made properly will last for long, also if made properly you will just eat it.
I love how much fun it looks like Vinny has editing these! 'Ey Vinny! How much of Brads' creations do you taste test? P.S now she knows you actually exist, the GF asks "Will there ever be a face reveal?"
I honestly have zero interest in fermentation but you and vin are gold, and the only reason I watch. Scratch that, that and the "how things are made" videos. Those are pretty cool too.
we just started making kimchi a lot in my apartment, so this is good to know (we were keeping some jars on the windowsill but i should probably move those). i'd love to see brad make umeboshi sometime (japanese pickled plums)
brand and vinny should make their own youtube channel!!! can't imagine how far could they go, even book deals and things like that i love you guyss you are seriously a ray of sunshine!!!! love from México!!!!
Is Vinny the one who does all that post work because it’s hilarious. The words, the tips/correction, and the funny animations and titles. It makes me laugh so much.
yo long time subscriber! Vinny, make Brad make pickled brussel sprouts. I heard they were good from this guy i met at a sushi place and I wanna know how they taste. Keep truckin yall
Thanks Brad and Vinny - I'm not really understanding how to test for the food poisoning bacteria with PH? Could you do a segment on this to show us what you mean?! Thanks Y'all. This show is great.
I think that with proper washing, botulism can be easily avoided. It becomes more of a concern with fermented meats, but the use of nitrites easily solve this issue. Anyway, regarding washing, I have trouble drying my fermentation bottles. How do you dry these bottles? I got a Bormiolli Rocco bottle that I have been using to make Ginger Beer, but I had trouble drying the washed bottles that I dry them in the oven. However, my bottles can't seal properly now (yes I took out the cap when I put the bottles in the oven since the cap is made of some kind of rubber or silicon and plastic.)
am i interested in fermentation? maybe. am i interested in brad talking about fermentation? very much yes.
Alison Gamboa looooooool
Same.
Read my mind lol
I was on the train for that until he started pushing organic farming nonsense. *sigh* I thought better of him than to fall for that pseudoscience group.
Same!
I don't plan on fermenting anything. I'm just here for brad and vinny
Brinny
Same though it is starting to rub off on me after binging 2000 videos....
Well... you should... pickle an onion or something
There was no Choo Choo noise when Brad said fermentation station ☹️
Brad please make south indian Dosa (a crispy rice-lentil crepe). It is made from fermented rice batter and is served with spicy potato mash within.
Puvendran Pillay why?
It happened :)
Boy do I have news for you!!!
It just happened
@Puvendran Pillay well look who's wrong. Why didn't you think it would happen?
Brad's the main reason I subbed to this channel, loving the entire crew.
x2
x3
Brad's the only reason tbh
life isn't complete without learning with brad.
James Moore Absolutely True! :D
I don’t ferment anything or perform anything I learn in these videos, but ‘It’s Alive’ is one of my go-to series when I’m by myself or even hanging out with friends.
Good pronunciation of refractometer, Brad! Also, besides the bottles, you can get refractometers, fermentation jars, Star San, pH strips, lids and air locks from your local homebrew supply shop! Amazon's great, but support your local guy.
Ryan Bell Spiderwrangler Wise man.
Do people really have local homebrew shops? Is this an american thing?
George William Sykes I'm in Canada. Theres tons. I have zero interest in home brewing and I notice them all over the place. The one across the street from my house is at least 20 years old, it's not a new fad.
I get the impression they're pretty common, at least in Ontario.
It is a popular hobby in the US, but not only here. I work at one, and there are 3 others I know of within an hour drive.
Litmus paper! Not PH strips
Where is the Brad Makes Salt video? I'm waiting.
Love the tree bit, perfect timing with him looking over his shoulder.
This whole thing started with me just watching Brad while i was stoned... and now i'm investing in fermentation gear xD
Braaddd and Viiiinny sittin in a tree. F!-E-R-M!-E-N-T!-I-N-G.
First comes carbonation then comes scobi then comes kombucha with probiotic bodies
A few things I would like to see made, pickled beets, pickled eggs, and maybe soy sauce.
Brandon Caughron hell yeah, love me some soy sauce!
Soy sauce would be sweet
soey sauce.
I don't need to go out and make friends. I've already made a friend named Brad and he's the best and we're going to cook together forever!
Uhmmmmmm............It puts the lotion on it's skin or else it gets the hose again?
No way! Who wants lotion in their food?
DasAlbatross it was a joke. Your comment sounded a little stalkerish so I thought it would be funny to use the line from Buffalo Bill in Silence of the Lambs.
Brad is a straight up national treasure
My grandmother fermented in glass jars with lids and I have always done the same. Four generations and nobody has ever gotten sick a glass jar has never broken nor a fermentation ever failed. :-) Brad I think you're absolutely awesome!
That drumming pickle gets me every fucking time
I was looking for this comment, I burst out laughing when brad kept looking back and the pickle would stop playing the drums
this guy is the best thing on youtube watching him talk make me smile
Nearly two months ago I started watching Brad and it's alive, and I decided to try my hand at making pickled carrots with a spicy bread and butter brine. I finally opened them tonight and surprisingly they're really good! I'm genuinely surprised they turned out!
Thanks for all the tips Brad!
Brad & Vinny, Matty Matheson, and Babish are my top three favorite cooking channels. The food tube game is strong with these guys.
Damaged canned goods is the most common source of botulism. How major chain stores can sell dented cans at a discount is beyond me. Learned that getting my master’s degree in nursing. Crazy stuff!
Since fermentation has been used by almost every culture I'd love to see a cusine less explored; South Asian. How about one on Indian or Pakistan pickles of mango, lime and all those spices. Remember my granny pickling all kinds of vegetables, would love a culinary trip back home.
syed mustafa shahid indian or pakistani pickles are not fermented.
I feel blessed, I've seen Vinny's reflection in the oven at 4:21
My day just improved significantly
Brad, I would love to Learn about Sour Dough ! I keep killing mine .. What to do when it won't grow?
Are you growing your own, or from someones starter? How often do you feed it?
There's so much info about sour dough out there, but I agree just because I want more content from these guys haha
i sour each dough because i can't keep a starter alive. :p
i make a dough and if i want sour dough i let it ferment for a few days or a week until the whole dough is sour. then i bake it.
i keep it on the fridge where it's warm (25 deg C) so the yeasts really get going.
Judy Nevitt From what I remember, Alex from French Guy Cooking(?) did a pretty in depth series on Sourdough so maybe that will help?
Make sure you get an unbleached organic flour to make your starter. 3 tablespoons water to 2 tablespoons flour to feed it every week. Feed it every other day for the first two weeks that you are starting it. If you are using the starter often then just keep it on the counter, but if weekly or less frequently keep it in the fridge and pull it out for a couple hours once a week to feed it and to remove some of the excess if not being used. They are super easy to keep going and very forgiving if you do something wrong. I have all sorts of ferments going and they tend to be very easy going.
Can this guy get a TV show already?
OMG YESSSS
I just thought about it and really can't figure out why would a TV show be more appropriate platform than this? If anything it would be even more restrictive (TV Network advertisers deciding what Brad can and can't say, for instance, subscription requirements from the providers)
Agreed! Free spirits can't roam under the corporate TV thumb.
It doesn't necessarily mean TV, but like his own channel or something so we get more of him 😂 I've watched all of his videos and now I'm left with nothing else to watch lol
Brad is nothing without Vinny. Don't forget Vinny too!
BRAD IS BACK BAYBEHHH! and vinny too
I’ve been fermenting and cooking for almost 3 years now, and Brad has always been my greatest inspiration. Always come back to these videos to remind me what cooking should be, fun, creative, and fulfilling.
I want a video on fermented "wourder"
MrSteelermania
“Water Kefir”
oy...
7:07 super appreciate BA showing book flipping. I do the same thing in the bookstore to see if any content catches me or not - and those books are definitely a yes
I love how everyone in the background looks all professional and then Brad just looks like Bon Appetit pulled some guy away from his fishing spot for this series XD
(I love you guys)
@@MrJoshcc600 lol Brad is the literal only good thing about the channel now :)
I’ve never made anything fermented until I saw this show on Amazon Prime. I’m totally hooked now - both on fermentation and this show!!
So far I’ve made: tepache, hot sauce, cultured butter, garlic honey, and sauerkraut! All using Brads methods :) DELISH!!!! I can’t wait to make more stuff!!
Brad and Vinnie, you’ve got some die hard fans in Chattanooga, TN!
New video from Brad? Hell yeah!
To be honest, 90% of the reason that I subbed to this channel was cause of Brad XD love his personality
Tip #11 - Make more Brad and Vinny fermenting videos
“We’re going to bring up something that people have asked a lot”
“Are you single?”
“Botulism”
Dang it... really wanted that answer 😭
Brad is love. Brad is life.
WOURDER IS LIFE
Cheers bud. I started a few juice and fruit fermetations this summer under the close supervision of my chef mentor. Anyway, they really spruced up our fall cocktail list and preserved a bunch of seasonal produce for winter. At home I got some peppers going, made some kimchi and sour kraut. Fermentation station is lit.
You're the man Brad and Vin! Made my first batch of pickles, served them at a little over 3 weeks...turned out awesome. Still have a bunch left I will be setting out for a wine tasting event tomorrow. 1.5 months strong! Stoked to see the difference in taste.
I've done 4 batches of hot sauce now, from fruity to verde to hot. Would love to send you some man! In hopes of feedback of course. My only discrepancy right now is that for some reason I'm getting a ton of garlic flavor even though I'm only using roughly 1-2 cloves per container. Could it possibly be the cardamom? I went with ground and only put a pinch in each...what am I doing wrong here?!?!?
but for real though, this is my favorite channel and Brad is the truth keep it up!
As far as suggestions...I've been tossing around the idea of an olive based aoli or something similar? Watchu think?
tip #11: ferment everything!
i make a sourdough. i sour the dough when i make the bread.
i found a cabbage that was whitish with "stuff" from being grown in a field. i took a few outer leaves and dried them.
when i made a dough to make bread i washed a cabbage leaf in the water i used for the dough. then i put the dough on top of the fridge covered by a tea towel.
the next day i looked at it.
the next day after that i looked at it. it looked slick with the bi-products of metabolism. it smelled sour.
the next day i looked at it again. it was wet and it smelled like a can of smoked herring. i added a small amount of flour and kneaded it.
the next day it smelled like a can of smoked herring mixed with a can of smoked oysters and it was wet and it was changing colour.
so i baked it! man it was good! and i was able to repeat it.
whatever is living on the cabbage leaves just waiting for water and food fermented that dough into something wonderful! i think everyone should try fermenting something new and different.
You should make mead!!
I come primarily for Brad! What an absolute legend!
I always wanted to make Kimchi. And after seeing your video i tried it. Turned out great
Z3rks3 wow good job!!
2 things:
1. Amazing edits, as always. This is why It’s Alive is our favorite!
2. It’s always a treat to see Andy.
I know it can take a long time, but I'd really like to see you guys make miso.
He was using koji on some different meats in one episode and it wouldn't take much to get some rice/wheat/soy(?) to go along with that to make up some miso. I have personally been debating making soy/miso or even some tofu one of these days. Going to try making my own wooden fermentation vessel for it too. I have a fancy blender to break down the wheat. Those things take a long time to make so they could make a super long episode or multi episode arc when making that stuff.
Check out Maangchi's video on Doenjang if you haven't seen it already. It's...a process.
Yeah I remembered the koji aged meats after I posted this, but indeed it means they're only a few steps away.
Wow, that is awesome, thanks for sharing.
There you go
Anybody else coming back to this since they started fermenting things in quarantine?
And... you almost see Vinny in the reflection at fermentation station.
I'm a college kid that has no use for learning about fermentation but the editing and Brad's mannerisms crack me up! Always entertaining
Brad and Vinny are back for the New Year!
I have a jar of kombucha and a jar of sourdough starter under my desk, fermenting, as I watch this video. Love you, Brad and Vin!
Is aging wine fermenting it? If so than we need an episode on how to make and ferment wine ASAP.
There are shows out there that pay big bucks for people to write entertaining scripts and they hire "funny" editors to make it more interesting, but out of all the shows I've watched, I'm never been quite as amused as when I'm watching Brad make food with Vinny filming it. Now that I've watched all the episodes, I can safely say that it is incredibly entertaining.
I liked tip #10 the best. That's some hard-hitting info you presented there, Brad!
Brad could talk about literally anything and I'd be interested
I subscribed for Brad videos. Thank you BA
so, about video, speaking from Poland, place where we ferment everything (2 month ago my aunt made femented :carrots, radish, ginger and cabbage), I personaly make cider and i help a lot whenever my grandparents are making something.
1. containers: you should avoid using glass, it's heavy, expensive not worth it most of the time. plastic containers like bucket with good lid with place for airlocks as you call it. Glass is great for fermenting alcohol just make sure it is thick, some kind of demijohn is good
2. sanitation: best sanitation are either hot water with soap. or alcohol (90%+)
3. go big. doing like 2 litter jar is just useless. fermented food if made properly will last for long, also if made properly you will just eat it.
I love how much fun it looks like Vinny has editing these! 'Ey Vinny! How much of Brads' creations do you taste test?
P.S now she knows you actually exist, the GF asks "Will there ever be a face reveal?"
TheDrRinik he has an Instagram. I don't remember his full name but go on Brad Leoné's page and he'll be tagger in a post
I honestly have zero interest in fermentation but you and vin are gold, and the only reason I watch. Scratch that, that and the "how things are made" videos. Those are pretty cool too.
The refractometor also mesures the salinity level in water
And it meassures the "Oechsle" in grape juice before it gets wine.
I read it as "sanity level"
suggestions for future episodes: Tapai (fermented rice desert), palm wine, sujuk (aged sausages), sourdough, Nukazuke pickles
I'd love to see Brad make some root beer!
I get more laughs from It’s Alive than most comedy shows; that is a FACT! Keep ’em coming!
A new It's Alive on my birthday?! Thanks Bon Appétit!
Happy Birthday!
Vinny...?
James Jakubowski You're Alive with James.
James Jakubowski Happy birthday! 💕
we just started making kimchi a lot in my apartment, so this is good to know (we were keeping some jars on the windowsill but i should probably move those). i'd love to see brad make umeboshi sometime (japanese pickled plums)
never clicked so fast lol
I was having the shittiest day and logged onto TH-cam and saw a new episode of Its Alive and now all is right in the world
These tips are great! I can't wait to use them this year.
Thank you Brad! I've recently retired from a software/tech carreer and I think you've introduced me to my post-retirement avocation!
Brad in the foreground?
Yeah, he makes an inconspicuous appearance at 6:15
I love Brad, but whoever is the genius editor is the one who puts it over the top. Best TH-cam series by a mile.
Brad & vinny whats up happy new years. Dude i love your vids!
I have subscribed just for Brad Leone on his fermenting adventures. Plz moar.
What is your favorite thing to ferment Brad? Do you like dugh?
Probably wuder!!!
I spell it doogh but I have a feeling Brad would be so down for that. We gotta get him in on the varieties too (mint, carbonated etc.)
Whoever edits this, it’s hysterical. Love these videos
Brad! You should make sourdough bread!
brand and vinny should make their own youtube channel!!! can't imagine how far could they go, even book deals and things like that i love you guyss you are seriously a ray of sunshine!!!! love from México!!!!
Please make natto or soy sauce!
Every video with Brad and Vinny is a gift
Cool just subbed and thought I'd have to wait longer🕒
Brad + Vinny + Animation = Gold Content
Claire in the background!
Half-Sour Saffitz!
Is Vinny the one who does all that post work because it’s hilarious. The words, the tips/correction, and the funny animations and titles. It makes me laugh so much.
IT'S ABOUT TIME
I’m glad I’m not alone in the fact that I’m only here for Brad and Vin.
yo long time subscriber! Vinny, make Brad make pickled brussel sprouts. I heard they were good from this guy i met at a sushi place and I wanna know how they taste. Keep truckin yall
Thanks Brad and Vinny - I'm not really understanding how to test for the food poisoning bacteria with PH? Could you do a segment on this to show us what you mean?! Thanks Y'all. This show is great.
great job, Vincenzo
Vinny and Brad, the golden duo.
Brad when are you going to get you're own cooking show on a weekly basis?
I just love this guy....god knows Why i need tips on fermentation!!
Brad should try some fermented seal flipper.
Please, just give Brad and Vinny their own channel. Need these guys 3 or 4 times a week.
The editing is killing me xD
Best of brad sandwiches and their perfect side. Like the half sour pickles and a tuna melt.
Missed Brad...
I think that with proper washing, botulism can be easily avoided. It becomes more of a concern with fermented meats, but the use of nitrites easily solve this issue.
Anyway, regarding washing, I have trouble drying my fermentation bottles. How do you dry these bottles? I got a Bormiolli Rocco bottle that I have been using to make Ginger Beer, but I had trouble drying the washed bottles that I dry them in the oven. However, my bottles can't seal properly now (yes I took out the cap when I put the bottles in the oven since the cap is made of some kind of rubber or silicon and plastic.)
YAY BRAD ILY
I love the Jazz playing pickles.
Kills everything. ..
....not harmful
WOW! You don't say!
If brad had his own show i would be so happy.