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.
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!
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 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.
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!
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.
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’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!
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!
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
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.
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.
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.
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)
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!!!!
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)
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?"
What I want to see is Brad ferment something for Claire as she deconstructs another dessert. Dynamic duo of awesome vibes! With Vinny to record it all and share it with us!
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.
Thanks for the tips, Brad! I was inspired by your videos and made my first kraut. It turned out excellently 😙 in it I put green cabbage, beets, an apple, a pear, garlic, and ginger. I kid you not, it was a flavor explosion 💥 I had it on top of Buddha bowls or just by the fork full. Thank you for your content and a HUGE thumbs up to the editors. They make this series really hilarious with your already goofy self 😂
That AIM away message though 😂 In all seriousness: great series, Brad and Vin! Discovered these videos right before the end of 2017 and added “pickle more things” to my resolutions for this year! Full sour ahead...
Brad, your videos are great. I have a batch of spicy pickles fermenting on my counter right now thanks to inspiration from you. For an upcoming video, how about homemade miso?
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
Brad's the main reason I subbed to this channel, loving the entire crew.
x2
x3
Brad's the only reason tbh
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.
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?
There was no Choo Choo noise when Brad said fermentation station ☹️
life isn't complete without learning with brad.
James Moore Absolutely True! :D
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
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.
this guy is the best thing on youtube watching him talk make me smile
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.
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.
Brad is a straight up national treasure
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
Brad & Vinny, Matty Matheson, and Babish are my top three favorite cooking channels. The food tube game is strong with these guys.
My day just improved significantly
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 IS BACK BAYBEHHH! and vinny too
I feel blessed, I've seen Vinny's reflection in the oven at 4:21
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
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.
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!
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
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.
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’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!
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!
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.
Tip #11 - Make more Brad and Vinny fermenting videos
I want a video on fermented "wourder"
MrSteelermania
“Water Kefir”
oy...
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!
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
You should make mead!!
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.
Brad and Vinny are back for the New Year!
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.
I always wanted to make Kimchi. And after seeing your video i tried it. Turned out great
Z3rks3 wow good job!!
Every video with Brad and Vinny is a gift
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 :)
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!!!!
And... you almost see Vinny in the reflection at fermentation station.
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.
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
I get more laughs from It’s Alive than most comedy shows; that is a FACT! Keep ’em coming!
WOURDER IS LIFE
I have subscribed just for Brad Leone on his fermenting adventures. Plz moar.
I liked tip #10 the best. That's some hard-hitting info you presented there, Brad!
Brad is love. Brad is life.
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.)
Wow 21 episodes, pretty cool! Been watching from the beginning, love what you do Brad and Vin!
I subscribed for Brad videos. Thank you BA
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 & vinny whats up happy new years. Dude i love your vids!
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)
These tips are great! I can't wait to use them this year.
I come primarily for Brad! What an absolute legend!
Is aging wine fermenting it? If so than we need an episode on how to make and ferment wine ASAP.
Thank you Brad! I've recently retired from a software/tech carreer and I think you've introduced me to my post-retirement avocation!
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! 💕
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!
“We’re going to bring up something that people have asked a lot”
“Are you single?”
“Botulism”
Dang it... really wanted that answer 😭
suggestions for future episodes: Tapai (fermented rice desert), palm wine, sujuk (aged sausages), sourdough, Nukazuke pickles
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’d love to see you do your own Miso paste (and/or incorporate it into a miso soup). Thanks Brad.
I'd love to see Brad make some root beer!
What I want to see is Brad ferment something for Claire as she deconstructs another dessert. Dynamic duo of awesome vibes! With Vinny to record it all and share it with us!
Brad in the foreground?
Yeah, he makes an inconspicuous appearance at 6:15
Whoever edits this, it’s hysterical. Love these videos
never clicked so fast lol
Video editing is always on point. Even MORE on point in this one. goddang.
Cool just subbed and thought I'd have to wait longer🕒
I need more episode with Brad and Vincenzo, give us more Brad and Vinny
IT'S ABOUT TIME
I am so excited about starting fermenting. I have my own vegetable patch and Brad is inspiring me so much oh jeez
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"
Love Brad! Wish we could get videos of him more often!
Brad! You should make sourdough bread!
the editing in all these videos is insane, major props to you guys
great job, Vincenzo
can't wait for the salt video! i have Jacobsen salt on my dining table right now. I had picked it up in PDX. :D
Please make natto or soy sauce!
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.
Missed Brad...
4:30 That green bottle is a Grolsch beer bottle. Some Dutch brand that always comes in a bottle like that.
Brad should try some fermented seal flipper.
Man, this guy is hilarious! I can't wait for more videos of Brad and when do we get to see Vinny?
Brad when are you going to get you're own cooking show on a weekly basis?
Best of brad sandwiches and their perfect side. Like the half sour pickles and a tuna melt.
YAY BRAD ILY
Thanks for the tips, Brad! I was inspired by your videos and made my first kraut. It turned out excellently 😙 in it I put green cabbage, beets, an apple, a pear, garlic, and ginger. I kid you not, it was a flavor explosion 💥 I had it on top of Buddha bowls or just by the fork full. Thank you for your content and a HUGE thumbs up to the editors. They make this series really hilarious with your already goofy self 😂
Claire in the background!
Half-Sour Saffitz!
That AIM away message though 😂
In all seriousness: great series, Brad and Vin! Discovered these videos right before the end of 2017 and added “pickle more things” to my resolutions for this year! Full sour ahead...
The editing is killing me xD
Brad, your videos are great. I have a batch of spicy pickles fermenting on my counter right now thanks to inspiration from you. For an upcoming video, how about homemade miso?
Where can I get an apron like his?
Amazon. Look for a leather work apron.
Great video. you should look into pickling beetroot and turnip together as well as small baby aubergines stuffed with walnuts and chili.
BRAAAD
BRAAAD
This editing man. Just so cool.