Brad Makes Sauerkraut | It's Alive | Bon Appétit
ฝัง
- เผยแพร่เมื่อ 25 ต.ค. 2017
- Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes Sauerkraut | It's Alive | Bon Appétit - แนวปฏิบัติและการใช้ชีวิต
I love how you spell out Brad's gibberish for us
pudicus2 ikr hahahajshhahysdbjhhahja
pudicus2 wourder
My favorite part
damn funny
5:10
"Buh deh ugh weddle feh whuh dehb"
It sounds like it would make sense if you played it backwards
The shit?
5:09 for anyone who wants to repeat it.
Is it worth it? Let me work it
I put my thing down, flip it and reverse it
Ti esrever dna ti pilf, nwod gniht ym tup
Ti esrever dna ti pilf, nwod gniht ym tup
If you got a big *elephant trumpet*, let me search ya
And find out how hard I gotta work ya
Ti esrever dna ti pilf, nwod gniht ym tup
Ti esrever dna ti pilf, nwod gniht ym tup
5:10
Brad is a classic example of a guy whose mind works way too fast for his mouth to keep up with.
I think his mind works too fast for his mind
Any literature?
This is also me but I've learnt to speak with my mind I'm the best rapper ever
I'm the same way. 😩
It's called ADD
"Buh deh ugh weddle feh ghuh dehb"
-Brad Leone
The editing is amazing on this lmao A1 job fr lol
Hunzi deserves a raise
Whoever is in charge of editing is petty as hell and I love them. These damn subtitles are hurting my soul. Lmao. Wourder 😭😭😭
Giamoni Cooper 😂😂😂 I'm dead
Gurl, check out UNHhh
buh deh ugh weddle feh whuh. Laughed way too hard at that one.
Omg he used garlic without talking about allison and the a 2 part apoxy metaphor
Tristin Dean damn
Cackling lmfao
*allicin *epoxy
*without the editor including it
End of a Euro we watching
Brad could literally sit in front of a camera and talk about stuff I knew nothing about it he could literally just stare and I'd watch it.
hahaha
Like, literally?
The cat sfx literally gets me every time. Even the super fake ones that go w the crashes , literally always
Anita Maciri I don’t even have a cat and it gets me every time too xD
New drinking game, take a shot every time Brad says Vinnie.
This. And better yet, every time there's a "Bradism" word edit too.
Nthouse12 - 'How to get alcohol poisoning in 15 minutes' 😂
I choose life
My liver is weeping.
I just got screened for a fatty liver, jk
I don’t even like sauerkraut, I came for brad looking damn fine wearing a backwards hat
I'm not even gay, but yes
i thought it was just a normal frontwards hat he'd put on the wrong way round
was it really a cat meowing that he heard or is the editing that good... i dont know what is real anymore !?!?
Becca Potvin Same, everytime a cat meows in the video i think it’s my cat in real life
thats matt playing around with us
It’s real.
Becca Potvin it’s the editing bc they put it in other videos.
I got up and looked for my cat at the door. Then I reminded it to see if I was crazy! Nope not crazy 😂
That close up on Chris
SHADE
and the way his eyebrow ticks up - he *knows* there's shade being thrown xD
I tried making Sauerkraut once. Fruitflies came in from three counties just to hang out around it.
verdatum 💀💀
Just three? It wasn't nearly krauty enough.
Distrubingly funny...
Same thing happens with kombucha! I tried taking my kombucha to the bar to attract loungeflies.... Didn't work...
There is a lot of controversy over molds. I've been in very heated discussions in both fermentation groups and charcuterie groups. Charcuterie gurus seem to be a little more comfortable with itbut fermenters really freak out and discard their product. Much of the same molds are present in both products but mycelium do grow down onto the substrate they grow on sooo I say scrape it off too if no bad flavors are produced. We need to find out what molds present themselves and find out if they produce mycotoxins or not. Surely you guys have enough money to find out for us. I'd love for youto explore the science behind this problem we encounter and find out if out is safe or could be harmful to is. Thanks Brad for the enjoyable and informative clips
The only reason I subbed to this channel is because of Brad.
Same
same
Same
Same and Vinny!
Same
I love that people don't understand Brad when he talks. As a Kid from Jersey with ADHD I can understand him perfectly.
I´m not even a native speaker and I have no trouble understanding him.
Yeah, his speech is quite clear, no problem (I'm also not a native speaker, and I don't even speak English on daily basis).
I want a shirt that says “I speak Brad” on the front with the BA logo on the back
Wha? SQUIRREL!!!!
Muy fácil de entender su inglés! No problem!!
Ingredients:
22 g salt per kg cabbage
For 2,7 kg cabbage:
2 tsp mustard seed
2 tsp caraway seeds
4 garlic cloves
Mixing your imperial and metric together there bud. I like it! You can be an American if you want. We do that literally constantly.
Will garlic kill a proportion of the live culture? It will not be live anymore, live culture is what is wanted.
@@AlexSmith-fs6ro no
@@MichaelSavageMedia What makes you so sure, garlic is a very strong anti viral, anti bacterial and anti fungal.
@@AlexSmith-fs6ro because garlic doesn’t kill a ferment
Only reason many of us come the BA is for Brad and Vinny Bo Binny
porcelain doll yes
Vincenzo!
Claire is the main attraction for me tbh.
porcelain doll and claire💃🏾😍
I enjoy a lot of their shows. Not just Brad's.
Are people actually watching this for the sauerkraut or just cause they like the guy?
Chris_htepO - Both!!
Both.
There was sauerkraut?
both! I now make my own sauerkraut for my hotdogs and reubens!
I actually hate sauerkraut,.
Is this the last time we are going to have Delaney as “Friend” in the title?
"If you're a scaredy cat, like Some of us" *zooms in on Chris*
gracie yael doran chris morocco, notorious hater of fermented goods
I love that Morocco knew deep down exactly who Brad was referring to and exactly what the cameraman was doing. Pout on point.
I am a simple man. I see Brad. I click like.
You're a simple man alright. Repeating the same tired comment over, and over.
Between the editing and Brads commentary this is too funny
Brad while making sauerkraut: "tastes just like sauerkraut"
“Fermentation alley” ?! Uhh no. That’s the Fermentation Station (choo choo)!
Whoever edited this video is a legend.
Saidin Rage vinny edits them too
u got 99 cooking on Runescape?
i hate it and love it at the same time.
Same sort of editing as UNHhh
UNHhh is edited in the same way
The unstoppable Juggernaut that is Brad and Vin back at it!
JamesJ422 I'm the 666th like😎
I’m brave enough to say it. Brad is hot.
Mariel Quevedo hes a mixture of Jim from the office and Andy from parks n rec
that's why we keep watching
Mariel Quevedo I am brave enough to totally agree with you!😍
Agreed! He’s hot and his silly nature makes him even cuter!
He is!!!!
nobody:
brad, an intellectual: wourder
You're mixing your memes >_>
That's what nj does to you next stop cah Instead of car
Does Brad know he's now the premiere sex symbol of the food tv industry?
Terror Van Objectifying men like the sexist PIG you are. Can't just let this man do his work without reducing him down to a piece of meat you find sexually gratifying.
Disgusting.
Behind you. Dude chill lmao
Behind you. Try harder
Behind you. U okay? Who hurt you sweaty?
not sure if troll or...
Bon Appetit owe like 25% of their subs to Brad and vin
Tyce Bruursema Dont forger Claire.!
the rest 75% is claire🤣
Prajakta Mordekar ...
Nah 50% Claire and 25% Chris
@@prestonang8216 with 25% wourder.
the good ol days. Happy days
It's shocking to see Delaney standing next to Brad labeled as "friend"
Whats the t?
Constant Chaos Delaney is Brad’s archenemies in BA lore
We need to get bradley on Hot Ones
sarge727 Sean Evans shot an episode of Sean in the Wild with Brad, it's probably coming up soon!
your wish has been granted ;D
How can you not love this guy?
easily
Idk what he^ is on about but if I wasn't as queer as a flaming three dollar bill I would go gay for him
Been crushing garlic for years with no real clue why. With brad, ill never forget it now.
6:54 Suddenly remembered I still have some fermenting in the cellar. Good thing I'm German.
I'm falling in love with Brad...
petition to get brad his own food channel on Viceland or even the Food Network?
I've made this with red cabbage before, absolutely delicious
We need a video of "behind the scenes" with Brad! The ranting that he does that you cut out, or his opinions he shares etc!
We 💜 Brad
Brad, Vinny, and whoever absolutely KILLS the editing of these videos have solely restored my hope for the future of TH-cam
“What is today?”
*looks at watch*
“It’s Wednesday”
Christine Wu his watch has the date on it
Do your watches not?, I mean I have one that doesn't but I thought most people at least have one that does
haha made me laugh when he said "Oh vinny" as you can see my names vinny!
Hey Brad, I love all your videos, especially the fermenting ones. I am from the south-west of germany where sauerkraut is part of many regional dishes and we use a special kind of cabbage. I don't know its english name but google told me its called a pointed cabbage and very close to my home town there is a famous type which is called filderkraut (i am not sure if it is like with champagne that it has to be grown here or if its a cabbage variety). This makes in my opinion the best sauerkraut because it doesen't lose that much water content and stays crispy even with very thin cabbage slices which we usually do) and not big junks, but thats just prefence like alway with cooking.
I would be fine with a non "alive" series with Brad Leone. We could call it... i dunno... "Brad's World" :D
Also looking forward to that salt episode!
PhilGoodInc they're movi g towards that it seems, with the receny sausage and oyster videos. I agree, i could watch Brad in anything, but I thunk the focus on fermentation is a cool niche with a lot of room still to explore
Oysters are alive!
I knew it but I never made that connection!
I'd call sausage 'alive' for their purposes too.
“It’s... ah... Dead, with Brad Leone” plays jingle.😉😂
I fucking hate sauerkraut but I also fucking love brad.
ah the halcyon days of brad and delaney's friendship
now of course they are mortal enemies
AudreyN why is that so? Where’s the video when it first start? 😂
i am literally going through nearly all of brad's videos trying to find the start of brad's "DELANEY" growl
@@flyingnyan lol same
Whats the t?
Thanks Vinny for the language barrier buster. "Buh deh ugh...." had no clue what was said. Vinny's got skills.
So when does the "It's Alive" cookbook drop?
Cody smith insta buy
Matt Hunziker plays editing magic again with Brad and Vinny. Great job Matt.😂🤗🙄😊
Sauerkraut+potatoes roasted in a pan with honey, salt and pepper over it!😍 Try it it's DELICIOUS.😋
"Buh deh ugh weddle feh whuh dehb." - Brad Leone
Interesting that it is called green cabbage. In German it’s “white cabbage” (Weißkohl) and “green cabbage”(Grünkohl) is kale in English. Different plant “same” name. Might cause confusion for non-natives.
Chicory and endive in German are also opposite to what the are in English or French. It confused me the first time I was in the Supermarkt and saw the little white heads labeled as "Chicoree", and the big leafy heads as Endiviensalat. They're all in the same family, but it's still interesting to see how different languages name things. In English Schwarzkohl is called dinosaur kale hehe.
In England we would call it a white cabbage too! So maybe it’s a US thing?
Lucy Brown might also be different kinds of cabbage, this one actually was green outside, ive seen both green and white 'white cabbages' here in germany, the green variant simply being named 'cabbage' (well, kohl but thats our word for cabbage...)
Woah thats just on your keyboard?
It is called white cabbage (hvidkål) in Danish too. Kale is called green cabbage (grønkål)
Love this guy. He gives this channel so much personality
If you don’t have an airlock just use a surgical rubber glove and put a pinprick in the tip of one finger. They are very cheap and you don’t need to remember to top them up with water which you have to do with an airlock. Rubber gloves make great air locks and the pressure in the glove ( which looks like a swollen lol) ensures nothing gets back into the pinprick. If you want you can secure the glove with an elastic band around the neck of the jar with the fingers pointing upwards, obviously.
Ahhh, the good old days! Miss Vinny’s humour and brilliant editing.
Vinny is the MVP of producer/shooter/editors.
Thumbs up if brad and vinny should just make their own channel
And then have to personally fund everything they do? There is no reason for them to make their own channel. They get paid a stable salary with BA.
On their own they wouldn't have access to all of the equipment and ingredients in the test kitchen. Far more cost effective to share the filming/kitchen space. Also I would imagine they order all of the stock through more wholesale companies aside from market produce. This is shared between all of the chefs otherwise instead just using 'insert obscure pantry ingredient' once or twice Brad would have to buy it out of pocket.
As well as this BA fund and arange the interesting trips Brad goes on, this is the benefit of having producers on staff. Not to mention all of the film and sound recording equipment.
I also doubt that these videos are filmed, edited, scripted, produced, sound mixed and mastered all by a guy called Vinny haha. I takes a whole team of talent to produce quality content like this, hence, Bon Appetit.
😄
They should become numbers 5 and 6 of the try guys
Brad, Vinny, Mr Editor Person. This is entertaining. I enjoy watching the content.
Thank you
Kind Regards
Kyle Mathew
5:36 I don’t know why but I just now noticed how cute that second is with Amiel just sittin there like a puppy
the ending where you get context for the intro was hilarious lol
_bad that was genius
"Cut this bad boy in half"
*cuts a picture of will smith in half*
My god
I started making your Sauerkraut today, and at first I thought it did not have enough salt, but I waited, and it turns out that it did. I did have a bit of a problem with the cabbage jumping out of the bowl, as I was mixing it too vigorously at first - I think I need a bigger bowl. As it was I could only get half of a 3-1/2 pound cabbage in it, and so I might make it in two batches. I'm letting it rest right now and will have to get back to it. Anyway, I just wanted to say that your videos are extremely inspiring, as I have been putting off making Sauerkraut for a long time, although I make kimchi frequently. I wish more people were making food videos as entertaining as yours!
I dislike sauerkraut, but love watching Brad make food. Especially the editor catching every misstep in why he’s trying to say. Cracks me up!
"to let it go full german kraut" hahahhaha sounds like something my german gram would say
Please do kimchi.
Are the carrots and radishes on banh mi fermented or quick pickled?
Fermented along with the cabbage. there are a ton of vids on you tube😄 that's how I learned!
I've usually seen them quick pickled
banh mi is vietnamese, not korean. the carrots and radishes are quick pickled.
Maxwell Buhler And sauerkraut is German. I never said banh mis were Korean. Since I have a Vietnamese sister-in-law, I'm pretty familiar with a lot of Vietnamese cuisine.
He did it!!
Watching Brad crush the cabbage is like 'so that's what big cats are like kneading'
Love this video! Thx for adding the humour! Def trying this Sauerkraut 😊👍
7:02
"It's very squeaky, you hear that?"
*"SQUEAKY-SQUEAKY"*
oh man I'm glad I found this channel. Brad is a classic! I just made some sauerkraut from our own cabbages recently... super healthy crunchy deliciousness.
I am Belgian and have made sauerkraut before, traditional Dutch or German recipes (with wine, or juniper berries). I tried the Brad recipe two months ago, and the first month the smell of garlic was really dominant, so I was a bit weary of the end result. Today after a long long day I choose not to cook, but bought prepared meatballs in a sweet beer sauce with estragon at the local caterer. Very tasty, but I need veggies with a dish. So I opened my 2 liter weck pot and tried the sauerkraut.
Divine. Simply divine. And it went so well with the estragon, that I am thinking of experimenting with it. This is such a winner! Thank you! I love all this stuff. Kombucha, water kefir, growing shrooms and experimenting with yeasts and funghi... current craze of the month is making cheese. Gouda, feta, mozzarella and more to come :D
Loved this, it was my first ever saukrat. You made it look so easy, now today I am making my second batch. Thanks Brad you helped me make a great saukrat, my husband loves it 👍🏼
It's even better if you put a little "er" in it, and maybe a "u" too. Not U2, that's different.
What type of salt did you use
This the kind of quality content i sub for 10/10
The only justifiable reason to dislike a Brad video is because you are mad there is not more...
loveeee the editing work.. BRAVO
Those blinks at 5:33 just flooded my basement.
wourder
Can I get Brad to give the keynote speech at my microbiology PhD graduation? I mean he does do microbiology...just gets to eat the result!
5:09 is just gold.
3:18 BASMR with Brad. New series..? I dare say yes, I'd watch it.
The edits on brads videos make it 10x more funny lmao
This whole time, I was thinking “this is the weirdest coleslaw I’ve ever seen.” I’m not too bright.
I mean a little in some coleslaw might be good
Lmao that made me laugh 😄😂 thank you for that
Just made sauerkraut with my home grown cabbages. Excited to see how it turns out.
Thanks Brad. Awesome job! Love the humor and laid back approach. And whadayaknow, it works! 😂
if you use red cabbage it turns purple, excellent way to get natural color in your life
We love you Brad!
This was SO entertaining! Thank you for such a FUN tutorial video!
I'm friends with a family that makes kraut a traditional way with the slicer and the a big crock, pounding the cabbage in the crock with the wooden mallet tool Brad was using to tamper. They cook it up with some pork and dumplings, just YUM.
I wish Sean Evans would invite Brad onto Hot Ones!
sean is going to be on this show. they teased on on instagram a few weeks ago.
Brad for ambassador of bon appetite
This is closer to a Bavarian Krautsalat (it's served as a side/salad to accompany roast meats) if it still has crunch. Nice one :) I might try this recipe myself when i'm back home in Germany in a couple weeks.
Quality comment! How long would it have had to set to become full on German Kraut?
But Krautsalat isn't fermented, is it? And it also has a little bit of sugar? At least in Rheinland it does. Classic Sauerkraut is very mushy and the strips of cabbage have desintigrated into thin stringy bits. And it's very sour, when I smell it or take a full fork full of it, my eyes almost water. No idea how long that would have to sit but I imagine much longer!
I can’t get enough of this guy. Love him 😍
Thank you for the little Jacobsen salt mention. I live in Portland and will be giving their store a visit soon.
Just made my own sauerkraut with this recipe! So excited to try it in 2 weeks
How was it?
@@nothayley You just reminded her she still had it in the cabinet under the stairs.
Amiel looks like Buster from Arrested Development
Hey brother
Loose Seal!
Thank you for the recipe , I really enjoyed watching your show.
This dudes great I just spent my day off watching all of his episodes!! Lol awesome vinnie
Hey Vinny would you ever do a behind the scenes of how you make these videos?
passthepro how much more behind the scenes do you wanna go? :-D
Stars have aligned, constellations are in tune. Im in the process of making Sauerkrautz as this video is uploaded. *Shit is real*
I use the meat slicer to cut my cabbage. Uniform in size = uniform in doneness
THE SQUEAK SOUND AT 7:05 JUST MADE ME CRY LAUGH JFC I MISS THIS.
Thanks. Great video making simple.