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.
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.
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.
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.
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.
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
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!
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!
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.
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)
2:49 Brad, this is the first video of yours I've disliked. Organic products use pesticides. They're simply limited to a list of 24 approved pesticides.
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?"
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!
Some good stuff but to imply that organic stuff doesn't have pesticides is wrong. They have been sprayed with them but they are natural. Often times there are more pesticides used on organic stuff because it isn't as effective as the synthetic option.
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
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 like your channel, but your opinions on salt and organic produce don't sound correct. I would like to see you test your theory by blind tasting food made with different salts to see if you can actually distinguish kosher from iodized. It would make for an interesting episode.
I was so disappointed when I heard Brad mention the organic thing. I thought he was smarter than to fall for the organic pseudoscience industry. Organic farming is basically worse than conventional farming in every measure. They use worse pesticides, they take up more land, they poison the soil through heavy metal "organic" fungicides and then kill the microbiome with tilling and excessive nitrated fertilizer that runs off into groundwater. Ugh, I could go on and on.
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)
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
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's the main reason I subbed to this channel, loving the entire crew.
x2
x3
Brad's the only reason tbh
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 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?
Where is the Brad Makes Salt video? I'm waiting.
This whole thing started with me just watching Brad while i was stoned... and now i'm investing in fermentation gear xD
life isn't complete without learning with brad.
James Moore Absolutely True! :D
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
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 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.
Love the tree bit, perfect timing with him looking over his shoulder.
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 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, 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.
BRAD IS BACK BAYBEHHH! and vinny too
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 want a video on fermented "wourder"
MrSteelermania
“Water Kefir”
oy...
Brad in the foreground?
Yeah, he makes an inconspicuous appearance at 6:15
Tip #11 - Make more Brad and Vinny fermenting videos
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
My day just improved significantly
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
You should make mead!!
never clicked so fast lol
“We’re going to bring up something that people have asked a lot”
“Are you single?”
“Botulism”
Dang it... really wanted that answer 😭
And... you almost see Vinny in the reflection at fermentation station.
WOURDER IS LIFE
Brad is a straight up national treasure
this guy is the best thing on youtube watching him talk make me smile
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!
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.)
I feel blessed, I've seen Vinny's reflection in the oven at 4:21
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!
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
The editing is killing me xD
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 :)
Please make natto or soy sauce!
2:49 Brad, this is the first video of yours I've disliked. Organic products use pesticides. They're simply limited to a list of 24 approved pesticides.
I always wanted to make Kimchi. And after seeing your video i tried it. Turned out great
Z3rks3 wow good job!!
I have subscribed just for Brad Leone on his fermenting adventures. Plz moar.
Brad! You should make sourdough bread!
Brad & Vinny, Matty Matheson, and Babish are my top three favorite cooking channels. The food tube game is strong with these guys.
Kills everything. ..
....not harmful
WOW! You don't say!
I am in love with this guy.
Does he need a wife??
he ahready got one, sorry friend.
Dip! Waiting line starts here
Marie Fischer how do you know?
I think she's referring to herself?
Marie Fischer Ahh the good ones are always taken haha. ;)
Claire in the background!
Half-Sour Saffitz!
I totally thought it said brads top 10 feminism tip. I was like wtf
Tip #1 Get good equipment! Can't be a good feminist without the proper equipment.
....
Tip #8 Botulism!
Hey sure, this could be about feminism.
Brad and Vinny are back for the New Year!
Is aging wine fermenting it? If so than we need an episode on how to make and ferment wine ASAP.
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 subscribed for Brad videos. Thank you BA
I'd love to see Brad make some root beer!
I liked tip #10 the best. That's some hard-hitting info you presented there, Brad!
please still eat salt with the iodine. People really need it to feel good. Its very dangerous not to get it in your bod
Missed Brad...
I'd like to see Brad ferment something out of the ordinary. It is a test kitchen, let's get experfermental. Okay I'm done.
Cool just subbed and thought I'd have to wait longer🕒
I ran out of receipes. What should I make next?
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! 💕
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!
Some good stuff but to imply that organic stuff doesn't have pesticides is wrong. They have been sprayed with them but they are natural. Often times there are more pesticides used on organic stuff because it isn't as effective as the synthetic option.
Brad & vinny whats up happy new years. Dude i love your vids!
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
See Brad...give thimbs up and then watch video. :-)
Tip # 4.5.....wash under your fingernails, and take off rings.
(Nose rings are OK, just don't sneeze)
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"
Without brad now clairs gone. This show would be over. Sure I love Chris and Delaney. But since the debacle , I basically only watch for brad.
Try making soy sauce and natto?
Is there a reason the apron strap is twisted?
These tips are great! I can't wait to use them this year.
If Alton Brown and Chris Pratt where combined in a freak accident....you get Brad
Brad when are you going to get you're own cooking show on a weekly basis?
My girlfriend loves pickled eggs. It'd be cool if brad showed us how to make em!
IT'S ABOUT TIME
How can I get rid of cloudy fermentation ? There is very little white powder on peppers is this safe ? Thanks
Where can I get an apron like his?
Amazon. Look for a leather work apron.
suggestions for future episodes: Tapai (fermented rice desert), palm wine, sujuk (aged sausages), sourdough, Nukazuke pickles
great job, Vincenzo
That darn pickle kills me every time. Brad knows it's up to no good!
Kefir Kefir Kefir
"You know what's not in there, Vinny?"
"Botulism."
XD Wow, such a sassy boi.
BRAAAD
BRAAAD
Sourdough bread bowls. Let’s see some sourdough videos, Vinny!
PSA: ya boy vinny has an instagram account.
what is it
vincentcross
Nooooo, I want his face to remain a mystery
Lydia Skywalker totally followed him already 😂
Lies I tell you lies...Vincenzo is a product of brad's imagination and will remain that way!
Anybody else coming back to this since they started fermenting things in quarantine?
YAY BRAD ILY
For the next it's alive video, show us how to make DMT, Brad!
Fermentation is God's gift to man... go argue with your with someone who cares if you disagree 🙅
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 should try some fermented seal flipper.
Botulism doesnt survive in acidic enviroment so fermentation is really safe.i cure meats and do rilletes and there the risk is real
woooo!!!
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
CELSIUS TEMPERATURES!!
ONLINE CONVERSIONS!!
GOOGLE!!
BRAD BRAD BRAD brad looks like Chris Pratt
I like your channel, but your opinions on salt and organic produce don't sound correct. I would like to see you test your theory by blind tasting food made with different salts to see if you can actually distinguish kosher from iodized. It would make for an interesting episode.
I was so disappointed when I heard Brad mention the organic thing. I thought he was smarter than to fall for the organic pseudoscience industry.
Organic farming is basically worse than conventional farming in every measure. They use worse pesticides, they take up more land, they poison the soil through heavy metal "organic" fungicides and then kill the microbiome with tilling and excessive nitrated fertilizer that runs off into groundwater. Ugh, I could go on and on.
Please do. Also, can you cite some sources for me to read? I would be interested to learn more on the topic.
Was looking for this comment, thanks! I agree!
Brad, make a fish sauce. The process looks disgusting.
Could you make Torshi? (Persian Mixed Pickles)
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)