why I Love it’s alive - Brad and Vinny are basically a couple - The editing has me dead - Allicin - Andy in the background - Brads leather apron - *W O U R D E R*
They didn’t get paid enough and they quit because the people we never see who actually run the business are bad people. This is why we don’t see Clair anymore.
"oxygen is the enemy of everything. As important as it is in life, it also is what kills us, overall" the duality of life summed up in two sentences right there
@@otoutobun won't it make it go bad? Like, if you left an oyster out of shell, even in salted water, it would go bad and you would get food poisoning. How does it not go bad here in the kimchi?
Vinny can film Brad fermenting a damn phone book and I would still watch the heck outta that. Vinny, Brad and Claire are some of the best things about this channel! =D
Some tips on making kimchi: -Use thick sea salt. -Dry the cabbage over night after it was brined. -Use way more gochugaru. -Mix in some Plum blossom concentrate.
All the people complaining didn't watch till the end. He literally said it can be made in any way to any ones personal taste. Your grandma's kimchi is not the same as anothers. So stop bashing him. If anything, he respected it by not adding anything that wasn't a staple ingredient. (Ex. Raisins in potato salad.)
I live in Korea. Every mother has their own kimchi recipe here. Some are long fermented; some are short fermented; some have seafood in them; some have no gochugaru; some don't use cabbage. It's all up to you...or your mom.
@@slytown Yep! I heard some regions in Korea puts thinly sliced carrots in regular cabbage kimchi. I love my grandma's kimchi most, but who doesn't love their grandma's cooking?
All the people complaining are mostly korean. Like me... but not really complaining...just pointing out miscues. I can say its LIKE kimchi...I would call it maybe "American kimchi" or just fermented cabbage.. But to call it korean kimchi in the beginning and then say you can make it your own way are two different things. The words "staple ingredients" are putting it kindly. Vietnamese fish sauce? Asian pear... or Korean pear? and yes there is a difference. Whatever peppers he used or korean red dried hot pepper flakes? If he tried making a traditional korean kimchi it would look and also taste different. And the only people who cut the cabbage before fermentation are corporations who make something called "kim chee" for mass market consumption... Staple ingredients is like using pickle juice to make sauerkraut with iceberg lettuce...yes it makes a big difference. You should try a traditional kimchi recipe and his recipe. You can even make it mild like his and it wont taste the same. Ive tried hundreds of different types of kimchi and its a very big myth that every korean family makes there own type/ recipe for kimchi. Kimchi was made by the whole community in two days cause it was very labor intensive. They all made same kimchi with same ingredients. Most of the unique kimchi recipes died long ago and are only found in korean history. He can respect our national dish by making it the korean way. Koreans have alot of pride in kimchi...it helped thousands of koreans survive the harsh winter for hundreds of years when kimchi was the only thing to eat. You can say that kimchi is 100% korean. Even though our history is filled with Chinese and Japanese rule for majority of our existence. Hopefully you can understand korean pride in our national dish. I enjoy when other cultures enjoy our food but try the real thing first. Several authentic recipes available online. We've only been working on perfection for hundreds of years to make the best kimchi...just saying. Lol
@Simon iam korean also. Also traveled throughout korea. Also been involved in making kimchi for over 40yrs. Trust me every korean family does not have own kimchi recipe. Youve been mislead all your life. You can easily find out by traveling or living in korea and travel to places were they make kimchi the old school way. Youll be surprised that its the same way as your mother ot grabdmother. Only about a dozen or so veriences in main ingredience. And korean soy sauce and Japanese or chinese soy does make difference. If your Korean you would understand. Im assuming you grew up in US. Your kimchi has been americanized and proper terminology would be fermented cabbage or American kimchi. Thanks have a great day.
Hello Brad. I really like your Kimchi recipe. The way you make Kimchi is very similar to my recipe except for color. Slurry paste is very important ingredient. I thought that western don't like fermented food like Kimchi because of the taste. I am so surprised that you put oyster to Kimchi. Actually, putting oyster to kimchi is recipe of southern part of South Korea. Thank you for introducing this great Korean food to many people around the world.
Exactly, Sauerkraut is hugely popular in Poland and Germany lol, don't know where you got this idea from that western people aren't used to fermented food
@@biari8599 - The world is filled with misconceptions, especially about culture and cuisine. If you add on religion, language, and physical differences you've pretty much uncovered every aspectof life that is keeping humans so seperated from each other.
So many ignorant folks' comments below... SMH. Brad has basic Kimchi concept down and that's all that matters. End of the day, it's his own interpretation that matters. My mom's recipe is diff. than my grandma's, etc. In reality, there are hundreds of diff. types of Kimchi based on regions, types of ingredients, and of course, personal preferences. Food also evolve as time passes and gets crossed into different cultures. Look what Koreans did with pizza over there... Really??? What Japanese did with curry... Not even close to what they eat in India. And that's fine... That's simply how dishes evolve. All this Korean American can say is... Well done sir! Keep it up! BTW, showed this to my 72 year old mom and she approves your Kimchi!!!
@michael shin As far as I know every household has his own recipe for kimchi, is that right? Also I totally agree with you; people should look into cooking to see similarities between cultures and points in common, not the opposite. I'm a spaniard and every time I learn something about korean cuisine I'm more and more amazed about how close both cuisines are, at least in terms of "unique" ingredients; octopus and calamari, burnt rice, tripes, blood products....
My only complaint about the editing is the making fun of how Brad says water. He says it like literally any and every New Yorker says it, so I'm inclined to think the editor ain't a New Yorker
Brad: "You can never get the gloves on when your hands are a little wet." Vinchenzo: * zooms out so paper towel is in the frame * 😂😂😂😂😂 That Vinny. Always trolling.
Oyster was very good choice. Oyster kimchi is one of my favorite. But! When make your own kimchi, don't wait til it get fermented. If you made kimchi pretty well, it must taste good when it's fresh. There are some Korean dishes which goes well with fresh kimchi such as su-yook and kalgooksu. You can eat fresh kimchi only on the day you made. Day after,.it will not taste as fresh as the day before. In Korea, since we make massive amount of kimchi to eat for few months, we spend one day to make. It's a lot of work so Koreans must enjoy their fresh kimchi with pork dish and noodle after with whole family and neighbors who helped who worked all day to make kimchi. Kimchi is food but at the same time,.it's very important culture in Korea. If you come to korea on October, you will see people who tries to buy cabbage to make kimchi to eat for one year. It's one of my favorite day in Korea . I've never tried a kimchi better than belt fish kimchi. You will never find this at the restaurant. Find korean friend who lives in gyeongsang-do province and ask for their mom's kimchi
Beltfish? 갈치 김치? My mom’s family is from Jeollado and we eat beltfish in other ways...gotta try it in kimchi. I also love oyster kimchi. I just wish Brad used more than one. 겉절이 is my favorite day 1 side dish...:) quick kimchi.
Also legit impressed by your marinade/kimchi base. You got most of the marinade spot on except I would suggest a little more gochugaru? That way you really get the bright red kimchi color you're looking for (but also thats entirely your preference depending on how spicy you like your kimchi)
I've made kimchi in the past and I made it REALLY spicy by accident. I like this recipe but I wanted to make some for a vegan friend. Any substitute for the fish sauce, shrimp paste and oyster? (I know it won't be the same but any ideas?)
Hi there. There is an awesome Japanese vegan youtuber . His channel is called Peaceful Cuisine. He has a gorgeous vegan Kimchi recipe. Check it out, highly recommended for the cinematography the vibe very aesthetic and enjoyable.
as Korean living in Korea when it comes to “making kimchi” I’ve always seen the 100 or more cabbages and like a whole big bottle of fermented shrimp so it’s nice and fun to watch little and sciency version of it. enjoyed!
Brad seducing us with his awkward stuttering and Mr. Vincent Cross killing it with his top-shelf editing. Dynamic duo. I think I may have bruised a rib or two. 🙄😁
I think Brad's got a small attention span so he get distracted really easily and that's what we're seeing. At least that's what I've gotten from the videos I've seen.
As a Korean American, I love seeing people embrace kimchi. It’s so cool to see it in popular food and health culture today. Also mad props to you for adding all the seafood flavors. That’s how most kimchi is made, which many ppl don’t know about. But like all traditional recipes, each family has their own version on how to make kimchi so it’s totally fine to omit or add whatever you like to make your own kimchi.
I've made some really spicy kimchi with the help of a Korean friend from college. I like this recipe but I wanted to make some for a vegan friend. Is there any decent substitute for the shrimp paste and oyster? I know kimchi recipes vary by family and season but is there a replacement for these ingredients? Thanks :)
Vinny, please tell Brad about tannins. Including something with tannins (tea leaves, grape leaves, etc) in the fermentation will keep the firmness. Then you can go longer without losing the crunch.
an interesting recipe indeed ! kimchi is such a fundamental part of korean culture because essentially the recipe is dear to a korean family’s heart ! many korean families don’t use recipe books instead they remember the recipe passed down generations ! my mom and i make kimchi every other saturday morning and truly it creates a bond. gosh culture is absolutely amazing !
I wish that y'all would have gotten Maangchi to come in for this video. The recipe is basically the same and Brad and Maangchi would be hilarious together.
Adding about 1-2 cups of a water-flour paste to sauce really helps with flavor and consistency. Helps the seasoning stick to the cabbage. Just mix 1 cup of water with about 1 tbsp of flour and then bring to boil. Cool and add to seasoning. Also your gochugaru should be bright red, not brownish yellow. It may mean it wasn't properly dried or an inferior product. Really helps to use good quality pepper.
It turned brownish because he mixed the gochugaru with hot flour paste and it ended up cooking the gochugaru. You have to wait until the paste cools down
I wondered why his batch was so brown! I’ve made kimchi a few times using Maangchis recipe and was always bright red. Waiting for the paste to cool makes sense now!
Regardless of the dish, if it's a staple in a cultures cuisine there will be people unhappy about the way it gets made. We all have different ways to make those dishes passed onto us from the older generations. So, at the end of the day if you love the food you make and have the essentials down that what matters.
Pro tip! For gloves where your fingers are having trouble getting into place, once your glove is on and each finger is into its designated hole, lift one edge of the glove from your wrist and blow into it, creating a seal to let the glove puff up, giving you space to adjust your fingers. Once they’re settled to where it feels comfy, release the air and voila! Gloves on perfect.
If you still have some kimchi when it gets sour (right before it goes “bad”), time to make kimchi stew! Or grill up some of that sour kimchi with thick slices of pork belly and HEAVEN! The sour kimchi caramelizes on the grill and gets slightly sweet while soaking up some of that delicious pork belly fat. It’s absolutely delicious and my favorite way to eat pork belly. Also make sure to get that pork belly slightly crispy and this goes so well with rice. Salty, savory, sweet, spicy, sour, crispy, crunchy and comforting - all in one bite. Sooooooo good...
I love the graphics that get added to distracted Brad views. I need those in my real life. Like I need my eyes to gloss over and turn into views of the galaxy and shining stars when I get lost in a thought; or cartoon birds swooping by when i'm looking around at nothing. So forth and so on.
Woah, Brad made some amazing kimchi that actually looks like authentic kimchi, and he knows all the secret little ingredients to make it awesome like oyster, pear, fish sauce. My mom puts those in her kimchi and people tell her all the time it's hands down the best kimchi in toronto (she used to make jars of kimchi and sell it comercially). How did Brad find out about those ingredients, lol.
BatmanPwnage all kimchi recipes are a little different? I haven't seen oysters in a napa cabbage kimchi recipe either but I do know in certain regions of Korea they may add more or less ingredients
Words from my mom who watched this with me: I saw you put hot rice powder mix to the sauce, but it is often better to cool it off before you mix it into the sauce. It will help keep the iconic red pepper color.
Okay I was so confused about the color of his kimchi, it looked like it was gonna be delicious but I couldn't get past the color. Thank you for this, that makes sense!!
Leave in the comments other things you'd like to see Brad do: oh man, where do I even begin. Skydiving, a 72 hour survival camp, learn how to play the violin, tour Disneyland, take Vinny on a roadtrip, rob a bank and go on the run, assume fake identities and move to Europe, tour Oktoberfest, etc., etc.
I'd love to see Brad make some soy sauce, fish sauce .. something like that, maybe turn homemade soy sauce into custom teriyaki sauce. Something fun like that.
@@manders76 Yeah it's harder to ferment proteins that can easily go bad, there's a lot more variables to worry about. He did do miso paste, though, and that creates soy sauce, so he technically already made that.
@@Szanth Plus I think with fish sauce you want more heat than even a busy kitchen can provide. But yes to the soy sauce situation (although technically that's tamari, but whatever).
"No one said this was gonna be easy--" *Literally two hours earlier* "It's pretty easy to make," The edits are golden!! Vincent (Vinny) is just a pure genius!! Couldn't stop laughing!
This is one of the most entertaining food videos I've ever seen.....saw(?). I've never made kimchi from scratch and this didn't really make me want too 😂 but I did want a bite for sure 😂 Great video!!!
All the Korean people I see make kimchi (including my grandmother) works each leaf individually when rubbing the spicy mixture in. That is why they leave the stem on.
Not every kimchi variation is to be made from the entire cabbage. Just because your grandmother does it that way, and the people you know, doesn't mean it has to be that way. Read a bit up on the cuisine of your own heritage man before you try to tell others they did it wrong.
Wupme no its just a well known way of making the kimchi because its been passed down from generation like that and a huge majority of korean make it like that not just that dudes. My mother and grandmother and so on always made it like that and most do...
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
why I Love it’s alive
- Brad and Vinny are basically a couple
- The editing has me dead
- Allicin
- Andy in the background
- Brads leather apron
- *W O U R D E R*
Alex Cerna a little bit of claire in the background too 😏
Me 2...I just got on it @alexcerna!!! I'm literally binge watching this now...I love the channel...😍😍😍 plus, I get a good laugh w Brad & Vinny...🤣😂🤣😂
I really love Brad's little noises !
Alex Cerna this is literally my opinion
Alex Cerna ALL OF THIS YES it’s like you’re learning how to cook from a meme edit :,)
Whatever you're paying your editors they deserve a raise
@@Jesse-ix7nz Source?
They didn’t get paid enough and they quit because the people we never see who actually run the business are bad people. This is why we don’t see Clair anymore.
@@andrewhanson1180 😂😂😂😂😂😂
This comment fermented well.
"oxygen is the enemy of everything. As important as it is in life, it also is what kills us, overall" the duality of life summed up in two sentences right there
sometimes i talk to vinny when i'm cooking too
Vinchinzo
I'm going to start doing this as well. My wife is going to think I'm crazy because I will not tell her the context for a while..
What if there was no Vinny? what if it was all Brad talking to himself and edit the videos alone
Like the Sixth Sense...holy shit, Agha.
You're all welcome.
when they typed out his stuttering omg LMAAAO
7:09
I just laughed for two minutes straight
and then he gets cut off by the transition ... beautiful
Icky goo
I sometimes think it's mean that the editor bullies Brad for speaking Jersey, not English.
Andy’s dancing at the end was such a treat👌
Can we all take time to appreciate the editor?? This video was hilarious
Donut Dana the part where he couldn’t get the top of the food processor on😂
The editor is Vinny.
vinnehhh
The whole video is a meme
Vincenzo
I love that whoever edits _It's Alive_ has really committed to making Brad look like a sweet, friendly doofus, like a large shaggy dog of some sort.
its vinnie himself
Yea and vinny is resigned. So we're left with few episodes
Matt edits the videos
Brad is basically a St. Bernard. Just a big lovable doofus.
SweetTooth wait WHAT
you have the chaotic energy of julien solomita but the body of luke danes from gilmore girls
The best description of Brad 🧡
Stella Oran yasss he has serious Luke vibes going on. I think it’s his voice!
Oh my god. This is so accurate. I’m speechless by how good this comment is.
i belive if julien, chris pratt and luke had a kid, frickin brad would come out
an exceptional comment, he's such a luke+julien
I've made kimchi with my mom since I was little. Brad didn't miss a single ingredient. Props to you Brad. You're an honorary Korean now.
I like what you said
@Houston Paul why not? Its either baby shrimps or oyster. Both are good
@Houston Paul it helps ferment it
@@otoutobun won't it make it go bad? Like, if you left an oyster out of shell, even in salted water, it would go bad and you would get food poisoning. How does it not go bad here in the kimchi?
Tenshi Chan there is a crap ton of salt in that brine and salt will kill nearly all bacteria and mold.
Watched this video with my Korean mom. She was cracking up the whole time. She's a fan.
Chris' mathematics, visual thinking overlay killed me
Vinny can film Brad fermenting a damn phone book and I would still watch the heck outta that. Vinny, Brad and Claire are some of the best things about this channel! =D
and amiel
Brad is what is really REALLY good for you,
I believe
But only if you put him in a jar and check in on him on Monday. Should be warm and bubbling by then!
I believe
Don't forget to add some ... wourder
Yur Good.
😂😂
Every time I watch this the comment at 7:30 cracks me up. "Wednesday" to "the second" is not a measurable interval of time.
Pshhh that's what you think
Some tips on making kimchi:
-Use thick sea salt.
-Dry the cabbage over night after it was brined.
-Use way more gochugaru.
-Mix in some Plum blossom concentrate.
MangoMotors WASH THE BRINE OFF TOO
All the people complaining didn't watch till the end. He literally said it can be made in any way to any ones personal taste. Your grandma's kimchi is not the same as anothers. So stop bashing him. If anything, he respected it by not adding anything that wasn't a staple ingredient. (Ex. Raisins in potato salad.)
I live in Korea. Every mother has their own kimchi recipe here. Some are long fermented; some are short fermented; some have seafood in them; some have no gochugaru; some don't use cabbage. It's all up to you...or your mom.
@@slytown Yep! I heard some regions in Korea puts thinly sliced carrots in regular cabbage kimchi. I love my grandma's kimchi most, but who doesn't love their grandma's cooking?
Some kimchi have no cabbage, they use what is in the harvest. So its possible to find Daikon/LoBok kimchi which is quite good as well as carrots.
All the people complaining are mostly korean. Like me... but not really complaining...just pointing out miscues. I can say its LIKE kimchi...I would call it maybe "American kimchi" or just fermented cabbage..
But to call it korean kimchi in the beginning and then say you can make it your own way are two different things. The words "staple ingredients" are putting it kindly. Vietnamese fish sauce? Asian pear... or Korean pear? and yes there is a difference. Whatever peppers he used or korean red dried hot pepper flakes? If he tried making a traditional korean kimchi it would look and also taste different. And the only people who cut the cabbage before fermentation are corporations who make something called "kim chee" for mass market consumption... Staple ingredients is like using pickle juice to make sauerkraut with iceberg lettuce...yes it makes a big difference. You should try a traditional kimchi recipe and his recipe. You can even make it mild like his and it wont taste the same. Ive tried hundreds of different types of kimchi and its a very big myth that every korean family makes there own type/ recipe for kimchi. Kimchi was made by the whole community in two days cause it was very labor intensive. They all made same kimchi with same ingredients. Most of the unique kimchi recipes died long ago and are only found in korean history. He can respect our national dish by making it the korean way. Koreans have alot of pride in kimchi...it helped thousands of koreans survive the harsh winter for hundreds of years when kimchi was the only thing to eat. You can say that kimchi is 100% korean. Even though our history is filled with Chinese and Japanese rule for majority of our existence. Hopefully you can understand korean pride in our national dish. I enjoy when other cultures enjoy our food but try the real thing first. Several authentic recipes available online. We've only been working on perfection for hundreds of years to make the best kimchi...just saying. Lol
@Simon iam korean also. Also traveled throughout korea. Also been involved in making kimchi for over 40yrs. Trust me every korean family does not have own kimchi recipe. Youve been mislead all your life. You can easily find out by traveling or living in korea and travel to places were they make kimchi the old school way. Youll be surprised that its the same way as your mother ot grabdmother. Only about a dozen or so veriences in main ingredience. And korean soy sauce and Japanese or chinese soy does make difference. If your Korean you would understand. Im assuming you grew up in US. Your kimchi has been americanized and proper terminology would be fermented cabbage or American kimchi. Thanks have a great day.
Hello Brad. I really like your Kimchi recipe. The way you make Kimchi is very similar to my recipe except for color. Slurry paste is very important ingredient. I thought that western don't like fermented food like Kimchi because of the taste. I am so surprised that you put oyster to Kimchi. Actually, putting oyster to kimchi is recipe of southern part of South Korea.
Thank you for introducing this great Korean food to many people around the world.
Western cultures like fermented food, specially beer! Germans has their famous sauerkraut.
Fermented food is very popular across the world, often far more than in Korea. I love all kinds personally!
Exactly, Sauerkraut is hugely popular in Poland and Germany lol, don't know where you got this idea from that western people aren't used to fermented food
Hungarians love fermented food! Every grocery store has a dedicated pickled food/ fermented stuff section
@@biari8599 - The world is filled with misconceptions, especially about culture and cuisine. If you add on religion, language, and physical differences you've pretty much uncovered every aspectof life that is keeping humans so seperated from each other.
So many ignorant folks' comments below... SMH. Brad has basic Kimchi concept down and that's all that matters. End of the day, it's his own interpretation that matters. My mom's recipe is diff. than my grandma's, etc. In reality, there are hundreds of diff. types of Kimchi based on regions, types of ingredients, and of course, personal preferences. Food also evolve as time passes and gets crossed into different cultures. Look what Koreans did with pizza over there... Really??? What Japanese did with curry... Not even close to what they eat in India. And that's fine... That's simply how dishes evolve. All this Korean American can say is... Well done sir! Keep it up! BTW, showed this to my 72 year old mom and she approves your Kimchi!!!
Nice last name I wonder why i like it so much
michael shin lmao did you even read what they trying to say?
I approve.
michael shin this is the coolest comment and I even believe Michiba would approve.
@michael shin As far as I know every household has his own recipe for kimchi, is that right? Also I totally agree with you; people should look into cooking to see similarities between cultures and points in common, not the opposite. I'm a spaniard and every time I learn something about korean cuisine I'm more and more amazed about how close both cuisines are, at least in terms of "unique" ingredients; octopus and calamari, burnt rice, tripes, blood products....
whoever edits these videos deserves a freaking raise dear god LOL
It's Vinny I think
Agreeeed
My only complaint about the editing is the making fun of how Brad says water. He says it like literally any and every New Yorker says it, so I'm inclined to think the editor ain't a New Yorker
Good ol Vinny Bo Binny
Wourder
“Icky goo ickeh beh ike cugh ickeh”
I am wheezing 😂
7:10
Hi wheezing I'm koffing
Girl, I died 20 times over. 🤣🤣🤣🤣
Me too - I lovethe bubububbas 😂 😀
icky
goo
ickeh
beh
ike
cugh
ickeh,
yes Brad, thats how I feel too!
Damn, I just commented this and then I see your comment.
I knew this would be first comment.
i came THIS close to spitting down my monitor in beer
I need this on a shirt!
+A. Fox 7:08
Oh my god who ever edits this series, you are my hero.
"Before you eat it, become friends with it" - Brad
@@lis7742 You forgot to befriend it? XD
This is not, however, a good idea for lobsters or chickens
Unless they're fish.
Vinny probably felt a chill crawl up his spine
Paul Kontz so heartbreaking!!
“We started this on Wednesday”
* looks at the clock *
“and today is the second”
Andrea Jiménez lmao - sadly, I got it!!
Brad: "You can never get the gloves on when your hands are a little wet."
Vinchenzo: * zooms out so paper towel is in the frame *
😂😂😂😂😂 That Vinny. Always trolling.
wHY IS NO ONE TALKING SBT ANDY TROWING IT DOWN LIKE THAT AT THE ENF OF THE VIDEO SIDNDN
IKR and Gaby is dancing like did my mom would 19 years ago
Had to scroll way to long to find this comment
Ma jito wanna retry at english with this comment?
what was he dancing to?
Omg Andy love of my life
Seeing a new It's Alive video always puts a smile on my face. I can't get enough of this show!
"icky goo ickeh beh ike cugh ickeh" - Brad
What a weird human. Charming.
Oyster was very good choice. Oyster kimchi is one of my favorite. But! When make your own kimchi, don't wait til it get fermented. If you made kimchi pretty well, it must taste good when it's fresh. There are some Korean dishes which goes well with fresh kimchi such as su-yook and kalgooksu. You can eat fresh kimchi only on the day you made. Day after,.it will not taste as fresh as the day before. In Korea, since we make massive amount of kimchi to eat for few months, we spend one day to make. It's a lot of work so Koreans must enjoy their fresh kimchi with pork dish and noodle after with whole family and neighbors who helped who worked all day to make kimchi. Kimchi is food but at the same time,.it's very important culture in Korea. If you come to korea on October, you will see people who tries to buy cabbage to make kimchi to eat for one year. It's one of my favorite day in Korea .
I've never tried a kimchi better than belt fish kimchi. You will never find this at the restaurant. Find korean friend who lives in gyeongsang-do province and ask for their mom's kimchi
Beltfish? 갈치 김치? My mom’s family is from Jeollado and we eat beltfish in other ways...gotta try it in kimchi.
I also love oyster kimchi. I just wish Brad used more than one.
겉절이 is my favorite day 1 side dish...:) quick kimchi.
This helps me understand some kdramas where they show all the adjummas getting together to make it, and eating that dish afterwards.
When you said your special ingredient was oyster, i knew you’d nail it.
And, yes, im saying that as a Korean living in Korea. Great job Brad!
Bon Appetit should've invited Maangchi in this episode
Oyster is ok to add? Like you won’t get food poisoning? I’d be interested to try.
okay but why is andy such a good dancer
Also legit impressed by your marinade/kimchi base. You got most of the marinade spot on except I would suggest a little more gochugaru? That way you really get the bright red kimchi color you're looking for (but also thats entirely your preference depending on how spicy you like your kimchi)
Samuel Yi haha I dunno, I have a high spice tolerance but I do know some Korean friends who can't handle kimchi sometimes because it's spicy
totally agree! spicier the better.
Emaline L. J
I've made kimchi in the past and I made it REALLY spicy by accident. I like this recipe but I wanted to make some for a vegan friend. Any substitute for the fish sauce, shrimp paste and oyster? (I know it won't be the same but any ideas?)
Hi there. There is an awesome Japanese vegan youtuber . His channel is called Peaceful Cuisine. He has a gorgeous vegan Kimchi recipe. Check it out, highly recommended for the cinematography the vibe very aesthetic and enjoyable.
The royalty-free polka really tops this one off, Brad. ^_^
*editor, not Brad.
as Korean living in Korea when it comes to “making kimchi” I’ve always seen the 100 or more cabbages and like a whole big bottle of fermented shrimp so it’s nice and fun to watch little and sciency version of it. enjoyed!
Make a naturally carbonated root beer. Old timey style and junk.
endofanera1983 I would love to see that!
Great idea
And ... he has! :)
I laughed so hard i cried, weezed and farted when he studdered "ichy goo Ickeh beh..." I watched it over and over... Omg. My face is red
Vinnie and Brad are brilliant when they make fun of his pronunciation. I watch it over and over too!
Brad seducing us with his awkward stuttering and Mr. Vincent Cross killing it with his top-shelf editing. Dynamic duo. I think I may have bruised a rib or two. 🙄😁
Wow @iRaven vu if u laughed so hard you cried, wheezed, and farted you must have really laughed!
Appropriate reaction :D 7:08 just for you
I thought I was the only one!! 😭😭😭😭😭
Jesus, the editing is incredible. I love the dedication and humor of the people involved in the editing of this series.
If Brad went and made other Korean fermented things with Maangchi, that would be the greatest video of all time.
Sujie Kim yesss!!
I would pay a great deal for that.
Yesssss pleasseee
Sujie Kim Username checks out.
What does that even mean?
imagine all the weird moves brad makes without vinny's editing like in the biginnign witht the bird .... he would just look crazy af
I think Brad's got a small attention span so he get distracted really easily and that's what we're seeing. At least that's what I've gotten from the videos I've seen.
Hammi hahaha
In a commercial kitchen people are always behind you, he was checking that no one was there as he backed up.
icky goo ickeh beh ike cugh ickeh
Proxi I dieddd! 😭😂😂😂
Vinny's editorial intrusion into the narrative of this series is subtle, but extremely powerful, and I love it
As a Korean American, I love seeing people embrace kimchi. It’s so cool to see it in popular food and health culture today.
Also mad props to you for adding all the seafood flavors. That’s how most kimchi is made, which many ppl don’t know about.
But like all traditional recipes, each family has their own version on how to make kimchi so it’s totally fine to omit or add whatever you like to make your own kimchi.
Its causes colon cancer
I've made some really spicy kimchi with the help of a Korean friend from college. I like this recipe but I wanted to make some for a vegan friend. Is there any decent substitute for the shrimp paste and oyster? I know kimchi recipes vary by family and season but is there a replacement for these ingredients? Thanks :)
thebroadenthusiast Look up recipe from maangchi, korean food chef on youtube.
umiluv stop posting bs all over here you banana. ㅇㅈㄹ 하지말고 조용히 좀 있으세요
Buzz LightBeer you must be fun at parties
Vinny, please tell Brad about tannins. Including something with tannins (tea leaves, grape leaves, etc) in the fermentation will keep the firmness. Then you can go longer without losing the crunch.
Whoa what? Adding tannins keeps crunch?!? that sounds amazing
i think he said something about that on the half sour pickle episode, where crunch was def needed
or a bay leaf...
I’d like to know what songs they were dancing to at the end 😂😂
wow i have a huge crush on brad
Vivi Pancake don't we all?
💖💖💖
We should start a fan club.....nah I know I'm too lazy
Bruh i know but he's married though
To Claire? They have a lot of chemistry going on
an interesting recipe indeed ! kimchi is such a fundamental part of korean culture because essentially the recipe is dear to a korean family’s heart ! many korean families don’t use recipe books instead they remember the recipe passed down generations ! my mom and i make kimchi every other saturday morning and truly it creates a bond. gosh culture is absolutely amazing !
What do you and your mom add to your kimchi?? :)
"Wednesday to the 2nd is not a measurable interval of time" lol ... thanks for writing out what I was thinking.
Had to do a double take on that 'Hey Lau' 'Hey Brad'.... this editor has all the fun.
Brad is basically a golden retriever that went to culinary school, but skipped a few lessons.
The only lesson he attended was the garlic one.
@@anaayyagari don't forget the wourder!
watch the episode where he makes focaccia, you get two golden retrievers lol
No vocabulary lessons at all...👎
*OF COURSE* Andy’s a good dancer *OF COURSE*
is that Brad in the foreground?!
I wish that y'all would have gotten Maangchi to come in for this video. The recipe is basically the same and Brad and Maangchi would be hilarious together.
Adding about 1-2 cups of a water-flour paste to sauce really helps with flavor and consistency. Helps the seasoning stick to the cabbage. Just mix 1 cup of water with about 1 tbsp of flour and then bring to boil. Cool and add to seasoning.
Also your gochugaru should be bright red, not brownish yellow. It may mean it wasn't properly dried or an inferior product. Really helps to use good quality pepper.
It turned brownish because he mixed the gochugaru with hot flour paste and it ended up cooking the gochugaru. You have to wait until the paste cools down
I wondered why his batch was so brown! I’ve made kimchi a few times using Maangchis recipe and was always bright red. Waiting for the paste to cool makes sense now!
All of a sudden I am craving Kimchi.
Infinite Athletics Rly? bc ive has enough of kimchi
Same. I want fermenting kimchi. Its still releasing gases during the fermenting process
I'm craving Brad tbh
Infinite Athletics you and me both.
If Brad makes it your WILL crave it.
Dang Lau is built as heck
He's a competitive powerlifter, BA has another video on his diet iirc.
How are more people _not_ talking about Andy bussin down at the end fr, man's got MOVES
The polka dancing at the end was so perfect 😂
brad is THE best. Vinny is THE best. the Editor is THE best. This show is THE best.
Bring this back 😮💨
Brad is love, Brad is life
Regardless of the dish, if it's a staple in a cultures cuisine there will be people unhappy about the way it gets made. We all have different ways to make those dishes passed onto us from the older generations. So, at the end of the day if you love the food you make and have the essentials down that what matters.
That ring they drew around the food processor had me in stitches! The editing is so good on these!
Brad, any chance you'll do Sourdough?
Can someone please make a compilation of all the Brad-isms where he can't get the words out? xD PLEASE??
really amazing ~ watching as an korean kimchshop owner
"Before you eat it, become friends with it" Sounds like something Hannibal Lector would say xD
gotDAAAAAAAAM Andy's got the MOVES boi!!!!
Internet Shaquille hok
Pro tip! For gloves where your fingers are having trouble getting into place, once your glove is on and each finger is into its designated hole, lift one edge of the glove from your wrist and blow into it, creating a seal to let the glove puff up, giving you space to adjust your fingers. Once they’re settled to where it feels comfy, release the air and voila! Gloves on perfect.
It's a clean fork! The facial expressions was priceless!🤣😎
This needed more of the chili pepper flakes. Kim chi is usually a lot more red......
Not every kimchi contains chili peppers. The traditional one didn't because chilis didn't even exist in korea.
I miss the series, this is what hooked me on bon appetit
If you still have some kimchi when it gets sour (right before it goes “bad”), time to make kimchi stew! Or grill up some of that sour kimchi with thick slices of pork belly and HEAVEN!
The sour kimchi caramelizes on the grill and gets slightly sweet while soaking up some of that delicious pork belly fat. It’s absolutely delicious and my favorite way to eat pork belly. Also make sure to get that pork belly slightly crispy and this goes so well with rice. Salty, savory, sweet, spicy, sour, crispy, crunchy and comforting - all in one bite. Sooooooo good...
umiluv Oh lord. Now I'm craving kimchi jigae or kimchi pancakes.
Nothing in the world beats this combination. Nothing. ABSOLUTELY NOTHING.
Yesss finally, more Brad!
I love the graphics that get added to distracted Brad views.
I need those in my real life.
Like I need my eyes to gloss over and turn into views of the galaxy and shining stars when I get lost in a thought; or cartoon birds swooping by when i'm looking around at nothing. So forth and so on.
Woah, Brad made some amazing kimchi that actually looks like authentic kimchi, and he knows all the secret little ingredients to make it awesome like oyster, pear, fish sauce. My mom puts those in her kimchi and people tell her all the time it's hands down the best kimchi in toronto (she used to make jars of kimchi and sell it comercially). How did Brad find out about those ingredients, lol.
James Hwang idk how your mom makes kimchi but my mom does not make kimchi like that...
yeah this is the dope og recipe
Lots and lots of research. also lots of passion for all fermented foods :D
BatmanPwnage all kimchi recipes are a little different? I haven't seen oysters in a napa cabbage kimchi recipe either but I do know in certain regions of Korea they may add more or less ingredients
Me love you long time with brad
Never had Kimchi before but now it’s all I wanna eat.
This Little Critic me2!
Yummmmmmmmmmy
Lol
It's so, so good.
Don't worry, it is repulsive.
The slurry is ESSENTIAL. glad you included that!
I died laughing at 7:10 LOL
i don't know how many times I replayed that part. Adorable.
I want vinnie to edit my life
Alex Z this is the best comment ever!!!!
I though Vinnie was just the camera man?
Alowishus Devadander Abercrombie he is. Matt Hunziker edits.
Nice use of past videos with Brad talking about garlic and allicin, "I believe"
Struggle of medical professionals everywhere... putting on gloves when hands are slightly damp lmaoo
Hello ICU my old friiiiiieeeeeend ...
And the struggle of medical professionals today, when they don't have enough gloves to put on.
Right !!!!
And the crazy busy day in healthcare does not allow time for hands to dry ......the struggle is real !!!!
Use some oil
The stuttering subtitles... Holy shit that fucking killed me.
Will I ever not laugh at wourder? No. 😂😂😂
WOURDER!
Wourder.
every time
Words from my mom who watched this with me: I saw you put hot rice powder mix to the sauce, but it is often better to cool it off before you mix it into the sauce. It will help keep the iconic red pepper color.
Okay I was so confused about the color of his kimchi, it looked like it was gonna be delicious but I couldn't get past the color. Thank you for this, that makes sense!!
I’d personally add wayyyyy more pepper flakes, but huzzah for kimchi!
Brad N' Vinchenzo are slowly making it to my top favorite video series. Keep it up boys!
If I ever heard someone ask what ADHD is like I'm just going to show them one of Brad Leone's episodes
I don't know why but I very much relate to Brad. Mostly when he stammers or slurs his words and stumbles over himself. But also his sense of humor.
adhd?
icky
goo
ickeh
beh
ike
cugh
ickeh
I choked on my laugh at that part
Brad's vocalization of the Song of Double Time
lol the editing is on point
I love this man
I spit my drink out at that part.
10:00 Andy is the type of person I need to go to a club with
Crownthepilot i really wanna know what song he was dancing to. i was dying. idk why but cardi b kept coming to mind.
Leave in the comments other things you'd like to see Brad do: oh man, where do I even begin. Skydiving, a 72 hour survival camp, learn how to play the violin, tour Disneyland, take Vinny on a roadtrip, rob a bank and go on the run, assume fake identities and move to Europe, tour Oktoberfest, etc., etc.
Alex Shine me
I love that he just looks at vin for assurance... as if he's going to respond lol and the editing is life 😂😂
Ive been fermenting 15yrs now. Love to see this. Go Brad.
I'd love to see Brad make some soy sauce, fish sauce .. something like that, maybe turn homemade soy sauce into custom teriyaki sauce. Something fun like that.
Water, sugar, soy sauce even parts.. that's would be a 30 second episode. Lol
Bon Appetit has a podcast (it’s very good) and a couple of years ago Brad mentioned that he tried making fish sauce and it went...poorly
@@manders76 Yeah it's harder to ferment proteins that can easily go bad, there's a lot more variables to worry about.
He did do miso paste, though, and that creates soy sauce, so he technically already made that.
@@Szanth Plus I think with fish sauce you want more heat than even a busy kitchen can provide. But yes to the soy sauce situation (although technically that's tamari, but whatever).
"No one said this was gonna be easy--"
*Literally two hours earlier*
"It's pretty easy to make,"
The edits are golden!! Vincent (Vinny) is just a pure genius!! Couldn't stop laughing!
These video editors are the reason why bon appetite is one of my top channels to watch
This is one of the most entertaining food videos I've ever seen.....saw(?). I've never made kimchi from scratch and this didn't really make me want too 😂 but I did want a bite for sure 😂 Great video!!!
Thank you, I was up in the middle of the night watching/commenting and it just wasn't making sense lol. It seems more obvious today 😆
bestbitesforever 💜
Whoah!!! "Inappropriate?!?!" I'm dying to know what happened there. I never thought I'd see the day when Brad get's pissed! Brad is EVERYTHING:-)
i love brad so much he's so talkative but not in a bad way hahaha!!! Especially bubbling his words hahaha!!! xoxo brad leone.
All the Korean people I see make kimchi (including my grandmother) works each leaf individually when rubbing the spicy mixture in. That is why they leave the stem on.
Matthew Schell yasssss. he literally got rid of the core and split the cabbageeee
exactly
Not every kimchi variation is to be made from the entire cabbage.
Just because your grandmother does it that way, and the people you know, doesn't mean it has to be that way.
Read a bit up on the cuisine of your own heritage man before you try to tell others they did it wrong.
Wupme no its just a well known way of making the kimchi because its been passed down from generation like that and a huge majority of korean make it like that not just that dudes. My mother and grandmother and so on always made it like that and most do...
He mentioned that it's just his preference.