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
Hey, i hawe a question.
Im new at fermenting and i wonder, i can get fermented cabbage juice, not pasterized or worked in any way, strwight from organic farm that makes it, so my question is, can i use it for a starter to ferment cabbage or even some pickles? T. Y. In advance.
I always have fun trying to break down the ratio of possible dislikes. On this one I think a few people said "this guy's a stoner"..and had a problem with it. A few less said "I can do it better", a few more who don't like sauerkraut and everyone else just hates basketball diaries.
Question, I hadn't ever tried to ferment anything so I know only what I've seen from the videos and things I've heard from my aunts BUT I wondered if different climates change the fermentation time. My family is from Tahiti where there isn't always air condition and it gets pretty hot over there- so if they say to leave something for about a month room temp over there- is it going to take longer being that I'm in a colder climate?
Cook it, with onions and about a glass or two of sparkling wine and let it cook for a bit (when your not vegetarian put some Kassler Meat (sorry idk what's an American alternative to it) in it), add salt and pepper and eat it with fried Schupfnudeln, they are like Italien gnocchis but in a longish form. That's how you eat it German style!