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Brad Makes Sauerkraut | It's Alive | Bon Appétit

30651 ratings | 1909701 views
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. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Makes Sauerkraut | It's Alive | Bon Appétit
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Text Comments (1635)
AL JERRIX ERMITAÑO (1 day ago)
Where's the cat ?? 😕
Josh Wait (4 days ago)
Hi. Thanks for this. Can you use a plastic jar? (Used to have whey protein in it?) Also, if we don’t have an airlock, do you just screw an normal lid on, or leave it open with a cloth over? Thanks.
Jimmy Cooper (5 days ago)
Jonah hill and bill Murray had a baby
Usman Khan (6 days ago)
Why did he crush the garlic?!
Eric Melgoza (6 days ago)
Has anyone ever seen Vinny?
Bob Marshall (9 days ago)
Would be better to forget the labor pains and just give us the baby! What I mean is to just give us the recipe and forget the performance!
Locane256 (9 days ago)
Oh my god I love the editing - the walk in the snow was fantastic
Christian Sand (9 days ago)
5:39 "lil' critter"
Cloudbusting59 (11 days ago)
Just found this channel. Hilarious duo!
Hilmy Kencana (11 days ago)
Should the salt be kosher or any kind of salt will do?
Vytautas Kivilius (12 days ago)
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.
Devin Decker (12 days ago)
Not sure if my kraut turned out great like supposed to, but my tespatcha I feel did pretty well
Mike Armstrong (13 days ago)
Any guesses as to what they had to use to make sauerkraut in wwi. Cabbage, of course, you schmuck.
Marcus W. (13 days ago)
how big is that jar? about 64oz? serious question
Gina L (14 days ago)
Brad 😍🤓😘💁🏻‍♀️
D B (15 days ago)
Gotta fist your cabbage....
Jiren not the gay (15 days ago)
that cabbage is the most round cabbage i have ever seen
nicholas hartley (16 days ago)
It would be 0.003% of a ton of cabbage
Patrick Erwin (16 days ago)
What's your preferred knife sharpener?
Ms. Homie (18 days ago)
Brad isn’t brad without his hat on
ramiro costa (21 days ago)
cool vid brah.
the jez journey (21 days ago)
why do you crush the garlic..?
Flora Chacha (21 days ago)
He is annoyingly cute
harry viking (22 days ago)
lol!
harry viking (22 days ago)
I am making this in thailand, and it was ready after 7-8 days! its warm here....
Bush league (22 days ago)
Funny😆
Jim Tomlinson (22 days ago)
Interesting, no added sugar
Pawl (22 days ago)
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.
Joe Wamsley (23 days ago)
I actually started to put my cabbage through a juicer and then mixing everything back together. My hands couldn't take the work. You should try with mushrooms! Turns it black... Super good...
maywenearedhel (23 days ago)
Works best in a redwing stone crock
Brian B (24 days ago)
Hysterical ... Great sense of humor, can't wait to try it thanks !!!
MrMother Sole (24 days ago)
When he says airlock, I think of Margarit Atwood
throathammer1 (24 days ago)
It's funny.. You guys have one alpha male on your entire team and you make fun of him the entire time he speaks.
Suzy Dauscher (25 days ago)
My grandma always added shredded carrot to hers ✨
Javier Ignacio (25 days ago)
😍
Sergio Lugo (27 days ago)
The editing gave me AIDS. You guys aren't nearly as charismatic as you think you are.
Ceshini1 (28 days ago)
you're funny! :)
Alex Zamarripa (30 days ago)
Why’s brad such a babe jeez
Kaya Valentine (30 days ago)
ASMR with Brad Leone
Jacob Wright (1 month ago)
You should make real Kombucha
NakedAndLaughing (1 month ago)
I actually ate some kraut for the first time the other day in a reuben, and when he called Amiel a little critter, the editor missed a chance to make him a beaver or something lol!
saran pun (1 month ago)
It's extremely cold here, so can i place the saurkraut jar in direct sunlight during day by covering it with piece of cloth ?
Lymphedema Hippy Chick (1 month ago)
Excellent editing. Lol! Thanks
Ash (1 month ago)
Brad invented asmr 😂
ZionCruz Music (1 month ago)
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?
Samuel Lawson (1 month ago)
5:02 *fermentation station*
Retarded Banana (1 month ago)
The sound of cabbage rubbing together is such a turn off, makes my skin crawl 😨😨😨
Kat V's DaeDreamz (1 month ago)
what kind of salt? regular table salt or kosher salt?
Briana Garcia (1 month ago)
I have such a crush on brad.
catharina2022 (1 month ago)
Its a WHITE cabbage! not green........
Pranav Parikh (1 month ago)
Mine foamed like a shaken soda can in 2 days. Is that alright ?
Keirsten Scott (1 month ago)
Whoever edits is a genius...
Rich Laue (1 month ago)
But it normally takes 3 weeks for the ferment to go through all there steps. I prefer my kraut soft for me I leave it on the counter for about a year. I prefer no crunch
Robert Horning (1 month ago)
Great 👍 Job Brad, Vinnie
Brad and Vinnie = relationship goals!
Ian Robinson (1 month ago)
5:09 is just begging to be sampled for a song 😂😂
Kevin K (1 month ago)
Use a mandolin for your slicing. It's faster, and the cabbage pieces will be thinner and more consistent.
Linh Phùng (1 month ago)
Brad. I only watch because its you
pureconception (1 month ago)
I love Brads slurred words..... gives me hope
Aguafria (1 month ago)
Das ist sehr gut, danke.
Michael Farrell (1 month ago)
I always hear cats in these videos but have never seen one... :/
Jasmina Maki (1 month ago)
My profession is also hungry
Carin Fonk (1 month ago)
The editing on this video is very similar to UNHhhh
mikkel earle (1 month ago)
Was that a cat
Clout_Squish.17 _ (1 month ago)
When he said oh god I was weezing
Kat Choi (1 month ago)
Is anyone gonna ignore that there was a random cat-
Andre Lange (1 month ago)
Talk about ADD... the guy can't focus on the damn thing for more than 5 seconds.
snowyalice (1 month ago)
Just made sauerkraut with my home grown cabbages. Excited to see how it turns out.
Casey Rotenberger (1 month ago)
brad. love your videos, and whoever edits them lol
Caro Villarroel (1 month ago)
chucrut♡
blargh blou (1 month ago)
You should make a whole fermented cabbage! It's amazing for sarma (sour cabbage rolls, originating somewhere in balkan).
Raw Vegan Ginger (1 month ago)
The editing on this is EPIC!
Folma7 (1 month ago)
I can’t wait to try this. Got some cabbages growing out in the garden as I text this. Last year some got as big as basketballs!
Randall Roberson (1 month ago)
I just made up 5 pints of future kraut. Will be ready for New Year's pork. I'm trying out new silicone air-locks made for mason jars. No burping or refilling the air-lock with sanitizer.
chuckchai (1 month ago)
Those blinks at 5:33 just flooded my basement.
Mariel Quevedo (1 month ago)
I’m brave enough to say it. Brad is hot.
Niccolo (1 month ago)
Actual guy watching for the food here! When you repeat the process does that include salting again? At 2:30
TheFriendlyamoeba (1 month ago)
I cant take the editing in this... bloody hell i think I'm becoming an old person
Michael de Guzman (1 month ago)
What about Vinnie's sausage?!
vqfive (1 month ago)
You keep toughing your nose and face and putting your hands back onto the cabbage!
Lea (1 month ago)
And? If he eats it what's the problem?
Jay Gatsby (2 months ago)
So cabbage, salt, and residual wouder?
Mark Havens (2 months ago)
Love this guy!! He’s so funny, this is my third time watching this video
rudy rush (2 months ago)
"remember swamp thing?"
Jonathan Brennan (2 months ago)
my brine got a bit gloopy after a few weeks - is that normal? Cabbage still crunchy though and tasting good
Sarah Pearl (2 months ago)
How do you clean the equipment you use to make sauerkraut? I'm afraid of botulism lol. Does it have to be sanitized more than normal?
Francheska Deras (2 months ago)
Brad should make curtido!
Devon Trube (2 months ago)
Y’all ever consider making honey mead?
Gypsy SnickerDoodle (2 months ago)
WTF is up with gringos? As a Canadian I am totally baffled by the blended metric & US Imperial measures “10g salt to 1POUND of cabbage!” Whaaaa? Go metric Murica. You’re burnt
Christen LaChar (2 months ago)
Imperial is easier to eyeball the amounts that is how it's most useful and why it has been utilized.
Tori Grant (2 months ago)
3:34 what am I supposed to do without Brad telling me about the benefits of allicin in crushed garlic??
BaconBaby75 (2 months ago)
I'll take the full Germany Sauerkraut, and my name is actually Elijah and no i have no hot dogs
Corey Yarrington (2 months ago)
Andy STAYS pokin that thang thang out in the background. I see you Andy and I'm here for it tbh.
Nanna Trytek (2 months ago)
Slows down the speed of the video to 0,5. Drunk Brad talking about fermenting.
michel kliewer (2 months ago)
Well, that's as German as it gets😅
Kate Kursive (2 months ago)
In Ukraine we ferment it with a bit of cranberries and under pressure to keep the crunchy texture.
FolivoraMaximus (2 months ago)
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!
angie Palacio (2 months ago)
I was just looking how to make some sauerkraut, and I found myself falling in love. Cant handle this
lauren hibbitts (2 months ago)
You can tell brad watches ants Canada 🇨🇦
Rylee Rathmann (2 months ago)
The dog toy chewing killed me
repetemcfly (2 months ago)
why does his speech remind me of Dr. Steve Brule?
Teslandia A. (2 months ago)
Ok give me a Hotdog now iam hungry😁😁😁😁😁

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