Brad Makes Sauerkraut | It's Alive | Bon Appétit
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- Published on: Thursday, October 26, 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
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Brad while making sauerkraut: "tastes just like sauerkraut"
Sauerkraut is awesome. Idc what anyone says. I can't imagine life without it. We even get sauerkraut at school
For those who don't want to mix units, the 10g salt per 1lb cabbage works out to 2.2% salt by weight, but you can simplify to be more-or-less 2.25% I suppose. So long as you're in that ballpark.
Brad's f'n hilarious.
cool vid
The squeak sound made me suffocate while eating, I'm sometimes turned on by the editor
In Germany i dont think anyone eats Sauerkraut cold, it just doesn't taste good
as an alternative if you really think it is much healthier to eat it as it is mix it with Hot Potatoe Mash and pieces of Bacon
now i need a scale for pounds ...
Sauerkraut+potatoes roasted in a pan with honey, salt and pepper over it!😍 Try it it's DELICIOUS.😋
5:09 is just gold.
6:54 Suddenly remembered I still have some fermenting in the cellar. Good thing I'm German.
And that's a jar of super Pro-biotics, yummy and healthy!!
05:10 MASTERFUL Editing
more vitamin C than any other food. the fermentation process produces it. 900mg per serving!! an orange is like 40mg or so.
A BA video that isn’t 45 mins long. Nice.
My father's recipe for sauerkraut includes a baseball bat and the words "beat it until it sounds sucky."
Buh deh ugh weddle feh whuh dehb, indeed.
Hated making this as a kid we'd have to shred the cabbage over the container on an old fashioned grater. We have to stop every other cabbage and add salt and pound it down. About 14 cabbages each year and holy crap it would make the house stink. But I'll admit we'd eat it every fall and winter and never end up sick during those months.
reminds me of chris pratt. funny dude everyone wants to be friends with.
Folks, don't use your hands. Your skin, in particular your hands, are verdant petri dishes for all sorts of microorganisms. You want Lactobacillus, and exclusively Lactobacillus. It's already on the cabbage - you don't need to introduce anything else. Use a wooden spoon (still subject to infection, but far less so than your dirty hands).