Brad Makes Fermented Hot Sauce | It's Alive | Bon Appétit

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  • Published: 01 June 2017
  • Bon Appétit test kitchen manager, Brad Leone, is back with episode 8 of "It’s Alive," and this time he's bringing the fire with his homemade hot sauce.

    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 Fermented Hot Sauce | It's Alive | Bon Appétit
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Comments • 1 820

  • Mike Lysic
    Mike Lysic  10 hours back

    You should NEVER use tap water. Tap water is chlorinated and that chlorine will inhibit the fermentation. You should ALWAYS use filtered or bottled spring water.

    • The Babadook
      The Babadook  10 hours back

      Wouder

      • indecisive mage
        indecisive mage  7 days back

        What kind of jar is that?

        • Haassan1
          Haassan1  1 weeks back

          Could u pleas provide explaination on the proposition posted at 1:38 ? Thank you.

          • BigDH28
            BigDH28  1 weeks back

            Its happened before..... 😒
            lol im dying RN! ☠️🤣😂🤦‍♂️💯

            • Boneclaw Walker
              Boneclaw Walker  2 weeks back

              "Eh... Chris... ya know, percentages? Nah. Botulism? This guy and his botulism... nobody's had botulism since like 1920. That... might not be true."

              • Isaiah Albert
                Isaiah Albert  2 weeks back

                Wouder

                • Raphael Schmidt
                  Raphael Schmidt  3 weeks back

                  Is there anything Brad hasn't fermented yet?

                  • fulltiltphil D
                    fulltiltphil D  3 weeks back

                    I’ve watched this a ton of times my 11 month old little girl perks up every time Brad is on my TV, we love you Brad! You are the best!

                    • Katarina Bell
                      Katarina Bell  2 weeks back

                      She’s got good taste! Happy almost birthday little one!

                  • imaginejade
                    imaginejade  3 weeks back

                    You should have Brad read thirst comment...please....asking for a friend!

                    • Leon
                      Leon  3 weeks back

                      How long would this last in the fridge?

                      • Kyle Hunter
                        Kyle Hunter  3 weeks back

                        i found your vid after doing our first batch of fermented sauce. we are doing 3 different brews; super super duper hot, hot green chillies and super hot super flavour. next time were gonna try the hybiscus and pepper. got a hyb plant this year. Our super hot mix is carolina reaper, ghost, trinidad scorpion. the flav one is scotch bonnet, onza roja and ramnad mundu gundhu maz. Gonna use grilled pinapple in one

                        • Kyle Hunter
                          Kyle Hunter  3 weeks back

                          thank brad for my subscribe. youre awesome fun

                          • kerflop
                            kerflop  4 weeks back

                            Brad is my fn favorite

                            • Blu Brin
                              Blu Brin  4 weeks back

                              Chili without seeds is like human without brain

                              • Jay McComb
                                Jay McComb  4 weeks back

                                This show is great stoned

                                • MOCHI KINS
                                  MOCHI KINS  1 months back

                                  “You just BLUH.....BLUH”

                                  • Mike Dudek
                                    Mike Dudek  1 months back

                                    Watched two episodes, ginger beer + this one, and in both Brad mentioned an underwhelming initial fermentation. Wondering if it's the chlorine in the tap water killing off beneficials?

                                    • Catherine Reed
                                      Catherine Reed  1 months back

                                      I actually don't like the flavor of habaneros, but I otherwise LOVE hot peppers! Ghost peppers taste a lot better, but take tiny bites for the first few tastes until you know if you can handle it. I gave some to a friend who took too big of a bite, and she was mad at me for a week, even though I had a witness that I told her to take a tiny bite. I use hot sauce like other people use salt (I don't like much salt). Most of my friends and family don't like hot peppers and hot sauce like I do, so I feel odd sometimes. I am glad someone else out there likes HOT!

                                      • crazydee2704
                                        crazydee2704  1 months back

                                        Only just noticed the dead tarantula in the jar at 2.48!

                                        • Glen M Lj
                                          Glen M Lj  1 months back

                                          2:56 it's a.......Jeezus?

                                          • azambuja666
                                            azambuja666  1 months back

                                            these old videos are so much better. what happened to Vin?!

                                            • l0st 5oul
                                              l0st 5oul  1 months back

                                              dunno if anyone will answer considering how old this is, but can you brine chicken in the table brine?

                                              • Christopher Bratton
                                                Christopher Bratton  1 months back

                                                How long is too long to ferment your peppers?

                                                • Samuel Brown
                                                  Samuel Brown  1 months back

                                                  Bro... the editor of this video just earned a subscribe. Thanks for the laughs.

                                                  • MrBaller Pants
                                                    MrBaller Pants  1 months back

                                                    How many peppers is that , like 800 grams, a pound???

                                                    • P Tron
                                                      P Tron  1 months back

                                                      Dried Hibiscus looks like dead spiders

                                                      • Susannah Lerch
                                                        Susannah Lerch  1 months back

                                                        Dude I just wiped my eyes and freaked out then realized that there is no hot sauce anywhere near me!

                                                        • angeli ka
                                                          angeli ka  2 months back

                                                          watch this on 1.25 speed lmao

                                                          • Andrew R.
                                                            Andrew R.  2 months back

                                                            Pour high and fast to avoid spilling

                                                            • Whitsoxrule1
                                                              Whitsoxrule1  2 months back

                                                              U M A M I

                                                              • Cody Putnam
                                                                Cody Putnam  2 months back

                                                                now i have two reasons to watch this channel.
                                                                klaire, and now brad.

                                                                how did i not know about these.

                                                                • StigSlashBro
                                                                  StigSlashBro  2 months back

                                                                  ᴳᵒᵗ ᵃ ˡᶦˡ ᵏᶦᶜᵏ ᵗᵒ ᶦᵗ

                                                                  • Jeffrey Morton
                                                                    Jeffrey Morton  2 months back

                                                                    Hi Brad,
                                                                    Great segment! You're one of the reasons for my fermentation obsession (Cheers mate). I have a question for you. I decided to ferment a couple different chilli varieties with some onion and garlic and the fermentation bubbled away for about 2 and half weeks then stopped. I left one of my jars to sit because I didn't have enough storage jars to blitz both. It's been about 2 and a half weeks since the jar stopped bubbling and it's just started bubbling again! My question is what's going on?!?! Why did my ferment spontaneously spark up again??? I haven't touched the jar in weeks and there doesn't appear to be any fuzzy badness forming in the jar?
                                                                    I figured a fermentation genius like yourself might know which direction to look in to find an answer.
                                                                    Thanks Brad,
                                                                    Jeff

                                                                    • 815baker
                                                                      815baker  2 months back

                                                                      When the Bon appėtit logo comes up and Brad asks Claire "Claire, you wanna taste something?", I love the way Brad says "Yeeees!" Haha.

                                                                      • marymonk
                                                                        marymonk  2 months back

                                                                        I made this and the first batch went bad in the refrigerator once some of the jar of hot sauce was emptied. It was a couple of weeks at most. So I made another batch and I got black mold on the top as it was fermenting even though I used glass weight and had at least three inches of liquid on top. I wasted a ton of my crop. :(

                                                                        • Michael Johns
                                                                          Michael Johns  2 months back

                                                                          Brad slays me!

                                                                          • Xaiver Jenkins
                                                                            Xaiver Jenkins  2 months back

                                                                            Behhh

                                                                            • C J Eccher
                                                                              C J Eccher  2 months back

                                                                              Everyone says you must use a weight to keep the produce completely under the brine but Brad doesnt seem to make a big deal about it. Does it really matter ?

                                                                              • Stephen Bates
                                                                                Stephen Bates  2 months back

                                                                                Surprised there was no vinegar added.

                                                                                • Kevin H
                                                                                  Kevin H  2 months back

                                                                                  The editing is so hilarious, I love it.

                                                                                  • ProxUrAimz
                                                                                    ProxUrAimz  2 months back

                                                                                    3:48 Hey Vinny!

                                                                                    • FreezyMcFly
                                                                                      FreezyMcFly  2 months back

                                                                                      Du you leave the garlic and spices in with the peppers when you blend it?

                                                                                    • Chrissi Tsourouttis
                                                                                      Chrissi Tsourouttis  2 months back

                                                                                      The comments and edits are sooooooooo funnyyyy ahahaha

                                                                                      • Nicholas Brown
                                                                                        Nicholas Brown  2 months back

                                                                                        Maybe check the PH and make sure it's below 4.6 - if it's above that - it will not last on the shelf and can make you sick. If its above 4.6 add vinegar.

                                                                                        • DiabloMinero
                                                                                          DiabloMinero  2 months back

                                                                                          The rule of thumb I learned for lacto fermentation is to add salt until you're like "oh crap, that's a bit too salty."

                                                                                          • Lais Cordiolli
                                                                                            Lais Cordiolli  2 months back

                                                                                            The video editing is genius!

                                                                                            • Ijenna Osuji
                                                                                              Ijenna Osuji  2 months back

                                                                                              We need a Vinny face reveal tbh