Brad Makes Kimchi | It's Alive | Bon Appétit
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- Published: 09 November 2017
- Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 18 or "It's Alive," and this time he's making kimchi. Join Brad as he battles test kitchen distractions and rubber gloves to show you his version of a cabbage kimchi.
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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just watched this vid today .. perhaps larger gloves ;)
George is the most handsome and talented Beatle
George is the most handsome and talented Beatle
I didn't expect short king Markiplier to be in this video
Please have Julien Solomita as a guest on this show with Brad. It needs to happen
I don't add Asian pear anymore. I add a whole mango. It's a fame changer. I also add spring onions (scallions) and coriander(cilantro) stems and non onion as It doesn't need it. I squeeze more liquid out of the cabbage too as I don't like it soupy like you see here. The mango is a game changer though. Try it. Oh and I don't add sugar..no need for it.
He many gallons is that jar?
yes george was the best beatle
*OF COURSE* Andy’s a good dancer *OF COURSE*
“You should eat it before it goes bad”
Okay!
looks rubbish
2:12 :D killed me
Can we get a Brad Leone soundboard? Zoop zoop!
Okay, but Andy’s dancing at the end. 😭😭 What song was it?
the most annoying cooking show
I am concerned by the oyster.
why are we not talking about the fact that no gochugaru was added
2:18
no carcasses.
Crunchy!!🙂
Brad trying to put on gloves is me through my entire college career.
whens this becoming a tv show?
wow, didn't know that you have a teleporter in this kitchen.
look @ 8:33 in the background
Alex Lau is hot.
It’ll be the 2 year anniversary of this video in 4 and a half hours
Any substitution for korean red pepper powder/flakes? I live in Malaysia and its pricy. Any suggestion?
Even though Brad wears a hat alot his hair is beautiful
"Wednesday to the 2nd is not a measurable interval of time" lol ... thanks for writing out what I was thinking.
Chim ki so good it make viet me knees 😂😂
The word fermented scares me when it has nothing to do with dough making.
That would be too salty. Without rinsing the cabbage.
I love the dancing at the end!
Triggered: Brad didn’t say “rinsie-poo”
I’d watch you boil water!!! You’re so adorable
In Korean recipe, never use a onion because onion makes Kimchi over fermentation but really really thanks for your interest in korean food~~ i love you so much
10:00 Andy is the type of person I need to go to a club with
I mean... That's kinda like kimchi.
*icky-goo-ickeh-beh-ike-cugh-ickeh*
Vinny's edits literally make my life
Not a good recipe for kimchi. Not authentic. Wrong color, methods and actually is more complicated than needs to be
Dunno whether it’s my screen or not but it needs to be redder...
7:17 brad, my love for you has grown sjshjsjs
Love this guy. The Marshal Ericsson of cooking. Editing is brilliant! Good job! Awesome!
Does anyone know how many oz that jar was?
Kimchi is disgusting.. Yet here I am watching
George Harrison is also *my* favorite Beatle.
How are more people _not_ talking about Andy bussin down at the end fr, man's got MOVES
한번 맛보고 싶네요ㅎㅎ
7:09 I get it bud! 😂😂😂