Brad Makes Brussels Sprout Kimchi | It's Alive | Bon Appétit

animal crossing what the hell do you do oh it's like a Sims II kind of thing animal crossing I'm getting on there and building Nazis then I'll just never want to come back to my normal life right isn't that the future they're gonna make virtual reality so good that you're like man it sucks let me plug back in right where I'm ripped like Rambo and we can hike Everest in no socks like wim HOF or something oh Jesus Christmas [Music] oh okay and it's alive the Home Edition we're here in my lovely kitchen and today we're going to be making Brussels sprout with a little daikon kimchi how does this shirt look it's fine a little bunchy a little bunchy damn it [Music] [Applause] [Music] oh right in the head yeah you gotta watch out for those babe all right you want ice pack all right a closed set all right that's how people get hurt okay first off I got one pound Brussels sprouts if you could find the little baby ones they're fantastic I really like those I got one green pear we're only gonna use half of it one head of garlic I'll probably use like four bulbs I got three scallions and one like 6-inch knob of a dichotomy then I'm gonna peel all right I'm gonna take like an eighth inch 3/32 off of the outside and then I'm just gonna cut it into little chunks and stuff let me get a bigger bowl first all right those away like that yeah a lot of people wanna know how many pots and pans I got you know a lot of them you know everything's got a purpose for the most part I use a good 85 for tonight I use all of it mind your business anyway Brussels sprouts and what I like to do let me get closer I like to score it down to the stem end like that like you would have normal like a cabbage then after all these little babies are like all the way almost there you don't want it to fall apart if you lose a couple leaves that's fine I want to open it up like that so that the the the brine that we create gets in there nice so I'm gonna do that to all them I already nipped off I clean these a little bit no I you know sorry I peeled back a few layers that one went through I'm no big deal hey you can quarter them you can have them you can even do this whole it'll just take longer because it takes a long time for the brine the liquid to penetrate that's it buuuut freakin beautiful and like anything you know to the best of your ability just try to get the best the best produce that you can okay we're using just a few ingredients here the extra bucks if it's in your means to to get the better stuff help out better farmers great time to be a bi and local not that before wasn't it always has been a good time but uh now some more more so than ever okay for my next trick scallions I'm going to nip off the little roots okay and then I'm just gonna cut them into little like batons okay a lot of kind folks have been asking have been worried hey Brad hey Brad how's the fermentation how's the fermentation station back at the World Trade Center well that's a good question you know and the answer I don't I don't have but luckily everything that I had was pretty stable and long-term there might be some accents it might be a couple things that have gone a little moldy I kind of forget what I had but I don't think there was anything that was like oh my god I got I got I gotta go I gotta go other way I don't think there's gonna be like a colony of life that's taken over that section of the Test Kitchen and if there is will combate it all right and I'll win all right no fermented mines gonna he's gonna beat me okay probably not true at all I just really hope I don't poison myself one day don't you worry about those yolks and salt that are hanging up on the wall I'm not sure that's even food great anymore anyway so I'm going to do is I just peel off put my knife little layer of the skin on the outside of this and then I just want to cut on into like a little like large dice okay let's say here common in close no no I'm wrong we're gonna go a little larger hold on ignore everything I said about that babe and I'm just gonna add them right to the right did that brassey's and cut them into little weird shapes you know whatever whatever you're a little creative heart desires like that boom that's what we're looking for and then my little green pear it's gonna strip gonna shred this little box pretty skin at all it's just the kind of guy I am I need a new box grater so bad where it got this thing it's like four children stole it from the kids oh well maybe no skin alright so cool that's about half a cup um can you now clean up clean up clean up everyone everywhere all right beat it though so garlic oh that's a big bulb crushing the garlic you already know okay don't act like you don't know why do it just freaking good all right go fooling around Brad it's good garlic man it's freakin burning my eyes a little yeah okay now I'm just kind of giving it a little rough chop Soto okay you know whatever you want to do but I just gave it a little little rough chop so chunks a little chunker so garlic chunker's oh my god like garlic when I crushed it my hands were like sticky like glue was on them like epoxy alright for our next trick you're gonna need a digital scale alright if you don't have one sick and tired of it okay get yourself one they're like they're not a lot of money I'm sorry I don't mean that you know maybe if you can't get yourself one it's fine but man it's a great tool for 20 bucks I spent I've spent $20 on way stupider things if you're in the food if you're in the fermentation get yourself a scale because that's all I'm using from that one I'm done with teaspoons I'm done with let me get a cup and a half no no no do mushrooms variation give me the grams okay they nailed it our friends across the pond buddy's in Europe right or that no they probably didn't invent it it's probably like the Egyptians or something you know Europeans they didn't David Hutton's he just gave up hans he's actually crying and I don't think he's laughing the metric system who invented it hums II I'm gonna phone a friend what's his name Regis let me phone a friend all right let's get Matt let's call Matt get Matt on the phone don't wants to be a millionaire huggsy I got a question for you I'm on Who Wants to Be a Millionaire and I'm stumped and they want to know who invented the metric system I said the Egyptians Cowen not now I'm trying to be a millionaire Hansie are you there I'm gonna go with the front the French Bungie says the French alright honey let me think on this but thanks for picking up if I win I'll give you some money all right Reggie all right Bree Ji Huns he said to French that kind of makes Mike that's kind of believable that kind of makes sense alright Regis French final answer French of gun would Hansie I put him on my call is for a reason I got a stick to it give it to me Regis wikipedia says the French in the 1790s 1790s French congratulations Brad yeah one two hundred and fifty thousand dollars we're off to the next round done right I remember Slumdog Millionaire what a great movie alright anyway back to the kimchi that was a lot of fun hey Griff who invented the metric system back that's who invented the metric system Busey French he was in French ha why ok back to my digital scale ramp that somehow put me on Who Wants to Be a Millionaire I love my smile my glass bowl because it's uh sometimes well this one it wouldn't doesn't make much of a difference never mind never mind I'm gonna just not say that anyway we're gonna weigh it so we can get totally so we can figure out how much salt I'm gonna use 1.5 percent by weight I'm gonna add let's say and we're at 628 grams I'm gonna add some pepper flakes okay so we just added two grams I'm gonna tear it oh no I shouldn't have done that all right 631 you guys remember that 631 and you can add as much or as little as this as you want this the pepper flake it would spicy it will make it spicy but I like it kind of spicy so we're looking at 20-plus what six what Steve 631 Steve said 631 so 631 plus 20 okay I'm 51 651 who's my wife in the audience like sniff Steve okay let's just say 630 plus 20 we're looking at 650 okay stop freaking get crazy when I make a Rockets here I clam up with math on the camera sometimes even if the cameras not there but sometimes your brain just stops working you know and I rely so much now on my calculator I'm going to add a couple plugs of fish sauce this is red boat fish sauce 1 2 it's just a couple little dot dots right there alright so 650 oh my god I don't have my phone stay right here don't move all right we're back huh 650 times point zero one five equals nine point seven five I'm gonna do 10 grams of salt 10 grams see this is why you need to scale folks I'm just gonna keep it a little oh gentle little tossie massage kind of rub maybe uh maybe I'll put some gloves on no no I'm not I'm not gonna put gloves on tired of the gloves kind of crush up everything a little bit okay some of that pepper flake in the salt I just want to pack it I'm coming in close we're gonna try to pack it in there we're drunk pack it in okay that fish sauce boy kicking holy and as this ferments and sits the salt will draw out liquid and you'll get a nice Brian going oh just reminded myself of something did they make a second Napoleon Dynamite no no thank God because it probably would thank god I love that movie when I first watched it I was like this is the stupidest thing I've ever seen in my life I can't believe like this came out like what the hell and then I fell in love and it's an absolute absolute all right everyone everyone in that is gold everyone you know they would have made a lot of money making a second one but you know what very often they blow that you know uncle Rico bit checketh [ __ ] I throw this football over the mountains uncle Rico's a legend yes oh you haven't seen this movie yet but I'm talking about a movie I love I really I've told this before for sure a couple that uncle Rico was trying to sell Tupperware to with the damn sailboat okay here boys oh my god it's so close I was gonna use that as a weight oh maybe Lucini alright and I'm gonna put it in a little bag okay don't judge me I reuse him but maybe I could have used a smaller jar but whatever alright a quart just wasn't quite enough this is fine no no we're going mason jars okay real quick fourth-quarter decision all right I really I just like doing dishes okay I like my kimchi to have a little carbonation to it okay and this was not going to trap gas this I could put lids on and burp them and you can see the act of fermentation I can get at that little effervescence that little carbonation nice let me go wash the bottle off clean off the threads all right I don't like dirty threads give it one last push compact oh and now we're looking good all right that's gonna be covered in liquid it's gonna be super I almost wish I had a little bit more headspace I'm just gonna have to burp it like three times a day once this gets going but keep an eye on it okay you don't want to just go stealing this thing you know I mean no one's going on bikini ah yo let's go let's go to the let's go to the country house and we leave my little kimchi bomb on the table okay you come home oh boy oh look a free it's gonna look like a freaking Dexter episode in your kitchen okay all right I guess I guess we'll just let this for men oh yeah it's just nice to talk to someone Steve okay it's nice to see your face money all right well get out okay so we left off let me get a little closer Oh should I do like some intro now we just go into it yeah though my job it's been about a week okay we got our Brussels sprout kimchi here fermenting away in our jar okay but watch we'll get a nice little those bubbles yep nice and stinky okay nice beautiful color and I look at all that liquid remember yeah I think bubble it away when I put it in we didn't add any if I could if my memory is correct but man it's it's full to the brim and that's our nice Brian and you can use that Brian for things hey you can use this to start another batch but I like to marinate some chicken in it make a vinaigrette a marinade some beans so success let me get a bowl I made you guys a little snack real simple I made a little rice I got my Brussels sprouts I got a little scallion maybe we'll fry an egg to a frigging bring it Steve's hungry no one wants a cranky Steve now I guess I'll fry egg yeah Oh bud come on Steve you're in for a treat bud stiff Steve body boy oh my god so so good I'm gonna put a little scoop of our kimchi oh my god this is a good batch there's a good but I gotta show you come on Rossi's please little baby cabbage little stinkers um boom and then you gotta have a little scallion ah I had to change my kitchen little you might notice I took the knife rack down I had a nice knife rack I miss it I love it it's so convenient I love the magnetic racks but I got two little boys they're getting kind of tall not this hole but they're getting her at all I don't need the knives they were up here they hit it with something boom the big boy comes down hits the kid in the face he's got a scar for the ref is like I don't need that all right and it was on my mind so I had to take it down because I didn't something would have happened and I would I would have been like man this wouldn't have happened Brad if he took those nights down like you told yourself 45 times so the lesson here if there's something like that in your life and you keep putting it off but you know you got to do it just do it now is the time now is the time got some quality content I'm gonna get my knife look at that huh that's a freaking lunch folks oh you know I want today for lunch means stiff Steve we're gonna have some Brussels sprout daikon kimchi over some beautifully steamed rice scallions and an olive oil Friday with a little fury cocky hold on okay who smells good I see some nori all right nice little toasted sass oh my god I sound like Molly a little sassy okay coming in for the close-up I got a little chili oil and it's look it's got this cute little little pumper thing I love that and we'll do a little I tell you what the best thing [Music] Bon Appetit get out my house and I'm just kiddin let me cut the let me cut the yolk nice yoki thing people love that right that's it easy you keep that in the fridge okay ferments for a week ferment that's what you can eat it after a couple days okay or you can go even longer if you like it real mushy and then you can keep it in your fridge it'll halt the fermentation process so you no longer need to burp it it probably won't last too long but it'll they can sit in there for a while alright I've done it they're Muncey them that's a little snack we got I got mallanna looking over me she's a badass she's got my back no one I seen that movie like fifty five times it is a masterpiece oh but let's try this bad boy oh yeah mmm oh it's supposed to be for Steve Steve I'll get you bud easy you know even the fermentation easy and you got a complete meal complete meal you can eat these for dinner breakfast lunch whenever and it's a fun project man it's a fun thing to do with kids fermenting Brussels sprout kimchi do it let me know or try some different variations you can almost you know you can ferment anything I guess I think try but you know if you have some different ideas you know I'm always looking for ideas that's what's nice about the fermentation community everyone so far Wow almost everyone sharing and I like that I don't want to make a bunch of recipes and and lock them up like a freakin like a recipe hermit you know I guess that's not what it's all about that's not what I'm all about let's spread the love together I got to go there's nowhere to go cuz I'm stuck in my home oh yes I'm working on it's so gross I don't know yet maybe we'll make an episode have it top secret don't share what anyone so it's honey but I'm fermenting pears in it and look it like turned into you want to buy like some weird ectoplasm in an alien oh my god no you want some here I'll take it to go pack it up take it to go yeah well you can't stay here oh my god it's [ __ ] disgusting [Music]

Channel: Bon Appétit

Views: 1,552,151

Keywords: it's alive, it's alive bon appetit, brad, brad leone, brad makes, brad bon appetit, brad it's alive, brad leone 2019, what is, alive, fermented, test kitchen, how to make, fermentation, bon appetit brad, its alive, brad makes kimchi, brad kimchi, kimchi, brad brussels sprout kimchi, brad makes brussels sprout kimchi, brussels sprout kimchi, brussels sprout kimchi recipe, make brussels sprout kimchi, making brussels sprout kimchi, how to brussels sprout kimchi, food, bon appetit

Id: 35Y06i7HnVo

Length: 20min 37sec (1237 seconds)

Published: Wed May 27 2020