Brad Makes Fermented Citrus Fruits | It's Alive | Bon Appétit

action little more energy please thank you I would do a little in shock I was gonna say going places I remember how we do these here we go action hey guys saying it's alive we be doing a little fermented citrus a little lacto-fermented citrus it's kind of a riff on like a preserved lemon preserve citrus kind of thing packed in salt where it gets kind of you know we're gonna be fooling around with a few different types real simple process a little bit of salt vacuum bag room temperature controlled rot to get going oh that's disgusting give that a little rinsing poo yeah you gotta take care of tools man okay what it is you know it's a pencil a vacuum sealer or a printing press yeah take care of tools man talk to myself [Music] all right Oh before we get before we get going a little bone the pick a meal Stanek guy he we had he was all fired up about this um fermentation experiment and he it was cool I was into it too I was like yeah I like this but he did it and he put it in this jar and we popped it over in the fermentation station oh boy oh boy he forgot about it I went over there today I was like well I I forgot about it's been I mean weeks if not maybe a month or two yeah I looked in there man and it went rogue it's gone it's gone biowarfare on us I'm not gonna clean it but I wanted to I wanted to call him out I ain't opening it no this is sealed unit bud huh you trust me no one wants it are you going there I mean I might get spores in the face look I left a little peep deal that ain't supposed to be there this ain't it's not like some weird Scobie just because it's a controlled rot doesn't mean you need to neglect it Oh a little bit came out there was disgusting we're gonna do some kumquats and this is all by weight if you gotta get if you don't have yourself a little digital scale it's a fantastic tool to invest in and I like to do things by grams you know real precise it's just the way it should be you know I don't even get me started what's that to 30 40 to 48 all right we'll call that oh I'll take a small one out and put a big one in 250 remember that I thought you were leaving Gaby all right kumquats first move oh you like that right that's the new that's the new big boy you're that badass huh yeah the big boy it's the upgraded version of the original I still got that one I'll never let go that knife I love that make but here's a little more a little high-performance model you know it was exactly nice kumquats and I'm gonna have them and then we're gonna take let me go take the seeds out this is just like a fancy chopsticks like a plating chopstick it's actually Morocco's i borrowed it without asking christian mind if I use your little chopstick yeah so I just used that he poked in there and you try to you know hit out if the little obvious ones boom see ya pew I'm gonna steal a name but that oh you know that looks like a kumquat a little warm in here well Anna Stockwell showed up to work today I don't know where to hell everyone else is Gaby you came in late you're leaving early yeah living the life man that test get to manage your life yeah well Gaby got in here you know she's done she's done a great job she got rid of a lot of stuff that I've been hoarding for years and but she reorganized a lot of things and I don't know where the hell I get anything is anymore by saying hey you made it you hate everything like oh the juicers the citrus juicers were here no we got let's put well alright yeah they saw the blood orange the blood orange i nip off the tops look at that bad boy it's a beaut let's get a weight on that bad boy 146 let's just so let's just say 150 what the hell and I like to do things by grams you know real precise and then we just do a little slice you slice well ringing ringing I've never done the blood orange one before we're gonna learn together if this one's oh we're happy to be doing oh no you got it if this will work out well see how it reacts you know this might kind of fall apart and get weird just because of how much like segments there is how much water content juices in there and then maybe but that's cool we can use the liquid too let's get away should we do yes do lines 220 ünzile I'm and let's do you know what the hell is it'll do a little might we'll do three Meyer lemons - I like Meyer lemons you know the beautiful a gorgeous but a lot some people think and I get it I can kind of get that like medicinally cleaner product aroma if you would Rocco you might you like Meyer lemons yeah right what's the problem right yeah they're out there probably wrap oh I can't see wrap Oh like in a Meyer lemon Oh 300 on the dot the reason we wrote down our weights is because we're gonna add two percent salt by weight so say this is 250 grams that's probably a easy none Z easy number 250 times point zero two five grams salt all right flying right through this 150 times point zero to it that's like one of the only things I remember from that class in school is how to find percentages of numbers great of 150 times point zero two three grams boom all right I'm flying to - I feel like I'm flying through a test you know anything you you got you probably a lot of you probably feel filled feel or felt this way often but but but I didn't when you were taking the testing you like news but you knew the answers like yeah that's a yeah it's a B I'm 100% sure and you like feel good you're all pepped up not depressed after you take the test it wasn't often whoo now what do you mean slow clap how do we beat NICs now all two of us yeah my I was born in 85 sir no Big D I was in eighth grade when you were a senior boom all right the kids ain't here so clap my here we go oh man Morocco oh please do okay kumquats five grams boom let that hang out next trick three grams nailed it that's a three gram paint that right there you call three grand pinch it's not even in color I don't know who Brian Bosworth is looks like a good movie he's inspirational speech the Travolta okay we'll try to make our own movie here slow clap right there let's go get it going guys appreciate you I see I got it this low clap let's get it go and then it speeds up everyone's going but Chris no one's here only we showed up for work today but and Anna Stockwell and Matt now we can't we can't address you too soon okay we're gonna add this to this okay huh no did we ever weigh this I'm losing my mind they sawed that twice now no right okay oh it was 300 dot memorize know what I nailed 300 for that Myers so 300 huh what's to put steeper saying it 300 slick six point zero two six did you know that yeah me neither all right let's see if we can get a six grand pinch that feels good yeah uh-huh let's try that again one more time kind of calibrate my pinch six grand pinch coming right up four and now we do a little toss you toss you got brains I'm Brad what's that what movie is that from slick Oh perfect now we can get ready to ferment I'm gonna do I love cardamom big big fan I got these pods right here i'ma crush one boom and we'll add that to the Meyer lemon we'll add that to the kumquat get this out here put on Andy station he's on vacation he's on his twelve fication this year it's April must be nice huh [Music] oh we were in Hawaii I'm glad you asked shooting some just fantastic stories should be by the time this one comes out hopefully I think it'll be out already so I got this nice here a little vacuum sealer I like to do a double seal on the ends here this takes a little time but it's not bad because I don't just trust one you know we got too much on the line here which is what we're gonna do is we're gonna make a little bag vacuum seal it lightly not crazy to crush it but suck the air out and as it ferments as fermentation does it's consuming little microorganisms are consuming and they're giving off they're giving off carbon dioxide yeah carbon monoxide's one that kills you hey both okay right they're giving off gases and it'll start to puff up the bag oh hey rapper do you like Meyer lemons I knew it everyone was like who doesn't like Meyer lemons I go I bet you rapo doesn't 96 half viewers are weren't even born yet yeah that's true it's 2019 Oh 2019 minus 19 Oh 23 yeah I bet you 96 Jesus Christ you're born in 92 yeah license operate the camera now it's simple we just put our product in the back oh you gotta watch me do this it's called the show Brad so it was literally what we're doing okay here we go here's nothing boom up at the top here I'll go for another double seal we've got it all this way we're gonna build up some pressure I don't know any things popping on there you know blowing a gasket boom a air brake shots boom right in post-ups well the trailer park boys we gotta get the trailer boys I know Maddie's got him he's worked with him he's Canadian though it's got that on me you got that on me Maddie okay let's do the blood oranges these will lay out nice and delicate because I think they're gonna want to really let that that liquid out excited to see how these bad boys come out bad boy well being big doesn't necessarily make you bad that's the difference the bad boys just bad it's nasty junkyard dog bad boy here we go okay vacuum seal look if you wanted to fool around but if you wanted to like put some crushed you know see this red pepper flake in there that probably awesome or like a cinnamon stick you know what I mean like fool around have some fun with it this is just an inspirational piece every time one of them it's always one so he's one oh dang you can't use mine you're the villain okay how's that we're both what's that called we squashed it squash the beef right I'm just gonna lay these out in the fermentation station on a sheet tray if you wanted to speed this up you could lay it out on a sheet tray with like one of those seeding heat mats under it the ones that you could like you know sprout seeds from or like folks put them in there like lizard lizard' tanks where they keep their pet lizard or whatever lizards don't like you they just wish they were big enough to eat you anyway no we'll come back and I'll let you know when to come back [Music] kill him music kill the fun get over here oh no not you I was yelling at Hansie damn boy okay so we left off so I put these back in the tray all right close your eyes close your eyes call your mother oh darling call your mother call your mother yeah that bud huh there's a little airplane pillow so you fly to someone's wedding oh you got a gift for him it'll be your travel although they probably will definitely not let you up this is not getting through TSA but for fermentation station it's what we call a success we've got our kumquats that kind of look like Sun gold Tomatoes our second liter up here with gas give off is the Meyer lemons and then we also did the blood oranges which ferment it a little less but still pretty cool none nonetheless and then lastly and certainly they weren't the sexiest limes to begin with but these just didn't really do much they kind of got like an ugly color might be a fail but you fail moving you fail forward or whatever the saying is you know you learned some things so let's cut these bags open and taste our fermented citrus and then I'm gonna take some squid I'm gonna just a little salt pepper olive oil Grill it up real nice crispy and then we'll slice that cold and make a little fermented kumquat herb squid salad I'm just gonna give a little relief pop okay oh it smells fantastic Oh smell I mean a smells like citrus like punch in the nose but it has a little mild hint of like little mild into alcohol to it as well and the texture loses that like bumpy kind of skin that kumquats are as hitters tend to have and it looks smooth it really does look like like a gold grape tomato oh that's gonna be so good on fish on squid I wouldn't even mind putting a little slice of that on a raw oyster oh all right who that minced up in a little yogurt with some lamb whoo on to the blood orange I mean blood oranges they're pretty though now the blood oranges are a little weird not quite sure what to do with them yet but the segment look at that fruit I mean it kept some of those there's a little juice sacs I mean it's all right my dad's fired up about it I'm not gonna throw it away I'll put it in a jar we'll figure out something to do with it and then lastly the ugly ducklings the old lines here I think the thing with the limes is getting really or anything that you're doing is getting really ripe ones those were not yeah I said I'll pack them I'll pack them all on the jars but but these two by far we're just home runs and those were the ones that fermented the most by gas give off in the bag so well interesting there yeah so finish this off I'm gonna take one and a half of these kumquats and just mince it up if you could do this in a mortar and pestle I really just want to make a paste now he's got a little shallot turn out a little extra virgin olive oil yeah a decent amount that's nice like that oh good catch you catch that Oh we'll do a little black pepper oh look how good that looks already huh Oh what do you want to put that over squid well you're in luck it's cooking right here folks that's how I like cooking yeah you get inspired by what you're doing a pinch of salt sea salt what recipes all right now and then you know but a too often you know I can't right no no that's not true I can good script to her cursor they don't do that no more do they all right that's fooling around I'm gonna slice up the squid love squid Oh so tender hot and fast on the grill whoo whoo boom one of the most sustainable creatures in the ocean cold hot fried I'm like bubblegum but with squid ooh the name of my my squid and boat I don't know I'd have to really put some thought into that I can't just throw I can't just throw that one out there without thinking about I put some thought into it it's springtime here in New York I'm gonna try to do a little squid fishing I love to make an episode out of it but I don't know we're gonna be able to in time we go at night the lights the dude lighten up to see me jig them they come darting up and then you catch some nice ones jigging it's like the Little Bay Bridge but you know jiggin alright well that's where a little vinaigrette and that will add some herbs but you can tear it my little fingers here and this is just fresh parsley cilantro and mint well you can use any herb you want if you got tarragon you can use that I like tarragon and then we'll do just a little toss you toss oh that smells good go ahead and take a look at that little more Oh a meal hey you hungry bud you know the way you serve food is just a representation of how you feel and care about the people that you're feeding so I wanted to play it it nice for you because I I care about [Music] yamo or what good food good easy mm-hmm that's so good like preserved lemon for me sometimes hard it kind of he's like floor cleaner right you doing product yep but this is like much more lighter and more aromatic I would I'm pretty happy with that right and put that in a magazine yeah yeah thank you wanna stab myself in the eye all right that was great oh you want to try it by itself will dabble do you and then you just pack them in a jar you smile I mean come on right how could squid right so good I was telling I was telling your sky to be eating that's not saying one of the most sustainable fish in the ocean right no it's not a fish I just don't know how to pronounce what they are called you that sounds right that does sound right yeah cephalopods you said yeah yeah that's right like octopus and cuttlefish and to catch jigum at night yeah and I feel like a lot of people don't like get my name every name my boat midnight alright oh thanks buddy yeah thanks for swingin by hey Gabi or Molly or anyone you guys want to try something really delicious that involves controlled rock Molly I know you do controlled rot aka fermentation aka flavor yes Black has his herbs in it the kumquats so it's a vinaigrette with fermented kumquat grilled squid cold flesh oh wow like ice-cold like cocktail cold I can get into that yeah you want to try one by itself yeah I mean you know you can have more if you think oh wow it's good exactly or like even like like a mitten yet for an oyster or something so I said so I judge you Molly all right cook I made you a snack that is not true at all you can't just say because it's fun it's true I can't pronounce things Gabriela I made you a snack here here's a clean 425 all right great I'm super happy with this such a balance this is one this is a really nice dish I would make this again and man I think it's just a really easy way to make a next-level kind of in vinaigrette or a sauce or minion yet or whatever so yet as I like to say that'd be awesome with shrimp too or you know it'd be really good to that little mixed up mash mix until I get ceviche ooh meow next time I love seafood I love fermenting things and remember have fun doing it okay folks bone Appetit we can have some pho it's quite nice so happy it is a little salty now it's my voice let me get you a fork whoa let me keep that one yeah I'll be in front of cameras just really kind of therapy for me get a lot of talking done a lot of thinking out a lot of thinking out isn't that talking a lot of thinking out I like that I'm gonna use that from now on instead of talking you know Gabby's really good at getting a lot of thinking out [Music]

Channel: Bon Appétit

Views: 1,343,674

Rating: 4.929009 out of 5

Keywords: fruit, brad leone, brad makes, brad, brad leone 2019, brad makes fermented fruit, brad bon appetit, brad test kitchen, brad it's alive, it's alive, fermented fruit, what is, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, how to ferment, how to make fermented fruit, fermenting fruit, ferment fruit, brad ferments, brad ferment fruit, fermented cirtus, fermented lime, brad ferments cirtus, brad ferment, food, bon appetit

Id: KUHp3ve4m50

Length: 24min 28sec (1468 seconds)

Published: Thu Aug 22 2019

Reddit Comments

[u/WhoMovedMySubreddits]

LOL, I just watched this one and thought about posting it to the subreddit. You beat me to it by a lot of hours!