Brad Makes Giardiniera (Italian Pickle Relish) | It's Alive | Bon Appétit

I'd wear a dress all right Manny today on it's live we're gonna be doing a little jardin era it's a bunch of vegetables chopped up into pieces and we're gonna do a little lacto-fermentation with some spices and some water it's great on sandwiches you know traditionally but it's also it's just a wonderful condiment to have in your fridge and it's super easy so let's get going on Vinnie [Music] [Applause] [Music] this is a very active fermentation so if you had like a big jar with a screw on lid or one that latches you can do that but I'm not kidding you gotta burp it like a couple times a day or you you're making the jardin air bomb no bueno it will blow up you can either per ball time or get one of these we've talked about these before you know get them on Amazon or no Amazon for this we're gonna be doing a three and a half percent salt brine for this amount of water to be three and a half percent salt we need sixty six grams of salt so uh let me get my scale Vinny oh who put that there I'm gonna add that rate to a fermentation jar all right well trick I learned like that boom okay and then we're gonna add our water you know what a little bone to pick with the manufacturer these things there's sometimes someone really needs to figure that out okay and what I like to do is just shake up that salt we want to get it dissolved in there you know and then now we can add our spices Vinnie I got some beautiful fresh bay leaves you can use dry that's fine I think they add a nice aroma and I believe they have some pan ins in them which help keep vegetables crunchy and that's important because as you're fermenting you're technically rotting things and they're eventually they will start to get mushy but adding cannons to it will help keep things crunchy so he had those okay same with mustard seeds I had flavor but they also add they'll help maintain a crunch 1 teaspoon coriander 1 teaspoon black pepper corns Tellicherry 1 teaspoon fennel seed okay like so I check these that is the secret weapons here and then I got two teaspoons dried oregano and that's like gonna make it you know give it that like wow I'm hanging out on an Italian sub you know what I mean Vinnie celery salt I got a half a teaspoon and then some cayenne same well heat little zing celery salt just adds a nice nice flavor and then we have some garlic so I do a little crush okay little crush yeah when you crush it too you know it's nice because you form that Alison you know that's that good stuff you can use a little less if you don't like garlic you know if you're not a huge fan of garlic stop watching me show but you can also just use one we're all wrong sometimes writing all right cool for my next trick meaning I got some green beans here okay so it doesn't have to be crazy but you're gonna cut them into pieces you know something like that something manageable something that you could you know put on a bowl rice you know a bite-size small bite-size pieces you can go a little small or two if you're into that or you can go larger you know that's what I like about this ain't no rules so the green beans okay they go right in the water right in there but yeah a little onion yellow onion you can use red you can use shallots you can use wherever you want but I like to just cut into like little petals well chunks you know my new favorite knife here I found it in mr. Nowlan I could feel him staring at me right through my back like Medusa we're making a little jar naira gonna take that oh my God look at that snuffing white out out there Vinny Oh state of emergency close the subways no that's a problem with these kids today next we got a little leak Vinny and then we'll do it we'll cut him in like that okay a little cauliflower I like to cut out the stem a little okay save that though you can just chop that up and then I like to just break little pieces you know oh yeah that's the stuff Louisville well they call them any florets as you start to make these things and they go I really like the cauliflower in it you can add more cauliflower than say green beans or anything you know I mean you make your own ratios all right we're gonna take a little red pepper little red bell bell it looks like we're making you know you're a young lad Vinny you go to like the State Fair we give you a little coke bottle and you make the little layered sand art well jardín air art - well celery chopped that up these is like the inside leaves but if you get a nice beautiful head of celery then you get the nice outside leaves which are real green I had trouble finding some nice ones as you can tell it's not peak growing season right now yeah that's the stuff any right in there about joining the party all right next is we've got some carrots I'm gonna nip off the ends and the little tips you can keep them if you want you know a feeling your rabbit whatever you got and then these I just chopped up into little coins couple Pippa all right and then we're back to the garlic it's been sitting for about ten minutes nice and Alice of five give that a little rough chop right in she goes now I got warn you when you're fermenting this it is a very it's very active but it's also very fragrant tastes way better than smells little Fresno peppers you can use anything jalapeno adds a little spice if you're looking for some real spiciness little habanero habaneros are nice because they had a nice little floral from quality of it alright and that's kind of it I'm gonna give it another little shakey shake oh yeah oh yeah huh oh that's a beautiful thing Vinnie alright got my little tampo got that just push that stuff down a little bit some are you doing you know something so when you are firm anything you want everything to be submerged under the the brine that you created so that's where these little fermentation weights coming great all right boom that's it then we've got our little top here as we're fermenting we're producing gases that gas needs to go out otherwise it will blow up so this is a little one-way valve we're gonna fill it up to here with water and that stops anything so the gas bubbles out and no oxygen can get in oh god max no we'll follow that I'm gonna go grab a piece of tape Vinnie and we'll label this okay what's today on my watch what's today what's the date today this sixth the seventh okay and then what the seven so that's today's Wednesday we're gonna check back on this a Seyfried Monday Monday morning Vinnie you know if it's really warm out that might do a little less time so fermentation really is a product of its environment should do that again you're drifting let's bring this over here Vinnie okay no lots of bubbles still in there too so remove the old air lock now look you can see there's a bunch of headspace in there on the bottom of the lid that's how much that's how active this was especially over the week it gets a little warmer in here that thing must have just been bubbling taking off like crazy now all that liquid is good stuff you don't want to go throw-in that away either beautiful wish you guys could smell it but you really that oregano comes through the garlic it gets sweet notes kind of from the vegetables it's just really cool stuff so it's done fermenting now what we're gonna do is I got about three and a half tablespoons of sugar regular old sugar she's gonna dump that right in there so now I'm gonna add a quarter cup of vinegar just the distilled white vinegar just to help pop it you know just to keep it a little bright add that right in all right and then let me get a lid real quick Vinnie always freaks me out when I go stick my hand in here this crock that hot I mean I know there's nothing in it but like you know it's just a dark hole you go sticking your hand in there huh hopefully maybe one able to noodle and Vinnie mm-hmm yeah beautiful stuff so you bought a bunch of these little jars these old Jordan era jars is I'm gonna call them and we're gonna go ahead and load these up oh yeah yeah beautiful stuff and then we'll just do a little top with some liquid there jar number one I got a little bit of just the juice left in here I'm gonna strain it into this jar just to get rid of there's a lot of spices and seeds in there that just aren't necessary for what I want to eventually use this for a little bit of spillage no boo no big deal so we got them all packed up I've got a little bit of extra brine and that you can add to other fermentations just to add a little life to it oh wait maybe you might not want to add that I've done this with other lacto-fermentation is the fact that I added vinegar I'm not sure if it is beneficial to use as a starter anyway keep this this is great you can use this brine for you know you put it in vinaigrette you can use it for marinade good stuff it's beautiful it's tasty don't throw it away and then we go chart and arrow chart up here and we'll store that in the fridge and that can last for you know at least a couple weeks I got a little piece of that cauliflower and the cat all right oh yeah so we got Big Crunch you taste the oregano you taste of garlic it's got that a little bit that lactic funk which is really nice I mean classically you chop it up you can put it on a sandwich it'd be great on rice it'd be great John just about any you put it in eggs you know put it on almost anything well well I'm gonna do it we went and picked up a couple sandwiches and we're gonna chop some up and just add it to it let's see what you got here mystery sand oh oh okay all right yeah yeah just a little store-bought sandwich with a arugula and and red roasted peppers uh I always say there's you know no waste or anything but I'm gonna scrape this off oh it's gutted for God's sakes they gutted the bread freakin gutted bread look at that Oh what are we making boats well that's okay you got a so-so sandwich I can really jazz that up a little Jordan air on it so okay you can throw this right in that moat there if you wanted to but I'm gonna get to I'm gonna chop it up a little I think it eats a little easier especially on a sandwich so I'm gonna take that oh that's good already you can mix that up in some mayonnaise add a little bit of mustard if you want make your own little condiment that would be really cool but here we're just gonna drop it right in there look at that like a little muffuletta Buffalo however you pronounce that all right I mean we'll leave the arugula that's fine we're just gonna go ahead and flop that right over or everything we'll call it lunch bud look at that huh the sandwich it's got way better mm-hmm oh it needed that adds crunch big flavor it's easy super cheap to make you can basically make it as scraps in your kitchen someone shows up with some mediocre sandwiches from a mediocre deli throw a little jar de niro in there home run baby look at it go right it's nice it cuts the fat it kinda just brings everything out nice car you can put that on anything yeah thanks Delaney all right that's it jar naira keep it in the fridge you got a couple weeks no big deal add it to whatever you want eat it right out Jarre it's delicious extraordinary make it fermented Bon Appetit hey Andy you want to try a little piece yeah I've heard it all now all right fine that's a good excuse Andy good enough Oh slippery oh you ain't kiddin oh did you get that Vinnie I swear she's doing it on purpose ma he's having a hard time just she did it twice no this is gold they closed the schools it's not even snowing yet yeah in New Jersey they then might as well be Pennsylvania I here we go [Music]

Channel: Bon Appétit

Views: 4,025,703

Rating: 4.9419656 out of 5

Keywords: fermentation, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, probiotics, make, bon appetit brad, brad bon appetit, brad makes giardiniera, brad makes, giardiniera recipe, giardiniera, how to make giardiniera, homemade giardiniera, brad giardiniera, italian relish, hot giardiniera, pickling, pickled, brad pickles, leone, food, bon appetit

Id: QPvLA-egmWA

Length: 13min 22sec (802 seconds)

Published: Thu May 17 2018

Reddit Comments

[u/ikonoclasm]

If you watch the other Bon Appetit videos, Brad pops up fairly regularly in those, too. What always impresses me is how he can walk up to a situation he knows nothing about, make a quick assessment, then provide really solid advice about whatever it is. He's a huge goofball, but he seriously knows his shit. I enjoy his videos for the simple entertainment he provides, but I also have a ton of respect for him as a chef. He knows his craft.

[u/JaFFsTer]

I will never not watch a brad video. You hear dat Vin'? Gunna watch, gunna watch like, like alla dem.

[u/BadTitties]

Get them on Amazon or uh I dunno Amazon.

[u/BilboSwagginz]

Wourder

[u/[deleted]]

If anyone has seen his fermented hot sauce video, it's a winner. And the hot sauce is fantastic. I've got some fermenting now.

[u/dejagermeister]

Makes me glad I’m in Chicago where I can get it by the gallon

[u/k4kuz0]

Wtf gutted bread in a sandwich?! Why would you do that....

[u/ben-hur-hur]

Molly is bae

[u/bcab]

I truly thought we were going to see Vin...disappointed a little