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

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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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whoever edits every it's alive is my hero.

evergloam

hope this helps people. this got me excited to try it.

20 freshno peppers
3 habanero peppers
3 dried hibiscus
4 mixed peppercorns
4 cardamom pods
1 teaspoon maras biber
4 cloves of garilc
6 tablespoons sea salt
6 tablespoons sugar
2 quarts of water

Directions

Add ingredients into jar.
Add 1 quart of water first. shake.
Cut the peppers and deseed them.
Add peppers and rest of water.
Let ferment for 2 weeks, open jar daily to release gas.
After 2 weeks, open jar and squeeze peppers and stir jar.
Let ferment another 2 weeks, Open jar daily to release gas.
Strain the liquid.
Add rest of jar into food processor.
Add half a cup of liquid from straining. add more if needed

dctaken

BRAD’S FERMENTED HOT SAUCE RECIPE

Ingredients:
Fresno Peppers (approx. 40)
Habanero Peppers (approx. 3)
Dried hibiscus (approx. 4 flowers)
Mixed peppercorns (approx. 10)
4 Cardamom pods
1 Pinch Maras biber (Marash pepper flakes)
Crushed garlic (3 gloves)
6 Table spoons sea salt
6 Table spoons sugar
Wouder (water) – 2 Quarts

Preparation:
1) Using gloves, remove tops and seeds from peppers
2) Add salt, sugar, spices and garlic to fermentation jar
3) Add enough “wouder” to cover spice layer, close jar, and shake to incorporate
4) Place peppers into jar and add remaining 2 quarts of “wouder”
5) Close jar and let ferment for one and a half weeks “burping” daily
6) After one and a half weeks, check mixture and massage peppers with gloves to release gases
7) Ferment for another week or longer if necessary
8) Strain pepper solids from jar retaining liquid as “table brine”
9) Transfer solids and approximately one cup of “table brine” to blender and blend mixture at varying speeds until consistent being careful not to overheat
10) Remove mixture from blender and store in mason jar or “woozy bottles”

harrisonprice

Vinny is truly a God among men. How he doesn't laugh through the whole thing is beyond me

jakegordon

“Pro tip: learned this from, uh... mistakes” basically my mantra in life

evilmissmunchkin

The editor is the unsung hero of this video.

andreiiota

Brad can make anything and I'd watch it. This dude is friggin hilarious

billiondollardan

"Man, 2016 is exhausting"

me sitting here march 2020 laugh-crying desperatly and missing 2016...

ApsaraMenaka

Brad n' Vin: It's The Good Stuff.

emirinobambino

Don't ever stop making these. Brad (and Vinny) are the best things on this channel!

ystemError

"2016 is exhausting" ....
*laughs in 2020*

WTlovergirl

He didn’t tell us why we need to crush the garlic! The ALLICIN!!!

tregubabe

Brad was the kid in school that failed every english class for repaeating the same word x30 during an essay

vtothe

This guy is hilarious. Needs to be more of him. 🌶🌶🌶🌶

Adam_Garratt

Legit, Vince you are definitely the person perfect to making Brad's quirkiness flourish with your comedic editing skills. Good on you both for being able to compliment each other so well.

TheRealSeanpai