Fermentation Station Cauliflower & Crispy Rice Balls | Makin' It! | Brad Leone

ALL ABOARD, THE FUNK TRAIN'S LEAVIN THE FERMENTATION STATION!! Today we're doing a 5 day ferment of a nice Cauliflower and Pepper mix, which we tucked in to a crispy onigiri rice ball. Put it on a sandwich! Put it in your squid! Make raviolis with it! Put it on butternut squash (??)

Fermenting at home is easier than you think, and this one's a quickie. As always, put on your food safety hat and remember to use fermentation-safe vessels, and calculate your total salt by ‼️2% of the weight‼️ of your ingredients. Make sure your vegetables are washed and your jars and containers are super sanitized so you don't get any bad bacteria boo-boos mixed up in your ingredients. After the fermentation is done, store it in a jar in the fridge. Save your brine and use it for something else down the line!

IN THE JAR:
-Cauliflower, organic (1 head)
-Sweet peppers (a handful)
-Jalapeeeno (1)
-Garlic, crushed (2 cloves)
-Kimchi Juice or other leftover brine (boutta tablespoon)
-Wourder (1 quart)
-Sugar (20 grams)
-Salt (2% of total weight of ingredients)
-Dried oregano, medicinal grade (a little bit)
-Bay leaves
-Black peppercorns (12)

RICE BAWLS:
-Short grain rice
-Pork fat (a little bit)
-Shoyu (a little bit)
-Black sesame seeds

Shot by: Ian Deveau & Mitch
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
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Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz

Fermentation Station Cauliflower & Crispy Rice Balls | Makin' It! | Brad Leone

[sassy_kassy]

brad's fermentation station.. claire remaking food.. nature is healing.

[kittawa]

Hat-less Brad threw me for a loop for a hot second, but I can tell it's really him and not alternate-universe Brad because he started talking about the almighty ✨️allicin✨️

Also, I want to say you seem much more vibrant, happy, and content compared to a few years ago! I hope that things are as they seem and you're enjoying what you're doing, and feeling the joy again. It's infectious.

[zachwalker]

Brad's fermenting. Claire's re-creating. This has been the best week of my subscribed YouTube videos in years.

[SamBean]

I always love when Brad hits someone with a "yes chef!" but it's even funnier when he says it to himself!

[masonthibodeaux]

Can we get a gardening and homestead series. I could listen to this man ramble about that stuff for hours😂😂

[odinodangobie]

You're correct about the chickens. Birds are unable to taste the capsaicin found in peppers, just like how cats apparently can't taste sugar. The reason is birds are the main distributors of pepper seeds, so it's evolutionarily advantageous that peppers are "inedible" to animals with stronger stomachs. This is represented well in the Korean film, 'Castaway on the Moon', where one of the main characters extracts seeds from bird droppings so he can grow his own peppers for a ramen he's making.

[TeaDrinkingGuy]

HES BACK BABY - fermentation station here we go, full steam ahead boys 🚂 a huge welcome back to Brad’s best costars, bacteria

[unseenuniversity]

As to why tannins make things crunchy we first need to understand the anatomy of a tree. There is the outer layers of the tree which are alive and thus protected by the trees sap and other mechanisms, and then there is the heartwood which is technically dead. Since the heartwood doesn't get sap to protect it from diseases it undergoes a chemical change which increases the tannin content. The tannins are created by the tree to protect from bacteria and fungi.

This is why tannins preserve the crunch, as it is literally the purpose of tannins to prevent bacteria attacking it

Trees are crazy cool

[AwakeAdamantium]

Keep being a light in the world Brad, fermentation station never has a late arrival

[AmandasAmazingAdventures]

Between Brad’s Fermentation Station and Claire’s return to Gourmet Makes, it’s clear that whatever legal documents they signed when they left Bon Appetite has expired and they’re free to go back to what made us love them to begin with. The timeline is healing!

PS love you, too!! 🥰❤️💕

[kindabluejazz]

Loved the explanation of Bay Leaves and their tannins - I put them in soups and beans all the time but never really understood 'why' other than because my mother did, and I notice some hard to describe difference if they're not there. They add some kind of 'smoothness' (rounding?). I like knowing the 'whys' of cooking because it helps you improvise new recipes. I recently got some Sumac because of Brad, and I'm learning where it fits.

[nightshaderach]

Hat-less Brad is like an unlocked character 😂❤ I love the video as always!!

[joshuadowney]

this dudes vibe is what the whole world needs

[julesnixdorf]

Thank you for the fermentation continuation!!! ❤❤❤

[Thelifeofriley]

Finally, the fermentation station has come back to the Brad location!

[jorgesnatcher]

You're right about the chickens, Brad! Capsaicin (the spicy molecule) does not affect birds, as the plants that produce it, developed it as an evolutionary mechanism to keep away other species that were worse than birds at spreading their seeds. Some studies have even used it to keep other species (like squirrels) away from birdseed :).

[intricateearthling]

I'm so glad this series is back. I started my own fermentation station again with a ginger bug 2 weeks ago, currently on a dill sauerkraut and sarsaparilla kombucha :)

[crimson_chaos]

I've seen different things about fermenting but I think if you are adding water to your ferments, it's a good idea to include the weight of the water in your brine calculation otherwise it will be diluted. I've also found when I ferment peppers they can get slimy but if you ferment at a 3% salinity, it's less so. Lots of trial and error with fermenting, but always a fun time! Love fermented cauliflower!

[AcidicInkDesign]

HYPED for fermentation station content making a comeback! Still using your mustard recipe ❤️

[cjgroom]

I’ll always have a soft spot for the fermentation videos