Brad Makes Kimchi | It's Alive | Bon Appétit
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Published 2017-11-09
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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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Kimchi | It's Alive | Bon Appétit
All Comments (21)
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sometimes i talk to vinny when i'm cooking too
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when they typed out his stuttering omg LMAAAO
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you have the chaotic energy of julien solomita but the body of luke danes from gilmore girls
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“Icky goo ickeh beh ike cugh ickeh” I am wheezing 😂
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why I Love it’s alive - Brad and Vinny are basically a couple - The editing has me dead - Allicin - Andy in the background - Brads leather apron - W O U R D E R
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Whatever you're paying your editors they deserve a raise
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Chris' mathematics, visual thinking overlay killed me
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"Before you eat it, become friends with it" - Brad
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Can we all take time to appreciate the editor?? This video was hilarious
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I love that whoever edits It's Alive has really committed to making Brad look like a sweet, friendly doofus, like a large shaggy dog of some sort.
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"oxygen is the enemy of everything. As important as it is in life, it also is what kills us, overall" the duality of life summed up in two sentences right there
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Every time I watch this the comment at 7:30 cracks me up. "Wednesday" to "the second" is not a measurable interval of time.
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Brad is what is really REALLY good for you, I believe
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brad is quite possibly the best thing about bon appetite in print or video
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Hello Brad. I really like your Kimchi recipe. The way you make Kimchi is very similar to my recipe except for color. Slurry paste is very important ingredient. I thought that western don't like fermented food like Kimchi because of the taste. I am so surprised that you put oyster to Kimchi. Actually, putting oyster to kimchi is recipe of southern part of South Korea. Thank you for introducing this great Korean food to many people around the world.
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What a weird human. Charming.
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“We started this on Wednesday” * looks at the clock * “and today is the second”
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whoever edits these videos deserves a freaking raise dear god LOL
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Andy’s dancing at the end was such a treat👌
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okay but why is andy such a good dancer
