Fermentation Station Cauliflower & Crispy Rice Balls | Makin' It! | Brad Leone
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- čas přidán 30. 04. 2024
- 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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Fermentation Station Cauliflower & Crispy Rice Balls | Makin' It! | Brad Leone
brad's fermentation station.. claire remaking food.. nature is healing.
Yesssss
Yessss!! The drumstick video is my next stop! ❤️
Like some non-compete expired 😄 but so so good to see
I think we're back
Hell yeah! It's good to be back!🤙
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.
The goobalini !
No stocking cap is crazy look for him!
Allicin. I always have to sing a bit of the song.
Can we get a gardening and homestead series. I could listen to this man ramble about that stuff for hours😂😂
Brad's fermenting. Claire's re-creating. This has been the best week of my subscribed CZcams videos in years.
I always love when Brad hits someone with a "yes chef!" but it's even funnier when he says it to himself!
They drilled it into him.
HES BACK BABY - fermentation station here we go, full steam ahead boys 🚂 a huge welcome back to Brad’s best costars, bacteria
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.
Keep being a light in the world Brad, fermentation station never has a late arrival
Hat-less Brad is like an unlocked character 😂❤ I love the video as always!!
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
Thanks for explannin tannin
This is overly simplified, and too much to go into here... But first of all, tannins don't really do anything for vegetables other than cucumbers. Second, they work by deactivating the enzyme that breaks down pectin.
Most of the enzyme that breaks down pectin is in the blossom end of a cucumber, so even better than adding tannins is to simply cut off the tip of the cucumber.
No gentile cucumbers are getting into any of my jars!
this dudes vibe is what the whole world needs
Finally, the fermentation station has come back to the Brad location!
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.
Oh! I'd forgotten about Brad talking about sumac. I have some (actually two versions, one the actual berries from a neighbor's bush, and the other a corporate product in the form of flakes). I randomly toss it in things, just to use it. But I don't remember what it's really supposed to be used for, other than being sour.
Thank you for the fermentation continuation!!! ❤❤❤
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 :).
HYPED for fermentation station content making a comeback! Still using your mustard recipe ❤️
This show is so fun and great that I can't eat half the things Brad makes. But I'm still gonna be watching. He gives me inspiration for my non vinegar, non dairy, no eggs, no fried foods, no black pepper, diet.
The world is healing! Brad is fermenting again 🤲🏼✨
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 :)
Oooh! Sasparilla kombucha sounds amazing! Like a fermented root beer, Japanese style.
I’ll always have a soft spot for the fermentation videos
Brad my man, love the videos have for years. Appreciate the vibe you always brings and makes me wanna carry the torch and bring positive vibes everywhere I go. Much love my dude
Brad talking about allicin hits you right into nostalgia.
No hat and no 'stache! Like a whole new Brad!
It's weird, but it's a joy hearing someone with my accent. 😉
Brad saying "you might want to fact-check that" is pure gold!
The train has arrived to Fermentation Station! Its like going home after working on the road for years
I love those funky fermentation projects videos !
You're the best brother and we love you Don't ever stop being you...
I like the before/after shot of the ferment
great video as always brad! loved the camera work and editing, i have to say the work you guys are putting into the production value is paying off. to be clear though, i'm fairly sure any of us would watch you doing whatever at any production value, this just makes it more cool!
Happy to see FS is back. Brad at his best. Love that you added the mix inside onigiri. Watch a Japanese food channel and they sometimes put pickled ginger inside. Same but better.
Frenetic, chaotic, wonderful mess! Thanks for being you Brad!
I love sassy Brad when he sang “ love or small we love them all “
I don’t know why, but this is like classic BA Brad from back in the day. I feel like he was a bit awkward with his new channel at first, but he seems to be back to his old vibes and I’m here for it.
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!
this
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!! 🥰❤️💕
Caulipower Super Zinger
how did I only just find out you have this channel? You were the reason I loved watching the BA vids. I'm happy.
I just need a tour of his whole place. It just feels so rustic and home-y
It’s not only the joyful hilarious personality, but the level of culinary Brad reaches - as a science, as an art - is absurd. This recipe is just genius and I can’t wait to try it.
Math tip - to get 2% of something, just multiply it by 2 (easy in your head) and then adjust the decimal point down by 2. So for 780g x 2 = 1560 -> 15.60g
Brad slapping the counter tells me everything I need to know about the food ❤️
You are the best Brad! ❤
Fermentation station lives!!
as a dude, brad is my favourite kinda dude.
Loved this. I’ve tried it and love fermented cauliflower
Yum! It's funny I was getting ready to boil a bunch of eggs to make Brad's pickled fermented eggs from the BA days and then this video pops up. Fermentation station FTW. NICE NICE!
YES, FERMENTATION STATION IS BACK! Time to break out my jars and airlocks! I’ve made basically all of the ferments you made back at Bon Appétit, they were all delicious!
I've been watching Brad for years. Back in the day I started a fermentation station of my own. I named it Funky Town. Haha
hat off is fine. grow the moustache again! I've had mine since '69.
BACK ON THETRAIN BABY!!!!
I often just do a spicy kimchi garlic onion ferment. Works well on burgers, chili, in a burrito whatever. just some sweet and tangy spicy onions! Glad to see the fermentation station back in action!
The internet frontier and its a good time. 🎉🎉🎉
I love everything you do Brad keep it up 🙏❤️
More fermentation station Brad!
brad has just the right amount of michael keaton in "the other guys" energy that makes me laugh and feels just right
FERMENTATION STATION IS BACK BB!!!!!
Low key the best show on the ol' yootoob
Please bring back the old fermentation station toot toot
Much love from down under man, your videos always make things better :)
You're doing great Brad, you make me miss New Jersey!
so excited for this Brad! I literally just did a fermentation class two weeks ago and have sauerkraut in the own liquid method, fermenting in my pantry and its so exciting!
Would love to see you do some fermented salsa! I’m growing a salsa garden this year.
You’re my go-to fermentation guy, Brad! Keep up the good work
Brads chop chop. You want a name, you got it. Anything you make that doesnt have a name, call it all chop chop.
Honestly, update the recipes and make all new videos for everything you have ever made for fermentation. I absolutely loved those videos.
The Salt Bae reference had me cracking up. As always, beautiful editing.
Fermentation Station is Back! Ironically started mine up last weekend after a long hiatus too! Pickled some white turnips and radishes with spring onions. Next go will definitely be a lacto-ferment!
The Goat! Been watching you for years! You are my guy!
Dudes over here shaving 10 years off his face, most powerful shave in the industry lol.
idk how long he has had his own channel. But im so happy he made it!
"IN ATLANTA" Bahahah omfg I cannot. I can so relate though a 7 hour layover at ATL Delta terminal is HELL on earth
Yaaaaaaaasssss
Let's get funky
Thank you Brad
What can't the ol' Brad man do?
We love to use wild grape leaves for tannens in our pickles. You can dehydrate the grape leaves and grind them into a powder. That way, when the Japanese beetles have destroyed your wild grapes in late summer, you can still have leaf powder for all harvest long. ❤
I just subscribed. This guy is awesome!❤
YAY! FERMINTATION STATION IS BACK!
I do well with fermenting saurkraut and hardboiled eggs, but my pickles get soft and yucky. even with I do a short ferment for half sours. So please do a dill pickle ferment for us and I'd love to see you make some hard salami. Clean shaven, freshly shaved and shorn is a new look for our man, Brad. We love it all, cuz what always shines through is you love of food and your love of life.
Brad, been waiting so long for another fermentation station, choo choo 🤙
Feel like we need another cocktail video with summer approaching
Rice can carry really fun flavors. Even bay leaves will impart some different flavors in the rice. My fav is adding coconut milk/cream, and optionally pandan leaves.
1 vote here to call it "zingo" 👍
FERMENTATION STATION!!! Choo Choo
Zojirushi is the shit, I've had mine for like 20 years. Still going strong baybee!
the best!!!! always looking forward to ur next show....keep it goin..... from victoria australia....
I need that massive cutting board table.
Loving the fermentation station being back
Brad makes Mead next?
The date on the zupper zinger was 2/15/25. Coming to us from the future, Brad? I see you.
Thank you! 🙏🏼
Hi Brad long time fan here, made every fermantation from you so far and they all were divine. I had a lil idea cuz u like funkey cooking would you like funkey out of the box traditional recepies from where your viewers are from? Cuz i got some special dish cooking right here for you. Much love from Austria. With appreciation Walter
Omgggg love it and love your energy brad
brad! ive had bugs swim through my airlock before on a ferment. after testing the best thing you can add to the airlock is vodka as it kills anything that tries to traverse the seal.
I am going to do this. Awesome episode.
Love you too Brad. Choo choo 😊
WTF I'm in the kitchen to ferment some cauliflower for the first time ever (always open to try new ferments) and wanted to put a video on in the background... this was the latest on my subscriptions tab 😅 talk about timing lol
Oh yeah!
Brad is my celebrity crush
brad you can just call it Giardiniera, its not like there is one style of it anyways. wikipedia says in italy they call it sottaceti (means 'under vinegar'), kinda has some ring to it
Clean your journey off ya! Yesss! This is a great combo. We like most veggies in a brine/ferment - but not a fan of the sugar component, just a personal preference.
Yes!!! Bring back “it’s alive” or at least fermentation!!!! Some fermented hotsauce videos would be awesome. We know you have some hot peppers in that garden
Brad just completely missing the jar with that one scoop had me rolling. Real brain-fart moment.