Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit

I've put a curse on Brad.

You're supposed to cut the ends off, I can't remember which end, to keep them crisp. Also, it's not that helpful to teach us how to do a recipe with a bunch of ingredients regular folks aren't going to have, or go get. Rosebuds? Fennel pollen? Dill pollen? And couldn't you give us the percentage of salt in the brine so we can use weight instead of volume? Isn't that better?

Solenya

‘I don’t feel too well’
Brad: ‘oowah huh?’

mangos

“I like to shake it every day”…..”going on vacation….” LOL. Did I miss it, or is there no vinegar in these?

I miss this Bon Apetit

Brad makes learning very entertaining!

These look fantastic. Thank you!

Oak leaves?! It’s gotta be some specific enzyme? Keep it firm…solid Brad 🤣

I would love to do this, but I need to ask, why do you put it in the fridge straight away, doesn't that prevent lacto fermentation, therefore the probiotic benefits are not realised ?

How are these pickles fermenting in the fridge? I thought the cold temps slow or stop the process?

not

Hey, Brad! LOVE your vids <3 * BTW Garlic contain >>>Allicillin<<< :)

mine got super cloudy and smelled and tasted off.... 😞

take a shot everytime he says vinnie

What is this? Just a huge kitchen with a bunch of people cooking all the time? Who are you cooking for? Can I join? No jk lol

Brad was bon appetit

so we can pickles without vinegar?

How do you get the probiotics if u don't let it sit out 5 days, covered w/a coffee filter?

So I keep hearing fermentation should be done at room temp but then brad did it in the fridge for 10 days. What gives?

Brad, I love your video editor.

Have you ever fermented pickles in a bag? If so please share.

So these people basically cook all day?

I miss vinegar?

This guys must’ve watched “Neature Walks” a lot. Vinny is Rodney.

No vinegar?

I remember the first time I saw this series and he was like “what do you think vinny” and like the Xfiles theme song just played in my head because I was so confused

10 days??! Homey I can't wait that long yo!

We used to have a Jewish family next door and they made fantastic gherkins pickled like this

1 table spoon per each litre of water. Cut the tip, where flower was. Keep in room temperature to start fermenting. To avoid mold-sprinkle some dry mustard on top. Brine must cover all the cucumbers! After 3 days transfer to fridge. When cold-u can eat it

I just tried a 4% brine....too salty. 3.5 is what I usually do, and that's just perfect.

Is this dude a giant?

I miss Brad and Vinny!!!!!😢

What flavor profile do rose buds have? Interesting to see them out in pickles!

Making them…

What was it that made it half sour and not full sour?

Why wasn't there vinegar added to this?

Pickleing salt?

Bro. You’re doing it. You don’t need that approval.

Awesome video, I'm going to make some half sours, thanks 😊

Kimchi

I miss this series

Pickle Cauliflower

it's better to cut them in half or slices flavor penetrates faster and better

ROSE BUD WAS A SLED

It’s not really pronounced “Allison”

Vinegar?

Dang it!! I wanna try the recipe, but no wourder around here

this is nostalgic