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

  • Published: 01 June 2017
  • 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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Comments • 1 809

  • Raphael Schmidt
    Raphael Schmidt  2 days back

    Is there anything Brad hasn't fermented yet?

    • fulltiltphil D
      fulltiltphil D  2 days back

      I’ve watched this a ton of times my 11 month old little girl perks up every time Brad is on my TV, we love you Brad! You are the best!

      • imaginejade
        imaginejade  2 days back

        You should have Brad read thirst comment...please....asking for a friend!

        • Leon
          Leon  6 days back

          How long would this last in the fridge?

          • Kyle Hunter
            Kyle Hunter  6 days back

            i found your vid after doing our first batch of fermented sauce. we are doing 3 different brews; super super duper hot, hot green chillies and super hot super flavour. next time were gonna try the hybiscus and pepper. got a hyb plant this year. Our super hot mix is carolina reaper, ghost, trinidad scorpion. the flav one is scotch bonnet, onza roja and ramnad mundu gundhu maz. Gonna use grilled pinapple in one

            • Kyle Hunter
              Kyle Hunter  6 days back

              thank brad for my subscribe. youre awesome fun

              • kerflop
                kerflop  1 weeks back

                Brad is my fn favorite

                • Blu Brin
                  Blu Brin  2 weeks back

                  Chili without seeds is like human without brain

                  • Jay McComb
                    Jay McComb  2 weeks back

                    This show is great stoned

                    • MOCHI KINS
                      MOCHI KINS  2 weeks back

                      “You just BLUH.....BLUH”

                      • Mike Dudek
                        Mike Dudek  2 weeks back

                        Watched two episodes, ginger beer + this one, and in both Brad mentioned an underwhelming initial fermentation. Wondering if it's the chlorine in the tap water killing off beneficials?

                        • Catherine Reed
                          Catherine Reed  3 weeks back

                          I actually don't like the flavor of habaneros, but I otherwise LOVE hot peppers! Ghost peppers taste a lot better, but take tiny bites for the first few tastes until you know if you can handle it. I gave some to a friend who took too big of a bite, and she was mad at me for a week, even though I had a witness that I told her to take a tiny bite. I use hot sauce like other people use salt (I don't like much salt). Most of my friends and family don't like hot peppers and hot sauce like I do, so I feel odd sometimes. I am glad someone else out there likes HOT!

                          • crazydee2704
                            crazydee2704  3 weeks back

                            Only just noticed the dead tarantula in the jar at 2.48!

                            • Glen M Lj
                              Glen M Lj  3 weeks back

                              2:56 it's a.......Jeezus?

                              • azambuja666
                                azambuja666  3 weeks back

                                these old videos are so much better. what happened to Vin?!

                                • l0st 5oul
                                  l0st 5oul  3 weeks back

                                  dunno if anyone will answer considering how old this is, but can you brine chicken in the table brine?

                                  • Christopher Bratton
                                    Christopher Bratton  3 weeks back

                                    How long is too long to ferment your peppers?

                                    • Samuel Brown
                                      Samuel Brown  4 weeks back

                                      Bro... the editor of this video just earned a subscribe. Thanks for the laughs.

                                      • MrBaller Pants
                                        MrBaller Pants  4 weeks back

                                        How many peppers is that , like 800 grams, a pound???

                                        • P Tron
                                          P Tron  4 weeks back

                                          Dried Hibiscus looks like dead spiders

                                          • Susannah Lerch
                                            Susannah Lerch  4 weeks back

                                            Dude I just wiped my eyes and freaked out then realized that there is no hot sauce anywhere near me!

                                            • angeli ka
                                              angeli ka  4 weeks back

                                              watch this on 1.25 speed lmao

                                              • Andrew R.
                                                Andrew R.  4 weeks back

                                                Pour high and fast to avoid spilling

                                                • Whitsoxrule1
                                                  Whitsoxrule1  1 months back

                                                  U M A M I

                                                  • Cody Putnam
                                                    Cody Putnam  1 months back

                                                    now i have two reasons to watch this channel.
                                                    klaire, and now brad.

                                                    how did i not know about these.

                                                    • StigSlashBro
                                                      StigSlashBro  1 months back

                                                      ᴳᵒᵗ ᵃ ˡᶦˡ ᵏᶦᶜᵏ ᵗᵒ ᶦᵗ

                                                      • Jeffrey Morton
                                                        Jeffrey Morton  1 months back

                                                        Hi Brad,
                                                        Great segment! You're one of the reasons for my fermentation obsession (Cheers mate). I have a question for you. I decided to ferment a couple different chilli varieties with some onion and garlic and the fermentation bubbled away for about 2 and half weeks then stopped. I left one of my jars to sit because I didn't have enough storage jars to blitz both. It's been about 2 and a half weeks since the jar stopped bubbling and it's just started bubbling again! My question is what's going on?!?! Why did my ferment spontaneously spark up again??? I haven't touched the jar in weeks and there doesn't appear to be any fuzzy badness forming in the jar?
                                                        I figured a fermentation genius like yourself might know which direction to look in to find an answer.
                                                        Thanks Brad,

                                                        • 815baker
                                                          815baker  1 months back

                                                          When the Bon appėtit logo comes up and Brad asks Claire "Claire, you wanna taste something?", I love the way Brad says "Yeeees!" Haha.

                                                          • marymonk
                                                            marymonk  1 months back

                                                            I made this and the first batch went bad in the refrigerator once some of the jar of hot sauce was emptied. It was a couple of weeks at most. So I made another batch and I got black mold on the top as it was fermenting even though I used glass weight and had at least three inches of liquid on top. I wasted a ton of my crop. :(

                                                            • Michael Johns
                                                              Michael Johns  1 months back

                                                              Brad slays me!

                                                              • Xaiver Jenkins
                                                                Xaiver Jenkins  1 months back


                                                                • C J Eccher
                                                                  C J Eccher  1 months back

                                                                  Everyone says you must use a weight to keep the produce completely under the brine but Brad doesnt seem to make a big deal about it. Does it really matter ?

                                                                  • Stephen Bates
                                                                    Stephen Bates  1 months back

                                                                    Surprised there was no vinegar added.

                                                                    • Kevin H
                                                                      Kevin H  1 months back

                                                                      The editing is so hilarious, I love it.

                                                                      • ProxUrAimz
                                                                        ProxUrAimz  1 months back

                                                                        3:48 Hey Vinny!

                                                                        • FreezyMcFly
                                                                          FreezyMcFly  1 months back

                                                                          Du you leave the garlic and spices in with the peppers when you blend it?

                                                                        • Chrissi Tsourouttis
                                                                          Chrissi Tsourouttis  1 months back

                                                                          The comments and edits are sooooooooo funnyyyy ahahaha

                                                                          • Nicholas Brown
                                                                            Nicholas Brown  2 months back

                                                                            Maybe check the PH and make sure it's below 4.6 - if it's above that - it will not last on the shelf and can make you sick. If its above 4.6 add vinegar.

                                                                            • DiabloMinero
                                                                              DiabloMinero  2 months back

                                                                              The rule of thumb I learned for lacto fermentation is to add salt until you're like "oh crap, that's a bit too salty."

                                                                              • Lais Cordiolli
                                                                                Lais Cordiolli  2 months back

                                                                                The video editing is genius!

                                                                                • Ijenna Osuji
                                                                                  Ijenna Osuji  2 months back

                                                                                  We need a Vinny face reveal tbh

                                                                                  • Taric Alani
                                                                                    Taric Alani  2 months back

                                                                                    He put peppers in water and left them outside for DAYS, and then ate it‽ Yech!

                                                                                    • Alex Larsen
                                                                                      Alex Larsen  2 months back

                                                                                      That's how hot sauce is made, bro.

                                                                                  • Dylan Colbert
                                                                                    Dylan Colbert  2 months back

                                                                                    Chris sucks.. his opinion doesn’t mean as much as he believes.

                                                                                    • Nathan Wagner
                                                                                      Nathan Wagner  2 months back

                                                                                      brad is truly a gem in this industry.. i hope he truly gets a bigger spotlight someday.. a food network travel show would be amazing

                                                                                      • Nick Pecora
                                                                                        Nick Pecora  2 months back

                                                                                        I have that yeast forming at the top after a week , what do I do with it? Remove it with a spoon? Will it still be safe to eat?

                                                                                        • Trevin's Hobbies
                                                                                          Trevin's Hobbies  2 months back

                                                                                          In his other videos he just scoops it out with a spoon. (As much as you can, but you don't have to get it all)

                                                                                      • tim moss
                                                                                        tim moss  2 months back

                                                                                        im making this starting this week

                                                                                        • Dale Allen
                                                                                          Dale Allen  2 months back

                                                                                          How long will it keep and does it have to be kept in the fridge?

                                                                                          • forzamilan1899
                                                                                            forzamilan1899  2 months back

                                                                                            Can you add non fermented ingredients afterwards to cut the heat. Such as pineapple or pear. Or does it need to be fermented too?