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Brad Makes Sauerkraut | It's Alive | Bon Appétit

Jun 09, 2021
Oh, it's so funny to find you there. Basketball Diaries is Mark Wahlberg today we're going to make some

sauerkraut

, we have some green cabbage here, so we're going to core it, cut it into little strips and massage it with salt. in a jar with some caraway some garlic this was weird baby remember the swamp we'll start here with our green cabbage cut this bad boy in half nice sharp knife no problem well mm -hmm, that didn't happen and we're So what were we doing? We have these. I'm going to cut out the heart and I like to just take my knife and cut it out like a nice little triangle where there are rice cakes.
brad makes sauerkraut it s alive bon app tit
Ooh, and now we're just going to slice it thinly. small strips, this type, a good rule of thumb for making

sauerkraut

is 10 grams of salt per pound of cabbage, so I got 6 pounds of cabbage. I got 60 grams of salt, easy math, good for me, good for you, what is the time in exactly 2 o? 'watch hook and grappling hook great, great night company, uh, watch company and cut it to look like a ton of cabbage, but as we salt it like we're going to do now in half an hour, it'll probably be cut in half, like this that I'll sprinkle a good portion of salt, I'd say about a quarter and then start massaging the cabbage, okay maybe let's not do it in the sink since I don't like how that moved around like that and then work in batches just adding more salt if you have a local maker friend of mine, Ben Ben Jacobsen, just outside of Portland, Oregon, making some really cool salt, okay, you want to get your hands on this one and you really massage it and crush it a little bit once you you get a good mix like that gun.
brad makes sauerkraut it s alive bon app tit

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brad makes sauerkraut it s alive bon app tit...

I like to switch to hands, fists, okay, little cabbage shredders, you know, this one you're not actually breaking, but yeah. like just mash it up a little bit, you want some shredded cabbage Vince, I don't think so buddy, we'll let this sit, yeah, and then in about 15 minutes, I'll repeat the process and just give it a little tender massage again, oh, so this has been sitting for about half an hour, six pounds of cabbage. Remember the ball, the bowl was nice, the bowl was pretty full and now look, Benny, come in here, but liquid at the bottom, that's good. look how much of it is garbage, it's shrunk in size, I mean water just comes out and that's good, that's what we want, use your hands and just squish it, it sounds like you close your eyes.
brad makes sauerkraut it s alive bon app tit
Vinnie sounds like he's walking through slush or like a It sounds like a fresh layer of snow or maybe like a wet rubber boot going through like a muddy trail in a pine forest, yeah, you're hauling from the lake, the lake, okay, oh my gosh, it really brought me somewhere in that Minnie, I'm going to fold. in some of these spices and let them get happy so that was the mustard seed in the caraway and now I'm going to add some of that crushed and minced fresh garlic and then we'll just fold it in and let all those juices, the salt , the cabbage and those spices start bleeding together, we'll let it sit, real time laughter, so I bought this one, it's a gallon jar and it just comes with a little lid on this little airlock that doesn't need to be done this, I only like it because I have what you want to do with this.
brad makes sauerkraut it s alive bon app tit
We're going to pack it here so that as we push it down, its own natural fluids start to rise. You want your cabbage mixture submerged in its own brine, I've got this nice little tamper, you want to push that stuff down, and then look, Benny, I've got all that residual liquid, how easy, girl, you want to leave a little room on the head because it will foam, it will be an Active fermentation, there is no doubt about that, we will check it in about a week, but I think it will take about two weeks to get where you want, so I will just rinse this so you get an anti-human ratio.
I think we learned this like a million to one or something, right, I said 100 to one. I'm gonna take a it's a lot, man, it's a lot of damn hands, okay, I'm fine with the end, you're listening to ants, we. Okay, I don't know, there's trouble with you hardware workers, you see those fire ants when they flood and they all band together and form their own survival raft. They gotta figure it out, man, that's going to blow up here in the fermentation alley. We'll check it and in a week, two weeks, it should be ready to eat, but it will adjust.
How quickly it ferments will depend on where you got the cabbage and how hot it is here. We will be checking. as it is today, today's Wednesday, well, I mean, I'll check it every day, Vinny, because these are my babies. You know, I'm involved and we'll officially review it on Wednesday because today's Wednesday, a week's Wednesday, and then the next. Wednesday, two weeks, should be done. Oh me. Oh, where are you coming from, a bug, you see all those bubbles there, that's the fermentation, it's starting to release the gases. I would like to add a little more headroom because as it ferments and it starts to go a little crazy the brine was coming up the airlock give this now tell me what you think I know the big Neil sauerkraut man ferment is good, it's good right funky garlic caraway when I came in this morning it overflowed and this had everything There's liquid in it always put it in a little drip tray okay so see you on Monday.
It's been about two weeks. Things have been like this. I've been going, let me grab it for God's sake. I've been going to you. I know every other day, every day, just going back and checking it, just tamping it down again making sure everything is submerged, nothing bad happens, there's no mold or anything, if you get some mold you can just take it out or start over. new if you wish. You're a scaredy cat like some of us, depending on who you ask. I think this is good. I think he's already there. I'm going to start eating it now.
If you want to let this continue, leave it out if you can leave this out in the room. temperature, so what I could do is actually take half of this, pack it in a jar, put it in the refrigerator and I'll leave half of it fermenting to let it fill up. Very squeaky German Kraut, you hear it has a beautiful kind of very pleasant acidity. flavor, I mean, I hate to say it tastes just like sauerkraut, but it's still a little crunchy. I like it a little crunchy, but it could certainly last longer today. I bought these really good sausages that have cheddar cheese from our friend who lives in Olympia's supplies increase right there, oh yeah, chubby dog, what's up dog?
You're lying if you're watching this. We need more hot dogs. The gang is going crazy over that stuff. Soon we will have a little knowledge. I guess oh, he's okay, he's the one. Same sausages or sausages that we made in this video, it's firing a real babe, oh oh god, oh no, oh no, stop asking questions, please put them in the comments section, make yourself some kraut , have fun, get some really good hot dogs and share it. with some friends, most importantly, more rubber feet at Boogie Nights, yes, member Mark Wahlberg, could have been making more than that, but he made like 20 bucks.
Mark Wahlberg in Boogie Nights, right, he was a porn star in Basketball Diaries, no, it's not Basketball Diaries, you think? It's a Vince, is he in it? Mark Wahlberg, I really didn't expect you to know that. Oh, it's so fun to find you there. Basketball Diaries is Mark Wahlberg in it.

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