Brad Builds A Fermentation Chamber & Makes Tempeh (ft. Sandor Katz) | It's Alive | Bon Appétit

[@keisukekobayashi1105]

Wow this is the quietest Brad I’ve ever seen. Sandor must be like the god of fermentation station.

[@4thdimensionalexplorer]

Shoot your right hes so attentive too

[@jimkaznosky3132]

Sandor is a legend.

[@sauersaxon]

or Sandor just incessantly talks, which is the case

[@jacobjuenger4454]

Brad is a smart enough guy to shut up when an absolute legend and expert in their field is around. It just doesn't happen often lmao

[@gab.lab.martins]

Do you not know Sandor? He's the master of all things microbial. Completely changed the world of food.

[@mangethegamer]

I'm in Sweden and make my own tempeh since many years back. Cold climate, not a lot of humidity. You don't need such a specialized chamber. It's enough to get a round plastic cake box/container(I use the cheap IKEA one) and put it above/beside your radiator for 24 hours before removing it and placing it somewhere else without radiant heat (the tempeh starts to generate it's own heat at that point). You don't need a fancy grinder, simply soak the beans overnight on a bowl, then massage the hydrated soy beans in water to remove the hulls. The barrier of entry is much lower than what this video implies.

[@quantafitness6088]

Yes, anywhere warm will do! Like on top of a water heater, heated bathroom floor etc

[@hakanul2765]

Wow, your comment is cool! I'm in Istanbul now and the weather is 32 celcius degree, that a tempeh should exactly be fermented in. The coldest temperature will be 25° at night, I guess I can leave my "future" tempeh outdoor. I'm gonna use a homemade mold I saw on Gourmet Vegetarian Kitchen. Thanks for the tips!

[@brahamwijaya1039]

Im indonesian. Here making tempe is effortless and dirt cheap. Its basically cheaper than any other protein source.

[@sarag1158]

Thank you! The temperature's about 80° here where I live but I've been struggling with where I should it. It's certainly much warmer than Sweden! I am not about to gut a refrigerator to make tempeh or any of my other fermented delights.

[@YudaBustarakitchen]

Tempe is such an indonesian staple. We love our tempe!

[@inva11d65]

Tempe or tempeh?

[@bagusreinaldi1422]

My daily basis meal

[@pandaakbar5793]

@@inva11d65 it is tempe, but the foreigners cant say it correctly so they added h at the end

[@edwinarie6512]

Marinate it in sweet soy, garlic, and pepper. My jam

[@skrimper]

@@pandaakbar5793 so it's tem-pee? I see why they added the H to be fair

[@gavinbrewes863]

Brad can talk about anything that he’s passionate about and I and many others would happily watch, listen and learn

[@ruthumerez445]

Such a delight to listen to people tell something they're really passionate about

[@RicardoMil0s]

Brad is the only reason I am still subscribed to BA.

[@DJBillyQ]

If you unsubscribe, KZbin will still suggest his videos if you watch 'em enough. That way you don't have to contribute (*as much) to the awful company that is Bon Appetit and their *Conde Nast overlords. ;D

[@johngladwaller2436]

@@DJBillyQ Vanity Fair lol. Do you mean Conde Nast?

[@naisvd]

@@DJBillyQ why’s ba a bad company? always enjoyed most of their content actually

[@DJBillyQ]

@@johngladwaller2436 oops good catch, thanks!

[@DJBillyQ]

@@naisvd they got outed for practicing discriminatory hiring practices and underpaying (or *not* paying) some of their employees who were helping make episodes for the channel. Also the previous guy in charge (Adam Rapaport) was a total scumbag.

[@TatasFachrul]

Instead using plastic, you can use banana leaf to wrap the tempeh.. and actually, the original technic to make tempeh is using banana leaf for the fermentation.. And it’ll add some flavor into it..

[@4thdimensionalexplorer]

Would those be available at any particular store? I have an asian food market i frequent and haven't seen it. What should one look for?

[@feriztiojanuarabdau3339]

@@4thdimensionalexplorer or you can use any leaf with smooth texture surface on it. The taste will be better if it's wrap with leaf instead of plastic.

[@chrism45]

@@4thdimensionalexplorer Depending in where you live it will be hard to find. Also they could be in the freezer section cause many leaves freeze well

[@akirebara]

@@4thdimensionalexplorer Are you near a Seafood City? I saw some frozen banana leaves there. Or if you have any Filipino/Vietnamese grocery store near you. They always tend to have banana leaves for sale.

[@skrimper]

@@4thdimensionalexplorer you can find it at any Asian or Mexican/Hispanic grocer. Just ask an employee

[@sucaiii_sch5818]

As an Indonesian myself i get a bit too hyped up for today’s episode 😍 brad you should try your fried tempeh with sambal or the spicy rendang sauce next time it’s a game changer trust me

[@skrimper]

Sambal 🥰

[@rkustanto]

Thats a crime

[@haykalhielmy]

brad should make tempeh orek out of it

[@arrielradja5522]

@@rkustanto wa da ya mean

[@MrPertamaxx]

Kentut.

[@mdfind]

Brad and Sandor Katz together in one video. Who could ask for more?

[@thesurgeon0462]

I swear I remember watching an episode and brad said something along the lines of "as the Great sandor katz once said..." And remarked "Yknow itd be great to have him on the show one day" and now here we are.

[@Halsfield]

The qui-gon and obi-wan of fermentation in one video. Love it.

[@jacobgutwill7802]

Hope fully not fully qui gon

[@prathification]

As a Southeast Asian, I’m always happy to see new people discover and appreciate our traditional foods, tempeh is delicious! :)

[@FaithRichFidler]

I made tempeh in my dehydrator, and in 48-hours I had perfectly good tempeh. Used Instant Pot to cook the soy beans, cleaned the beans of the skins, cooled to the right temp, inoculate, package into a sandwich size ziplock with holes in it, and popped it into the dehydrator.

[@antw289]

I've been wondering if a standard dehydrator would be any good for making tempeh, all the ones I've seen advertised seem to only go down to 35 degrees Celsius, I was worried that might be too warm to make tempeh. Is that the temperature you were using on yours? Or does yours go lower than 35C? Thanks 🙂

[@narothama6496]

you know my grandmother usually boil it in garlic water and let all the tempeh absorb all the garlic water and then fried it, it'll add more taste to it

[@asdfjkli]

Thanks for the tip!

[@raditya4387]

Basic Indonesian tempeh dish is just fried season with garlic, salt, and crushed coriander seed. You also can simply just season with salt and white pepper powder. If you let the tempeh ferment for a little longer you can use that as an ingredient to a lot of Indonesian dishes. The tempe give an umami and some funky aroma.

[@44Kokoloko]

Sandor Katz's Art of Fermentation book is really a fermentation bible. Such a pleasure to see him do his thing!

[@donaldino5849]

well done brad, fun fact traditionally tempe is wrap with banana leaf. and if you marinade it before frying its gonna taste even tastier. dip in on some sambal eat it with warm rice you gonna get addicted to it hahaha

[@DEXTER-TV-series]

What about to steam before cooking?

[@AD-si2my]

Marinate tempe with garlic and salt. Then, fry it. My family and I looove garlic, so we use 3 gloves for half block of tempe. It is yummy 🤤🤤 Anyway, if your tempe tastes bitter, most likely it is not fresh. A fresh tempe is very delicious.

[@irinadeen]

Tempeeee is one of my favourite food everrrr, you can try so many dish with it but deep fried it with simple seasoning is always the best!

[@lottatroublemaker6130]

Airfrying is great, just brush some oil on it and fry until golden and crisp - yum!😋🤗 💙💛🇺🇦🇺🇦🇺🇦💛💙

[@ladragonnedejardin4593]

I love Sandor Katz! And Brad too!It’s so cute to see them together.

[@GingerBillyHag]

I'm so thankful Brad is clearing a path of unusual foods, like this. If I tried this I'd have the " undesirable bacteria".

[@Shinkajo]

Huh?

[@doorin63]

"Unusual" foods lol

[@gab.lab.martins]

Sandor Katz, the middle-eastern maniac who completely changed how people looked at food. I waited long for this video. So happy it's here.

[@TheMesopo]

We want more of Sandor and Brad together! ❤

[@madmaxx8911]

Brad, you make such happy videos dude. It's a brief moment of joy for me, and I'm appreciative of it.

[@yeetguy4635]

Tempe is rad, tempe is live. A cheap high protein food, and blank canvas for flavour

[@lottatroublemaker6130]

Loved this! I’ve made my own tempeh a few times and found that I easily get my oven to the perfect temperature. Some times I’ve started it in my Instant Pot over night, then moved it to the oven. I’ve set my oven to what would have been 30˚C (the lowest shown is 50˚C), and leave the door slightly open. It is so fun to follow the process, see when it starts growing, then the best is when it gets firmer and firmer - it’s such a transformation. I have tried using a few different beans, but soy beans are still my favourite… 🤗 💙💛🇺🇦🇺🇦🇺🇦💛💙

[@hukmai]

Sandor Katz matches exactly what he preaches, right on

[@azaaw21]

As an Indonesian I’m feeling very much loved by this video. Thank you Brad & Sandor!❤️

[@pjanoo6973]

I was accidentally given tempeh one day and now I eat it like 3-6 times a week. It's got like a nutty meaty flavor while still being vegetarian

[@INDONESIABUBAR2030BYSPIZYDORI]

For me tempeh is drug😋

[@infantryrecon101st]

Love the videos Brad!! More videos of Brad please!! Honestly the best host on this channel!

[@stephiechan22]

as in indonesian it's interesting to see tempe become popular. there's a company in san diego that's make "hip" tempe by using different kinds of legumes/beans. i have a few people telling me that the americanized tempe is better than the local tempe shop which is just a slap in indonesians faces

[@wancoet]

Nah Javanese traditionally also used different type of beans such as, koro (jack bean), benguk (velvet bean), oncom (peanut) and gembus (tofu press cake) or if you wanna to get trippy try bongkrek (coconut press cake)

[@Heavenlyrules]

Then they never taste the OGs that used centuries old technique with top notch ingridients, the javanese used black soybean before chinese introduced the white variety, the erlieast fungi strain used back there can only be found in southern part of island of java right now as most of its northern part had been heavily polluted, It has no bitter or sour taste, they made them with the help of ocean water so it has mild saltiness with a tinge of umami flavor. Welp most indos even the javanese rarely eat the ogs

[@skrimper]

I just bought that mat last week to keep my turtle warm during winter. That thing is fantastic

[@TashJansson]

Two fermentation legends together!!

[@jsuwangsa]

as an indonesian it's cool to see tempeh here. tempeh is the best thing ever indeed

[@piepie3178]

as Indonesian I was shocked when brad said put some caviar on tempe 😭 I meaaan, it's usually eaten by middle-lower class people here bcs it's so cheap

[@Dani-cp7xo]

What?!? My dreams do come true! My favorite fermentation people.

[@A2dy]

I love all the little touches that I know as a microbiologist makes a difference

[@raindlyyldniar6801]

try to deep fried it with batter, and add a little bit of scallion in it. trust me it is so good. a crispy deep fried tempeh pair with some nice sambal or you can even fried it but not until it reaches a crispy level, we called it "tempe mendoan" and eat it with some nice warm rice.

[@MaxPorter101]

My cookbook was delivered as I was watching this video!!

[@BetawiModest]

My daily life meals became so international, We eat Tempe everyday for Snack - Lunch - Dinner in many recipes. Proud to be Indonesian 🇮🇩

[@auroranuridonbem2341]

great to see two greats together - Sandor most definitely the fermentation guru - thankyou

[@jamespayter6948]

This guy's style really stifled Brad's energy

[@Apricotblossom5555]

Great video! I hesitated to look into Tempeh because it looked so difficult but this is easing me into it.

[@bohemiangypsy99]

I agree Kamila. I was also under the impression that it was too hard so I never tried but seeing Sandor and Brad making it so easily, I am definitely going to give it a try. Because as Sandor said you only need the beans, a little vinegar and the fungus starter. The fried Tempeh gave me so many ideas to add to the top of them before eating, made my mouth water just thinking of the possibilities lol. Michelle

[@dyeus4464]

My thoughts while listening: this guy must be the godfather of It's Alive. Then I read the comments and description, found out he really is! Feels like a refined Brad. 😆

[@1sokran]

we usually use crush garlic, crush coriander seed, cumin, salt, water. mix all together and soak tempeh about 5-10 minutes before deep fried. you can drop it to tempe while it fried side by side.

[@hazmanedrus5119]

Fried tempe with roasted ground nut and dried small anchovies cooked in sambal 😍

[@SetuwoKecik]

You can add tofu, eggplant and chicken as well 😍😍😍

[@alienlizardqueen8748]

Hippies doing science is exactly why I watch this fermentation show. Well done!

[@crazicountrygirl3166]

That was my first fermentation book. 😍. Still my go-to. Now I must have the new one 💕

[@Taylor-fu2jx]

A VEGAN FRIENDLY ITS ALIVE!, THANK YOU BRAD ❤️

[@hananurra6122]

My ultimate source of plant based protein is tempe and tofu. It's cheap, nutritious, versatile. I'm so glad Brad makes one!

[@Lola-by6cx]

As an Indonesian who’s lived abroad on and off for the past 23 years of living, tempeh is arguably a top 2 reason for missing the motherland, the 1st is Ikan Teri balado. I’m not vegan but I’d take Tempe kecap manis (+ the many other ways it can be cooked) over a steak. Easily.

[@komodomomon2808]

breakfast: fried tempeh + sambal terasi + rice lunch: stir fry tempeh + rice dinner: roasted tempeh + sambal terasi + rice

[@cmcurran5]

I use these inkbird controllers a lot for fermenting beer, and found it’s best to put the sensor in a cup of water for more accurate readings.

[@peterpoel1019]

I attach my probe to the side of the corny kegs w tape. Having the probe not attached to a heat sink is a recipe for madness. Good point!

[@Dilfed]

Drilling through a fridge wall, good way of puncturing a gas line and just polluting a whole lot. Ironically to make tempeh and reduce carbon footprint lol

[@own7712]

Its alive is the only thing keeping me alive

[@kiyoshiame]

Definitely try to go full Indonesian when cooking this! Stir fry it with sweet soy sauce and oyster sauce. Mix in some string beans, green chilis, and shallots and *chefs kiss*, bon appetit!

[@gillianlindeen5823]

I’m so glad this was made!!!!!! This is exactly what I wanted on Its Alive Blows my mind I could make my own in only a day *Very Important questions* -Can one use perforated banana leaves or cheesecloth instead of plastic bags? -Can one use a different kind of bean? -*what does incorrectly fermented / tempeh that grew the wrong type of bacteria look like?* Color, smell, texture, etc. *what would one look for if something went wrong?*

[@btchc01n15]

awesome questions asked and would love to know the answers too!

[@jivanjovan]

yes you can use banana leaves, if you use cheesecloth the fungus can get between the fibers and could be hard to get rid of. You can make Tempe with other beans but I'm not sure how the taste would turn out Tempe should be white and odorless, raw tempe should have almost no flavour and it should be able to hold itself together like blocks, kind of like harder cheeses (black spots are fine but if you encounter them reduce the amount of time you ferment)

[@jivanjovan]

there should be no problem with reusing the plastic bags for making new Tempe if that is what you were wondering

[@ortusdux]

Please be careful when you drill a hole into a fridge full of cyclopentane!!! Drilling into the wrong spot can release pressurized flamible gas, which can easily be ignited by a drill bit sparking against metal. I would recommend just leaving the door cracked a bit or removing some of the seal.

[@bagasadityanugroho3055]

Indonesia pride🇮🇩

[@thomp9054]

Really want some tempeh now

[@pinkyfromhaughtfarms6550]

Omg I am legit dying right now😍🖤 Sandor and Brad, the pinnacle for me 🖤🖤🖤🖤

[@Valkyrie2421]

Makin a stop at the fermentation station

[@TH-pf7xe]

That’s so interesting! As a general household knowledge, black molds on food is considered dangerous in Japan lol I didn’t know there were different kind.

[@jivanjovan]

tempe in Indonesia generally doesn't have black spots and is pure white with black spots signifying over fermentation but it's fine to eat i guess

[@seedor9797]

@@jivanjovan Mister Katz doesnt have the healthiest look, so who knows. :)

[@kingcrimson4133]

@@seedor9797 What an embarrassing thing to say.

[@Aldwyns]

Brad should start drying things on It's Alive! I'd love to see some Jerky or Biltong!

[@Olliemusiz]

Jerky was done a LONG time ago

[@benjik007]

The editors are the best of the best!!!!

[@thomasveenhof366]

You should marinate them in sambal badjak and ketjap manis!

[@nickr4006]

I'm a simple person See Brad. I click

[@agusfirmansyah35]

My very basic tempeh recipe, fresh raw tempeh, chili, garlic, lil bit salt and msg. Crush everything up and eat it wih warm rice and krupuk

[@420StonedNinja420]

You had me at Brad in the title

[@jayflow7949]

4:16 You Can Hear the Cameraman Laugh Quietly When he Says “The Soybean Has a Very Heavy Hole” 🤷‍♂️😂😂😂

[@trebelmeker]

As indonesia we often take Tempe for granted. Tofu, Tempe and sambal are those items that no matter what wer'e cooking for the day would always be available on the dinner table.

[@AlexEatsPlants]

YES! I have been waiting for this for literal MONTHS!

[@violetfresh1790]

4:24 "oh yeah!"

[@danteleanard9165]

as an indonesian, i cant live without tempeh crispiness when you fry it golden dry

[@SM-bv3qs]

anyone else feel like Sandor could do a mean Robert Downey Junior impression?

[@williamciereszko1385]

First thing I thought of! Scrolled down through the comments just to see if anyone else agreed so thanks!

[@bussyraycyrus]

tempeh is one of my favourite foods - so versatile!!

[@jannuaradhi1925]

I am Indonesian, I eat tempe every single day. Different dishes of course

[@user-rg7sz1fs4x]

I'm glad this guy put on a clean shirt for this episode.

[@dynocoach]

Brad...are we gonna see a video of you making Black Garlic??? Will the heating pad create enough heat to make that????? Can't wait to see that!

[@TC-zh2ok]

He's done black garlic already, great episode!

[@AudreysKitchen]

Brad used a dehydrator for black garlic. The target heat for this is about 140F. One can definitely use a setup like this too though. I actually just put some garlic in my mini fridge fermenter the other day!

[@MissRockOn17]

One day, I'll nail it. 7 batches later, and now I feel like my next one will be the one lol

[@doorin63]

The saying goes 8th times a charm so you're good 😌

[@jessicaknutson4502]

Can you do an episode on huitlacoche? I think you'd love it!

[@huhuyalvi]

Tempe was the staple for force labour during colonization, don't disregard that... 🙂

[@abuuba3935]

It's very rare to see people talking about tempe

[@irzapriasta4171]

U can add water, garlic, salt and fried it. Or add some flour

[@isaiahcerda2460]

Brads hero definitely grows his own magic mushrooms 🤣

[@cleverusername9369]

There is the perennial question, "if you could have a superpower, what would it be?" Most people say flight or x-ray vision or super strength, no no no, that's not what you want. The superpower you *want* is to be as good as Brad at _instantly_ being everyone's best friend.

[@KOSMS]

my favourite video that you’ve done so far

[@theabsurdzone8844]

Thank you for making a video about tempe, hope you guys love it, Try making a tempe mendoan next, you will love it ❤

[@cozy8874]

As a reptile person, i'm watching this video and going "you're making a snake egg incubator" 😂 that thermostat and heat mat are reptile stuff 😂

[@indialpc1]

Or plant or mushroom stuff

[@vlavalvla]

"little creme fraiche and some caviar on this" ok cool Brad, but we usually eat Tempe with sambel bawang and nasi anget no caviar caviar 🙂. You should try it.

[@vlavalvla]

@@bpmberkahplusmanfaat5881 🤣🤣 Tambah sayur asem

[@TechOutAdam]

You know I don't blame him being hesitant to try tempeh with black mold like that.

[@robinradema1]

I'm a proud owner of Wild frementation.

[@sergeykopylov652]

What mushroom spores are used for this? Just wild eatable forest mushrooms??

[@t3h2mas]

Historical collaboration

[@maryliedtojoseph]

Do not mess with this man. Somewhere out there is his brother, Gregor Katz and soon they will meet and the greatest battle on earth shall commence.

[@heyzalinfo]

Fyi before you cook tempeh you can briefly soak tempeh with salt water to make it more savory

[@irfanmaulana8748]

indonesian here and we usually use banana leaf instead of plastic

[@t3h2mas]

I hope Brad drops some koji content now that he’s playing with spores

[@sippyboivergil9198]

On the next episode, Brad creates an Infinity Stone.

[@jada004]

Could you add garlic to ferment and flavor the soy beans?

[@yaybohangira]

Finally! I've been waiting for this for so long!