Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit

Bon Appétit test kitchen manager, Brad Leone, is back with episode 4 of "It’s Alive," and this time he’s making fermented garlic honey. If that sounds simple...it is. That doesn't mean Brad won't have fun with it, though. Join him on this wild and roundabout journey to put two or three ingredients together.
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 Garlic Honey | It's Alive | Bon Appétit

[@britanifazakerley4960]

Starting to believe vinny is just a figment of brads imagination

[@mr.e0311]

Best comment... Ever.

[@BAMomggurl]

This is what english lit class is like

[@hotcoffee5542]

I'm thinking one of the hiring requirements for camera operators at BA is either 1) being named vinny, 2) answering to the name vinny, or 3) looking like you should be called vinny

[@Mei-lo8zt]

britanifazakerley there’s a random man behind the camera named jack constantly being called vinny

[@skinwalker69420]

He's not.

[@TheAllyIs]

my name is Alison, and now my love for garlic explains everything.

[@theolddeus9672]

Well garlic is really good to be fair.

[@SchizoMuch]

I actually googled the etymology of allicin and the name Alison, unfortunately, unconnected

[@haileyandabbey]

Can’t believe he peeled the garlic over the trash can at 00:59

[@robertmartinez3776]

why is that bad?

[@J3fe]

It's a food kitchen. Its not like there's dirty diapers and smelly socks in that bin. It's just food waste.

[@JackJames-exe]

Hey dude, pretty sure this was a joke since Brad mentioned it in the video

[@JacquelineUnderwood]

TK it’s a general no no in the food industry, and against regulations. A restaurant would be cited for it if an inspector was there. Honestly, you’d think that a restaurant bin would only have food waste, but not all of that might be fresh food waste, and also, there are a lot of kitchens where chefs will toss non food waste in the same bin because it’s really uncommon to have a bin for trash and a bin for food waste. It’s okay because brad is mostly cooking for himself and coworkers, and because, as long as the ferment is kept at the right ph, there shouldn’t be a problem with anything. Particularly because of the honey in it.

[@victorcorona5739]

@@robertmartinez3776 r/wooooosh

[@bashful_michael]

That stare down was intense! Really loving this series. Just started watching and this Brad guy plus the editing make this a really entertaining show!

[@zebharris9144]

Simon James hes not just that guy brad watch your mouth

[@shawnsisler3743]

We've been using garlic/honey/cayenne syrup as a cold/sore throat treatment in our family for as long as I can remember, and it's really good drizzled on pizza, garlic cheese bread, soft pretzels, and in cheese dips.

[@specialk22tt]

Love this guy. He's a cool kat. Give these editors a raise!

[@umymaabogoda1855]

Give these editors a raise!

[@ChrisPBacon-dk4kz]

I love the Alison Roman edit

[@kanzbreakz]

His favorite band is Allicin Chains. No doubt.

[@zacknicley8150]

Kaloyan Gavrilov Which do you mean? Allicin Chains or No Doubt?

[@MCVessels]

@Michael No doubt.

[@jackkolby909]

as beekeepers my significant other and I were honestly looking for things to do with the surplus of honey that we have and this is a fantastic idea!

[@jamesriddell8886]

Mead might be another option if you're still getting surplus

[@TheDesertRat75]

Don’t forget all the things that your beeswax can do too. Hope ya found some cool stuff to use with your honey!

[@carmell51]

I came hear to learn about fermentation and I got entertained too!

[@jordanyucannaka348]

Son : Daddy, what did T-rex sounded like? Dad : 0:31

[@AutumnSun140]

This comment it criminally underrated!

[@thesullivankid2425]

🤣

[@joelike7787]

The editor had a field day with this video

[@Leonar12345]

Love Brad. Everyone treats him like he's an idiot but he's pretty smart and has his info down

[@sarge727]

Leonar12345 he's the charlie Kelly of the food world.

[@karga9014]

+1

[@roelin360]

I don't think people think that. People know he runs the kitchen

[@KenS1267]

He runs the BA test kitchen. He may not be some culinary school grad but he clearly knows something.

[@josefinaherreros1734]

@@KenS1267 Actually, he is a cullinary school grad, and knows a lot

[@davidreinhard6037]

I could comment this on any video but I'mma just do it here. I love this show. Brad, everyone else who shows up and is running around in the background, the camera man, the editing, how everyone interacts. This is better than any antidepressant. That being said, the positivity, the humor, all of it, is helping me very much with getting through some stuff in my life, and helping me regain my passion for cooking and my whole general passion for life. It's very weird how the most unexpected things can have such significant impacts on you. So thank you. Jesus I sound like my mom.

[@daisysuft6462]

1:23 they put a sad emoji ☹️ face on the microwave lol 😂😂😂😂

[@chocho12321]

Its true Brad. A lot of people do get concerned about botulism

[@JacquelineUnderwood]

chocho12321 fun fact, babies under one can’t have honey because it could contain botulism. That’s why people worry about raw honey. But honestly, unless your immune system is really low, or you’re a baby, you shouldn’t have an issue with raw honey.

[@modelt8951]

@@JacquelineUnderwood it only contains the spores, not the toxin they produce. Babies can't kill the spores but literally any grown adult can kill them before it's a problem

[@Mark-xt8jp]

@@modelt8951 I'm not surprised babies can't fight botulism spores, I've fought a ton of babies and they are super weak, terrible jab, and just no fight skills in general.

[@dan-gy4vu]

babies are virgins, adults are chads.

[@shortsweet9764]

@@@Mark-xt8jp and @Riley Larson - these comments just made my day 😂😂

[@ParkerDaudt]

I’ve been fermenting mine for about a year and a half. The color change has been incredible. Can’t wait to try some

[@sharongrace3626]

Did you add the apple cider vinegar to your or just plain? I've heard that it can get very dark almost black in color.

[@ParkerDaudt]

I didn’t add vinegar until quite a bit later (2+ years) to balance out the ph. It got almost black which I didn’t mind. It was just surprising

[@en2336]

How was it?

[@duallove6909]

For years I've been loving to eat toast with raw garlic paste and honey. Everyone thought it sounds disgusting. I'm SO glad to see this video to assure me that I'm not weird. Will defiantly try this one out. And I loved this guy's humor. Thank you.

[@madisonm9896]

Ghaida H omg that sounds so tasty. I LOVE garlic. I’ll have to try that now, thanks friend!

[@bballplyrrefgmail]

Ditch the toast tho.. lol

[@maria6163frank]

O

[@TonyValdezCeballos]

How do you do the garlic paste? Just like Brad?

[@annother3350]

You found a fellow weirdo!!

[@lovealbion]

Brad: "I'm not a big microwave fan" *Editor puts a sad face on the microwave in the background*

[@amandasimonds9]

I laughed so hard at that too!! haha

[@MiaStrikes]

i liked at 0:43

[@happy_mask_salesman]

MiaSt you're beautiful

[@salt-emoji]

MiaSt it being out of focus really adds to it. You can see the disdain.

[@KevinWhiteJr]

The editing in these videos is top notch. Adds so much to the comedy and makes it entertaining.

[@pandabatman6120]

MiaSt I

[@DoomedScholar]

I need the song there.

[@derickwilliams2195]

Thank you for this post dear Brad and the fun environment created while filming this. Question please - can diabetics eat this garlic please? Oh and how long must this be fermented? Thank you kindly. Take care and God Bless 💖

[@lauramcelhiney]

Hey 👋

[@WanaBgamer]

lmao deputy director lookin like he lights up all day every day

[@ngtanchon99]

4:11 I love him

[@shadodragonette]

Immediately after watching this, I went to start some water to boil to sterilize a jar and lid, then started peeling every bulb of garlic I had. I now have the start of garlic honey, the easiest recipe I've ever followed!

[@shadodragonette]

Oh, it gets better! I have had some requests for this recipe, and I refer them to BA before I tell them how easy it is. I am planning to try the cured egg yolks soon.

[@andreasobuaculla9511]

did the garlic honey turn out for you?

[@KendraValentine]

Finally, finally! Someone equally awesome in front of the camera as they are behind the stove! I'm taking notes Brad!

[@gfleming5136]

Kendra Valentine I've

[@yitzack23]

I liked this video at 0:04, hahahah

[@ElianneNascimento]

Gosh, the editors for this series are brilliant. Absolutely hysterical.

[@9w96b6]

I'm surprised they don't use the rubber tube garlic peeler. You just put the garlic into the hollow tube, place it horizontally on the kitchen counter, and roll with the palm of your hand, and the garlic gets peeled very easily.

[@hanahk.a261]

the plates smashing sound effect gets me every time

[@xLiLxSperx]

I'm convinced Andrew is Mark Ruffalo

[@rossball2360]

I knew he looked familiar.

[@adrianjohnson4474]

Shane Casper ohymgod thank you for clicking that in 😂

[@lynnwilhoite6194]

It's his older brother, Bark Ruffalo.

[@deardaridiary]

lmfaobggvzfvfdvzfdd @@lynnwilhoite6194

[@EmpressTarotGabbyTurner]

1:45 so basically we are terrifying the garlic into giving us our medicine. gotcha. ;) lol.

[@jolujo5842]

been making that stuff for years. Brad try making a stuffed porkloin with the honey galric cloves. Fillet the loin out, roll it back up with the cloves (crushed diced or whole) and a light sprinkle of some nice finely ground dried ancho chilis, tie it up with some cotton string, and marinate in some of the garlic/honey liquid combined with a splash of white vinegar, pinch of salt. grill that puppy on indirect heat on your weber for 30min or so, off the grill and wrap it in foil to rest for 20...gives you time to whip out a great salad....AND FEAST. Guaranteed to put smiles on damn near any human being. Cheers.

[@lillyg3000]

great dinner idea thanks bro

[@madisenzirnyheld5052]

thank you for this, can’t wait to try it out!

[@dominiquejones1091]

Brad’s style of everything makes cooking not only exciting again because it’s not intimidating but also just… finally a real live human not putting anything on 👊🏼

[@clairejoycooks]

Feel like i'm learning something with Brads videos... or am I?! haha

[@SirBartolomew]

i'm learning how to moisturize my inner thighs iykwim

[@tonyaltobello6885]

Guilherme Exel same lul

[@DEE-nn4lj]

"That weird guy that sells it of his driveway" ahahah!

[@jimting6461]

alot of times i watch a video and I dont bother subbin' or liking the video.. but this Brad Leone and Vinnie combo got me hooked!

[@mookie2000mhhs]

Ok, so I am that "weird" guy that sells honey out of his driveway, because I keep bees. Generally I would really be against adding stuff to my honey. But curiosity got the best of me and I had to try. FANTASTIC!!!

[@rebeccachristoff2419]

Brad is hilarious, and I love getting into the biology for what makes these foods better. I can't get enough!!

[@vastharvestpermaculture]

When your honey crystallizes that is when you know you have “real” honey 👌

[@catspiracytheorist2138]

ya raw unpasteurized honey not high fructose corn syrup

[@kekoajk05]

In my opinion, best food host on KZbin... hands down. And yes I've watched action, Eddie, that skater from vegas with face tats, that nice Asian dude that sounds like a white church dad, and Matty (all of which are great). But Matty is a close second..

[@skippingalong769]

Burping is VERY important. Didn't know about that when I started making fermented honey garlic.

[@Fran_Fuentes]

So hilarious! And the editing is everything

[@MelissicPerfection]

Brad you are my favorite in the BA kitchen. So yeah Bon Appetit we need more Brad videos please and thank you!

[@breckdemers]

I've met a chef of a fancy restaurant in Ottawa, Canada who does the same thing, but once fermented, they run it through a food processor and it makes their house salad dressing.

[@hb6747]

Which restaurant! I'm in Ottawa

[@djdestroyer]

Brad is a legend, make this a weekly show!

[@fraserweir2024]

Brad is everything good about modern cooking/food preparation. Just a dude, making stuff he likes and enjoying it. I like his rough, satirical style. So much more fun than being serious in the kitchen.

[@TroublingPath]

Watching “It’s Alive” after watching “Gourmet Makes,” is like watching Beavis and Butthead after watching Daria.

[@jillianwalker7690]

BA can we have a proper recipe or closed captions for hard of hearing folks PLEASEE? the auto captions are terribad!

[@FreezeDriedGirolles]

If you go to the video on BonAppetit's website, they have full closed captions and a transcript there! Dunno why they don't put them on the KZbin upload, but I guess we can't have everything.

[@Mr1337sheep]

Step 1: Get some Honey and Garlic Step 2: Crush up the Garlic to release the ALLICIN Step 3: Put Garlic in a jar, put Honey in to cover the Garlic Step 4: Make sure to burp it and wait a few weeks Handy tip: Splash some apple cider vinegar in it if the PH is above 4.6 You now have garlic honey

[@theyoutubeanalyst3731]

@6 ! I think Lenin was trying to help...

[@RedVelvetRabbit]

Hell i can imagine how bad the auto captions are with Brad's special brand of English.

[@lynneceegee8726]

RedVelvetRabbit 🤣🤣🤣🤣

[@dr.froghopper6711]

I do 50/50 honey/ACV. Absolutely delicious and very healthy!

[@lauramcelhiney]

Your a Frog Hopper ??🤣

[@robertlunsford1350]

Brad, as a beekeeper and a cook, I commend your use of warm water for decrystalizing honey. I use my sous vide set at 118 (as low as mine gets).

[@MariaMartinez-vk1dj]

My mom makes me this when I’m sick 😷 it works really well and it’s so yummy

[@natashagreen-chillaxedprod7769]

I worked in a Honey Production Manufacturer for 4yrs Organic Honey = Bees hives & Flowers are in a huge White Breathable Tent. Mixed Blossom, Manuka Honey, Red Cedar etc = Bees can feed on any flowers If you see Honey with Omega, Antioxidants etc = it’s Not Possible. Steps: 🍯 1: Honey comes directly from Bee keepers 🍯 2: honey gets poured into the jars & bottles - some honey gets mixed a lot to have a Creamy texture 🍯 3: they get labeled, packed then shipped. There is no point that extra things get added to the honey at all. I use honey in my 100% Natural Body Products & in my Soaps + I use the Beeswax in Skincare and Candles. Homebrand, Cheap Brand honey is NO DIFFERENT to the expensive honey, the honey jars, squeeze bottles etc that go on the production line and have a Label not on right or safety seal not on right or the cap doesn’t seal properly under the capper all get drained into a barrel then they get poured into the cheaper bottles, jars etc.

[@deskysurfer]

I read a news report that many "honeys" don't have any pollen in them because they are ultrafiltered which makes them not honey by FDA standards.

[@MrCliki]

love this guy!

[@valerieburkett2903]

I love fermented garlic honey. My kids sip the honey garlic juice when they’re fighting a virus.

[@Pt0wN973b0iI]

FDA, *NOT APPROVED!*

[@obamasbussy434]

why do i trust brad more than the FDA

[@MrNSup]

(0:59) BTW, that’s a big no-no in the food world.

[@jameelamuhammad4250]

why??? I've been searching for a comment so I can get an explanation hahaha

[@prod.jointroller8347]

@@jameelamuhammad4250 possibility of being dropped/ slipping out of hands.

[@Misterz3r0]

​@@jameelamuhammad4250 Food safety issue because it is unsanitary due to possible airborne bacteria and fungal spores. Health departments would consider a critical violation.

[@creativecompanion]

TIP- For a big batch throw unpeeled garlic cloves in food processor with plastic blade. It will knock the garlic around and make it easier to peel.

[@KILANI-L4H]

more of this ..its amazinf

[@madliarcharlie9695]

Buy “pickle pipe” lids for the jars, they are a waterless airlock, so they burp themselves. I’ve had too many explosions on my counter when fermenting things

[@draxl]

Hey Brad, the garlic honey was of course delicious. Have you tried fresh chilies halved and fermented in honey? Delightful! Use over wings, prawns, pizza, in a marinade. It even works in vodka cocktails.

[@J_LOVES_ME]

Yum!

[@emanuelsosa6037]

What kind of chiles do you prefer to use for that?

[@kamilamcdowell4799]

Did anyone else peep the Jay tucked behind his ear? Guess he's into multiple types of baking.

[@moculinan1175]

A lot of people get concerned about botulism! *Cues* *the* *intro* This editor is a genius XD

[@reytech1786]

I been eating garlic with honey like that for years, and i don’t get sick anymore

[@catspiracytheorist2138]

does it boost ur libido n erections

[@kaciefaurot1276]

First thing that I’m attempting to make after watching SO many of your videos. Can’t wait to see how it turns out!!

[@jellybean13ct]

Put the whole head of garlic in a jar put the lid on shake it and it will peal it.

[@aniephotography4495]

Just watched a medical clip that saying fermentation helped tha enzymes in honey to be activated same as it does inside a bee's body and really good for our imune, garlic also the same, now Brad combining both fermented, I will definitely try this for health reason...

[@taithangcong4704]

0:59 A ANGRY COMMENT CONDEMNING BRAD LEONE

[@madison6340]

Came here looking for fermented garlic, but I think I fell in love

[@VivBobC]

I wonder if you can do this but with ginger instead?

[@skateposeur12]

Give it a try. What's the worst that can happen?

[@MangoMotors]

Vivian Chung you definitely can. or even better garlic and ginger

[@LamplighterMinis]

And chilis!

[@maniacpwnageking]

Please make a video of you trying this.

[@jnx4803]

Ginger and honey is used as medicine for cold and sore throat in some parts of the world. Just keep in cold temp. like in fridge or it can spol after 2 days or faster.

[@janjbowman]

My great grandmother made this stuff. When kids got sick with a cold or the flue they ate this stuff and got better . I make it also .

[@allenfrankin]

Good idea: once you've fermented the garlic honey and used all the liquid, save the honey-soaked garlic pieces. They are a delicious topping when baked to crispiness. Put it on your oatmeal, your ice cream, your yogurt, etc.

[@abeldeoleo2129]

In The Dominican Republic we use this as an immune system booster and we also put red onion and we let it rest for a month or even more time its better :)

[@sugarpeas45]

I bet this would go great on some cauliflower wings with some salt and pepper

[@Shottyshotgun1]

snap peas I love looking through the comments on these videos. It's like a forum of delicious ideas

[@bodyofhope]

If you said cauliflower wings instead of chicken wings because you're vegan, remember that honey isn't considered a vegan product.

[@LonelyHeartsHarley]

thank God maple syrup and agave nectar exist then huh.

[@kristenlynn3458]

I haven't had a celebrity crush since I was a teenager but now this guy. Brad comes out and about just absolutely frickin adorable! Crushin... SOOO big! Everyone needs a Brad in their lofe!! What a fun guy! (And those eyes 😍 !!)

[@lucymerrett4045]

This is my favourite show!!!

[@ALucci96]

The microwave feeling hurt killed me

[@tinacarrion6312]

My Granddaughter loves garlic honey just give her a big spoon full daily I eat the garlic LOVE IT

[@cameronthomson154]

Best. Opening. Ever.

[@MrEquusQuagga]

0:59 why would peeling off the garlic paper over a trash can be a no-no?

[@BigTuna762]

its the same people that think drinking out of the garden hose will kill you....

[@rosecolouredglasses]

You can accidentally drop it into the bin

[@TroyBrophy]

I'm assuming it's because it should be composted, not sent to a landfill.

[@zoeyphobic]

Dr. Zebra It makes the trash can feel bad

[@peetroar]

If you are handling food over a dirty bin and drop it (likely to happen), then you have just wasted the food. Food dropped in the bin will more than likely pick up unwanted bacteria, and in a fermentation process, this unwanted bacteria can cause the product to become poisonous.

[@lifeseven]

"That weird guy that sells it off his driveway", 🤣 I totally know a guy like that but he sold it off his laneway! Too funny!

[@pepafischer9047]

super idea may God bless you with millions..Be Bless.

[@toastabear]

Fermenting mine in an old kimchi jar...I think it's speeding things along cause it's only been two days and I've got crazy bubbles and the burps are quite audible

[@silverphoenix684]

@ 0:43 This little bit made me laugh out loud. You know I'm not lying because I fully typed out "lol" 🤣

[@mckenziebarrow9842]

I'm shocked. I actually have all the ingredients for once to make something

[@MissPoppyMaria]

Omg this showed up at my recommended page, and I didn't see the date. Thought there were some hope for new BA for a second lol

[@Lilyut]

So I have a question; my jar has been sitting for over a few weeks now but the garlic stings a lot when I touch it with my tongue. I checked the ph lvl and it's fine, is this normal or should I wait longer?

[@ShreshRamsout]

Brad + Vinnie - National treasures

[@ZRTMWA]

0:59 Damn bro, I can't believe you threw those garlic peels in the trash can and not a compost bin. This show should be called "Brad kills the Earth" or "It's Dead (The Earth) ft. Brad Leone.

[@Tarheelsrule]

Lmao Nailed It that's what I like straight to three-point

[@lauramcelhiney]

Hi Glenn

[@YoungSandwich10]

Most likely an enzyme compartmentalized in a certain area of the garlic cells and when the membranes are broken it interacts with another molecule that releases the Allicin

[@davidwaldner8841]

Thanks Brad you are so down to earth👍

[@lauramcelhiney]

Waldner

[@buff25]

The tension between Brad and Andrew is so damn funny.

[@julianmartinez64]

Nobody: Brad: *G A R L I C*

[@whocares8735]

Why does he just gloss over botulism and the pH info, I feel like that the most important part...

[@Guilherme-nc5li]

Yeah, me too. I was also waiting for him to either measure the pH or add the vinegar. This looks like botulism heaven to me.

[@itismefresh4204]

If you live your life not worried about a little botulism it wont be so important to know bout it

[@sushs4192]

Hey guys! Would one of you tell me how is this type of fermentation especially susceptible to botulism bacteria?

[@jbot91]

Knowing that brad probably smells like garlic every day makes me like him even more.

[@aw1889]

I decided to try this on 2-4-19 after watching this video. It's 2-15-19 and although I'm not officially sick right now, I can feel it in my throat. It's coming. Maybe strep? Don't know for sure. Just that it'll be there soon. I popped one of my fermented garlic slices and started chewing. It's lost that strong garlic taste. Not much to it, so I popped a 2nd for good measure. Bam!! My mouth started burning like it was on fire! I spit out what was left to stop the burning and scrambled to the fridge and popped a Coke asap for relief. I then tried a 3rd, this time chewing fast and swallowed asap. Nothing. Then I tried a 4th and chewed it a little more and swallowed. I got it down before the burning but after a minute, my mouth started burning again so I took another big hit of Coca Cola. If you do this,I recommend you hit hard and get it down quick. I love a good hot sauce and I have some tolerance but this fermented garlic will be really hot if you don't make quick work of it.

[@TsetsiStoyanova]

Preventative medicine

[@Sunmoonstars976]

Yes it is. I just made a big batch last night, and when it's done I'll pop a clove every night.

[@highhat5229]

@@Sunmoonstars976 do you need to put a weight in the jar?

[@Sunmoonstars976]

For the garlic, I never have. I made sure it was covered, I would flip it daily. Also, it will need to be burped probably daily for a week and maybe weekly for a month. Good luck!

[@highhat5229]

@@Sunmoonstars976 okay thanks 👍

[@kross2490]

@@Sunmoonstars976 this is late, but do u fully seal the jar tight?

[@yeetboy8671]

Brad: Raw Raw Raw Gordon Ramsey: *ITS F*CKING RAWWW!*

[@what6563]

wtf is he on about? I just got lost into his eyes

[@roelin360]

tell me about it

[@donovanbodine2531]

He's a beautiful man

[@Kayd33]

Hah, so I'm not the only one crushing on him.

[@PHDL1295]

it's called love

[@jarrod154]

I can't use garlic anymore without hearing the chorus of Alison by Elvis Costello and I'm not mad about it. Thanks Brad 👍

[@filmei6459]

How do I know when to add the vinegar, if I don't have a PH meter?

[@juancarlospiedra]

please somebody answer this

[@sandrasam9013]

Litmus paper test strips - or rolls - will work; your local pharmacy will have this, just be sure to get ones that can register 4.6 ph. Search Google for images of litmus paper to get a visual idea. Have fun!

[@dusty752]

How soon after starting this process do you need to start testing?

[@Kayd33]

Oh, shoot. I just finished making my own first batch, & I already added a little ACV. Did I screw up the fermentation process? Hopefully Google can help...

[@str8upskol]

Kristen DeMar I don’t think so but google probably knows better