Brad Makes Sauerkraut | It's Alive | Bon Appétit

Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
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.
Still haven’t subscribed to Bon Appetit on KZbin? ►► bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Brad Makes Sauerkraut | It's Alive | Bon Appétit

[@pudicus2]

I love how you spell out Brad's gibberish for us

[@user-kl1on3nw7y]

pudicus2 ikr hahahajshhahysdbjhhahja

[@tmyers951]

pudicus2 wourder

[@kathleenannmodina-angue4540]

My favorite part

[@tracegates8841]

damn funny

[@KaitlynMcCary]

5:10

[@RileyB28]

"Buh deh ugh weddle feh whuh dehb"

[@ingeborgmikkelsen9078]

It sounds like it would make sense if you played it backwards

[@mr.personal-ity]

The shit?

[@KhornesDemon]

5:09 for anyone who wants to repeat it.

[@DiamanteJonray]

Is it worth it? Let me work it I put my thing down, flip it and reverse it Ti esrever dna ti pilf, nwod gniht ym tup Ti esrever dna ti pilf, nwod gniht ym tup If you got a big *elephant trumpet*, let me search ya And find out how hard I gotta work ya Ti esrever dna ti pilf, nwod gniht ym tup Ti esrever dna ti pilf, nwod gniht ym tup

[@sushigimme]

5:10

[@greysonvanarsdale7491]

Brad is a classic example of a guy whose mind works way too fast for his mouth to keep up with.

[@alexspear2145]

I think his mind works too fast for his mind

[@wearashirt]

Any literature?

[@chadcreamer8146]

This is also me but I've learnt to speak with my mind I'm the best rapper ever

[@PASB19]

I'm the same way. 😩

[@bff2109]

It's called ADD

[@hopkidokid]

"Buh deh ugh weddle feh ghuh dehb" -Brad Leone The editing is amazing on this lmao A1 job fr lol

[@PeetaGrifffin]

Hunzi deserves a raise

[@GiamoniCooper]

Whoever is in charge of editing is petty as hell and I love them. These damn subtitles are hurting my soul. Lmao. Wourder 😭😭😭

[@matcha4814]

Giamoni Cooper 😂😂😂 I'm dead

[@ConstantChaos1]

Gurl, check out UNHhh

[@juanignaciogonzalezcalabro1293]

buh deh ugh weddle feh whuh. Laughed way too hard at that one.

[@beepus2246]

Omg he used garlic without talking about allison and the a 2 part apoxy metaphor

[@andeanbonvector9828]

Tristin Dean damn

[@squidwardtentacles9605]

Cackling lmfao

[@JakeLovesSteak]

*allicin *epoxy

[@jdd5672]

*without the editor including it

[@Sanamononoke]

End of a Euro we watching

[@beccapotvin1982]

was it really a cat meowing that he heard or is the editing that good... i dont know what is real anymore !?!?

[@tuckerlazzaratto9392]

Becca Potvin Same, everytime a cat meows in the video i think it’s my cat in real life

[@net4khaled]

thats matt playing around with us

[@discipleofshaun5252]

It’s real.

[@DelliHopp]

Becca Potvin it’s the editing bc they put it in other videos.

[@lissielil]

I got up and looked for my cat at the door. Then I reminded it to see if I was crazy! Nope not crazy 😂

[@taeloryoung2512]

Brad could literally sit in front of a camera and talk about stuff I knew nothing about it he could literally just stare and I'd watch it.

[@steflondon88]

hahaha

[@markocroft8539]

Like, literally?

[@ChuckCanada1]

New drinking game, take a shot every time Brad says Vinnie.

[@Nthouse12]

This. And better yet, every time there's a "Bradism" word edit too.

[@MrFuck1006]

Nthouse12 - 'How to get alcohol poisoning in 15 minutes' 😂

[@Leo000]

I choose life

[@uremawifenowdave]

My liver is weeping.

[@shantanupanda1650]

I just got screened for a fatty liver, jk

[@anitamaciri6763]

The cat sfx literally gets me every time. Even the super fake ones that go w the crashes , literally always

[@camo_mou3258]

Anita Maciri I don’t even have a cat and it gets me every time too xD

[@lucaortolani2059]

That close up on Chris SHADE

[@ElizabethBeaver]

and the way his eyebrow ticks up - he *knows* there's shade being thrown xD

[@rousp]

Ingredients: 22 g salt per kg cabbage For 2,7 kg cabbage: 2 tsp mustard seed 2 tsp caraway seeds 4 garlic cloves

[@MinistryOfMagic_DoM]

Mixing your imperial and metric together there bud. I like it! You can be an American if you want. We do that literally constantly.

[@AlexSmith-fs6ro]

Will garlic kill a proportion of the live culture? It will not be live anymore, live culture is what is wanted.

[@MichaelSavageMedia]

@@AlexSmith-fs6ro no

[@AlexSmith-fs6ro]

@@MichaelSavageMedia What makes you so sure, garlic is a very strong anti viral, anti bacterial and anti fungal.

[@MichaelSavageMedia]

@@AlexSmith-fs6ro because garlic doesn’t kill a ferment

[@verdatum]

I tried making Sauerkraut once. Fruitflies came in from three counties just to hang out around it.

[@user-cu3ts8of8x]

verdatum 💀💀

[@fandhtwoohs8129]

Just three? It wasn't nearly krauty enough.

[@nimay13]

Distrubingly funny...

[@waxyTOOL]

Same thing happens with kombucha! I tried taking my kombucha to the bar to attract loungeflies.... Didn't work...

[@cincitychef]

There is a lot of controversy over molds. I've been in very heated discussions in both fermentation groups and charcuterie groups. Charcuterie gurus seem to be a little more comfortable with itbut fermenters really freak out and discard their product. Much of the same molds are present in both products but mycelium do grow down onto the substrate they grow on sooo I say scrape it off too if no bad flavors are produced. We need to find out what molds present themselves and find out if they produce mycotoxins or not. Surely you guys have enough money to find out for us. I'd love for youto explore the science behind this problem we encounter and find out if out is safe or could be harmful to is. Thanks Brad for the enjoyable and informative clips

[@mngunisimelane7819]

The only reason I subbed to this channel is because of Brad.

[@derekbest9703]

Same

[@josteinl6720]

same

[@girondavid3340]

Same

[@bpmm0171]

Same and Vinny!

[@buildingsalvage]

Same

[@njlwag]

I love that people don't understand Brad when he talks. As a Kid from Jersey with ADHD I can understand him perfectly.

[@miekekuppen9275]

I´m not even a native speaker and I have no trouble understanding him.

[@catherine_404]

Yeah, his speech is quite clear, no problem (I'm also not a native speaker, and I don't even speak English on daily basis).

[@spotdogit]

I want a shirt that says “I speak Brad” on the front with the BA logo on the back

[@drwgisblaidd2650]

Wha? SQUIRREL!!!!

[@JC-lk1mz]

Muy fácil de entender su inglés! No problem!!

[@GracieTheFashionista]

"If you're a scaredy cat, like Some of us" *zooms in on Chris*

[@RkkiTkkiTaavi]

gracie yael doran chris morocco, notorious hater of fermented goods

[@bostonjomo]

I love that Morocco knew deep down exactly who Brad was referring to and exactly what the cameraman was doing. Pout on point.

[@karlahorvat9930]

I don’t even like sauerkraut, I came for brad looking damn fine wearing a backwards hat

[@trollsometimes9789]

I'm not even gay, but yes

[@acehighjohn1759]

i thought it was just a normal frontwards hat he'd put on the wrong way round

[@JamesJ422]

The unstoppable Juggernaut that is Brad and Vin back at it!

[@gellyrollmonster5676]

JamesJ422 I'm the 666th like😎

[@JoHeN1990]

Is this the last time we are going to have Delaney as “Friend” in the title?

[@mls7bun46]

Brad while making sauerkraut: "tastes just like sauerkraut"

[@dolliesmile7799]

Only reason many of us come the BA is for Brad and Vinny Bo Binny

[@user-kl1on3nw7y]

porcelain doll yes

[@spaiges]

Vincenzo!

[@keepXonXrockin]

Claire is the main attraction for me tbh.

[@hartleistansbury5009]

porcelain doll and claire💃🏾😍

[@candycane1686]

I enjoy a lot of their shows. Not just Brad's.

[@chris_htepo]

Are people actually watching this for the sauerkraut or just cause they like the guy?

[@anagabrieltrevino5439]

Chris_htepO - Both!!

[@Dirtyboxer1]

Both.

[@jinjan36]

There was sauerkraut?

[@BlaggerDagger]

both! I now make my own sauerkraut for my hotdogs and reubens!

[@andydvan]

I actually hate sauerkraut,.

[@shannon-lw4gq]

nobody: brad, an intellectual: wourder

[@WanderTheNomad]

You're mixing your memes >_>

[@abbie8232]

That's what nj does to you next stop cah Instead of car

[@PaulBario]

“Fermentation alley” ?! Uhh no. That’s the Fermentation Station (choo choo)!

[@FaroushJinal]

I am a simple man. I see Brad. I click like.

[@godbelow]

You're a simple man alright. Repeating the same tired comment over, and over.

[@SaidinRage]

Whoever edited this video is a legend.

[@ellas8129]

Saidin Rage vinny edits them too

[@Autogenification]

u got 99 cooking on Runescape?

[@fd3871]

i hate it and love it at the same time.

[@ConstantChaos1]

Same sort of editing as UNHhh

[@ConstantChaos1]

UNHhh is edited in the same way

[@marielavalon]

I’m brave enough to say it. Brad is hot.

[@kierancarson7911]

Mariel Quevedo hes a mixture of Jim from the office and Andy from parks n rec

[@ext1013]

that's why we keep watching

[@knoweyes]

Mariel Quevedo I am brave enough to totally agree with you!😍

[@patrickcarlton2953]

Agreed! He’s hot and his silly nature makes him even cuter!

[@SamuelSantos-su1jo]

He is!!!!

[@Bunny-xc3dm]

Been crushing garlic for years with no real clue why. With brad, ill never forget it now.

[@andrew12361]

Between the editing and Brads commentary this is too funny

[@Travmann777]

Does Brad know he's now the premiere sex symbol of the food tv industry?

[@TheSteveF]

Terror Van Objectifying men like the sexist PIG you are. Can't just let this man do his work without reducing him down to a piece of meat you find sexually gratifying. Disgusting.

[@mohamedmoussa168]

Behind you. Dude chill lmao

[@5ystemError]

Behind you. Try harder

[@bagsbugs3024]

Behind you. U okay? Who hurt you sweaty?

[@_Kolcki]

not sure if troll or...

[@joeguise5274]

We need a video of "behind the scenes" with Brad! The ranting that he does that you cut out, or his opinions he shares etc! We 💜 Brad

[@montopunk]

It's shocking to see Delaney standing next to Brad labeled as "friend"

[@ConstantChaos1]

Whats the t?

[@mmushypushy]

Constant Chaos Delaney is Brad’s archenemies in BA lore

[@tycebruursema1274]

Bon Appetit owe like 25% of their subs to Brad and vin

[@ChelCoh]

Tyce Bruursema Dont forger Claire.!

[@pomegranateskirt217]

the rest 75% is claire🤣

[@profilepicture828]

Prajakta Mordekar ...

[@prestonang8216]

Nah 50% Claire and 25% Chris

[@CraigBickerstaff]

@@prestonang8216 with 25% wourder.

[@sarge727]

We need to get bradley on Hot Ones

[@Ernie_Bernie]

sarge727 Sean Evans shot an episode of Sean in the Wild with Brad, it's probably coming up soon!

[@churrocharcharm]

your wish has been granted ;D

[@fluffigverbimmelt]

6:54 Suddenly remembered I still have some fermenting in the cellar. Good thing I'm German.

[@nichiyobi_dome]

the good ol days. Happy days

[@jordangarrison709]

How can you not love this guy?

[@H44nz]

easily

[@ConstantChaos1]

Idk what he^ is on about but if I wasn't as queer as a flaming three dollar bill I would go gay for him

[@rokeeffe91]

I'm falling in love with Brad...

[@SuperSaltydog77]

I've made this with red cabbage before, absolutely delicious

[@AudreyN]

ah the halcyon days of brad and delaney's friendship now of course they are mortal enemies

[@flyingnyan]

AudreyN why is that so? Where’s the video when it first start? 😂

[@keanette925mich]

i am literally going through nearly all of brad's videos trying to find the start of brad's "DELANEY" growl

[@ladida9084]

@@flyingnyan lol same

[@ConstantChaos1]

Whats the t?

[@amandaappels8371]

Brad, Vinny, and whoever absolutely KILLS the editing of these videos have solely restored my hope for the future of KZbin

[@christinewu9858]

“What is today?” *looks at watch* “It’s Wednesday”

[@stargaz3r813]

Christine Wu his watch has the date on it

[@ConstantChaos1]

Do your watches not?, I mean I have one that doesn't but I thought most people at least have one that does

[@VinnyGjokaj]

haha made me laugh when he said "Oh vinny" as you can see my names vinny!

[@mimiray9229]

Hey Brad, I love all your videos, especially the fermenting ones. I am from the south-west of germany where sauerkraut is part of many regional dishes and we use a special kind of cabbage. I don't know its english name but google told me its called a pointed cabbage and very close to my home town there is a famous type which is called filderkraut (i am not sure if it is like with champagne that it has to be grown here or if its a cabbage variety). This makes in my opinion the best sauerkraut because it doesen't lose that much water content and stays crispy even with very thin cabbage slices which we usually do) and not big junks, but thats just prefence like alway with cooking.

[@midwestcody]

So when does the "It's Alive" cookbook drop?

[@christiannieves694]

Cody smith insta buy

[@philgoodinc2]

I would be fine with a non "alive" series with Brad Leone. We could call it... i dunno... "Brad's World" :D Also looking forward to that salt episode!

[@faheyfan1]

PhilGoodInc they're movi g towards that it seems, with the receny sausage and oyster videos. I agree, i could watch Brad in anything, but I thunk the focus on fermentation is a cool niche with a lot of room still to explore

[@MattFredFry]

Oysters are alive!

[@philgoodinc2]

I knew it but I never made that connection!

[@Shardok42]

I'd call sausage 'alive' for their purposes too.

[@imyourhuckleberry8961]

“It’s... ah... Dead, with Brad Leone” plays jingle.😉😂

[@TheOfficialCzex]

"Buh deh ugh weddle feh whuh dehb." - Brad Leone

[@larsedik]

I started making your Sauerkraut today, and at first I thought it did not have enough salt, but I waited, and it turns out that it did. I did have a bit of a problem with the cabbage jumping out of the bowl, as I was mixing it too vigorously at first - I think I need a bigger bowl. As it was I could only get half of a 3-1/2 pound cabbage in it, and so I might make it in two batches. I'm letting it rest right now and will have to get back to it. Anyway, I just wanted to say that your videos are extremely inspiring, as I have been putting off making Sauerkraut for a long time, although I make kimchi frequently. I wish more people were making food videos as entertaining as yours!

[@colineyeball]

Matt Hunziker plays editing magic again with Brad and Vinny. Great job Matt.😂🤗🙄😊

[@mariemarvelous4859]

Interesting that it is called green cabbage. In German it’s “white cabbage” (Weißkohl) and “green cabbage”(Grünkohl) is kale in English. Different plant “same” name. Might cause confusion for non-natives.

[@carolynhance5588]

Chicory and endive in German are also opposite to what the are in English or French. It confused me the first time I was in the Supermarkt and saw the little white heads labeled as "Chicoree", and the big leafy heads as Endiviensalat. They're all in the same family, but it's still interesting to see how different languages name things. In English Schwarzkohl is called dinosaur kale hehe.

[@lucybrown8902]

In England we would call it a white cabbage too! So maybe it’s a US thing?

[@nicksande6880]

Lucy Brown might also be different kinds of cabbage, this one actually was green outside, ive seen both green and white 'white cabbages' here in germany, the green variant simply being named 'cabbage' (well, kohl but thats our word for cabbage...)

[@wearashirt]

Woah thats just on your keyboard?

[@WhiteyKnuckles]

It is called white cabbage (hvidkål) in Danish too. Kale is called green cabbage (grønkål)

[@deusjevoke]

I am Belgian and have made sauerkraut before, traditional Dutch or German recipes (with wine, or juniper berries). I tried the Brad recipe two months ago, and the first month the smell of garlic was really dominant, so I was a bit weary of the end result. Today after a long long day I choose not to cook, but bought prepared meatballs in a sweet beer sauce with estragon at the local caterer. Very tasty, but I need veggies with a dish. So I opened my 2 liter weck pot and tried the sauerkraut. Divine. Simply divine. And it went so well with the estragon, that I am thinking of experimenting with it. This is such a winner! Thank you! I love all this stuff. Kombucha, water kefir, growing shrooms and experimenting with yeasts and funghi... current craze of the month is making cheese. Gouda, feta, mozzarella and more to come :D

[@jaydefensor3208]

I can’t get enough of this guy. Love him 😍

[@Distance-Productions]

petition to get brad his own food channel on Viceland or even the Food Network?

[@cloudnosh11]

Love this guy. He gives this channel so much personality

[@Jasmineflowerkisses]

Thank you for the little Jacobsen salt mention. I live in Portland and will be giving their store a visit soon.

[@AdamHurley]

Ahhh, the good old days! Miss Vinny’s humour and brilliant editing.

[@KHAEntertainment]

Vinny is the MVP of producer/shooter/editors.

[@kevindurant6111]

Thumbs up if brad and vinny should just make their own channel

[@dowkinners4106]

And then have to personally fund everything they do? There is no reason for them to make their own channel. They get paid a stable salary with BA. On their own they wouldn't have access to all of the equipment and ingredients in the test kitchen. Far more cost effective to share the filming/kitchen space. Also I would imagine they order all of the stock through more wholesale companies aside from market produce. This is shared between all of the chefs otherwise instead just using 'insert obscure pantry ingredient' once or twice Brad would have to buy it out of pocket. As well as this BA fund and arange the interesting trips Brad goes on, this is the benefit of having producers on staff. Not to mention all of the film and sound recording equipment. I also doubt that these videos are filmed, edited, scripted, produced, sound mixed and mastered all by a guy called Vinny haha. I takes a whole team of talent to produce quality content like this, hence, Bon Appetit. 😄

[@ConstantChaos1]

They should become numbers 5 and 6 of the try guys

[@nikaandrachie]

Honestly I only just started watching this channel like 4 days ago and I’m completely obsessed with everyone in it

[@skinnyginny80]

This was SO entertaining! Thank you for such a FUN tutorial video!

[@limen7679]

Please do kimchi. Are the carrots and radishes on banh mi fermented or quick pickled?

[@idinlvvegas5528]

Fermented along with the cabbage. there are a ton of vids on you tube😄 that's how I learned!

[@nicholasdresser]

I've usually seen them quick pickled

[@maxwellbuhler8493]

banh mi is vietnamese, not korean. the carrots and radishes are quick pickled.

[@limen7679]

Maxwell Buhler And sauerkraut is German. I never said banh mis were Korean. Since I have a Vietnamese sister-in-law, I'm pretty familiar with a lot of Vietnamese cuisine.

[@FaizCaliph]

He did it!!

[@Iskatelakai420]

I fucking hate sauerkraut but I also fucking love brad.

[@johnrandom3332]

This dudes great I just spent my day off watching all of his episodes!! Lol awesome vinnie

[@neonice]

Sauerkraut+potatoes roasted in a pan with honey, salt and pepper over it!😍 Try it it's DELICIOUS.😋

[@blazilfrazil2]

"Cut this bad boy in half" *cuts a picture of will smith in half* My god

[@_badmadsadlad]

the ending where you get context for the intro was hilarious lol

[@christiannieves694]

_bad that was genius

[@salt-emoji]

3:18 BASMR with Brad. New series..? I dare say yes, I'd watch it.

[@youthgotwhatittakes8860]

Love this video! Thx for adding the humour! Def trying this Sauerkraut 😊👍

[@aBalticHomestead]

oh man I'm glad I found this channel. Brad is a classic! I just made some sauerkraut from our own cabbages recently... super healthy crunchy deliciousness.

[@eeeeeeeeeeeeeelli]

"to let it go full german kraut" hahahhaha sounds like something my german gram would say

[@kimismith18]

When Brad takes his hat off **Be still my heart**

[@BigTonyPhoenix]

I'm friends with a family that makes kraut a traditional way with the slicer and the a big crock, pounding the cabbage in the crock with the wooden mallet tool Brad was using to tamper. They cook it up with some pork and dumplings, just YUM.

[@RenyaHimself]

7:02 "It's very squeaky, you hear that?" *"SQUEAKY-SQUEAKY"*

[@Ayemartin06]

The edits on brads videos make it 10x more funny lmao

[@carolmarshall3179]

I love this video Brad! Good instructions and fun to watch. I made it and Wow! Yummy Stuff! Thanks!

[@ninjakid05]

Lol Amiel's face when Brad called him a critter 😂

[@gangster6762]

This the kind of quality content i sub for 10/10

[@NWinnVR]

The only justifiable reason to dislike a Brad video is because you are mad there is not more...

[@nickmason1536]

It cracks me up when they caption Brad. His videos are gold.

[@snowyalice]

Just made sauerkraut with my home grown cabbages. Excited to see how it turns out.

[@RobinToTheBatCave]

This is closer to a Bavarian Krautsalat (it's served as a side/salad to accompany roast meats) if it still has crunch. Nice one :) I might try this recipe myself when i'm back home in Germany in a couple weeks.

[@ForeverKeller]

Quality comment! How long would it have had to set to become full on German Kraut?

[@masha7377]

But Krautsalat isn't fermented, is it? And it also has a little bit of sugar? At least in Rheinland it does. Classic Sauerkraut is very mushy and the strips of cabbage have desintigrated into thin stringy bits. And it's very sour, when I smell it or take a full fork full of it, my eyes almost water. No idea how long that would have to sit but I imagine much longer!

[@beccag6664]

Just made my own sauerkraut with this recipe! So excited to try it in 2 weeks

[@nothayley]

How was it?

[@Kragith]

@@nothayley You just reminded her she still had it in the cabinet under the stairs.

[@kylemathew205]

Brad, Vinny, Mr Editor Person. This is entertaining. I enjoy watching the content. Thank you Kind Regards Kyle Mathew

[@leoniecallaghan1415]

Loved this, it was my first ever saukrat. You made it look so easy, now today I am making my second batch. Thanks Brad you helped me make a great saukrat, my husband loves it 👍🏼

[@SaxonSuccess]

It's even better if you put a little "er" in it, and maybe a "u" too. Not U2, that's different.

[@meryemeelfatim5732]

What type of salt did you use

[@MaxMakerChannel]

Love you brad! I wish I could be as cool as you one day!

[@capcloud]

We love you Brad!

[@amethystmoon5711]

5:09 😂 dying

[@pureconception]

I love Brads slurred words..... gives me hope

[@jeotheraucous122]

The way that guy looked up at 6:40 made me die😂😂

[@jasonulriksen8897]

That guy? That’s Chris morroco 😢

[@zacharysantos494]

Brad! Make a video with Binging with Babish!

[@bpmm0171]

Zachary Santos that would be amazing!

[@jonophant]

yes please!!!

[@christiannieves694]

Those two are polar opposites, thatd be an interesting video

[@GiamoniCooper]

I second this.

[@alexzethotslayer2574]

Yuhhhh

[@kanjanahurd7041]

Thank you for the recipe , I really enjoyed watching your show.

[@mohammednycvlogs]

brad is my favorite cast member in bon appetite. love you dude.

[@A2dy]

Can I get Brad to give the keynote speech at my microbiology PhD graduation? I mean he does do microbiology...just gets to eat the result!

[@ctrltheory6070]

loveeee the editing work.. BRAVO

[@iamacookiestealer]

Made a batch using a different recipe and ratio of salt to cabbage. A week of fermenting in a country that only goes down to 22C (71F) in January to February gave me salty cabbage. Three days ago, I made a new batch following this recipe and, after 3 days of fermenting, got a good batch of sauerkraut! Planning to leave it out for another day or 2 and see how that goes.

[@vannotenc]

How can you not like this? He really made me laugh, thank you!

[@Mr_Segsy]

yo! love the vids, I've just made my first batch of Kraut. has been sitting in the cupboard for about 1.5 weeks now, and I've noticed that the liquid level has dropped bellow the line of the cabbage. no bad mould has formed on top, and nothing seems out of sorts. Not sure how long it hasn't been covered for, but if it all looks ok, will my Kraut still be fine? cheers!

[@cam2041]

I need more videos from Brad 😂. He’s hilarious

[@TheOptimuspringles]

I appreciate the time that goes into making those little subtitles for Brads "english" .

[@bondfool]

This whole time, I was thinking “this is the weirdest coleslaw I’ve ever seen.” I’m not too bright.

[@ConstantChaos1]

I mean a little in some coleslaw might be good

[@ProperJudgment]

Lmao that made me laugh 😄😂 thank you for that