Brad Makes Yuzu Kosho | It's Alive

Bon Appétit’s Brad Leone is back for episode 50 of “It’s Alive,” and this time he’s making yuzu kosho from the Japanese citrus yuzu. Join Brad as he and his pals zest, calculate, and sing their way to a delicious yuzu-infused shrimp dish. Join Bon Appétit test kitchen guy, Brad Leone, on a wild,...

Intermediate - 18 min - Food & Drink - Bon Appétit

The full course: Learn Canning, Pickling & Jams free

What you'll need

• Water bath canner: Safe home canning.
• Canning jars: Mason jars and lids.
• Canning tool kit: Jar lifter, funnel, magnet.

Books

1. Ball Complete Book of Home Preserving by Judi Kingry - View on Amazon
2. The Art of Fermentation by Sandor Ellix Katz - View on Amazon
3. Food in Jars by Marisa McClellan - View on Amazon

Next lessons

• Brad and Matty Matheson Go Noodling for Catfish Part 2 | It's Alive (21 min, Bon Appétit, Intermediate)
• Brad Makes Fermented Popcorn Seasoning | It's Alive (20 min, Bon Appétit, Intermediate)
• How To Ferment And Make Your Own Hot Sauce, Easily (12 min, Joshua Weissman, Intermediate)
• I Went To Guatemala To Explain Why All Coffee Is Fermented (26 min, James Hoffmann, Intermediate)
• Brad and Claire Make Doughnuts Part 2: The Disaster | It’s Alive (24 min, Bon Appétit, Intermediate)
• Brad Makes Fermented Citrus Fruits | It's Alive (24 min, Bon Appétit, Intermediate)
• Brad Makes Fermented Fruit Leather | It's Alive (14 min, Bon Appétit, Intermediate)
• Brad Makes Brussels Sprout Kimchi | It's Alive (21 min, Bon Appétit, Intermediate)