Brad Makes Fermented Popcorn Seasoning

What are we doing?

Hey guys, today on It's Alive,

and we're gonna do a little fermented powders.

It's a lot cooler than it sounds.

We're gonna take a few fermented products.

Some kimchi, some sauerkraut, some misos.

We're gonna dehydrate 'em, turn 'em into powder

and we're gonna make like

a sprinkly, togarashi kind of popcorn.

We're gonna put it on popcorn,

but you could put this stuff on anything.

So, yeah.

[electronic beeping]

Cool.

[upbeat music]

First off, you're gonna wanna,

you need a dehydrator.

So just take a walk with me real quick.

We got this one, real nice,

real upgrade from the old one we had.

So we got this nice,

it' all right, this dehydrator.

Really need a new one.

I wanna nice one where I can get

temperature calibration.

This one is, I set it, forget it!

Nice, easy racks, double fan.

Look at that, bud, huh?

Boy, we've come a long way!

Almost want like two of 'em.

I want like a whole freaking room of 'em, you know?

We'll get that going.

I set it to 135.

It's not like a, oh, four hours, it's done, kind of thing.

You keep an eye on it.

You wanna just get all that moisture out.

You want it to be as dry as possible,

so that when we put it into a Vitamix or a blender,

we can get it into a real nice, fine powder.

Ooh!

We're not gonna do it right now,

but it'd be kind of cool to dehydrate honey.

Can you?

All right, so first off, let's do.

[mysterious music]

Oh, you got a phone call from Matty Matheson.

This can't be good.

Oh, it's my phone.

Oh, he's FaceTiming.

Hey, Matty, what's up, bud?

Hey, just wanted to give you a heads up,

we are shooting,

so just say, hi. Oh, hello!

Hey, Matty! I'm in the building.

I'm on the 38th floor.

Oh, you're in the building?

[Matty] Yeah, yeah, yeah.

Oh, Matty, come to the kitchen, bud!

Oh, what a nice little surprise.

So we'll start with the miso.

We just rolling into this?

[Cameraman] Yeah.

We'll start with the miso.

We're just gonna spread 'em out as thin as possible,

get a nice little thin layer.

The thinner, you know, the thicker it is,

the longer it's gona take to dehydrate.

[patriotic music]

Yeah, buddy!

Look at that shirt, huh!

Good to see you, man!

You're making miso?

Fake miso?

No, yes.

So this is a little chickpea miso

and we're just gonna--

Dehydrate.

Yeah, dehydrate, turn it into a powder.

Make like a little togarashi seasoning, a little--

A togarashi miso seasoning.

Yeah.

Like a miso, sauerkraut, kimchi, salt.

We're gonna put it on popcorn.

And then we're gonna package it and sell it

for a million dollars.

Yeah.

[upbeat music]

Get a hold of it, get a hold of it, get a hold of it.

All right.

I got him, he's a baby.

He's a baby!

♪ These are the best days of our lives ♪

♪ We live the stories ♪

[man growling]

[Man] Why is everything?--

[Friend] My toes are sensitive.

I've always been sensitive about my toes.

[laughing]

Why would a [beep] lake, there's no animals.

[beep] You're okay-- that.

He's trying to get in it, eh!

Hey, thanks for saying hi, bud!

Yeah, I just wanted to say hi.

We'll see you Thursday, huh man?

Yeah, absolutely! Yeah man!

[patriotic music]

And dude, we definitely got to take this up--

Let's go to Newfoundland.

Yeah.

[Matty] Let's bring everyone to Newfoundland.

Later Matty!

All right.

Now, I got a little bit different miso,

a red miso.

It's a little chunkier and everything.

I love that.

We're just gonna do a little half,

a little side-by-side.

How good does that look, right?

Don't you just wanna bite it?

It's like freaking chocolate.

Now, sauerkraut.

This is one of my favorites, dried up.

It kind of just concentrates

what I love about sauerkraut so much.

Funky, tangy, cabbagy, salty flavor.

So I'm just gonna get some of this in a bowl,

squeeze out as much of the liquid as possible,

that's just going to help with the timing

of the dehydration.

To get all that liquid out

it would've took hours in the dehydrator.

If it's not completely dry,

it's going to get a little gummy

and it would be good try to turn it into powder.

Yeah man, we'll catch you later man!

[triumphant music]

What a guy.

If we did like a full time show together.

Is that thing recording?

[Cameraman] Yes.

All right.

In the comments,

we got to make this happen.

I wanna make a full-time show

with just me and Matty going,

let's go to, we'll go to,

like Matty shows me Canada,

Brad shows him the, you know, whatever.

And we go all, we'll figure out the creative.

Me and Matty going places, having fun.

Oh!

I just wanna do that full-time.

[Cameraman] Going places?

Yeah, we'll just hire Matty to come with us.

In the meantime,

go check out Matty's new YouTube page, all right.

Guy's funny, Canadian legend.

[patriotic music]

Not just talented and funny,

but a sweetheart of a man.

Back to the sauerkraut!

So, yeah.

We just spread that out nice and thin.

And again, the more even, the better.

The more consistent the drying will be.

I got to stop giving away these ideas.

But take this, turn into powder,

mix it into,

I got to talk to Elias.

Mix it into a sausage,

so you have like sauerkraut flavor

and umami and punch, inside of a sausage.

And then next we'll do the kimchi

which is a cool one too

because it's like,

you're just removing the liquid

and you're keeping that like,

fun, spicy, ubigumami, fermentedy

kind of flavor with it.

Save the juices.

As we know,

these are a good way to start new fermentation projects.

A little like,

a little backslop kind of thing, I think they're called.

There's already so many live cultures and bacteria in it,

it's just gonna help jump-start another project.

So, save your liquids.

Save your liquids!

Call your mother!

Makes you toiky-poiky.

Remember that commercial?

It was like a pickle.

Pickle company?

It had like the stork on it?

Oh, Vlasic?

Yeah.

And remember the commercial it was like,

make you toiky-poiky.

and they kept going.

That's the only one I remember.

You don't remember that commercial?

No.

Makes you toiky-poiky.

My throat's [beep].

All right, Huntsey.

To the dehydrator, bud.

[triumphant music]

Oh yeah, bud, look at that, right in there.

Vavoom.

I got to set the timer.

Ignore that, that's just to keep it running.

See you tomorrow Huntsy.

I think we're gonna try to sneak this little,

we're gonna wrap this up.

I think old Claire, old-half sour-self,

is shooting tomorrow.

Maybe we'll try to zipper in a little content

during her lunch break, or something, huh?

What is Claire working on?

Oh, the fresh-maker.

Menthos and Coke,

someone should tell her.

I don't think that's a good idea.

[upbeat music]

Gabriela, you're a little cold, huh?

You might want to see a doctor.

I'm inside the walk-in.

Oh.

All right.

So we're back in the test kitchen.

Powders are looking good.

I checked them out this morning.

Looking real nice, real dry.

I'm gonna go grab them out of the dehydrator.

Ill bring them back to the old board here.

Beautiful, ugh!

Looks like some kind of art, you know.

Put a little clear coat over it,

hang it on the wall,

sell it for $12,000.

$15,000 I mean, $150,000.

Right?

That one, I'd hang that one on my wall.

It's a little gross,

a little fecal, but you know.

People get into weird [beep].

No pun intended.

Okay, for our next trick.

Let's just check 'em out real quick.

Look at that, huh?

I kind of like it just like that.

It's pretty.

Real simple from here.

We're just gonna throw them in the Viatmix,

turn 'em into powder.

If you don't have a Vitamix,

any good blender'll work,

or use mortar and pestle for half an hour, you know.

Figure it out!

Let's do the sauerkraut first.

Let's hope this works, huh bud?

[blender whirring]

Don't go breathing that stuff in.

You'll get cabbage growing out of your lungs.

That's real.

Oof!

Oh!

Oh my God, it smells so good!

Woo!

All right.

So that's sauerkraut powder.

Look at that, huh?

How freaking cool is that?

I have so many great ideas with that,

that I shouldn't share anymore.

[cash register dings]

All right, we're not even gonna rinse this, no big deal.

I'm gonna put the kimchi in next.

Let's hope this works.

[blender whirring]

You're ready for turbo?

Remember Tae Bo, ready, double time!

[Brad laugs]

The Tae Bo!

Now cool it off.

Slow step.

Whoa, look at that color.

It's like I've been eating Doritos.

Oh, you smell that?

This is the coolest thing we've ever done.

Look at that!

Oh my God!

It is so good!

Just saying, whoever makes this, you're welcome.

Look at the color on that, huh bud?

Looks like turmeric.

Turmeric.

How are you supposed to say it?

Turmeric, turmeric, turmeric?

We get it Brad.

It's freaking orange.

Oh, come on.

Don't be shy.

That tastes so good.

Tangy and salty and funky.

And then like cheesy in a weir way.

That's going to be so good on popcorn.

We're onto something.

Oh, I got to wipe this one out.

Ooh!

Rock, Peter, Pete, Paul, no big deal.

Look at that, little Ed Gein, huh!

How many Ed Gein references have I made?

Probably like 15.

I don't know why.

Dude was piece of [beep].

[blender whirring]

All right, now it's time for,

you ready for Tae Bo-ing it?

Tae Bo double time.

Kevin, Tae Bo!

[rock music]

Oh, everyone's having fun now.

Molly, you want to taste something awesome?

Taste the Kimchi powder, please.

It's [beep] rock and roll.

Can you put it on popcorn or something?

We're going to, hello?

Yeah.

A little dab will do ya!

Oh!

But feel free. Too much, too much?

No, it's just intense.

It looks like nacho Doritos.

It kind of even tastes a little cheesy.

Oh my God!

Isn't that good? It's so good.

It's so good. What does this remind me of?

[Brad] It goes into weird places, right?

It's not just kimchi anymore.

[blender whirring]

Kimchi, sauerkraut.

Little cheesy! Nutritional yeast.

Together.

A little cheesy, right?

Cheesy!

This tastes like a weird white cheddar, almost.

This one might be cool to run through like a little,

not a super-fine,

but like a little strainer.

Just to break up the crumbs.

Maybe we'll do that.

Sorry, I know it usually seems like I'm on speed.

I'm not!

Even if more so today,

it's 'cause we have a time crunch.

They're rushing us, Matthew!

[snaps fingers]

This will just help to get nice and even.

Even granulars.

I always liked that word, granulars.

Is that how you say that, granulars?

Please confirm, or deny.

No, really, granulars?

There's a couple dry,

like little nuggets.

We'll keep those.

We'll save those,

I don't know for what yet,

but who cares?

It's just dehydrated miso.

So, you take that,

throw it in a little chicken broth, boom!

Who cares?

It's fantastic.

It tastes like,

it tastes like white cheddar.

Like, what was the one with the black bag?

Like Smart Corn.

All right.

Now we got the red miso, huh?

Look at that, bud!

That still has all the nice beans in it,

it don't matter.

We're gonna turn it into powder.

Oh, this one's like chips.

This one should not be a problem.

[mysterious music]

Ooh!

Chocolatey, funky.

All right.

Let's turn this into powder.

[blender whirring]

Ready, set, double time, baby.

Remember Tae Bo, Chris?

[beep] yeah, Tae Bo!

[Brad] Hey, you wanna try a couple powders, bud?

Ooh, you smell!

Right?

[beep] is going on, Chris.

[electronic music]

Just taste it!

Zingo-bingo!

Kimchi? Kimchi, yeah.

Cheddar. This is like crazy.

Yeah, like parm substitute.

Like popcorn.

Yeah.

That's what we're making.

A popcorn topping.

Oh my God! How good is that gonna be?

This?

We're gonna have to cancel the episode

and just make it a product and sell it.

This is special. Dynamite.

Special.

Did you try the kraut? Not yet.

Get in there!

We got to shoot this before they finish their lunch.

The way that smells,

literally like sets

my senses like on fire.

Yeah.

We got 'em!

We haven't gotten this good

of a response out of Chris since mustard.

Since mustard, no, this is like.

This is might have just bumped mustard

to number two.

Cha-ching!

Mustard is number two,

this is number one!

Don't ever make this, it's terrible,

cut the video!

What, huh?

No, no. Okay.

We'll talk after. All right, yeah.

Yeah, you get the shot,

I'll get the shot.

Powder, shots of powders.

It makes me feel like I'm a chemist.

That we're making something, you know?

An alchemist.

Is that what they call when you mix things together?

And then like makes out an alchemist, huh?

[Cameraman] To live forever.

Yeah.

Come on, get the shot!

Okay, so we got our powders all set, all powdered.

And, yeah.

I think this will be great on popcorn.

You know, I was gonna get some real nice heirloom,

you know, upstate New York kernels,

and do them on the stove top.

But we ain't got time for that.

So we're getting, we're gonna make bag popcorn

in the microwave.

It's fine.

It's fine, we've all done it.

Just trying to figure this contraption out.

For God's sakes!

I guess we'll hit popcorn.

I have a microwave at home I never,

all right, we'll hit start.

Popcorn, all right, great!

So when's it done?

I guess we'll just wait.

In the meantime,

let me go melt the butter

in the other microwave.

Delaney!

[suspenseful music]

Delaney, you wanna try some powders, bud?

Try some powders?

Yeah.

My mom said stay away from that.

Non-psychoactive.

Easy clean, bud.

Just right on the tongue.

What is this?

[dramatic music]

We made some fermented.

Do you wanna try some powders?

Jesus, it wasn't a riddle.

Oh yeah, of course, yeah.

Why does the word powder freak everyone out?

Popcorn's popping, I hear it.

Oh, it smells like it's burning.

Brad! Yeah.

Six seconds left, five.

I don't know, it smellin' a little toasty.

I don't like it when it burns.

You don't want no burned popcorn.

I'd rather sacrifice a few kernels.

Meow, right?

Wow, big meow!

Big meow.

[cat meows]

Wait for that one, it's gonna punch you right in the face.

Whoo!

Wait for that one, it's gonna punch you right in the face.

Whoo!

[upbeat music]

That's the stuff.

That's it.

Put it on anything.

Put it on hot-dog.

So we got a little salt.

You know, popcorn-salt.

We're gonna use butters to fat, duh.

Duh.

All right.

So I really like the kimchi powder.

All right?

Let's dab that in there.

Okay. All right.

A little bit of the white miso.

Yeah. A little cheesy.

[Delany] Yeah, like almost like parmesany.

Right. You know what I mean?

A little pinch of that.

Yeah.

Some of the kraut.

Another dab of kimchi.

Yeah.

And a little bit more of this.

Yeah.

That seems right.

So just do that.

Whoa!

And we'll hit it with the.

Oh yeah, from up high.

You know?

Whoo!

You want any more of anything else?

No, it's kind of good.

It's kind of perfect.

It's kind of perfect.

We nailed it.

Whoo!

Should I put it in a nice bowl?

Sorry!

Too busy, bud?

Popcorn bowl?

I kind of like that one. Right?

[beep] Yeah. yeah!

All right, we're gonna get 'em here.

I'm gonna plate this up, huh?

All right.

Let's go find Claire.

Oh, Claire ain't here.

Audible.

Hey, you want to try some popcorn?

Yeah, absolutely! Yeah, bud!

Get a pinch.

Get two.

What do you think?

That's delicious.

Oh, thanks bud!

Hey, popcorn, huh?

Oh, definitely!

He ate one kernel.

Oh, I like that spice!

He went two that time.

He's getting daring.

He tip-toed, now he's goin' for the cannonball.

[Brad laughs]

It gets greasy, watch your shirt.

Oh, that's all right.

Sorry, bud.

It's good though, you like?

I like it.

Yes.

I do like it.

Hey guys.

Put away any sensitive material.

I have a camera with me.

Ooh! Popcorn!

Get some!

Do you know that popcorn

pops in two different shapes?

Really?

Yeah, there's like the round one.

[Brad] Oh, and then the bear?

I mostly taste the sauerkraut.

Yeah. It's so good.

It's pretty sour, right?

[Woman] Yeah, that's what I like about it.

You're saying like some spice?

That's what you want? Yeah, like heat.

A little cayenne.

Yeah, yeah, yeah.

I was gonna put cayenne in it.

I had some out.

But then I was like, let's just keep it true.

it does need a little pinch of cayenne.

I didn't want to develop--

It has like movie theater butter.

Do you have different popcorn?

[Brad] No.

Well I mean kind of.

You guys gotta start shooting again.

Our lunch break's almost over.

[Brad] Yeah, take 10 minutes.

You're blurring this out, right?

Okay, cool.

Here, get in there, try some Huntsy.

Oh, yeah!

Grease up that camera.

All right, so that's fermented powder.

It's with popcorn.

Super easy, delicious, awesome on popcorn,

but I think you could do it,

you could put it on almost anything.

I think, you know,

I don't wanna give away all my million dollar ideas,

but this stuff in a whole bunch of different applications,

I think it's just a really fun way

to get different fermented flavors on the foods

without, you know.

Like I could probably sprinkle this on something,

get my kid to eat it, you know?

Have fun!

Let me know some cool things you do with the powders.

If you try it.

It's awesome!

Have fun!

Bon appetite!

Clean it up.

We got another video to shoot

before Claire finishes her salad.

Seven minutes then.

[Man] Seven minutes?

Didn't it like blow up?

So they're gonna, she's gonna do that?

You do it. I'm not doin' it.

I mean, what is it?

Just sugar and [beep]?

Set it, and forget it!

Remember those that goes,

when that was like a cooking commercial show.

And then I remember there was like an audience

and every time they would do it,

you know that set it and forget it thing.

They'd be like, and then you set it,

and in the crowd everyone be like,

you set it and forget it!

[upbeat music]