What do you really know about fermentation?

Sebastian Vargo of Vargo Brother Ferments knows almost everything, but he knows, like everything with food, there is always something new to learn. You and me, we have a lot to learn.

Morita beet hot sauce, collard green kimchi, honey fermented garlic, vanilla oolong kombucha, roasted soybean harissa, and the signature pickle G-Dilla – these are just a few of the products Vargo Brother Ferments has unleashed in the last year.

Perhaps you already know that fermentation takes time. Since this class is going to be roughly 90 minutes, we will be working with some already fermented things (kombucha) as we make a killer summer meal. Cast-iron seared kalbi ribs, fermented curtido, and crispy smashed potatoes all scream summer. Vegetarians, don’t worry, you can still scream too! Just sub trumpet mushrooms or tofu for the beef. And, because each class is a little party and summer has the best parties, we are making a boozy, fermented, Arnold Palmer inspired drink with kombucha, vodka, and thyme simple syrup.

We will also be doing a quick-fermented kraut, as well as setting some aside to continue to ferment.

Since school is out, I will keep this simple.

1. Sign up for this class

2. Invite your friends to sign up

3. Make a great meal

4. Pick the brain of one of Chicago’s finest fermenters

5. Never stop never telling your friends who didn’t sign up what they missed out on

When is this virtual cooking class?

Date: Sunday, July 10th
Time: 2pm Eastern/11 am Pacific
Price: $25/household
Platform: Live and interactive cooking class via Zoom

What are we making in this virtual cooking class?

• Beer & Lime Kalbi Ribs

  • Vegetarians: Beer & Lime Trumpet Mushrooms or Tofu

• Fermented Curtido

• Crispy Smashed Potatoes

• To drink: Boozy, Fermented, Arnold Palmer Kinda Thing

• Kalbi (Galbi): Flanken-style short ribs. These short ribs are thinly cut across multiple and are perfect for marinating and cooking quickly.You can also sub flank steak or skirt steak if you can’t find this cut.

• Curtido: Lightly fermented cabbage relish. It is a staple of Salvadoran cuisine (usually served with pupusas) and of other Central American countries. Curtido is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice. It resembles sauerkraut, kimchi, or a tart coleslaw. We will let it ferment a bit in class, and then you will be set up to let the curtido ferment for a few more days.

Special Equipment:

Cast iron skillet. Either this size or this size, or if you have a bigger one, great!
Box grater. There are so many options. Here is one.
Sharp chef’s knife
Not to be confused with Chef Sharp’s knife!
Baking Sheet. I like nordic ware baking sheets
A pot for boiling the potatoes

For fermenting

• Clean mason jar (1 quart or larger) with lid

• 1 gallon ziploc bag

Ingredients: (a list of exact quantities will be sent within 24 hours of signing up for this class)

Kalbi Ribs (or sub skirt steak or hangar steak)
Vegetarians sub trumpet mushrooms or tofu
Olive Oil
Onion
Garlic
Jalapeños
Salt
Ancho or Guajillo Powder
Ground Cumin
Cilantro
Limes
Corona, or another light beer, chilled
Vinegar: Apple Cider or Sherry
Cabbage
Carrots
Serrano or jalapeno pepper
Red Bell Pepper
Fresh or dried oregano
Butter
Black Pepper
Fresh Thyme
Black Tea
Vodka
Kombucha (any kind but a neutral black tea kombucha will be best)
Sugar
Lemon
Yukon gold potatoes
Vinegar