NOTE: iphone and ipad users, CLICK HERE to register for class.
What’s on the Menu:
Homemade Sriracha
Devils' Own Red Hot
Fermented Salsa Verde
Hanger Steak with Fermented Hot Sauce Brine & Garlic Aioli
Description:
Homemade sriracha that improves your gut health? That sounds like a win-win to us. Join guest teacher Karen Diggs, whose enviable title is Chief Fermentation Officer, for a livestream workshop where you’ll use the power of fermentation to transform chili peppers into sauces, pastes, salsas and marinades that deliver big flavor. You’ll understand how fermented chiles differ from vinegar-pickled and preserved ones—and why we believe that the latter are well worth the time it takes to make them. We’ll review the capsicum annum family so that you can keep your fresnos and serranos straight from your Scotch bonnets and bird’s eyes. Karen will review which chiles she likes to use—and which she doesn’t—for each of the fermented products on our menu, then cover best practices when working with high-capsaicin items (hint: you’ll want to use gloves). You’ll start three ferments—sriracha, a Red Hot-style hot sauce and a profoundly complex salsa verde—with Karen and will see what each of them will look like when the fermentation work is done. To give you something to enjoy for dinner on the day of, you’ll also learn to make a quick pan-seared steak that’s tenderized with hot sauce and served with a funky, fermented garlic aïoli.
Looking to continue your fermentation learning journey? Join fermentation expert Nick Vadasz for a livestream class all about Kimchi on Saturday, May 3 at 1:00 PM EDT. Use code KIMCHI33 for 33% off here: https://www.eventbrite.com/e/fermentation-101-kimchi-and-how-to-use-it-with-nick-vadasz-tickets-1264326016149
About Karen: Karen Wang Diggs is a classically trained chef, nutritionist and author of “Happy Foods—Over 100 Mood Boosting Recipes” (published by Viva Editions). After graduation from the California Culinary Academy, she worked for the Mandarin Oriental Hotel in Hong Kong and also helped to open two restaurants there. After seven years of honing her culinary skills, Karen returned to the Bay Area ready for a shift from the crazy and hectic world of professional kitchens. That’s when she found Bauman College and returned to school to gain her certification in holistic nutrition. Thanks to her time at Bauman, Karen learned the incredible health benefits of fermented foods and became obsessed with designing a fermentation system that would encourage more people to make their own sauerkraut and pickles at home. It was her obsession that led to the simple but elegant solution of ChouAmi-The Little Fermenter, which enables small- batch fermentation for home chefs.
Order a copy of her book "Happy Foods-- Over 100 Mood Boosting Recipes" here: https://a.co/d/iDjFs3s
Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:
- Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
- Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
- Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
- Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
- Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).
Our small-group Workshops are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.
Want to give this class as a gift? You can purchase gift cards here.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.
After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.
Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.
Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.
