lineup of jars of fermented products by Vargo Brother Ferments, including pickles, kombucha, power kraut, hot mustard, garlic sauce, chili crisp.

THE PEOPLES PICKLE

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Thoughtfully Made.

Locally Sourced.

Normalize Garlic Breath

Normalize Garlic Breath

We are your source for super delicious fermented condiments, jams, krauts, kimchi, and kombucha.

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  • Vargo Brother Ferments G-Dilla garlic dill pickle, hot mustard, small flowers on a plate, silverware above, textured cloth background
  • Fried chicken, fermented green tomatoes, Vargo Brother Ferments G-Dilla garlic dill pickles, & G. Devil hot sauce on a plate
  • Basque cheesecake topped with Vargo Brother Ferments Chili Crisp, herbs & small flowers decorating the plate on top of an embroidered napkin by Rowdy Cowlick
  • Pork dumplings, Vargo Brother Ferments Chili Crisp, cilantro, lime wedges on a plate, placed on top of an abstract embroidered napkin by Rowdy Cowlick
  • Bacon egg & cheese biscuit sandwich overflowing with Vargo Brother Ferments pickled green salsa, micro greens, fermented Serrano pepper on the side, plate is on top of an embroidered napkin by Rowdy Cowlick
  • Fried catfish with Vargo Brother Ferments green tomato Shito sauce, bed of spinach and cucumbers, white plate on top of red/white checkered tablecloth
  • Lotus root with Vargo Brother Ferments Chili Crisp, decorative plate, wood background
  • Corn chowder, bacon & Vargo Brother Ferments pickled green salsa, white bowl, wood background
  • Kalbi ribs with potatoes & Vargo Brother Ferments Power Kraut, white plate, white fabric background
  • Braised beef nachos, Vargo Brother Ferments pickled green salsa, cheese, micro greens, blue corn tortilla chips, white plate, white fabric background
  • Ham & Gruyère garlic roll, honey mustard glaze, Vargo Brother Ferments G.Dilla garlic pickle, arugula, peach bowl, embroidered napkin by Rowdy Cowlick

Sebastian Vargo & wife Taylor Hanna, two Chicago based chefs, are the duo behind Vargo Brother Ferments – a pandemic project turned full-time pickle operation born out of love for old school fermentation and preservation.
When Sebastian began selling kraut and pickles to friends back in June 2020, he had no expectation that VBF would be what it is today.

Their rotating menu of seasonal concoctions features a line-up of up to 15 different condiments, hot sauces, salsas, kraut and jams. You can find VBF products in stores throughout Chicago, online for nationwide shipping, and in bulk for professionals looking to add fermented foods to their menu. In addition to their full range of food products, they often collaborate with local restaurants and are active in the Chicago pop up scene.


This project is a culmination of both their journeys in food – Fermentation connects them to their love of cooking and experimenting with flavor. They aim to make these flavors accessible for all folks. They believe in the product they’re making and they’re excited to reap the benefits with their customers.

WHO WE ARE

Chicago chefs Sebastian Vargo & Taylor Hanna, creators of Vargo Brother Ferments; Black man with facial hair, shoulder-length locs sitting on stool, hands on thighs; White woman with long brown hair standing one hand on hip
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stacked squares with rounded corners meant to look like a calendar, reads "est. 2020"