With "Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar", Kirsten K. Shockey provides a comprehensive guide to making naturally fermented vinegar from a multitude of ingredients.
The best-selling author and fermentation expert explores the fascinating world of vinegar and its many possibilities, speaking passionately about this miracle ingredient that combines health benefits with reinvented flavours.
In this in-depth guide, Kirsten K. Shockey covers the numerous possibilities offered by this ancient condiment, a tonic and culinary essential food around the world.
The science of vinegar is discussed, as well as the fundamentals of equipment, brewing, bottling, and aging, giving readers the basic skills and knowledge to ferment their own vinegar.
The book then delves into the numerous methods and ingredients for making vinegar, from apple cider and red wine to rice and aged balsamic vinegar.
Along the way, Shockey shares her knowledge of vinegar-making traditions around the world and her own recipes for tonic and infused vinegar and oxymel.
Dive into this beautifully illustrated guide to unlock the mysteries of vinegar! With this book, you'll never look at vinegar the same way again.
About the Author
Kirsten K. Shockey is the co-author of "Miso, Tempeh, Natto & Other Tasty Ferments", "Fiery Ferments", "The Big Book of Cidermaking", and the best-selling "Fermented Vegetables". She and her husband offer fermentation classes and workshops on their own farm in Southern Oregon's Applegate Valley.
- Publisher: Storey Publishing, LLC
- Pages: 296
- Language: English
- Released: May 11, 2021
- Size: 7" x 9" (paperback)
- ISBN: 9781635862812