EBOOK
Homebrewed Vinegar
How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Cornc
Kirsten K. Shockey5
(3)
About
Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved cult status among natural health enthusiasts. But many people don't realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer.
With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
Fermenting expert and best-selling author Kirsten K. Shockey presents a creative and comprehensive guide to making naturally fermented vinegars from a wide variety of ingredients.
In addition to reducing kitchen waste, homemade vinegars are nutritious, containing the same vitamins and minerals found in the source materials. Enjoy your vinegars in cooking, use them to create delicious, healing tonics such as infused vinegars or oxymels, or make switchels and other nourishing beverages.
An Invitation to Acid Alchemy
Introduction: Vinegar
1 Introducing Vinegar
2 The Science and Alchemy of Vinegar
3 Alcohol Primer for the Vinegar Maker
4 Let's Make Vinegar
5 Basic Vinegars from Cider, Wine, and Beer
6 Vinegars from Fresh Fruits and Veggies
7 Vinegars from Scraps and Leavings
8 Vinegars from Honey, Syrups, and Juices
9 Drinking Vinegars
10 Vinegar as Medicine
Appendices
Troubleshooting
A Primer on Growing Koji
Endnotes
Citations
Resources
Suggested Reading
Acknowledgments
Index
With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
Fermenting expert and best-selling author Kirsten K. Shockey presents a creative and comprehensive guide to making naturally fermented vinegars from a wide variety of ingredients.
In addition to reducing kitchen waste, homemade vinegars are nutritious, containing the same vitamins and minerals found in the source materials. Enjoy your vinegars in cooking, use them to create delicious, healing tonics such as infused vinegars or oxymels, or make switchels and other nourishing beverages.
An Invitation to Acid Alchemy
Introduction: Vinegar
1 Introducing Vinegar
2 The Science and Alchemy of Vinegar
3 Alcohol Primer for the Vinegar Maker
4 Let's Make Vinegar
5 Basic Vinegars from Cider, Wine, and Beer
6 Vinegars from Fresh Fruits and Veggies
7 Vinegars from Scraps and Leavings
8 Vinegars from Honey, Syrups, and Juices
9 Drinking Vinegars
10 Vinegar as Medicine
Appendices
Troubleshooting
A Primer on Growing Koji
Endnotes
Citations
Resources
Suggested Reading
Acknowledgments
Index