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Homebrewed Vinegar
How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar
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Gewicht:
710 g
Format:
227x175x20 mm
Beschreibung:
Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon.
Foreword by Cortney Burns 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
Making your own vinegar is easy, and it opens up a world of flavors you can't find in stores. Kirsten Shockey introduces you to vinegar's endless possibilities, with ingredients ranging from berries, tomatoes, turmeric, asparagus, and coconut to leftover wine and beer, apple cores, corncobs, juicing pulp, and more. 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.