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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- Nombre de pages296
- FormatePub
- ISBN978-1-63586-282-9
- EAN9781635862829
- Date de parution10/05/2021
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurStorey Publishing, LLC
Résumé
With her in-depth guide, bestselling author Kirsten K. Shockey takes readers on a deep dive into the science of vinegar as well as the basics of equipment, brewing, bottling, and aging to give readers the foundational skills and knowledge for fermenting their own vinegar. With its long history as a folk remedy for a variety of health conditions, Apple Cider Vinegar has achieved cult status among natural health enthusiasts.
But many 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. The wide-ranging possibilities are alive in this ancient condiment, health tonic, and global kitchen staple. As the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
But many 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. The wide-ranging possibilities are alive in this ancient condiment, health tonic, and global kitchen staple. As the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
