Milton Public Library

Homebrewed vinegar, how to ferment 60 delicious varieties : including carrot-ginger, beet, brown banana, pineapple, corncob, honey, and apple cider vinegar

eng

no index present

non fiction

Homebrewed vinegar

electronic resource

dictionaries

how to ferment 60 delicious varieties : including carrot-ginger, beet, brown banana, pineapple, corncob, honey, and apple cider vinegar

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. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA. 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. 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. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon. 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. 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 "This comprehensive, well-researched collection of recipes and methods reveals the history, versatility, and flavor complexities of this ancient ferment. Whether you're looking for ways to avoid kitchen waste, convert various alcohols to acids, or maximize seasonal abundance, this book provides an approachable guide to the science and magical alchemy of vinegar making. Kirsten Shockey transforms a wide range of ingredients into a unique reflection of time and terroir using universal fruits and ciders, seasonally playful flower blossoms, and even jewel-hued purple sweet potatoes. W..

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