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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.
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.
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.
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
| Erscheinungsjahr: | 2021 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Taschenbuch |
| Titelzusatz: | How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781635862812 |
| ISBN-10: | 1635862817 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | K. Shockey, Kirsten |
| Hersteller: | Workman Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 227 x 175 x 20 mm |
| Von/Mit: | Kirsten K. Shockey |
| Erscheinungsdatum: | 11.05.2021 |
| Gewicht: | 0,71 kg |
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