Kirsten K. Shockey

Homebrewed Vinegar

How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Workman Publishing
• Seitenzahl: 296
• Erscheinungstermin: 11. Mai 2021
• Englisch
• Abmessung: 227mm x 175mm x 20mm
• Gewicht: 664g
• ISBN-13: 9781635862812
• ISBN-10: 1635862817
• Artikelnr.: 59757128

Autorenporträt

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. 

Inhaltsangabe

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