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

Name: Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vin
Price: 22.99 USD
Availability: InStock
ISBN: 9781635862812

✍️ Shockey, Kirsten K

Reader Score

4.4

(1 review)

$22.99

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Methods & Techniques

📚 EDITORIAL REVIEW

“This book suits adventurous home fermenters with patience for long-term projects and basic bottling equipment. If you want instant dinner-party shortcuts or expect traditional store-bought flavor profiles, you will be disappointed by these wild, experimental brews.

— Editorial Team

Author

Shockey, Kirsten K

📚 all books by this author (2) →

🏛 Storey Publishing 📅 2021 📔 Paperback ISBN: 9781635862812

📚 This Book in Collections

🫙 Preserving & fermenting

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

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.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

This book suits experimentalists and fermentation enthusiasts who enjoy trial and error, but it likely fails those preferring rigid, step-by-step scientific rigor without ambiguity. The broad scope suggests a tone of creative encouragement rather than authoritative dogma, making it accessible yet potentially vague regarding troubleshooting common fermentation failures. Readers looking for deep cultural history or strict dietary guidelines will find little here beyond the basic premise of variety. Ultimately, its value lies in its inspirational breadth rather than detailed procedural clarity.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This book suits adventurous home fermenters with patience for long-term projects and basic bottling equipment. If you want instant dinner-party shortcuts or expect traditional store-bought flavor profiles, you will be disappointed by these wild, experimental brews.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This book suits experimentalists and fermentation enthusiasts who enjoy trial and error, but it likely fails those preferring rigid, step-by-step scientific rigor without ambiguity. The broad scope suggests a tone of creative encouragement rather than authoritative dogma, making it accessible yet potentially vague regarding troubleshooting common fermentation failures. Readers looking for deep cultural history or strict dietary guidelines will find little here beyond the basic premise of variety. Ultimately, its value lies in its inspirational breadth rather than detailed procedural clarity.

❓ Frequently asked questions

You do not need laboratory gear; standard Mason jars, breathable cloths, and basic straining tools you likely already own are all it takes to get started.

The processes are straightforward, though they do require patience and attentive monitoring as the acetobacter culture works its magic over several weeks or months.

📖 Who should read this

📜 Historical context

Rooted in the ancient culinary craft of wild fermentation, this guide revives the kitchen tradition of transforming kitchen scraps, garden gluts, and surplus fruit into lively, acid-driven pantry staples. It reflects a modern homesteading ethos that values slow craft and natural preservation over commercial processing.