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

Thương hiệu: Kirsten K. Shockey
Tình trạng: Mới
Bán tại: Mỹ
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Thông số sản phẩm
Publisher
Storey Publishing, LLC (May 11, 2021)
Language
English
Paperback
296 pages
ISBN-10
1635862817
ISBN-13
978-1635862812
Item Weight
1.55 pounds
Dimensions
7 x 0.7 x 9 inches
Best Sellers Rank
#22,330 in Books (See Top 100 in Books)#23 in Herb, Spice & Condiment Cooking#33 in Food Science (Books)#40 in Homebrewing, Distilling & Wine Making
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Thông tin sản phẩm Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar
Thương hiệu Kirsten K. Shockey là cái tên nổi tiếng được rất nhiều khách hàng trên thế giới chọn lựa. Với kiểu dáng đẹp mắt, sang trọng, sản phẩm Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar là sự lựa chọn hoàn hảo nếu bạn đang tìm mua một món Cooking by Ingredient cho riêng mình.
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Mô tả sản phẩm

From the Publisher

Demystifying the process of making vinegar

Learn to ferment 60 different varieties of vinegar!

Apple Cider Vinegar


Tumeric Vinegar


Tomato Vinegar


Asparagus Vinegar


Pineaple Vinegar


Maple Vinegar


Big Book of CidermakingFermented VegetablesFiery FermentsMiso, Tempeh, Natto & Other Tasty Ferments
The Big Book of CidermakingFermented VegetablesFiery FermentsMiso, Tempeh, Natto & Other Tasty Ferments
More from Kristen K. Shocky The most comprehensive guide to cidermaking available! With clear, expert, step-by-step instructions, you’ll learn all the skills you need to make the cider you like best. This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Fans of fermentation can expand their repertoire with more than 70 recipes for gut-healthy hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Explore a whole new realm of probiotic superfoods with this in-depth handbook for fermenting beans and grains in the home kitchen.

Product Description

Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to 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.

Review

"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. With additional methods to customize the process, this book will keep your pantry flush with vibrant options for flavor, nourishment, and culinary creativity." - Sarah Owens, author of Sourdough 

Homebrewed Vinegar is as scientifically rigorous as it is historically rich. Kirsten Shockey’s elixirs will satisfy curious chefs, home cooks, gardeners, and citizen scientists. She is the real vinegar mother, holding our hand as we discover microbial mysteries and the deliciousness of transformation.” - Dan Barber, Blue Hill  

"Kirsten Shockey is one of our greatest fermentation educators. Homebrewed Vinegar is as thorough, accessible, and clear as her other wonderful books. This book completely demystifies the process of making vinegar and will surely inspire many fermenting jars in your kitchen." - Sandor Ellix Katz, Author of Wild Fermentation and The Art of Fermentation 

“Kirsten Shockey continues to inspire and amaze, because she not only teaches us the history, science, and technique of fermented foods, but also somehow manages to make it extra enchanting, through the bold exploration of flavors on the edge of our consciousness. In this way, this book will teach you how to make quality vinegar more thoroughly than almost any modern book on the market, but it will also fill you with creative wonder about an ingredient you may have once taken completely for granted." - Meredith Leigh, Author, The Ethical Meat Handbook and Pure Charcuterie 

“To say that Homebrewed Vinegar is anything but a fantastically researched, mind blowingly comprehensive, and very approachable book is an understatement. Kirsten does it again with this book, as she has with her previous ones, by showing you all the ins and outs to making vinegar. With her as your guide you’ll be able to make any vinegar that your mind can dream up. She will entangle you with her love for fermentation from the beginning and inspire you to do the same with others. This book definitely holds a prominent space on my bookshelf and will do the same on yours.” - Jeremy Umansky, larder master, author of Koji Alchemy, and owner of Larder Delicatessen & Bakery 

"I'm so excited to see an acid aficionado, such as Kirsten Shockey, show us that there's no limit to what vinegar has to offer—and making acidity accessible to all, at home and abroad.” - Michael Harlan Turkel, award-winning food pho­tographer, cookbook author of ACID TRIP: Travels in the World of Vinegar, and host of The Food Seen podcast on Heritage Radio Network, as well as Food52's Burnt Toast 

“I adore vinegar and have many bottles of different kinds —even banana vinegar—and quince vinegar is definitely on my list of those to make. I really like Kirsten Shockey’s latest book on brewing vinegar at home—a lot.  It’s thorough and considerate and she tells you exactly how to proceed. There’s no reason to think that I—or you— can’t make vinegar too.” - Deborah Madison, author of In My Kitchen and An Onion in My Pocket 

“With this new book Kirsten Shockey continues her work of helping us understand and harness the power of fermentation. With an eye, and a palate towards ever expanding our tastes and methods this one goes into the canon immediately.” - Harry Rosenblum, author of Vinegar Revival and co-founder of The Brooklyn Kitchen  

From the Back Cover

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.

About the Author

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of CidermakingMiso, 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.

 

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