Langbeschreibung
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.
Inhaltsverzeichnis
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