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Homebrewed Vinegar
How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar
Langbeschreibung
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.
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
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.
ISBN-13:
9781635862829
Veröffentl:
2021
Autor:
Kirsten K. Shockey
eBook Typ:
EPUB
eBook Format:
EPUB
Kopierschutz:
2 - DRM Adobe
Sprache:
Englisch
10,99 €*
Lieferzeit: Sofort lieferbar
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