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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

"In-depth coverage of the basics of equipment, brewing, bottling, aging, and the many methods and ingredients for making vinegars"--

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Bibliographic Details
Main Author:	Shockey, Kirsten (Author)
Format:	Books Print Book
Language:	English
Published:	North Adams, MA : Storey Publishing, [2021]
Subjects:	Vinegar > Amateurs' manuals. Handbooks and manuals.
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Description
Summary:	"In-depth coverage of the basics of equipment, brewing, bottling, aging, and the many methods and ingredients for making vinegars"--
Physical Description:	294 pages : color illustrations ; 23 cm
Bibliography:	Includes bibliographical references and index.
ISBN:	9781635862812 1635862817
Author Notes:	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. 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.