I am excited to share this book with you
Have you ever wanted to make your own vinegar? How about making your own apple cider vinegar at home? This book will show you how to make pantry staples like apple cider vinegar, but also wine vinegar and beer vinegar. Did you know you can make vinegar with brown bananas? Corn cobs? Raspberries? You would be amazed what can be made into vinegar. We hope this book does that—amazes you!
But don’t take it from us…
“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, chef at Blue Hill
“Kirsten Shockey is one of our greatest fermentation educators. Homebrewed Vinegar is as thorough, accessible, and clear as Shockey’s other wonderful books. It 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. She not only teaches us the history, science, and technique of fermented foods but also manages to make it extra-enchanting, through the bold exploration of flavors on the edge of our consciousness. 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 of The Ethical Meat Handbook and Pure Charcuterie
“To say that Homebrewed Vinegar is a fantastically researched, mind-blowingly comprehensive, and very approachable book is an understatement. Shockey does it again with this book, as she has with her previous ones, by showing you all the ins and outs of 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 of fermentation and inspire you to share that love with others. This book holds a prominent space on my bookshelf and will do the same on yours.”
— Jeremy Umansky, larder master, coauthor of Koji Alchemy, and owner of Larder Delicatessen & Bakery
“I’ve traversed the globe in search of all vinegar has to offer, and this enlightening compendium is precisely what was missing from the vinegar world. I’m so excited to see an acid aficionado like Kirsten Shockey show us that there’s no limit to what vinegar has to offer. She makes acidity accessible to all, at home and abroad.”
— Michael Harlan Turkell, award-winning food photographer, author of ACID TRIP: Travels in the World of Vinegar, and host of Heritage Radio Network’s The Food Seen and Food52’s Burnt Toast podcasts
“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
“Kirsten Shockey continues her work of helping us understand and harness the power of fermentation, with an eye and a palate toward expanding our tastes and methods. This new book goes into the canon immediately.”
— Harry Rosenblum, author of Vinegar Revival and cofounder of The Brooklyn Kitchen
“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 is an approachable guide to the science and magical alchemy of vinegar making. Kirsten Shockey transforms a wide range ofingredients into a unique reflection of time and terroir using fruits and ciders, seasonally playful flower blossoms, and even jewel-hued purple sweet potatoes. This book will keep your pantry flush with vibrant options for flavor, nourishment, and culinary creativity.”
— Sarah Owens, author of Sourdough
I would be honored if you ordered this book from you favorite local independent book seller. It can also be found online or if you want a personalized copy that is signed from me. Finally, through May 11, as a preorder bonus I offering a chance to win a one-on-one Zoom lesson with me (we can talk vinegar or any ferment you would like) and five winners will get the How to Make Vinegar at Home online class that I teach at The Fermentation School where you will find a great collection of fermenting classes. If you want to read more about how vinegar is good for you head to this article.
