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

This book is written for a variety of experience levels. I am a beginner although I have other books on vinegar and I have researched the topic extensively. I like Ms. Shockey's pragmatic style - for example don't wake up at night and stir your vinegar if you forgot during the day and I like her style of writing each recipe with the same steps so you get in the habit of the correct process. The pictures are informative. So far I have made mandarin orange, pinot, rose, banana, turmeric, vodka, carrot/ginger, and shallot vinegars and just like the book indicates, my kitchen is just redolent with onion gas. The jars are on my countertop and the colors are pretty and I am hopeful in weeks to months, fermentation will conclude with vinegar. A couple things would have been helpful to include in the book. An assessment of available raw vinegars and where one can buy (yes, there is Braggs apple vinegar) if you want something special. An assessment of the different yeasts and if any are not suitable. Each recipe concludes by bottling the vinegar but it is unclear whether the bottles go in the refrigerator or are shelf worthy. How to achieve the syrupy viscosity of some vinegars like fig vinegar. Nonetheless, the book is a treasure trove of information and should be part of every home enthusiast's library.

This should be the textbook reference on the subject of acetobacteria for every cooking school student, Chef, microbiology student, and brewers. It should be added to the library of any TCM practitioner, and especially any Western style herbalist that believes they know what they are doing. It made me recall the first ten years of my life on my Grandmothers farm, watching Uncle Ralph make his balsamic vinegar with what he had available - no Juniper or other woods from the old country - while my Aunt just shook her head and made her fruit wines and herbal elixirs, one of which is actually included in this book with almost the exact recipe. This is the science that will get people interested in diving deeper. The science of vinegar. The science of flavor. No book is ever better written than when one sentence can grab the imagination of a cook. It’s the part of a cookbook that is always left out. Lots of individual sentences reveal the deep understanding of flavor considerations that a Chef or brewer might spend their life learning. This book gives us the map. Not some Rosetta Stone, but the scrolls themselves. The second to the last page to this book - something I haven’t ever seen that I recall - should bring great kudos to the publisher and should be mandatory for every book published. This is a tour de force master class, and a stunning coffee table book as well.”

This is an extremely thorough and well researched book that will tell you everything you need to know about vinegar. From its history to the various types, ph levels, mom starterss, etc. etc. There are photographs throughout for this complicated and time-consuming process.Ironically, I discovered I have no desire to put that much time and effort into something like a vinegar. But gourmands will find much to love here since this is the most comprehensive book I've ever seen on the subject. Reviewed from an advance reader copy provided by the publisher.

Amazing reference! Beautiful photography and detailed information and instructions. As a long-time kombucha brewer and apple cider vinegar lover, I can't wait to delve in and start making vinegars of my own!

I loved this cookbook. Not only are there a few divine vinegars, I want to make, I went on a journey. The author takes you on a culinary history of vinegars. Then, the author presents the science and alchemy of vinegar. A gem of a cook book!

This is such a thorough book with a fantastic collection of ideas on how to make vinegar from whatever you can dream up! I’m most excited about the wild flower vinegar and learning to make vinegar out of maple syrup and honey! A fantastic book for any homestead, prepper, or real food cooking library.