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

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.

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,

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 for fermentation and inspire you to do the same with others. This book holds a prominent space on my bookshelf and will do the same on yours.

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 of ingredients 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.

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.

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.

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.