Translated into English for the first time, this guide from Germany offers tips on vinegar fermentation, distillation, and infusion. Schmickl and Malle instruct readers on the three processes commonly used to make vinegar—generator, surface, and submerged—as well as the ideal equipment for both the casual beginner and small-scale producer. Schmickl and Malle’s meticulous experimentation has uncovered the optimal conditions for creating high-quality vinegar using every imaginable starter material, from wines to fruits to herbs. Readers will also learn recipes for using their vinegar in cooking, cleaning, and healthy living.
Detailed, step-by-step instructions for over a hundred recipes illuminate this fascinating process for beginners, and even experienced vinegar crafters are bound to refine their techniques.
Copyright 2015, hardcover, 188 pages