只要含有可发酵的糖分，任何东西都可以用来酿醋，无论是剩下的榨汁果肉还是棕色香蕉，无论是野花还是啤酒。Kirsten K. Shockey通过她的深度指南带领读者深入了解这种古老的调味品、健康补品和全球厨房的必需品所蕴含的广泛可能性。她深入介绍了醋的科学原理和设备、酿造、装瓶、陈酿等基础知识，为读者提供了自己发酵醋的基础技能和知识。本书深入探讨了制作醋的多种方法和原料，从苹果酒到红酒到大米到陈年香醋。在此过程中，Shockey分享了对世界各地制醋传统的见解，以及她自己制作滋补醋、浸泡醋和氧化剂的配方。

Vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-

depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.