In this book, fermented foods expert Dr Caroline Gilmartin details the production of vinegar from start to finish, covering a variety of methods for a range of skill levels. Learn how to make your own vinegars, from apple cider to raisin, in your familiar home environment, from the simplest low-intervention processes to more technical ones. The origins and development of this well-loved condiment remain a mystery to many, so a rundown of vinegar’s history is provided. It takes an in-depth look at some of the world’s most famous vinegars that will motivate you and inspire your own creations.

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