Description
Book: Homemade Vinegar
Fancy some vinegar?
Anyone who has harvested plenty of fruit and is looking for other ways to process it besides juice and cakes will learn here how to obtain small quantities of fine vinegar in a relatively short time using simple means and a wide variety of starting materials.
The two authors describe the most important steps from raw material to finished vinegar, offer advice on refining infused vinegars, and answer the most important questions about vinegar production. A vinegar glossary clarifies the most important types of vinegar, and over 30 recipes for and with vinegar invite readers to explore vinegar from entirely new perspectives.
- The various procedures
- The raw materials
- Vinegar production
- Infused vinegars
- All about vinegar
- Legal basis
Klaus Hagmann, Helmut Graf. 2014. 2nd updated edition. 128 pages, 60 color photos, 8 black and white drawings, paperback.
Authors:
Dr. Klaus Hagmann is a certified food engineer and freelance consultant for the processing of fruit from traditional orchard cultivation.
Dr. Helmut Graf worked for a long time at the University of Hohenheim in the field of biotechnology, fermentation technology and food technology.
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