Homemade Vinegar - A Beginner's Guide
Learn how to make your own vinegar at home from fruit scraps or create infused vinegars bursting with flavour.
DetailsAuthor Carl – Carl Williams
Author Carl – Carl Williams
Make delicious ferments and fearless food — with science you can trust.
I’m Carl Williams (Author Carl), author of practical, step-by-step guides to fermentation, pickling, curries, garlic, and chillies. Clear methods, safety-first, and tested at home.
- Home-tested methods
- Safety-first approach
- Beginner-friendly
About Carl Williams (Author Carl)
Carl Williams (Author Carl) writes practical, step-by-step guides for home cooks and gardeners. My books cover fermentation, pickling, curry, garlic and chillies, with clear methods, UK measurements and no-nonsense advice that works in a normal kitchen. I focus on the “why” as well as the “how”, so readers understand the simple science behind safe, reliable results. Read more →
Online Fermentation Course – Coming Soon
I’m currently filming a step-by-step fermentation course for beginners — based on the same clear, safety-first methods from my books. From yoghurt and kefir to sauerkraut, kimchi and fermented chilli sauce, you’ll learn each method with simple science and real kitchen techniques.
- Perfect for complete beginners
- Safety and science explained simply
- Clear demonstrations for each core ferment
Latest Titles
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Preserve for profit
Turn your kitchen preserves into income with straight-talking, step-by-step guidance.
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Homemade Back Bacon - The UK Dry-Cure Method
Beginner-friendly UK dry-cured back bacon. Weight-based, safe methods—nitrate-free and Cure #1.
Learn moreFree: Fermentation Safety Checklist (PDF)
Confident fermentation starts with safety. Use this one-page checklist before each batch to avoid the most common mistakes and get tastier, safer results.
- Simple, actionable checks
- Beginner-friendly
- Backed by food science
Enter your email below and you’ll get the checklist plus occasional, practical tips from Author Carl.
Latest from the Blog
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5 Benefits of Homemade Vinegar (and Why It Beats Shop-Bought)
Most of us treat vinegar as a background ingredient – something sharp from a bottle. But when you ferment your own vinegar at home, you unlock a lot more flavour and flexibility than most supermarket options can offer.
Read more →
How to Legally Sell Homemade Jams, Pickles & Ferments in the UK
Selling your jam, chutney or fermented veg can feel intimidating – especially when you start reading about “regulations”. The good news is that, in the UK, the basics are clear and achievable from a normal home kitchen.
Read more →
The Science Behind Jam Setting: Pectin Explained
How pectin, sugar and acidity create a set—plus common fixes (runny, too firm, weeping).
Read more →About Carl Williams (Author Carl)
Carl Williams (Author Carl) writes practical, step-by-step books that help beginners get real results in their own kitchens and gardens. My focus is fermentation, pickling, curry, garlic and chillies — approachable topics delivered with clear methods, UK measurements and plain English. I explain the “why” as well as the “how”, so readers build confidence and understand the simple science behind safe, repeatable results.
Each book is designed to be concise, easy to follow and free of unnecessary gear. Techniques are tested at home with supermarket ingredients and basic equipment, so readers can start today without a shopping list the length of their arm. From brine percentages and pH basics to ripening colours on popular chilli varieties, my guides remove the guesswork and show exactly what to do, when and why.
I am also a keen gardener and use my own experience — both successes and mistakes — to keep advice grounded and realistic. I believe that small, consistent progress beats complex projects, and that great flavour comes from understanding fundamentals.
When I am not writing or testing a method, I am likely tending plants, developing simple preserves, or refining a recipe for an upcoming title. You can find my books and blog here at AuthorCarl.co.uk, where I share straightforward tips for fermentation, food and gardening.
