Homemade Vinegar – A Beginner’s Guide: Infusing Vinegars at Home & Turning Kitchen Scraps into Delicious Flavours
Want to make your own vinegar from fruit scraps or create infused vinegars bursting with flavour? This straight-forward beginner’s guide shows you safe methods, simple equipment, and reliable steps to produce brilliant results at home.
- Step-by-step: from alcohol to acetic fermentation
- Scrap vinegars (apple, pear, berry) and wine/cider vinegars
- Infusions: herbs, spices, citrus, chilli, garlic and more
- Safety, acidity checks, storage & shelf-life
What’s inside
- Vinegar basics: how acetic fermentation works
- Making vinegar from kitchen scraps (apple cores & peels, etc.)
- Wine, cider & beer to vinegar — the reliable route
- Infused vinegars: herbs, fruits, spices & chillies (UK food-safe approach)
- Equipment you actually need: jars, airlocks, cloths, and thermometers
- Testing acidity (why 5% matters), pasteurising options & labelling
- Flavour ideas for salads, chutneys, pickles and marinades
- Troubleshooting haze, mould, off-odours and sluggish ferments