Learn how to utilize fruit scraps—peels, cores, leftover mash—to ferment distinctive, flavored, live-cultured vinegars. Learn methods and tricks for making apple, pear, peach, cranberry, persimmon, and many other types of vinegar. Participants will gain an understanding of the two stages of fermenting vinegars, the health benefits of incorporating raw, live vinegars into cooking, and how to craft small-scale batches at home.
Kate Payne will also discuss how to use these homemade vinegars in creative ways. Payne is an author, freelance food writer, and a frequent consultant for design, decorating, cooking, and crafting publications and sites. She lives in Austin and teaches writing workshops on home-food preservation and other food-based instruction both privately and at culinary centers across the country. Her book, Hip Girl’s Guide to Homemaking (HarperCollins, 2011), is available wherever books are sold.
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