Course curriculum

  • 01

    What Is Vinegar?

    • Wecome to vinegar making

    • What is vinegar made of?

    • Vinegar a cooperation of yeast and acetic acid

    • The world's oldest condiment

  • 02

    Vinegar Making Basics

    • Equipment needed for vinegar making

    • Preparing your equipment for vinegar making

    • Basics of yeast fermention: Alcohol for vinegar

    • How to measure specific gravity and why you might want to

    • Is vinegar an acid? Understanding vinegar pH and percent acid

    • Printable Vinegar log template

  • 03

    Time to dive into the second fermentation: Oxygen and acetic acid bacteria

    • What is a vinegar mother and do you need one?

    • Home vinegar making techniques explaned plus kitchen counter Boerhaave method

    • Continuous brew vinegar pot

  • 04

    How To Make Apple Cider Vinegar

    • Apple cider vinegar recipe: How to make from hard cider

    • Apple cider vinegar how to make from apples

    • Health benefits of apple cider vinegar

    • Apple cider vinegar comparison: apple peel vinegar, apple chunk vinegar, and apple cider vinegar

  • 05

    How To Make VInegar From Wine

    • Wine vinegar recipe

    • How to make fruit vinegar (start with country wine)

  • 06

    How To Make Malt Vinegar and Beer Vinegar

    • Beer Vinegar Recipe

    • How to make malt vinegar at home

  • 07

    How to Make Scrap Vinegar

    • Turn you fruit and vegetables scraps into vinegar

  • 08

    How to Make Vinegar from Liquor

    • Making vinegar from spirits

  • 09

    How To Make Homemade Herbal Vinegars

    • Homemade herbal and flavored vinegar recipes

  • 10

    Drinking Vinegar: why drink vinegar and how to drink vinegar recipes

    • Is vinegar healthy?

    • What is a shrub?

    • How much vinegar can I drink?

    • How to make an oxymel

    • Fire Cider Recipe

    • Basic apple cider drink recipe

    • Apple cider vinegar recipe for a cold

    • What is a switchel and how to make it?

  • 11

    Go Forth and Make Vinegar

    • Vinegar Making Resources

    • Final thoughts on making vinegar at home

Open the door to the delicious world of acid alchemy

Vinegar is a culinary staple that complements dishes in a way not many condiments can, adding a complexity of flavor that is unrivaled. Here is the thing while apple cider vinegar has a long history as a folk remedy for a variety of health conditions and achieved something akin to cult status among natural health enthusiasts many people don't realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. Vinegar can be smooth and sublime (not just the abrasive and sour the industrialized product would lead you to believe.) Your homemade vinegars introduce you to flavors you didn’t know possible as a base ingredient moves through the fermentations. In the end leaving you with delicious flavors and essence in which to enrich your world. In this class you will learn to make apple cider vinegar from scratch but you will also learn to make vinegar from wine or beer, or brown bananas. Vinegar can be made using anything containing fermentable sugar!


Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40 acre small-holding over 2 decades ago. I didn't have the language to say that was what I was doing, I just taught myself to preserve everything that we grew. I didn't have a clue or the internet but I had plenty of passion and idealism to figure out how it was done "old school" and maybe, most importantly, I had nobody that told me I couldn't do this. The passion around food systems has been with me for over 3 decades and at some point the two collided and as my responsibilities to raising children waned. I found myself sharing the passion and joy of working with microbes to create delicious healthy food first locally then globally. In this desire to see everyone have access to fermentation I've co-written (with my husband Christopher) the books Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto and Other Tasty Ferments, The Big Book of Cidermaking and forthcoming Homebrewed Vinegar. I have a lot of great fails. I think working with tempeh has given me the most humility as I've learned to push it past soy beans. The most expensive fail was the 30 gallons of sauerkraut that was fine in all ways except the texture--which was spreadable like butter. There is no market for spreadable kraut--yet. I am delighted to be able to share what I know with you here. Feel free to reach out through this platform or at

Kirsten K. Shockey

Fermentation Educator & Author