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 has 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 were possible as a base ingredient moves through the fermentation, leaving you with delicious flavors and essence 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, fresh fruit, even peels, and other scraps. This class is the most comprehensive vinegar class out there and you will learn a number of techniques that will give you the skills to make any vinegar intuitively and successfully.


What You Will Learn

  • What is vinegar and the microbes that make it possible

  • The history of this acid and why you want to make your own

  • The equipment needed to set up your kitchen vinegar works

  • You will understand how each step of the fermentation works

  • You will get video demonstrations and recipes for making your own apple cider vinegar, wine vinegar, malt and beer vinegar, vinegar from fruit scraps, from rice syrup, from spirits

  • You will also learn about herbal vinegars

  • And how to make (and enjoy) drinking vinegar

  • In this class you will learn the base ingredients are wide open for you to make any kind you like. By the end of class you should feel confident to make any type of vinegar you dream of.

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

    • Downloadable and printable vinegar log template

      FREE PREVIEW
  • 03

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

    • Overview of home vinegar making fermentation processes

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

    • What does a vinegar mother look like? Am I looking at mold, yeast, or a new mother?

    • Troubleshooting: How to get rid of surface yeast on your vinegar fermentation

  • 04

    How To Make Apple Cider Vinegar

    • How to make apple cider vinegar from apples demonstration

    • Apple cider vinegar recipe: How to make from hard cider or apple juice

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

  • 05

    How To Make VInegar From Wine

    • Technique: Setting up a continuous brew vinegar

    • Wine Vinegar Recipe

  • 06

    How To Make Malt Vinegar and Beer Vinegar

    • Beer Vinegar Recipe

    • Bonus Recipe: How to make malt vinegar at home

  • 07

    How to Make Scrap Vinegar

    • Turn your fruit and vegetables scraps into vinegar

  • 08

    How to Make Vinegar from Liquor

    • Making vinegar from spirits

  • 09

    How to Make Rice Vinegar

    • Homemade Rice Vinegar Recipe

    • Make your own rice vinegar from brown rice syrup

  • 10

    How To Make Homemade Herbal Vinegars

    • Technique: Making herbal vinegar using the kitchen counter Boerhaave method

  • 11

    Now what? Bottling and Aging Your Vinegar

    • Aging and bottling vinegar

  • 12

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

    • Is vinegar healthy? Health benefits of apple cider vinegar and other vinegars

    • How much vinegar can I drink?

    • Basic apple cider drink "recipe"

    • What is a switchel and how to make it?

    • What is a shrub?

    • Fire Cider Recipe

  • 13

    Go Forth and Make Vinegar

    • Vinegar Making Resources

    • Final thoughts on making vinegar at home

Student Reviews

Ian Anderson

5 star rating

“liked this one. I have a better sense of the options and will have a bit of fun with the citrus peel once ours come into season in a few months entire course was fabulous. I love the exposure to the range of techniques and have a sense of the s...”

Read More

“liked this one. I have a better sense of the options and will have a bit of fun with the citrus peel once ours come into season in a few months entire course was fabulous. I love the exposure to the range of techniques and have a sense of the science. ”

Read Less

Jill Williams

5 star rating

“Once again I enjoyed this chapter, learning the different methods of making vinegar. Very interesting to use the methods to test out your acidity level, I enjoy being able to watch the instructor and practice along beside her to get the same results.”

Read More

“Once again I enjoyed this chapter, learning the different methods of making vinegar. Very interesting to use the methods to test out your acidity level, I enjoy being able to watch the instructor and practice along beside her to get the same results.”

Read Less

Meet Your Instructor

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@ferment.works.

Kirsten K. Shockey

Fermentation Educator & Author

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