Infused vinegars from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 265) by Sandor Ellix Katz

  • herbs of your choice
  • vinegar

  • EYB Comments

    Takes a few weeks, or longer. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Takes a few weeks, or longer. See recipe for variations.

  • Ganga108 on April 06, 2026

    I am making pomegranate vinegar from some of the arils from the first ever pomegranate picked from the tree (after 3 years of waiting). The vinegar is gorgeously pink. I used a pestle to lightly crack the arils in the jar.

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