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My mom is a vinegar fan, and has a big glass container with a mother in the dark side of the kitchen.
As far as I remember, the mother is in a 2 gallon container filled with spring water, an apple cut in pieces and half a pound of brown sugar. Then you just wait for the mother to do it's magic, just keep it away from direct sunlight, and keep it covered otherwise wild yeast and bacteria may get into your vinegar, spoiling it. Once the apple has disintegrated and the brown sugar is gone you are left with apple vinegar.
Then you repeat the process for a new batch of vinegar, be careful not to wash the mother. With time the mother will grow, not a biggie, you can take pieces of that and give it to your friends for them to start their own vinegar production.

BBQ with root beer
Fried chicken with sweet iced tea.
Cochinita pibil with horchata (traditional south-mexican food)

1. Superglue, it's really hot around here, so the glue keeps better in the fridge.
2. A year old bag of turkish coffee powder.
3. mole paste
4. At least some 4 types of pickled peppers, usually jalapenos, serrano, piquin and chipotle.
5. since half my household is on a diet, you find large amounts of meat and fatty foods along side weight watchers stuff

i used the following website as a reference when i started brewing my own:
http://cryptobrewology.com/
You can find locations to your nearest homebrew store in the website.
just a note, if you do use a kit for your first batch, use less sugar for the second fermentation. I followed the directions on the kit, and ended up losing 2 gallons of beer due to bottles exploding randomly, as they had too much gas produced. My house smelled like a bar, after a bit the clock night, for at least a week.
cheers

I like barley soup with tomatoes and ham. and on really cold nights I like pumpkin soup or sweet potato soup with some croutons on top, a dash of freshly ground black pepper, some parmesan cheese and a pinch of cayenne.