asian vinegar
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Slivered peeled fresh ginger |
| 2 | Cloves garlic; slivered |
| 5 | Dried small hot red chiles |
| 5 | Sprigs (each about 4 in) fresh cilantro, rinsed |
| 1½ cup | Rice vinegar (up to 2) |
With a chopstick or skewer, gently push the ginger, slivered garlics, chilies and cilantro sprigs into a clean 12- to 16-ounce bottle. Pour vinegar through a funnel into the bottle to fill. Seal and store in a cool, dark place at room temperature at least a week or up to 4 months.
Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell <mbell@...> on Oct 29, 1997
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