asian vinegar

1 Servings
2 tablespoons Slivered peeled fresh ginger
Cloves garlic; slivered
Dried small hot red chiles
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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