Oriental vinegar

Yield: 1 Servings

Measure Ingredient
2 cups Rice wine vinegar
6 \N Black whole peppercorns
1 \N Chunk peeled fresh ginger (about 1 1/2 x 3/4 x 3/8 inch)
1 \N Thin 1-inch strip lemon zest
1 \N 14-to 15-inch stalk lemon grass

Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry 16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and cut it in half crosswise. Add the lemon grass to the bottle. Seal with a cork and steep for 1 week. The vinegar should be ready to use immediately after steeping, with a shelf life of at least 1 year.

YIELD: 2 cups

Posted to EAT-L Digest 09 Jan 97 Recipe by: Homemade in the Kitchen From: Sean Coate <swcoate@...> Date: Fri, 10 Jan 1997 15:59:41 -0500

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