Oriental Vinegar

Recipe

Preparation

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.

Ingredients

2 cups rice wine vinegar
6 black whole peppercorns
1 chunk peeled fresh ginger (about 1 1/2 x 3/4 x 3/8 inch)
1 thin 1-inch strip lemon zest
1 14- to 15- inch stalk lemon grass

Love Making Tips - Side dish | Vinegar [1]

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