Oriental Vinegar
asian, chinese, condiments, misc
2 cup rice wine vinegar
6 black whole peppercorns
1 chunk
3/8 inch)
1 thin 1-inch
1 14- to 15-
1 peeled fresh ginger (about 1
1/2 single 3/4 x
1 strip lemon zest
1 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
Recipe By : Homemade in the Kitchen
From: Sean Coate Date: 10 Jan 97 Eat-L List (Recipes And Food Folklore) Ä
Yield: 1 servings