Name: Oriental Vinegar
Ingredients: 2 c 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

CATEGORY	CUISINE	TAG	YIELD
		Oils, Vinegars, & condiment	1	Servings

INGREDIENTS

2	c	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

INSTRUCTIONS

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@PEGANET.COM>
Date:    Fri, 10 Jan 1997 15:59:41 -0500

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