| 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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