Oriental Vinegar

2 cups rice wine vinegar
6 whole black peppercorns
1 piece fresh peeled gingerroot 1 1/2"x3/8"
1 1 inch strip lemon zest
1 stalk lemon grass (14-15 inches)

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