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      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

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