Combine the vinegar, peppercorns, ginger and lemon zest in a clean and dry 16 ounce 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 one week.
The vinegar should be ready to use immediately after steeping, with a shelf life of at least one year. Yield: Two cups
Ingredients:
