Thai vinegar.
This weekend, if you have a few moments, gather the ingredients and put together a few bottles of this vinegar. You will have prepared a couple of early holiday gifts and gotten enough of a jump that the vinegar will have time to work the magic it needs to make everything taste wonderful.
If you have a chance, throw some of this together this weekend. The taste is wonderful!
Ingredients:
* 2 cups rice wine vinegar
* 6 black whole peppercorns
* 1 chunk peeled fresh ginger (approximately 1-1/2 by 3/4 by 3/8 inch)
* 1 thin 1-inch strip lemon zest
* 1-14 to 15 inch stalk lemon grass
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
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