Recipe - Asian Vinegar

2 tablespoon Slivered peeled fresh ginger
2 Cloves garlic; slivered
5 Dried small hot red chiles
5 Sprigs (each about 4 in)
fresh cilantro, rinsed
1 One half cup Rice vinegar (up to 2)

With a chopstick or skewer, gently push the ginger, slivered garlics,
chilies and cilantro sprigs into a clean 12 to 16ounce bottle. Pour
vinegar through a funnel into the bottle to fill. Seal and store in a cool,
dark place at room temperature at least a week or up to 4 months.

Posted to recipeludigest Volume 01 Number 182 by Mandy Rose Bell
mbell@gladstone.uoregon.edu on Oct 29, 1997