Recipe - Ginger Vinegar

ESSENCE OF EMERIL #EE2188
One half pound Ginger root
12 ounce Rice wine vinegar

Peel the root, cut into small enough pieces to fit into the bottle. Pour
the vinegar over the ginger. Cork it up and allow to steep for 1 week
before you use it.

Nutritional information per serving: xx calories, xx gm protein, xxx mg
cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm
sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from
fat.
Posted to MMRecipes Digest V5 #018 by BobbieB1 BobbieB1@aol.com on Jan
17, 1998