Recipe - Oriental Vinegar

2 cup Rice wine vinegar
6 Black whole peppercorns
1 Chunk peeled fresh ginger
(about 1 One half x Three fourths x 3/8
inch)
1 Thin 1inch strip lemon zest
1 14to 15inch stalk lemon
grass

Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry
16oz 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
Posted to EATL Digest 09 Jan 97

Recipe by: Homemade in the Kitchen

From: Sean Coate swcoate@PEGANET.COM

Date: Fri, 10 Jan 1997 15:59:41 0500