Chunk peeled fresh ginger (about 1 1/2 x 3/4 x 3/8 inch)
1
Thin 1-inch strip lemon zest
1
14-to 15-inch stalk lemon grass
die Zubereitung:
Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry 16-oz 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.
