Oriental Vinegar recipe

2 cups rice wine vinegar
6 whole black peppercorns
1 (1 1/2 x 1/4-inch) piece fresh peeled gingerroot
1 (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 1 week.

The vinegar should be ready to use immediately after steeping, with a shelf life of at least 1 year.

Yields 2 cups.