Thai Lemongrass Vinegar

flavoured vinegars 150 Author: Canadian Living Credits: flavoured vinegars 150

Use this as a base for vinaigrette to drizzle over simple cucumber or vegetable salads. Present it in bottles chosen for gift giving. – A.K.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: December 2006


  • 2 lemongrass stalks
  • 1 Thai bird's eye chili
  • 2 tablespoons coriander seeds
  • 6 cups unseasoned rice vinegar
  • lemongrass stalks
  • Thai bird's eye chili
  • coriander seeds


Coarsely chop lemongrass. Split chili in half lengthwise. Using bottom of heavy pan, crack coriander seeds. Place lemongrass, chili and coriander seeds in dry sterilized widemouthed 6-cup (1.5 L) jar.

In saucepan, bring vinegar to boil; pour into jar and let cool to room temperature. Seal and let stand in sunny location at room temperature for 10 days, shaking jar occasionally. Strain through cheesecloth-lined sieve.

Garnish: Cut lemongrass into pieces; place each in dry sterilized bottle. Add 1 chili and a few coriander seeds to each; pour in vinegar. Seal and store in cool dark place for up to 6 months.

Nutritional facts Per 1 tbsp (15 mL): about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 2.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g
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Thai Lemongrass Vinegar