Thai Lemongrass Vinegar
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.
Servings: 6 cups (1.5 L)
Ingredients:
Thai Lemongrass Vinegar (L) and Tarragon and Pink Peppercorn Vinegar (R)
Photography by Edward Pond
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 2 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 0 mg |
-
2 stalks lemongrass
1 Thai bird's eye chili
2 tbsp (25 mL) coriander seeds
6 cups (1.5 L) unseasoned rice vinegar
Garnish:
Lemongrass stalks
Thai bird's eye chili
Coriander seeds
Preparation:
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.
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.
Source
Canadian Living Magazine: December 2006
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