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Fresh lemongrass is featured in many Southeast Asian dishes, and can be found in Asian markets and in the produce section of some grocery stores. Steeping the lemongrass stalks in rice wine vinegar produes an intensely flavored vinegar that is really good with cucumbers. Also great with Asian noodle dishes. The vinegar requires very little time to make and holds for months in the refrigerator. Leave the lemongrass stalks in the jar, discarding them as you use up the vinegar. From Fields of Greens cookbook.
- Trim the dried outer leaves and uper stem from the lemongrass. Cut the stalks into 3" lengths and cut each section in half lengthwise to expose the flavorful core.
- Bring the vinegar to a boil in a nonreactive saucepan. Place the lemongrass in a quart jar with a lid that seals well and pour the boiling vinegar over it. Allow the vinegar to cool, cover the jar, and steep for 2-3 days before using.