Lemongrass Vinegar Recipes
LEMONGRASS VINEGAR
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.
Provided by Sharon123
Categories Asian
Time 10m
Yield 3 cups
Number Of Ingredients 2
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 37.5, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 9.6, Protein 0.7
LEMONGRASS VINEGAR
Steps:
- Slice thin the bottom 8 inches of the lemongrass stalks, put the sliced lemongrass in a very clean 1-quart glass jar, and bruise it with a wooden spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the lemongrass slices, pour it into 2 very clean 1/2-pint glass jars, and seal the jars with the lids.
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