Ingredients
3
stalks of lemongrass (available at Asian markets and some specialty produce markets)
2
cups rice vinegar (available at Asian markets and some supermarkets)
Directions
1.
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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