Instructions: Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry 16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and cut it in half crosswise. Add the lemon grass to the bottle.

Seal with a cork and steep for 1 week. The vinegar should be ready to use immediately after steeping, with a shelf life of at least 1 year.

YIELD: 2 cups

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