Lemongrass Vinegar

• 3 stalks of lemongrass (available at Asian markets and some specialty produce markets)
• 2 cups rice vinegar (available at Asian markets and some supermarkets)

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.
2. 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.
3. 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.

markets, rice vinegar

Taken from www.epicurious.com/recipes/food/views/lemongrass-vinegar-12540 (may not work)