Serves: 5
Total Calories: 46
Yield: 1 Cup

1 1/3 cups coarsely chopped ginger
1 1/3 cups rice vinegar

1. Place the ginger in a clean pint jar, and add enough vinegar to cover. Put the cap on the jar, and add a label that includes the jar’s contents, date prepared, and approximate date the vinegar will be ready (5 or 6 weeks from the preparation date). Store in a kitchen cabinet or another cool, dark place.

2. Give the jar a daily shake for the first few days. If needed, add more vinegar to keep the ginger covered.

3. After 5 or 6 weeks, taste the vinegar. If a stronger flavor is desired, let it steep another week.

4. When the vinegar is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide-mouth jar, or measuring cup. Before discarding the strained ginger, either squeeze it through the cheesecloth or press it against the strainer with the back of a spoon to get every last drop of vinegar.

5. Transfer the vinegar to a clear bottle or jar, and label it with the type of vinegar and date. Store in a cool, dark place, where it will keep for at least a year.

For a Change . . .
• Use apple cider vinegar instead of rice vinegar.
• Add 1 teaspoon orange or lemon zest to the jar.
• For an even stronger Asian accent, add a peeled, chopped stalk of lemon grass.

Nutritional Facts:

Serves: 5
Total Calories: 46
Calories from Fat: 0

More Recipes from the Going Wild in the Kitchen Cookbook:
Flavored Vinegars
Flavored Vinegar-Making "Basics"
For the Best Results...
Shiitake Vinegar
Ginger Rice Vinegar
Nettles Vinegar
Pine Needle Vinegar
Cherry Vinegar
A Splash of Color
Orange-Pear Vinegar
Orange-Pear Vinegar with Nettles and Ginger
Strawberry-Vanilla Vinegar
Taste of Spring
Go Wild with Vinegars and Oils Mix and Match
Flavored Oils
For the Best Results (Oils)
Giving the Gift of Flavored Oils and Vinegars
Garlic Flower Oil
Basil Oil
Basil-Cilantro-Lemon Oil
Fennel-Calendula Oil
Garlic Basil Oil
Mushroom Orange Oil
Hot Pepper Oil
Tarragon and Thyme Oil
Lemon-Mint Oil