Zutaten für Asian Five Spice Vinegar
- 1 cup rice vinegar
- Coriander Seed
- Whole Cloves
- Star Anise
- Fresh Ginger
- 1 lemon (for zest)
- 1 teaspoon pink peppercorns
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons sugar
- 1 tablespoon Asian five-spice powder
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
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Zubereitung von Asian Five Spice Vinegar
- Combine 1 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon Asian five-spice powder, 1 teaspoon salt, and 1/2 teaspoon black peppercorns in a non-aluminum saucepan.
- Bring to a simmer over low heat. Reduce heat to the lowest setting and simmer for 10 minutes, stirring occasionally.
- Remove from heat and let cool completely.
- Pour the mixture into a clean, wide-mouth jar.
- Cover the jar and let it stand in a cool, dark place for 2 weeks, gently shaking the jar every few days.
- After 2 weeks, line a sieve with cheesecloth. Carefully pour the vinegar mixture through the sieve into a glass measuring cup or bowl.
- Discard the solids.
- Using a vegetable peeler, remove 1 thin strip of zest from a lemon.
- Finely slice the lemon zest to yield approximately 1 teaspoon.
- Pour the strained vinegar into a decorative bottle or airtight container.
- Add the lemon zest, 1 teaspoon pink peppercorns, and 1 tablespoon chopped fresh cilantro to the bottle.
- Seal the bottle tightly with a cork or airtight lid.
- Store in a cool, dark place. Allow flavors to meld for at least another week before using for best results.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
5g
