The Kitchen · The Little Extras
Sesame Ginger Vinegar
From The Kitchen · The Little Extras
Rice vinegar
Ingredients
- 2 cups rice vinegar
- Fresh ginger
- Scallions
- Toasted sesame seeds (added after infusing)
How to make it
Combine the aromatics and vinegar in a clean bottle, seal, and let it steep in a cool, dark spot for one to two weeks, giving it a shake now and then. Strain when the flavor is where you want it. Vinegar’s acidity keeps it stable — store in the pantry and use within a few months.
Best with: Grain bowls, cabbage salads