Title: Asian vinegar
 Categories: None
      Yield: 1 Servings
 
      2 tb Slivered peeled fresh ginger
      2    Cloves garlic; slivered
      5    Dried small hot red chiles
      5    Sprigs (each about 4 in)
           -fresh cilantro, rinsed
  1 1/2 c  Rice vinegar (up to 2)
 
  With a chopstick or skewer, gently push the ginger, slivered garlics,
  chilies and cilantro sprigs into a clean 12- to 16-ounce bottle. Pour
  vinegar through a funnel into the bottle to fill. Seal and store in a
  cool, dark place at room temperature at least a week or up to 4
  months.