CookOnTheFly's Notes:
Expand1 tablespoon White Vinegar Ask a question about this ingredient
2-3 slices of slightly macerated fresh ginger root Ask a question about this ingredient
3-5 cloves of garlic, cut in half Ask a question about this ingredient
2 tablespoons Hawaiian Sea Salt (redpink) Ask a question about this ingredient
5-8 Fresh Thai Chilis Ask a question about this ingredient
1 quart hot water - not boiling Ask a question about this ingredient
Place ginger root, garlic and Thai chilis in the bottom of a clean glass container that has a tight lid (i.e. an old mayonnaise jar). Top with vinegar and Hawaiian salt. Pour in the hot water and shake vigorously. Let sit in the back of your fridge for a day or two to develop the flavors. Keeps well for about a month in the fridge. Use liberally!
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Brette is the Editorial Assistant of Food52.
