From the August issue of Gourmet magazine.
  
 Once steeped, this vinegar is supposed to “keep for several months.
 (Garnishes and other solids left in the jar, however, may discolor or
 break down.)”
 
 Lemongrass Vinegar
 
 3 stalks of lemongrass
 2 cups rice vinegar
   Slice thin the bottom 8 inches of the lemongrass stalks, put
 the slices lemongrass in a very clean 1-qt glass jar, and bruise
 it with a wooden spoon.  Add the vinegar and let the mixture
 steep, covered with the lid, in a cool dark place for at lease 4
 days and up to 2 weeks, depending on the strength desired. 
 Strain the vinegar through a fine sieve into a glass pitcher,
 discarding the lemongrass slices, pour it into 2 very clean 1/2
 pint glass jars, and seal the jars with the lids.

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