Sous Vide Lemon-Ginger Vinegar

Lemon and ginger are simply made for each other. These flavors go so well together in many applications: cocktails, desserts, and this lemon-ginger infused white wine vinegar. Itâ

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 153F / 67.2C

Ingredients

• The peel of 1 lemon
• 17 ounces (503 ml) white wine vinegar
• 1-inch piece of fresh ginger root, peeled and sliced into 1/4-inch-thick rounds
• 1 thick slice lemon
• 1 tablespoon granulated sugar

Directions

1. Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).
2. Twist the pieces of lemon peel to release the oils and place in a large zipper lock bag. Add the vinegar, ginger, lemon slice, and sugar. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
3. Seal all of the ingredients in a zip or vacuum seal bag and cook for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a cheesecloth-lined fine-mesh strainer into a clean bottle or jar with a lid. (You can add a piece of lemon peel for presentation.)
2. The infused vinegar will keep for up to six weeks in the fridge.