Sous Vide Lemon-Ginger Vinegar

Ingredients for 10

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 153ºF (67ºC).

• Step 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.

• Step 3

  Seal all of the ingredients in a zip or vacuum seal bag and cook for 3 hours.

• Finishing Steps

• Step 0

  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.)

• Step 1

  The infused vinegar will keep for up to six weeks in the fridge.

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