3 c Rice Vinegar; see note 1/2 c Ginger; see note 1 lg Lemongrass; see note 6 Serrano chilies; see note Notes: A: Japanese Unseasoned Rice vinegar, Marukan with the green : label or Mitsukan. : B: Ginger, quarter-size thin coins, smashed. : C: Lemon grass, pounded, then cut into finger lengths, 3 inches. : D: Green or Red Serranos, tipped and halved. : #1 Combine all of the ingredients in a non-aluminum pot, then bring to a simmer over moderate heat. Remove the pot from the heat and let stand until cool. : #2 Store the mixture in a clean glass jar. If you wish, you may strain out the solids before storing, but do not press down on them while doing so. Another alternative is to leave only the chilies in the jar for color. The vinegar may cloud, but its flavor will not be affected.