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.