Filipino-Style Spiced Vinegar
['10 garlic cloves, peeled and sliced', '1/4 cup (35 g) dried fruit, such as raisins, cherries, or mangos (optional)', '5 whole bird’s-eye chiles', '1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced', '1 tablespoon whole black peppercorns', '3 to 4 cups (720 ml to 1 L) white sugarcane vinegar', '1/4 cup (60 ml) fish sauce']
Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.
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