4 Trim ends of lemongrass, remove tough outer layer and cut lemongrass into pieces that will fit into jar. Rinse ginger root, pat dry and cut into slices.
5 In a pot, bring 500 ml (approximately 2 cups) water, salt, sugar, and vinegar to a boil. In separate batches, cook cauliflower, corn, garlic, onion and lemongrass for about 5 minutes each, removing each with a skimmer and draining in a sieve. Remove pot from heat and reserve cooking liquid.
6 Layer vegetables alternately with basil leaves and chile peppers in prepared jar.
7 Measure out 450 ml (approximately 2 scant cups) from reserved cooking liquid, adding water if necessary. Return liquid to pot, add star anise and bring to a boil over high heat. Pour hot liquid immediately over the vegetables in jar to cover. Tightly seal lid.
8 Process jar according to manufacturer's instructions (or visit http://nchfp.uga.edu/).