Lacto-Fermented Thai Soda

2 quarts water 4 stalks lemongrass cut in half, outer layers removed, sliced into 1/2 – 1 inch pieces 2 inch piece galangal peeled and sliced into 1/4 inch rounds 15-20 kaffir lime leaves ripped in half 1 cup cane sugar organic, or dehydrated cane juice or rapadura 1/2 cup ginger bug or whey or juice of fermented vegetables or 1/8 teaspoon champagne yeast SEASONINGS, TO TASTE, OPTIONAL Lime wedges Thai basil Mint

* Bring 2 quarts of water to a boil. * While water is heating, prepare lemongrass, galangal and kaffir lime leaves, as described above. * Add the lemongrass, galangal, kaffir lime leaves and sugar once the water boils. Stir, reduce heat to a simmer and cover. Simmer for 15-20 minutes. * Cool to room temperature. * Strain out ingredients and transfer to 2 quart glass ball jar or demijohn and add your starter culture. * Leave at room temp until you see a slight fizziness developing. This will take about 2-4 days. Swish the liquid around once a day to prevent mold from forming on the top. If it does form, just scoop it off. * Transfer the Thai soda to soda bottles via a funnel or measuring cup. Keep at room temp and check every day. Once they are carbonated (this can happen in less than a day), release some pressure and transfer them to the fridge where they will continue to ferment albeit at a much slower pace.