This week I learned a harsh lesson:
Soda Making is addictive business!
It only takes a couple of days to make and then a few minutes to guzzle (or watch your husband do it). Once the ginger bug is going, it is a simple matter of brewing up some more base and bottling.
Because the ginger ale was such a success, I decided to branch out a little. I have had some galangal in the freezer for a while and thought that this could work (it is similar enough to ginger). Once I had the galangal on the brain, I was quickly moving through the South East Asian section of my cupboard (as if my pantry is geographically organized or organized at all!). I grabbed things that I thought would make sense in a soda.
Out came the kaffir lime leaves, turmeric, more ginger, lemon grass and teh galangal. I figured that the earthiness of the turmeric would work well with the brightness of the kaffir lime.
After adding it all to a pot with the full amount of water needed to bottle, I added the sugar and waited for it to boil. I had still not decided at this point if this was actually going to taste any good but as it started to boil, it was starting to smell great!
Once cooled, in went the ginger bug, a little lemon juice and into the bottles it went.
Fabulous cold right out the fridge but better yet mixed with a little rum for a South East Asian Dark and Stormy that will knock your socks off. And remember, this is packed with probiotics!
Serve some up with some Thai spicy nuts and float away on the aromas of the East. Poetic huh?
Here is the recipe if you want to give it a go. You will need to have some ginger bug and so if you don’t have one started, you can get going here.
Kaffir Lime and Galangal Soda
A refreshing take on homemade soda.
- 2 liters of de-chlorinated water
- 1/2 cup fermented ginger bug
- 2 thumb sized piece of ginger
- 2 inch piece of galangal
- 1 inch piece of tumeric
- 1 lemon grass stalk
- juice of 1 lemon
- 1 cup of sugar
- 5 kaffir lime leaves
- Grate the ginger, galangal, lemon grass and tumeric.
- Add the water to a large pot and add the grated roots and lemon grass, kaffir lime leaves, lemon grass and sugar and bring to a boil.
- Boil the mixture for 15 minutes and then set aside to cool.
- Once the mixture is cool, add the lemon juice and the ginger bug.
- Bottle the brew in a flip top bottle or something that can withstand the pressure or the carbonation.
- Leave the ale to bubble for 3 days and then move it to the fridge.
The Gilded Sprout http://thegildedsprout.com/