This is a secondary ferment using kombucha.
Make tea using the various roots, sarsparilla, sassafras, licorice, dandelion, ginger, wild cherry bark, cinnamon. I also used a pumpkin spice tea blend. 1/2 to 1 cup of sugar. Let cool to room temp. Bottle with komubucha starter. I added extra citrus fruit, blueberries, and some vanilla extract.
Other ingredients can include juniper berries and hops.
Play around with your own medicinal root beers like the old days. Let ferment for at least 5-10 days. Be careful not to tighten lids or they might explode. Perhaps purchase some fermenting lids to let gas escape. Bottle towards end and put in fridge if you want some fizziness. Once again, take care with too much carbon dioxide buildup.
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Easy nutrient dense recipes anyone can make
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