Fermented herbal drink

Abstract

An herbal extract which is effective in treating the symptoms of menopause is disclosed. The herbal extract comprises an aqueous suspension of a plurality of fermentation products of the herb Angelica sinensis. The suspension is made by suspending a quantity of crushed Angelica sinensis with a quantity of active yeast in a volume of water and then permitting the yeast to ferment the crushed Angelica sinensis. The fermentation is preferably carried out at a temperature selected for optimum fermentation period of at least seven days. The optimum fermentation temperature is preferably between 10° C. to 20° C. The fermented mixture may then be filtered after the end of the fermentation period to remove a majority of any coarse solids remaining in the suspension. A yeast nutrient mixture may also be added to the suspension prior to fermentation. Preferably, the fermentation period is less than 30 days.

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