Step 1

First, gently rinse the fresh ginseng roots under cool running water to ensure their surface isn’t dry. Treat them as if you’re giving them a delicate shower.

Step 2

To prevent fine roots from detaching, place one ginseng root at a time in a bowl. Using a soft brush, gently scrub the ginseng, stroking in one direction as if you’re combing hair. Cleanse all parts of the ginseng meticulously, especially the intricate areas of the roots.

Step 3

After brushing, rinse the ginseng again under running water to thoroughly remove any remaining soil or debris.

Step 4

The ginseng roots that have been brushed and initially cleaned are now rinsed once more by gently agitating them in running water, ensuring they are impeccably clean.

Step 5

Collect any fine roots that may have detached during brushing. Place them in a sieve and gently rub them under running water to wash away any hidden dirt.

Step 6

Once the ginseng is clean and appears milky white, drain it well in a sieve, allowing excess water to drip away.

Step 7

Remove the ‘crown’ or ‘head’ of the ginseng (the knobby part at the top). This tip comes from a mother who has consumed ginseng for years; it’s said to help prevent headaches.

Step 8

Step 9

Gently press out as much air as possible from each bag and wrap the ginseng snugly.

Step 10

After individually bagging each ginseng root, place them together in a larger zipper bag for storage. This method allows you to store up to 12 roots in the freezer for use throughout the year. You can easily take out one root at a time for soups. If you plan to use multiple roots at once, feel free to group them together in the freezer bag.

Step 11

Since the quantity was large for a single brew, it was divided into two batches. This is how to brew Ginseng Jujube Tea, which is highly beneficial to drink consistently before winter arrives to boost immunity. First, add the two handfuls of washed fine ginseng roots to the pressure cooker.

Step 12

Add the 6 ginseng roots, with their crowns removed, into the pressure cooker.

Step 13

Add 60 washed jujubes. Jujubes, known for their sweetness and warming properties, complement ginseng well. (Some recipes suggest adding ginger, but it’s omitted here.)

Step 14

Pour 4 liters of purified water into the pressure cooker.

Step 15

Close the pressure cooker lid and bring to a boil over high heat until the whistle blows. Once the whistle sounds, reduce the heat to medium-low and simmer for 10 more minutes. Then, turn off the heat and let it steep for a long time, allowing the residual heat to gently cook the ingredients. Let it cool down completely within the pressure cooker.

Step 16

Here is the Ginseng Jujube Tea, or Jujube Ginseng Tea, brewed in the pressure cooker. But is it ready to drink immediately? No, it requires one more step of preparation.

Step 17

Carefully remove the softened, cooked ginseng roots from the pot and set them aside.

Step 18

Strain the liquid from the pressure cooker where the ginseng and jujubes were cooked using a sieve. Remove all the cooked jujubes from the sieve and place them aside.

Step 19

While being careful as the jujubes are hot and might splatter, gently mash the jujubes in the sieve using a ladle.

Step 20

Dip the sieve lightly into the cooking liquid to keep the mashed jujubes moist, then press the jujube pulp through the sieve.

Step 21

Use the smooth jujube pulp that has been strained, and discard the remaining jujube seeds and skins left in the sieve.

Step 22

This is the Ginseng Jujube Tea after the jujube pulp has been strained.

Step 23

Pour the finished tea into a clean bottle and store it in a kimchi refrigerator, which is colder than a regular refrigerator, to keep it fresh for a longer period.

Step 24

Warm the Ginseng Jujube Tea or Ginseng Tea and drink 1-2 cups daily. Thanks to the natural sweetness of the jujubes, it’s delicious to drink without added honey.

Step 25

Take small portions of the cooked ginseng and place them in a blender. Gradually add some of the brewed Ginseng Jujube Tea while blending to achieve a smooth consistency.

Step 26

Transfer the finely blended cooked ginseng into an airtight container. If you are not consuming the Ginseng Jujube Tea immediately, store the blended ginseng in the airtight container in the freezer. Later, when you wish to consume it, transfer it to the refrigerator to thaw, then scoop 1-2 tablespoons into a cup and mix with warm or cold milk to make ‘Ginseng Latte’ or ‘Ginseng Milk’.

Step 27

After blending the ginseng, there will likely be a small amount of residue left in the blender. To avoid wasting this, pour about 1/2 to 3/4 cup of milk into the blender.

Step 28

Add honey to your preference and blend again. This ‘Ginseng Latte’ or ‘Ginseng Milk’ tastes remarkably similar to commercial ginseng drinks, offering both health benefits and great flavor. (This process was done twice this year due to an abundant ginseng harvest.) This is our family’s secret healthy tonic for winter.