1. Ingredient preparation: red ginseng

   
   

Fresh ginseng root, which has been washed and air-dried in the sun,  is called sun-dried ginseng (a.k.a. white ginseng). Fresh ginseng root,  which has been washed, heated through steaming, and air-dried in the  sun, is called red ginseng. ere are many types of red ginseng in the  market, and it is not easy to dierentiate their qualities. For assurance,  choose certied organic thin and small red ginseng.

2. Method of cooking concentrated ginseng soup: 

Recommend using a ceramic pot.

2.1 Water quantity: 

Cook 50 grams of organic red ginseng with 5 cups of water  (approximately 1000 ml) and simmer into 2.5 cups (500 ml).

2.2 Cooking method:

 Bring the soup to a boil with high heat, and then turn to low heat.  For the rst round, boil 5 cups of water down to 2.5 cups in about 30  minutes. For the second round, boil 4 cups of water down to 2 cups in  about 40 minutes. For the third round, boil 3 cups of water down to 1.5  cups in about 40 minutes. Depending on the situation, boiling can be  done up to 5 rounds. However, aer the third round, the concentration  of the drink is diluted; the drink will be suitable for health maintenance  purposes only.

Afer boiling, store the soup in a thermos and nish drinking within the  day

Standard usage of red ginseng is 50 grams to 75 grams, with the  upper limit at 150 grams