Korean Red Ginseng Roots Can (300g/can)

• Product Name : Korean Red Ginseng Roots Can (300g/can)
• Year of raw material ginseng production: 2020-2021
• Net. WT.: 300g
• Year : 6 Years
• Grade : Passed Grade
• Size : 10 Roots for 300g
• Roots : 10 Roots
• Quality Assurance Period : 10years from date of manufacture
• Country of Origin : Republic of Korea

1) Information on Red Ginseng
[Differences between fresh ginseng, red ginseng, and black ginseng]
Ginseng can be categorized into ① fresh ginseng, ② red ginseng, and ③ black ginseng, depending on how it is processed.

① Fresh Ginseng
A term referring to ginseng which has not yet been processed after harvesting. It is also called raw ginseng. As the name suggests, 75% of fresh ginseng is moisture. Not only is it difficult to store them fresh for more than one week, but there is also a risk that they may rot or spoil during circulation. Thus, red ginseng or black ginseng, which are processed outcome of fresh ginseng, are more frequently used.

② Red Ginseng
As a health supplementary food loved by the majority of the Korean population, red ginseng makes up about 36% of total sales of health supplements. Red ginseng is made by steaming fresh ginseng in at approximately 98 degrees and then drying them (which is then repeated 2-4 times). Korean Red Ginseng gets its name from the reddish color of its exterior.

Because red ginseng is a food made by processing fresh ginseng, it can be stored for a long period of time without any change in its ingredients, thus making it easy to store. In the process of steaming and drying the fresh ginseng, toxins from fresh ginseng are eliminated. At the same time, saponin, which does not exist in fresh ginseng, is created. Therefore, red ginseng components have many helpful effects, such as improving immunity, relieving fatigue, antioxidation, physical improvement, and so on.

③ Black Ginseng
Recently, black ginseng has been gaining more attention than red ginseng. Black ginseng may sound very unfamiliar compared to red ginseng, but the biggest difference between red and black ginseng is in the number of times they are processed through steaming and drying. Whereas red ginseng is processed by steaming and drying fresh ginseng 2-4 times, black ginseng goes through the same process 9 times. This process is also called 9-joong-9-po (九蒸九曝) in Korean.

2) The reason for making red ginseng through the process of steaming and drying several times
Usually, only the highest quality fresh ginsengs out of the 6-year-old ginsengs are chosen for the process of repeated steaming and drying until their moisture content becomes less than 14%.
In the process of manufacturing red ginseng, the nonenzymatic bronzing response is accelerated and bronzing reaction products are formed. Among those products, antioxidation components such as Maltol are produced in abundance. It was also found that new active ingredients such as ginsenoside Rh2, which suppresses propagation of cancer cells, and panaxytriol are created in the process.

3) Differences in the Components of Red Ginseng and Black Ginseng
As mentioned above, a huge difference between red ginseng and black ginseng is found in their components formed through the creation process.
The repeated process of steaming and drying the fresh ginseng will reduce the net weight of the ginseng to 1/5 of its original weight, but the amount of saponin in ginsenoside found only in ginseng increases 20-fold.

This is not the only difference between red ginseng and black ginseng. As for saponin, a component beneficial to the human body, to be absorbed, it must be absorbed inside the body. Whereas macromolecule saponin Rb1, Rb2, Rc, and Rd generally contained in red ginseng are not well absorbed inside the body, small molecule saponin such as Rg3, Rg5, Rk1, and Rh1 found in black ginseng, which went through more processing cycles compared to red ginseng, are more easily absorbed inside the body. More simply, the components of ginseng tissue in firm sol condition change into soft gel condition as the steaming and drying process is repeated more than 3 times. As a result, red and black ginseng are more easily absorbed by the body compared to fresh ginseng.

4) How to boil red ginseng root
① Amount of root consumption:
* For short-term consumption:
* 50 g (3 roots) – 60 g (4 roots)
* For long-term consumption: 12 g (⅔ root) – 20 g (1 root)

② How to boil red ginseng using a slow cooker
Put approximately 2 roots (30 g) of red ginseng into the slow cooker, add 1,500-2,000 cc of water, and boil for about 3 hours while maintaining a heat temperature of 85°. Pour boiled red ginseng water into a glass bottle or thermal bottle, add another 1,500-2,000 cc of water to the remaining root, and re-boil the roots at about 85°. Repeat the re-boiling process for another 2-3 rounds. Red ginseng water that has been boiled once can be re-boiled to abundantly bring out the good components of the ingredients.

Then add all the red ginseng water that has been boiled 2-3 times into one. Since 1,500-2,000 cc of water had been boiled for 3-4 rounds, a considerable amount of red ginseng water should have been made. Then, the mixture of thick red ginseng water boiled in the first round and light red ginseng water boiled afterwards will be in the perfect concentration for consumption. When you boil red ginseng in this manner, it will take 9-12 hours total. Place the red ginseng water in a glass bottle and store it in the refrigerator. Drink a cup of red ginseng water before and after breakfast and lunch to experience its effects.
Please add more cold or hot water before drinking when needed. It tastes even better with honey or boiled jujube water.

5) Do not take the following foods with red ginseng:
It is recommended to avoid caffeine, high blood pressure medication, estrogen (female hormone medications), and medications for mental illnesses when consuming red ginseng. Since red ginseng has an effect of accelerating high blood pressure and nerves, consuming it with corresponding medications may intensify the medicinal effect and possibly cause side effects.

6) It may cause trouble when mixed with red ginseng: “Well-matching Food with Red Ginseng that becomes Medicine”
There are foods that are a good or bad match with red ginseng. However, you must always be cautious since even the foods known to match red ginseng may not be suitable for you.
① Red ginseng + honey: Taking red ginseng, which is low in calories, with honey will supplement for lacking calories. Honey helps digestive absorption.
② Red ginseng + jujube: Jujube warms your body and relaxes your nerves. It goes well with ginseng as well.
③ Red ginseng + milk vetch root: Iimproves lung function and controls sweating.
④ Red ginseng + Chinese yam: Increases energy and strengthens bronchial tubes.
⑤ Red ginseng + Rehmannia glutinosa: Controls high blood pressure and supplements the essence of your body.
⑥ Red ginseng + Big blue lilyturf + fruit of schisandra chinensis: A nice drink for summer. It helps with lung function and compensates for nutrients lost from sweating.
⑦ Red ginseng + chicken: Neutralizes the unique odor of chicken and supplements energy.

7) Effects of Red Ginseng
① Helps improve immunity.
② Suppresses the propagation of cancer cells.
③ Helps to improve memory (improves brain health). It is effective against forgetfulness and in preventing dementia.
④ Since the drink helps recover from fatigue, it is good for those who often feel tired.
⑤ Helps in recovering from hangovers.
⑤ Highly effective in improving potency.
⑦ Prevents osteoporosis and anemia.
⑧ Effective at overcoming menopause disorders.
⑨ Effective at treating insomnia.
⑩ Effective at preventing aging.
⑪ Helps with improving dermatological health.