Crafting Fresh Ginseng Wine (Insamju)
#HomemadeGinsengWine #UsingFreshGinseng
Ginseng wine (Insamju) is known for its benefits in boosting immunity, improving blood circulation, antioxidant properties, and relieving fatigue. As it’s considered a medicinal liquor, it’s best enjoyed in moderation, perhaps just one small glass per day. Drinking too much can lead to a severe hangover! It’s perfect as a small accompaniment to a meal. Let’s make this special and healthy ginseng wine with fresh ginseng.
Ingredients- 5 fresh ginseng roots
- 1.3L Soju or neutral spirit (at least 25% ABV)
Cooking Instructions
Step 1
First, thoroughly wash the fresh ginseng roots under running water to remove all soil and debris. Use a knife or a small brush to gently scrub the skin and any crevices, ensuring it’s completely clean.
Step 2
After washing, pat the ginseng roots dry. Then, air-dry them in a location with good sunlight or ventilation for about 2-3 days until they are completely dry. Removing all moisture is crucial to prevent spoilage and allow for long-term storage.
Step 3
Once the ginseng is well-dried, it’s ready for making ginseng wine. The type of alcohol you use will influence the flavor and shelf life of your Insamju.
Step 4
It’s time to add the alcohol. It’s best to use a spirit with an alcohol content of at least 25% ABV (like traditional Korean Soju made for brewing or a neutral grain spirit). Using regular drinking soju might contain additives that can lead to mold growth. A higher alcohol content ensures the ginseng wine doesn’t develop mold, extracts the beneficial compounds effectively, and allows for longer preservation.
Step 5
Wash your brewing jar thoroughly and dry it completely in the sun. For extra sterilization, you can also microwave the clean jar for about 2 minutes. Using a wet or unsterilized jar can cause mold and spoil the wine. So, make sure your jar is properly sanitized. Place the dried ginseng roots into the sterilized jar.
Step 6
Now, pour in the brewing spirit. Ensure the ginseng is fully submerged in the alcohol. Allowing the ginseng to infuse in the spirit alone is how its beneficial properties are slowly extracted over time. If you prefer to enjoy the wine sooner, you can add a little honey at this stage, which can help speed up the fermentation process. However, I am choosing not to add anything to fully appreciate the natural flavor of the ginseng as it ages.
Step 7
Seal the jar tightly and store it in a cool, dark place at room temperature for at least 6 months. The longer it ages, the deeper and richer the flavor of the ginseng wine will become. Aging it for over a year will result in an even more profound and complex taste.
