Fresh ginseng and dried ginseng have their own advantages and disadvantages; it is generally the sliced ginseng that penetrates the wine faster.

The medicinal components of fresh ginseng are more easily soluble in alcohol than dry ginseng, and can also be enhanced with the help of wine to enhance the original therapeutic effect. However, fresh ginseng is not easy to preserve, improper preservation is prone to mold and rotting phenomenon. In addition, the ginseng harvesting season is in September-October every year, after mid-October, fresh ginseng is almost very difficult to buy, in order to facilitate the preservation of ginseng, ginseng farmers will be fresh ginseng into dry ginseng.

Dried ginseng is fresh ginseng that has gone through a series of dehydration processes, sun-drying and air-drying. Compared with fresh ginseng, dried ginseng will lose some nutrients during the process, so its efficacy will be weakened compared to fresh ginseng. However, dried ginseng is available all year round and is easy to store, so you can buy it anytime you want to consume it or make wine.

Expanded Information

Be aware that if the concentration of alcohol in ginseng is too high, the substances in the alcohol will decompose quickly. But the decomposed substances are not able to dissolve in water, so when we drink the medicinal wine, it will make its efficacy greatly reduced. So in the wine soaked ginseng, it is best not to choose those alcohol concentration is relatively high wine, choose medium degrees or a little lower can be.

In the process of soaking the wine, we must pay attention not to be long time direct light, otherwise it will affect the activity of the wine, and do not put it in the indoor temperature is relatively high, otherwise it will also have an impact on its activity, so that when you drink it will affect its efficacy.

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