4. Korean red ginseng requires stringent processing techniques
If you’re wondering what Korean red ginseng is, we will answer you right here! It is the processed form of the fresh root and was created to increase the shelf life of fresh ginseng. Fresh ginseng only lasts a week while properly stored red ginseng can last years. Korean red ginseng or hongsam is created by alternately steaming and air drying the roots up to 10 times. The root turns reddish brown and its moisture level is reduced to between 12.5 to 13.5 percent in the process. The lower moisture level preserves the root so it lasts longer. The process increases the root’s shelf life and the ginseng saponins in it are more concentrated.
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