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Strong ginseng decoction

In Asia (and especially in Korea), ginseng is usually prepared for a much stronger decoction than previously mentioned ginseng tea . For example, the official guide for the use of ginseng Korea Insam recommends a daily dose of up to 50g for a short-term use and a long-term to 20g (re-calculated fresh weight). Koreans also recommend to cook ginseng with a few grams of young fresh ginger and juji fruit. This is a decoction, not just a hot water dip. It is supposed to start with one liter of water and cook until half of the water evaporates.

We need:

... is also traditionally added (not required - only if we have it):

Preparation:

We put all the ingredients in the kettle and cook an hour or more until part of the water evaporates (I do not want to prescribe how much - it depends on how and where you cook).

Usage:

This beverage is drunk as warm as possible, up to 3 times a day, in situations where we need to take a lot of energy suddenly, in cold or under cold, and in abdominal discomfort in the winter.

It is not recommended for fever, pregnant women and children. According to the Koreans, it is suitable to be strengthened at birth and after birth. For a short time, strong ginseng can be stored in the refrigerator and used as a concentrate to make ginseng drink. For this purpose, alcohol tincture is preferable .

Additional Notes:

  • The recipe according to the above recipe contains the equivalent of 1-2g of red ginseng in something less than 100ml (depending on how much water is evaporated during cooking).
  • Of course, the dish can be prepared in a different amount (eg 5 g of ginseng and 500 ml of water).
  • The cicimku peel is suitable for better digestion at several points.
  • Because of the sharp, the ginger can be drained (I personally appreciate fresh ginger with meat and salads).
  • I suspect that the broth is advisable to warm not only because of the patient's warm-up, but perhaps also to improve the solubility of panaxosides.

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