After washing ginseng (susam) cleanly to remove dirt, use a knife or brush to remove foreign substances from every corner along with the skin.

Wash the peeled ginseng clean and drain. It dries naturally in the sun. You can dry it in a windy or sunny place.

Let's put ginseng liquor in it with ginseng dried ginseng.

They put soju in it, but if you put regular soju in it, it could cause mold in ginseng liquor, so I used alcohol with a high degree of alcohol. Regular soju has additives in it, so you can use fermented liquor. It is said that it can be stored for a long time without using mold only when soaked with high-quality alcohol.

I washed the medium bottle clean, dried it in the sun, put it in the electronic lens again, and returned it for about 2 minutes. To give it a sterilizing effect. If you soak ginseng liquor in a watery or unsterilized bottle, mold will be swept away and you cannot make proper ginseng liquor. Put naturally dried ginseng into the sterilized bottle.

And I added soju. Add enough ginseng to soak. It takes quite a while to wait for it to ripen with only soju, and that's the time for nutrients to get out of ginseng. If you want to drink it faster, you can add honey to it and make ginseng liquor. I didn't add anything to eat because it's been muted for a long time.

You can drink ginseng liquor if you eat it after closing the lid and storing it at room temperature for more than 6 months. Of course, it's much better to ripen it for longer.