How to store fresh ginseng? A few practical preservation methods

Soaking in liquor: wash fresh ginseng and soak it in baijiu (no time limit) to achieve preservation; fumigation: fresh ginseng is formed by fumigation with sulfur smoke; mixed preservation: fresh ginseng is first briefly fumigated with sulfur smoke, soaked in baijiu, then subjected to high-temperature sterilization and added with preservatives before being sealed and packaged; low-temperature storage in a refrigerator: when refrigerating, the temperature should preferably be controlled at 0~2°C. Wrap the fresh ginseng in plastic wrap and place it in the refrigerator compartment.

Generally there are the following four methods:

1. Soaking in liquor: wash fresh ginseng and soak it in baijiu (no time limit) to achieve preservation. For fresh ginseng processed by this method, apart from some saponins that dissolve into the liquor and can be used, the ginseng body has become fibrous and has no nourishing or health-care value whatsoever.

2. Fumigation: fresh ginseng is formed by fumigation with sulfur smoke. Scientific testing has proven that, apart from internal components having already changed, ginseng fumigated with sulfur also retains toxic residues of harmful substances in the ginseng body; eating this kind of ginseng will harm the body.

3. Mixed preservation: formed by combining the above two production methods, that is, fresh ginseng is first briefly fumigated with sulfur smoke, soaked in baijiu, then subjected to high-temperature sterilization and added with preservatives before being sealed and packaged.

4. A refrigerator can be used for low-temperature storage. When refrigerating, the temperature should preferably be controlled at 0~2°C. Wrap the fresh ginseng in plastic wrap and place it in the refrigerator compartment, so as to prevent flavor transfer. This method can generally keep it for half a month to several months.