Processing Ginseng in Korea

Processing of ginseng in Korea is through a variety of ways, and it produces the type of ginseng is different. In Korea, ginseng roots are dug from the ground called the watery ginseng or su-sam and it will be processed to be white ginseng roots (PAC-sam), yellow root ginseng (Hwang-sam), and red ginseng root (Hong-sam) .

The root of ginseng and white ginseng are produced with rind watery or su-sam. After su-sam peeled or steamed, it will be dried under the hot sun or drying on a charcoal fire or in the oven when the weather permitted.
          

Yellow root ginseng produced a watery peel ginseng (su-sam). After su-sam will be peeled or steamed under the hot sun dried or dried over a charcoal fire or in the oven when the weather permitted.
          

Red ginseng root is produced by su-sam menguapi for 3-4 hours. Subsequently, the ginseng root will dry didehidrosikan in space, then baked in the hot sun. With the steaming process is true, ginseng can withstand long storage time without experiencing a decrease nutritional value.
        

Korean red ginseng is monopolized by government and society are forbidden to sell memperbanyakkannya. Korean ginseng production is through human hands and high-technology and carried out carefully to ensure that ginseng produced is of high quality. Results ginseng korean red ginseng will be exported mainly to Japan, Southeast Asia and Europe with various products.