When the Yeoju ripens to an orange-yellow color, the end opens on its own. If you separate the seeds, there are round, square, flat seeds inside. Seeds are also effective. It's really red and smooth. For enzymes, use a blue one, and wash the protrusion thoroughly so that the water is completely drained. You can make it equal to the amount of Yeoju and sugar.

Cut the Yeoju into 0.5cm thick slices, put it in a jar, add sugar, and add a few ripe Yeojus, which smells good and tastes better. Cover it with hanji or cotton and tie it with a rubber band to ferment 100 days in cool shade. Enzymes have a slightly different fermentation time depending on the ingredients, amount, and season, and the fermentation temperature is appropriate at 23 degrees, but in hot summer, it is okay to be a little earlier than 100 days.

Cover the top with a sugar blanket.

If you add two yellow Yeoju, the enzyme taste is better. Don't put in too much.

Cut the Yeoju in a round or half-moon shape and stir-fry it in a thick pan, but if you put the Yeoju in a pot and stir-fry it, it won't burn or burn because it' 1. First, cut the Yeoju thinly, dry it for a few hours, and stir-fry it. If you stir-fry it about five times, it turns light brown and becomes crispy

Roasted yeojuju has a savory scent and when you chew it, it tastes a little crispy and bitter like a snack and is worth eating. If you stir-fry Yeoju, the bitterness decreases slightly and it has a savory taste and aroma.

How to drink tea - Boil bottled water, pour it into a cup, add about 3 pieces of Yeoju tea and make it. It's good to have it boiled three times, but the second one tastes better than the first one. I drank coffee in the water for the third time, and the coffee was delicious.