Shake the ginseng under running water once to wash it. And rub each root with a vegetable brush. Brush the roots with a brush and wash them under running water.

When you rub the brush, the fine roots of the brush come off. So, put a sieve in a large bowl and wash the ginseng so that the root of the ginseng does not flow out into the water. When the fine roots of ginseng gather in the sieve, rub the fine roots with your hands and shake them in water to wash them.

Drain the washed ginseng through a sieve as much as possible. Fine ginseng is ginseng that you can put in samgyetang. I'll leave it in the freezer and eat it for a year.

The washed and drained ginseng cuts off the brain head called the head of the ginseng.

Put the root of ginseng in the plastic pack first. If you freeze ginseng in the freezer, the fine roots may break down when they freeze. Put the root of ginseng first so that the fallen root remains in the plastic pack.

And cover the ginseng with a plastic pack. Put a root of ginseng in a plastic pack and wrap it well.<span>Put the ginseng wrapped in a plastic pack in a zipper bag, put it in the freezer, and take out the roots one by one by one.</span>

The thick ginseng will be boiled with dates. Once you boil ginseng, use about 7 roots. It's too much to boil all at once, so drain the remaining ginseng enough, put it in a plastic pack, put it in the kimchi refrigerator, leave it for a month to two months, and boil it.

I put all the small roots of ginseng that came out when washing ginseng in a pressure cooker. Then, add 7 thick roots of ginseng.

Wash 20 jujubes and pour 3 liters of water.

Cover the pressure cooker and boil over high heat. When the pressure cooker starts to spin, reduce the heat to medium to low for another 10 minutes, turn off the heat, and steam.

After cooling enough, open the lid of the pressure cooker. First, take out the boiled ginseng and put it separately.

And sift the boiled jujube. Put a sieve containing jujube in boiling water and crush the jujube with a spoon to lower the jujube flesh.

Pour the boiled jujube into the boiled water and discard the remaining jujube skins and seeds.

It's sasam tea, sasam jujube tea with reduced jujube flesh. Put it in a water bottle, put it in the refrigerator, and drink a cup each in preparation for winter when the seasons change. Pour it into a cup and heat it up in the microwave

We will grind the boiled ginseng separately in a blender. Put the boiled ginseng in a blender and grind it.

If it's hard to grind because it's hard to grind, you can grind it by pouring a little bit of jujube ginseng tea.

Put finely ground ginseng in a mixer in an airtight container. Don't put too much at once and divide into several small airtight containers. And if you freeze it in the freezer and move it to the refrigerator one by one, it becomes ginseng milk and ginseng latte if you put it in milk.

After grinding the boiled ginseng, I poured milk and returned the blender because it was a waste of the excess ginseng left in the blender.

If you add honey to this, it becomes ginseng milk and ginseng latte that children drink well.

In winter, pour milk into a cup, heat it in a microwave, and add a tablespoon of finely ground ginseng. If you add honey to your taste and mix it well, you can easily make a sour and sweet ginseng latte.