Honey-Preserved Red Ginseng Slices

Why people make this

Red ginseng is one of the most potent tonic ingredients in the Chinese tradition, but its strong warming and qi-moving properties mean that taking it straight can cause side effects — headaches, hot flashes, or digestive discomfort — especially if the dose is too high or the person’s constitution is not suited to such a strong warming herb. The clever solution that has been passed down in Cantonese kitchens is to steam the slices first to open their structure, then preserve them in honey. Honey tempers the drying, heating quality of the ginseng, making it gentler and less likely to cause internal heat while preserving the qi-nourishing benefit. Eating just three slices a day is enough.

Method

1. Rinse the red ginseng slices briefly under running water and pat dry, or leave unrinsed (steaming will sanitise them).
2. Lay the slices flat on a steaming plate and steam over high heat for 12 minutes.
3. Allow the slices to cool completely at room temperature.
4. Transfer to a clean, sterilised glass jar and fill it to about 70% capacity with the ginseng slices.
5. Pour in pure honey until it fully covers the slices.
6. Seal the jar and store in a cool, shaded place.
7. After 2–3 days, some slices may float to the surface. Add a little more honey to ensure all exposed slices are coated, preventing oxidation and mould.
8. After approximately 2 months, the honey-preserved slices are ready. Eat about 3 slices per day.

Nourilo’s Tips

This preparation keeps well at room temperature in a cool spot for the full 2-month infusion period. Once you start eating them, continue at a gentle pace — 3 slices a day is the right amount. The honey-infused ginseng is especially helpful for older adults who become breathless easily, or people going through menopause who need a gentle but real tonic. After eating the ginseng, wait 4–6 hours before drinking strong tea or eating white radish.