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#Ginger wine #Ginger tea #Ginger juice #Ginger wine - Ingredients 2 kg ginger before preparation (1.6 kg after preparation), 2 cans pear juice, 360 ml water, 400 ml raw sugar, 300 ml grain syrup, 800 ml raw sugar - Recipe 1. Rinse the ginger in water several times, soak it in water, and rinse again. 2. Remove any stuck ginger pieces and scrape the skin with a knife. 3. Chop the ginger into small pieces. 4. Chop 800 g with a chopper and grind 800 g with 2 cans of pear juice. 5. Squeeze only the juice from the ground ginger into a bag. 6. Mix 360 ml of water into the ginger juice and squeeze it. 7. Let the ginger juice settle for 1-2 hours. 8. Mix 800g of chopped ginger and 800ml of sugar in a sterilized bottle and pour into it. 9. Pour only the ginger juice with the settled starch into the pot. 10. While boiling the ginger juice, pour in 400ml of sugar and 300ml of syrup and boil together. 11. Simmer until it is slightly thick like syrup and cool. 12. Pour the cooled ginger syrup into the sterilized bottle. 13. Pour the remaining residue from squeezing the juice into the sterilized bottle. 14. Pour soju into the settled starch and stir. 15. Pour in as much soju as possible. 16. Drink the ginger tea right away and drink the ginger liquor and ginger syrup after 100 days. 17. After 100 days, strain out the dried substances from the ginger liquor and store only the liquor.