About Red Ginseng :
Red ginseng is made through the process of steaming with it is feel intact and drying it to make it is moisture content to less than 15%. During the process , the color of ginseng becomes reddish brown and the texture becomes very hard. It is difficult to keep ginseng as fresh ginseng for a long time for it has around 75% of moisture content. It is likely to be decomposed by microbes or its won enzymes during the distribution, which will reduce it's value as a product. Through processing and drying of ginseng, red ginseng is made to prevent the pollution from germs, molds and microbes and reduce the volume and weight in order to make it easier to store and transport.
The development of measurement and quality management of saponins, ginseng is effectual components made it possible to minimize the decomposition of saponins during the processing.
In addition, effectual component such as material and G-Rh 2 are also produced in addition to saponins. In order to enhance the convenient of application and fulfill the preference of customers various red ginseng products are being developed and processing methods are being diversified. Depending on the quality of red ginseng, it is classified into five different grades including Chonsam, Jisam, Yangsam, Julsam and Misam, Various kinds of red ginseng products are being produced to meet the different tastes and preference.
Red Ginseng is the representative Korean health supplement that has various function.