@ahnestkitchen: Jujube (or daechu) is known for its calming and immune-supporting properties. We use it in braises, soups, and teas. This is the tea we drink everyday. It’s so concentrated with jujube, you can feel its effects almost immediately, esp. the calming one. For a honey version of this tea that doesn’t require an Instant Pot, check out our cookbook, UMMA, at link in bio. Ingredients: 250g dried Korean jujube, rinsed 16 cups water, divided 100g peeled, chopped ginger Instructions: 1. Soak dried jujube in 8 cups water in Instant Pot chamber until soft, about 30 minutes to 1 hour. Dont discard the water. 2. Snip jujube into thin pieces and put it all back in the water. 3. Pressure cook in for 20 min. 4. Add ginger and remaining 8 cups water. 5. Click sauté, cover until it boils. Once boiling, continue to boil using sauté function for 30 min, covered. 6. Discard ginger and place softened jujube in strainer that fits over a large bowl. 7. Press on jujube with back of a wooden spoon, pouring some of the jujube tea (in the instant pot) over it to extract jujube pulp. Repeat until you’re left with just jujube skin. Press on jujube skin once more and discard. 8. Combine all strained tea together and mix. Serve warm and refrigerate leftovers in an airtight container. Be sure to mix jujube tea before serving. #jujube #ginger #koreanfood #tea #glowyskin

Sarah Ahn

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Region: US

Tuesday 17 February 2026 16:54:44 GMT