Cordyceps and South Jujube Rice Wine

Why people make this wine

Nourilo came across some genuine Tibetan cordyceps brought back by a relative and decided to make the most of them by preparing a tonic wine. Cordyceps is one of the most revered ingredients in traditional Chinese food therapy — valued for its dual action on both yin and yang, making it unusual among tonics that usually lean one way or the other. Paired with south jujube, which is prized for nourishing the blood, calming the spirit, and supporting the stomach and lungs, this slowly infused wine is traditionally considered a gentle, cumulative way to strengthen the whole body. You take only a small amount each day, and it keeps building over time.

Method

1. Rinse the south jujube dates and cordyceps thoroughly under cool water.
2. Place them in a heatproof bowl and steam over boiling water for 15 minutes.
3. Allow the steamed ingredients to cool completely to room temperature.
4. Chop or break the cooled ingredients into smaller pieces to maximize the infusion surface area.
5. Place the chopped ingredients into a clean, sealable glass jar or bottle. Pour in the rice wine and seal tightly.
6. Store in a cool, dark place for one full month. Give the bottle one gentle shake every day.
7. After a month, open the bottle and remove the solid ingredients. Allow the wine to settle and clarify.
8. Transfer the clear wine to a clean bottle. Take 2 tablespoons twice a day.

Nourilo’s Tips

Do not discard the strained-out cordyceps and dates — they still hold plenty of goodness. Simmer them into a chicken broth that the whole family can share; it will have a gentle yin-nourishing, deficiency-supporting quality. If wild cordyceps feels too expensive, cordyceps flower is a fine everyday substitute — use about 75 g (75 g) in the wine, and it still needs to be steamed before infusing.