I’m really into my fermented foods at the moment. I’m making purple kimchi, kefir and I came across Cheong recently on an episode of Sorted food on You tube. You can use Cheong in porridge, as a dessert syrup, add it to soups and stir frys, anything that needs a little boost of tangy sweetness. I made an orange syrup as my first version and am currently on a lemon and apple one.
Cheong (청) is a traditional Korean syrup or preserve made by combining fruits, roots, or herbs with sugar or honey in equal parts, then allowing the mixture to ferment naturally over time. Unlike jams or cooked syrups, cheong is never heated, which helps retain the vibrant flavor, aroma, and nutritional properties of the ingredients. This no-cook method results in a thick, sweet syrup that’s both versatile and deeply rooted in Korean culinary heritage.
Historically, cheong was a way to preserve seasonal produce before refrigeration existed. Popular varieties include yuja-cheong (citron marmalade), maesil-cheong (plum syrup), saenggang-cheong (ginger marmalade), and mogwa-cheong (quince preserve). Each type carries its own unique flavor profile and health benefits. For example, maesil-cheong is known for its antimicrobial properties and digestive support, while ginger cheong is often used to soothe colds and aid circulation.
In Korean cuisine, cheong serves multiple roles. It’s commonly stirred into hot or cold water to make fruit teas, such as yuja-cha or maesil-cha. It also acts as a natural sweetener in marinades, salad dressings, and sauces, adding depth and complexity to savory dishes. Even the leftover fruit solids are repurposed—spread on toast, mixed into yogurt, or used in baking.
Cheong’s appeal lies in its simplicity and adaptability. It can be made at home with everyday fruits like strawberries, lemons, or blueberries. The process typically involves layering the fruit with sugar, sealing it in a jar, and letting it sit for several weeks
Ingredients for Cheong
Equal quantities of fruit and sugar
A large clean sterilized glass jar with a firm lid
Method
Step 1 – Wash all the fruit in water and a splash of apple cider vinegar to make sure that they are clean. Dry the fruit well and slice into small pieces
Step 2 – layer into the jar alternating fruit and sugar. Squash it all down then seal and leave out on the side for about 10 days. You need to check it daily, using a clean spoon push the fruit down making sure that is is under the developing syrup or it may go mouldy.
Step 3 – when the desired sweetness has been achieved strain the syrup out and put in a clean jar which you can then store in the fridge. You can eat the soaked fruit with ice cream etc.
If you like sweet things, you might like to try rice pudding: https://cookingwithfi.com/easy-rice-pudding/