Citrus Cheong
Photography by Haley Hazell for Edible San Diego
Photography by Haley Hazell for Edible San Diego
Derived from the age-old Korean tradition of preserving fruits in syrup, this delightful concoction captures the essence of fresh citrus in every spoonful. To achieve the perfect balance of sweetness and tanginess, it’s crucial to weigh equal amounts of sugar to fruit, ensuring an optimal ratio that enhances the natural flavors of the citrus.
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Originally published in issue 76.
Ingredients
- 1 pound thinly sliced citrus, washed, seeds and stems removed
- 1 pound sugar
- Equipment
- Sterilized glass jars or vacuum-sealed bag
- Rubber gloves
- Large glass bowl
- Cutting board and knife
Instructions
- In a large glass bowl, mix the sliced citrus and ⅔ of the sugar with gloved hands until the sugar has dissolved.
- Transfer the mixture to sterilized glass jars or a vacuum-sealed bag, and top with remaining sugar.
- Leave the jars or sealed bag at room temperature for 3 days. If the temperature exceeds 70°, reduce the fermentation time accordingly (e.g., 100° or higher may require only 1 day, while temperatures lower than 70° could extend up to a week).
- After 3 days, transfer the jars to the refrigerator. Refrigerate for 1 week before using.
- The citrus cheong can be stored for up to 3 months with citrus, or strain out the fruit and store syrup in the refrigerator for up to 1 year.
- Use the syrup as a sweetener in drinks, pour over pancakes or ice cream, or brush on cake layers for added flavor and moisture.
Jennifer Felmley
Jennifer Felmley, known as Chef Jenn, is a highly skilled personal chef. With a love for gourmet cooking, healthy meal prep, and local food, her creations radiate warmth and excitement. Whether you need a personal chef, weekly meal prep, or cooking lessons, Chef Jenn offers customized menus and unforgettable experiences. Contact her today to turn your culinary dreams into reality or follow her on Instagram @chefjenncooks.
