🌸Green Plum (Maesil) Cheong

Описание: 🌸Green plum (maesil) season is here in the US and it only lasts a few weeks, from Memorial Day through the first two weeks of June. Mama spotted some at the Asian market last week and made green plum cheong. Here is the update as promised!

Cheong is a Korean no cook syrup. Green plum cheong is one of the most commonly used sweeteners in Korean dishes like meat marinades, dipping sauces, salads and stews. It is also delicious added to water, tea or cocktails. Fun fact, it is a well known home remedy for indigestion or upset stomach as well.

It is super easy to make but the wait is long — 100 days total. Worth every day though, it tastes ten times better than store bought. I will be showing more updates not just maesil cheong but also maesilju (green plum liquor) and maesil jangajji (green plum pickles). Follow along on this fun journey!

🌸 Green Plum (Maesil) Cheong
2 pounds unripe green plums
2 pounds sugar
1/4 cup white vinegar
1. Wash and drain the plums twice.
2. Soak in water with vinegar for 5 minutes. Rinse and drain well.
3. Remove stems using a toothpick. Discard any blemished plums. Dry thoroughly with a towel.
4. In a clean jar, layer the plums and sugar. Finish with a layer of sugar on top. Close the lid loosely.
5. Let the jar sit in a cool, dry, dark place for 7 days. Once the plums release juice, turn the jar daily to help dissolve the sugar.
6. After 7 days, let it sit undisturbed for a total of 100 days.
7. Strain out the plums and save them for later use. Store the cheong in a jar in the fridge.

Koreans often use it in dishes like marinades, sauces and stews. It is also great for adding to water, tea or cocktails. Enjoy!

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