Apple-Lemon Cheong (Syrup)
- After day 1, the sugar will start to dissolve. Leave it alone at this point.
On day 2-3, most of the sugar will have dissolved except for the bottom and the top. Using a sterilized spoon, mix everything together until the sugar has dissolved.
*Note: using an air-tight jar that won’t leak when turned upside down is the best way to go about this process. Mixing with a spoon is fine, but leaves room for contamination if you are not careful.
- The apples will float to the top and oxidize- you need to cover with plastic wrap or use to keep them submerged in the syrup. I just use plastic wrap and make sure to check on it every couple days for mold.
Keep at room temperature and out of direct sunlight for about 1 month, stirring and pressing them down every few days.
*Note: There is enough sugar that fermentation should not happen, but sometimes it still does. If you notice your cheong starting to ferment, move it into the refrigerator to stop (slow) the fermentation. You’ll know its fermenting if bubbles start to float to the surface and there is a little movement.
After 1 month, pick out the apples but keep the lemons in the syrup. Transfer to a smaller jar if needed, and keep in the refrigerator for up to 6 months.
*you can make flavored soju with the apples! Instead of throwing them away, add them to another jar and fill it with unflavored soju. Let it sit at room temperature for 3 months, then discard the apples and store the flavored soju in the fridge.
