Fruit Cheong (Korean Fermented Syrup) - Plum & Apple Recipe

Cheong is a traditional Korean preserved fruit syrup that's absolutely incredible! Using just two ingredients - fruit and sugar - you can preserve summer abundance and create the most amazing flavored syrup that lasts for months. The sugar preserves the fruit while drawing out all those gorgeous juices, creating a syrup that's perfect for drinks, baking, drizzling over desserts, or even making into non-alcoholic cocktails. I'm showing you how to make plum cheong and apple cheong, but honestly, you can use any fruit you like!

Recipe Details:

• Prep Time: 15 minutes
• Fermentation Time: 7 days to 100 days (your choice!)
• Total Time: Variable
• Makes: 1 large jar (about 1 litre)
• Difficulty: Easy
• Special Equipment: Large glass jar with lid, kitchen scales

When it comes to summer abundance - whether that's fruit falling off your neighbor's tree, a bargain haul from the market, or a glut from your own garden - cheong is one of the best ways to preserve it all. This Korean technique is brilliantly simple and creates something truly special. Traditionally made with green plums in Korea, cheong works with absolutely any fruit - plums, apples, lemons, strawberries, peaches, you name it! The sugar preserves the fruit and slowly draws out the juices, creating this gorgeous, intensely flavored syrup. You can ferment it for the full 100 days for a traditional fermented version, or you can speed it up by slicing the fruit and using it after just a week. Either way, the result is magnificent.

Why You'll Love This Recipe

• Only 2 ingredients: Fruit and sugar - that's literally it!
• Preserves abundance: Perfect for when fruit is cheap or plentiful
• Incredibly versatile: Use in drinks, baking, desserts, or cocktails
• Saves money: Preserve fruit when it's abundant for the darker months
• Multiple uses: The syrup AND the fruit are both delicious
• Adaptable to any fruit: Works with whatever you have available

What is Cheong?

Cheong is a traditional Korean method of preserving fruit using sugar. The sugar acts as a preservative while slowly extracting the fruit juices and flavours over time. As it sits, the sugar dissolves into the fruit juices, creating a concentrated, flavored syrup.

Two Methods:

1. Fermented (100-day): Whole fruit with sugar, left to ferment naturally for up to 100 days
2. Quick (7-day): Sliced fruit with sugar, ready to use in about a week

The fermented version develops complex flavours and can even become slightly boozy over time. The quick version is sweeter and fruitier, ready to use much sooner.

Ingredients

For Any Fruit Cheong:

• Fresh fruit (plums, apples, lemons, strawberries, etc.)
• Granulated white sugar
• The ratio: Equal weight of fruit to sugar (1:1 ratio)

Example Quantities:

• 500g fruit = 500g sugar
• 1kg fruit = 1kg sugar

Optional Add-Ins:

• Cinnamon sticks
• Star anise
• Cardamom pods
• Fresh ginger slices
• Vanilla pod

Method 1: Fermented Plum Cheong (100-Day Traditional)

What you need:

• Fresh plums (any variety), whole
• Equal weight of sugar
• Large clean glass jar

Instructions:

1. Wash and dry the fruit: Wash your plums really well and pat them completely dry. Any water on the fruit can cause mold, so make sure they're totally dry!

2. Weigh your fruit: Weigh your plums and write down the weight. You'll need exactly the same weight in sugar. For example, if you have 800g plums, you need 800g sugar.

3. Layer in the jar: Start with a layer of sugar at the bottom of your clean jar. Add a layer of whole plums. Add another layer of sugar. Keep alternating - plum, sugar, plum, sugar - until you've used everything up. Finish with a layer of sugar on top.

4. Seal and leave: Put the lid on the jar. Leave it on your kitchen counter out of direct sunlight.

5. Wait and shake: Over the next few days, you'll see the sugar starting to dissolve and liquid beginning to form. Give the jar a gentle shake every day or so to help the sugar dissolve. But make sure you open the lid every now and again to. As gas can build up.

6. Ferment for 100 days: Leave it for anywhere from 30 to 100 days. The longer you leave it, the more complex the flavours become. It might even develop a slightly boozy taste! After 100 days, store in the fridge.

7. Use the syrup and fruit: Both the syrup AND the fermented fruit are delicious! The fruit becomes like intensely flavored preserved plums - incredible in baking or desserts.

Method 2: Quick Apple Cheong (7-Day Version)

What you need:

• Fresh apples, sliced
• Equal weight of sugar
• Large clean glass jar

Instructions:

1. Wash and slice the fruit: Wash your apples, core them, and slice them into pieces about 1cm thick. You can leave the skins on - they add lovely flavour and colour! I made some with red apples and the syrup had the most beautiful pink hue.

2. Weigh everything: Weigh your prepared apple slices. Weigh out exactly the same amount of sugar. Equal weights!

3. Mix together: In a large bowl, toss the apple slices and sugar together, or layer them in the jar - sugar, apple, sugar, apple. Both methods work!

4. Pack into jar: Pack everything into your clean jar. You should see sugar coating all the apple pieces.

5. Leave on the counter: Put the lid on loosely and leave on the counter. Within 24 hours, you'll see liquid starting to form as the sugar draws moisture from the apples.

6. Shake daily: Give the jar a good shake every day to help the sugar dissolve and distribute the liquid evenly.

7. Ready in a week: After about 7 days, the sugar will have completely dissolved and you'll have a gorgeous apple-flavored syrup. Strain it through a sieve (keep the apple pieces!) and store both the syrup and fruit in the fridge.

Chef's Tips

Equal weights are crucial: Always use a 1:1 ratio of fruit to sugar by weight. This preserves the fruit properly.

Dry fruit completely: Water is the enemy! Any moisture can cause mold. Make sure fruit is completely dry before starting.

Use clean jars: Your jar should be clean and dry (but doesn't need to be sterilized like jam jars).

Whole vs sliced: Whole fruit takes longer but ferments beautifully. Sliced fruit is quicker but doesn't ferment as much.

Shake regularly: Especially in the first week, shake the jar daily to help sugar dissolve evenly.

Watch for mold: If you see any mold on top, it's gone wrong. Start again! This is rare if fruit is completely dry.

Any fruit works: Seriously! Plums, apples, lemons, strawberries, peaches, pears - try whatever you have.

Add spices: Cinnamon, star anise, ginger, or vanilla add wonderful extra depth.

Taste as you go: After a few weeks, taste it! Decide if you want to ferment longer or if it's ready.

Uses for Cheong Syrup

Drinks:

• Mix with sparkling water for a refreshing fizzy drink
• Add to cocktails or mocktails
• Stir into tea (hot or iced)

Baking:

• Drizzle over cakes for intense fruit flavor
• Use instead of honey or maple syrup
• Mix into cake batters
• Glaze for tarts or pastries
• Sweeten whipped cream

Desserts:

• Pour over ice cream
• Drizzle on yogurt
• Top pancakes or waffles
• Mix into porridge
• Sweeten fruit salads

Cooking:

• Use as a glaze for roasted meats
• Add to salad dressings
• Sweeten sauces
• Mix into marinades

Uses for the Preserved Fruit

The fruit pieces are incredibly delicious!

• Add to apple pies or plum tarts (they're already sweet and flavored!)
• Mix into cake batters
• Top cheesecakes
• Fold into ice cream
• Eat as a sweet snack
• Blend into smoothies
• Mix into yogurt

The 6-month-old apple slices from my apple cheong are like intensely flavored, almost boozy apple pieces - imagine them stuffed into an apple pie! Incredible.

Storage & Shelf Life

During fermentation (on counter):

• Keep out of direct sunlight
• Shake daily for the first week
• Can ferment for 7 days to 100 days
• Watch for any signs of mold (rare if done correctly)

After fermentation (in fridge):

• Strain the syrup from the fruit
• Store syrup in a clean bottle in the fridge
• Store fruit separately in the fridge
• Syrup keeps for 6-12 months easily!
• Fruit keeps for 3-6 months

Signs it's working:

• Sugar dissolving into liquid
• Fruit becoming translucent
• Syrup becoming darker in color

Signs something's wrong:

• Mold on the surface (fuzzy white, green, or black)
• Foul smell (should smell fruity and sweet)
• Fruit wasn't dry enough before starting

Different Fruits to Try

• Plums (traditional Korean green plums or any variety)
• Apricots
• Peaches
• Cherries
• Apples (any variety)
• Pears
• Quince
• Lemons (yuzu cheong is traditional)
• Oranges
• Limes
• Grapefruit
• Strawberries
• Raspberries
• Blackberries
• Blueberries
• Pineapple
• Mango
• Ginger (technically a root but makes incredible cheong!)

The Zero Waste Benefits

Making cheong is brilliant for reducing food waste and saving money:

Uses abundant fruit: When fruit is in season and cheap (or free from gardens/neighbors!), preserve it for later

Both parts are useful: Unlike some preserving methods, you use BOTH the syrup and the fruit

Long shelf life: Keeps for months, so nothing goes to waste

Saves money: Preserve fruit when it's abundant and cheap to use in the expensive winter months

Reduces buying: Make your own flavored syrups instead of buying expensive ones

This is part of my "Waste Less, Cook Better, Save Money" series. When nearly 40% of global food production goes to waste, techniques like this help us use every bit of our food while creating something delicious!

Watch the Video

Want to see me make this? Check out my YouTube video where I make both plum cheong and apple cheong, plus loads of other ideas for using up summer abundance and reducing food waste!

Related Recipes

Beginner's Guide to Lacto Fermentation - Learn about salt-based fermentation for vegetables! Another brilliant preservation method.

Leftover Yogurt - 3 Ways to Use It Up - More ideas for wasting less and cooking better with ingredients you already have.

Shrub Recipe - Another preserved drink using fruit and even veg, sugar, and vinegar - like a cheat's kombucha!

Budget Meals - Savvy Suppers Series - Check out my series where I make complete meals for $50 or less!

Frequently Asked Questions

Q: What does cheong taste like? A: It's like a concentrated fruit syrup - intensely fruity, sweet, and complex. The fermented version can be slightly boozy.

Q: Is this the same as jam? A: No! Jam is cooked and set with pectin. Cheong is raw, made with sugar extraction, and creates a liquid syrup rather than a set preserve.

Q: Do I have to use white sugar? A: White sugar works best as it dissolves cleanly. Brown sugar can work but may affect the flavour and color.

Q: What if my fruit wasn't completely dry? A: Any water can cause mold. If you see mold, you'll need to start again. Always dry fruit completely!

Q: Can I use frozen fruit? A: Fresh is best, but you could use frozen - just defrost it completely and pat very dry before using.

Q: How do I know if it's fermented or just preserved? A: If you leave it whole for 30+ days, fermentation will occur naturally. You might see small bubbles and it may smell slightly alcohol-like.

Q: Is the alcohol content high if fermented? A: Very low - similar to kombucha. It's not enough to be intoxicating but gives a slightly boozy flavor.

Q: Can I reduce the sugar? A: The 1:1 ratio is important for preservation. Using less sugar means it won't keep as long and might spoil.

Q: What if the sugar hasn't dissolved after a week? A: Keep shaking it! It can take longer depending on the fruit and how it was prepared. Be patient.

Q: Can I speed up the process? A: Slicing the fruit speeds it up dramatically - ready in about 7 days instead of 100!

Q: Do I need to sterilize the jar? A: No! Unlike jam-making, the jar just needs to be clean and completely dry.

You Might Also Like

Beetroot Kvass - Easy Fermented Drink - Another brilliant fermentation project that's great for gut health!

Lacto Fermentation Guide - Learn how to ferment vegetables using salt instead of sugar.

Waste Less, Cook Better Series - Check out my full series on reducing food waste and saving money!

Enjoy!

Del x

Fruit cheong is such a brilliant way to preserve summer abundance! Whether you make plum cheong, apple cheong, or any other fruit you fancy, this simple 2-ingredient recipe creates the most amazing syrup that lasts for months. Use it in drinks, baking, drizzled over desserts, or in cocktails. And the preserved fruit? Absolutely delicious in pies, cakes, or eaten as a sweet snack. It's zero waste cooking at its finest - waste less, cook better, and save money!