Homemade Maesil Cheong (Plum Syrup) from Scratch: Perfect for Summer Refreshment & Digestion!
Homemade Maesil Cheong (Plum Syrup) from Scratch: Perfect for Summer Refreshment & Digestion!
How to Make Maesil Cheong: Enjoy a Refreshing Plum Tea This Summer!
Let’s start by enjoying a cool glass of maesil-cha (plum tea), brewed from maesil cheong. Served with plenty of ice, it’s the ultimate summer thirst quencher! Once you have homemade maesil cheong, you’ll find yourself using it everywhere: in kimchi seasoning, for marinating meats, and in various side dishes. It even acts as a natural digestive aid when consumed undiluted for indigestion.
Ingredients- 15kg fresh green plums (maesil)
- 15kg white sugar (or brown sugar)
Cooking Instructions
Step 1
Let’s begin the journey of making maesil cheong! The plums this year are perfectly sized, not too small and not too large. First, wash them thoroughly under running water and drain.
Step 2
After the initial wash, I meticulously removed the stem from each plum using a knife or scissors. This step is crucial for reducing any bitterness and ensuring a clean flavor in the final syrup.
Step 3
After removing the stems, wash the plums again thoroughly, three more times, and drain them well. Meticulous washing helps prevent impurities and results in a cleaner maesil cheong.
Step 4
Spread the washed plums on a sieve and let them air dry in a well-ventilated area for about half a day. Drying them until they are slightly powdery helps prevent them from becoming mushy when steeped in sugar and maintains their freshness.
Step 5
Prepare a large glass jar or earthenware pot for making the maesil cheong, and have plenty of sugar ready. It’s common practice to use an equal weight of sugar to plums.
Step 6
Now, let’s layer the plums and sugar. Start by placing a layer of plums at the bottom of the container, followed by a layer of sugar, then another layer of plums, and more sugar on top. Continue this process until all ingredients are added, ensuring the top layer is sugar to prevent the plums from being exposed to air.
Step 7
Once all the plums and sugar are in the container, cover it to begin the fermentation process. Don’t seal it completely airtight.
Step 8
Here’s a very important caution! As the plums ferment, they can produce gas. If the lid is sealed completely airtight, there’s a risk of the container exploding. Therefore, it’s crucial to leave the lid slightly ajar to allow the gas to escape safely. This way, you can ferment without the risk of the container bursting. If your container is full, pack the plums down tightly. In a few days, as the sugar dissolves, you’ll notice the volume of the contents significantly decreases.
Step 9
With these two carefully prepared jars, I’ve secured my supply of delicious maesil cheong for the summer!
Step 10
Placing them next to last year’s batch, my auxiliary kitchen suddenly feels like a well-stocked pantry – a truly satisfying feeling.
Step 11
The next morning, I can see that a lot of the sugar has already dissolved. With the lid still slightly ajar, the maesil cheong will ferment for 100 days. During this period, it’s important to stir the mixture occasionally to dissolve any undissolved sugar clumps and prevent them from settling. I usually stir about three times during the 100-day fermentation. (Tip: You can strain out the plum pieces after 100 days for a clearer syrup.)
Step 12
On hot summer days, mix the syrup with water, ice, and enjoy a refreshing plum tea. In the cold winter, warming it up creates a comforting beverage. Additionally, if you experience indigestion, a small amount of undiluted maesil cheong can act as a natural digestive aid, soothing your stomach. Have a healthy and cool summer with your homemade maesil cheong!
