Tangy Vitamin-Rich Cheonggyul (Unripe Green Tangerine) Preserve
Recipe for Delicious Cheonggyul Tea, Excellent for Boosting Immunity
Cheonggyul, unripe green tangerines, are packed with Vitamin C, making them excellent for strengthening the immune system, improving skin health, and preventing colds. Especially during transitional seasons when colds are easily caught, enjoy a warm and healthy tea made from this homemade preserve. Its refreshing sweet and sour taste and aromatic flavor will stimulate your appetite and warm your body.
Ingredients
- 30 Cheonggyul (unripe green tangerines, approx. 1kg)
- 2kg Granulated Sugar
Cooking Instructions
Step 1
It’s crucial to prepare the glass jars for the cheonggyul preserve thoroughly. Placing a cold glass jar directly into boiling water can cause it to crack due to sudden temperature changes. Instead, submerge the jar in cold water and bring it to a boil together to sterilize it safely. Once sterilized, remove the jar and let it air dry completely upside down.
Step 2
Cheonggyul may have residual pesticides or impurities on their peels, so thorough washing is essential. First, sprinkle generously with baking soda and scrub gently with a soft brush or your hands to clean them meticulously. This is effective in removing surface dirt and any wax coating.
Step 3
After washing with baking soda, soak the cheonggyul in a diluted vinegar solution for about 30 minutes to further ensure the removal of any remaining pesticides. The acidic nature of vinegar effectively breaks down any lingering impurities. Rinse thoroughly under running water and ensure they are completely dry.
Step 4
Once dried, remove the seeds from the cheonggyul and slice them thinly. Thin slices allow them to mix well with sugar and release their juice more easily, resulting in a delicious preserve. Carefully remove the seeds with a knife, as they can impart a bitter taste.
Step 5
Layer the sliced cheonggyul and granulated sugar alternately in the prepared glass jar. Handle the cheonggyul gently to avoid crushing or bruising them. The ratio of cheonggyul to sugar can be adjusted to your preference, but a common ratio is 1 part cheonggyul to 2-3 parts sugar. Finish with a layer of sugar on top.
Step 6
Ensure the glass jar is filled with the layered cheonggyul and sugar. Fill it up to the brim, but avoid packing it down too tightly. Leaving a little space at the top can help release gases produced during fermentation.
Step 7
After filling the jar with the cheonggyul and sugar, cover the very top layer thickly with more sugar. This helps minimize contact with air, preventing mold growth and oxidation, thus maintaining the freshness of the preserve.
Step 8
Before sealing the jar, it’s a good idea to cover the opening with plastic wrap or parchment paper for an even better seal. This helps block air, prevents moisture evaporation during fermentation, and keeps the preserve fresh. Let it sit at room temperature for about a week to mature before refrigerating. The flavor will deepen beautifully over time!
Step 9
The finished cheonggyul preserve can be enjoyed in various ways! In the summer, mix it with ice, sparkling water, or tonic water for a refreshing and tangy cheonggyul ade. During cooler weather, dissolve it in hot water to make a fragrant cheonggyul tea, perfect for preventing colds. It’s also great for relieving fatigue and getting your Vitamin C boost!
