Berry Cheong

This berry cheong recipe is a simple and fast way to preserve berries. Unlike jam making, which is a time consuming process that requires sterilizing jars and boiling the jam jars in a water bath, cheong requires no cooking. Instead, an equal amount of fruit and sugar is layered on top of each other. Over the course of a few months, the sugar will draw out the liquid from the fruit, creating a jam-like consistency.

The high sugar content of cheong inhibits the growth of mold and bacteria. However, as the fruit releases its liquid and dissolves the sugar, it creates a more liquid environment that encourages fermentation. Wild fermentation often occurs from the yeasts that are naturally present on the fruit skin. These yeasts will consume the sugar to produce alcohol. Overtime, cheong can become slightly alcoholic. If fermented for even longer, it can develop a tart or vinegary flavour, as the alcohol is fermented into acetic acid (vinegar).

Why does my cheong taste so sugary?

Cheong tastes very sugary for the first 3-4 weeks. Stir it daily to encourage the sugar to dissolve more quickly. I also like to use the spoon to smash the berries so they release their juices. The flavour of the berries will become more pronounced after 4 weeks.

What if I don’t stir my cheong everyday?

If you don’t have the time to stir your cheong everyday, place it in the refrigerator to slow down the fermentation process.

Do I need to strain the fruit from my cheong?

No, this isn’t a requirement. Personally, I like to keep the fruit inside the cheong as I like eating the bits of fruit in it.

How do I use my cheong?

I like to make mix the cheong with hot water and a slice of lemon to make a nice hot drink. Or, I mix it with club soda and ice to make a nice refreshing spritzer in the summer. I have also served it on the side of pancakes and french toast, which was delightful.

I also like to mix my berry cheong with whipping cream to decorate my cakes, and to make berry ice cream. You can substitute it anywhere you use fruit jams.

How long will my cheong last?

The cheong can last for years if stored correctly. I have kept my cheong for over a year in the fridge. It keeps very well, but may develop a bit of mold on the surface. I usually just pick off the mold and keep eating it, but if the mold has grown onto the sides of the jar then I would just toss the cheong away.

Should my cheong taste like vinegar?

The natural yeasts on the fruit skin can eat the sugar and produce alcohol. In the presence of oxygen, this alcohol is converted to acetic acid, the main component of vinegar. If you notice that the cheong is bubbling, or has a very sour or alcoholic taste, it is because it is fermenting. While it is safe to eat, you can toss the cheong if you don’t like the taste.

Print Recipe

Kumquat-Ginger Honey Cheong

This kumquat-ginger cheong recipe is great for making drinks with. The honey and ginger adds a layer of complexity that elevate this from just a simple cheong recipe. Cheong gets better overtime as the sugar fully dissolves, and the flavour of the kumquat become more pronounced.

Prep Time20 minutes mins

Fermentation Time14 days d

Servings: 30

Author: Brewbird

Equipment

• 1 1000mL Mason Jar

Ingredients

• 380 g Kumquats, sliced
• 25 g Ginger, finely minced or grated
• 245 g Honey Unpasteurized or pasteurized are both fine
• 160 g White granulated sugar Plus extra for sprinkling on top

Instructions

• Note: The amount of honey and white sugar depends on the weight of the kumquat and ginger. In a cheong, the weight of the sugars and the weight of the fruit should be at least a 1:1 ratio. In this case, the weight of ingredients is 405g, so we need to put in at least 405g total sugars. For my sugars I used 60% honey and 40% white sugar.
• Mix the honey and white sugar together to form a paste.
• In a clean mason jar, add a thin layer of sugar-honey paste. Put in a single layer of kumquat and ginger. Alternate between layers of sweet paste and fruit, finishing the final layer with the sugar. The sugar should totally cover the fruit. I usually find that I need to add additional granulated white sugar on top to totally cover the fruit.
• Place the lid on the jar, and place the jar in a place away from direct sunlight, at room temperature.
• The sugar should dissolve quickly in 2-3 hours, and the cheong will reduce in volume. Stir the cheong everyday for 3-5 days to keep the top moist and prevent mold from forming on top.
• Move the cheong into the fridge for long term storage. There is no need to stir daily anymore.
• The cheong may undergo alcoholic fermentation. If fizziness or a hissing sound is heard when you open the jar, or the cheong tastes alcoholic-like, move the jar to the fridge to slow down the fermentation.
• The cheong is ready to eat in 1 week but tastes better after 1 month or longer.