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.
Servings: 30
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.