Ginger Cheong
Shrubs & Cheongs
Korean preserved ginger. Spicier and more complex than standard ginger syrup.
Ingredients
- Fresh Ginger300 grams
- Sugar300 grams
Method
- 1.Peel and slice ginger thinly.
- 2.Layer ginger and sugar in a jar.
- 3.Seal. Room temperature for 3-5 days, shaking daily.
- 4.Refrigerate. Ready after 1 week.
Notes
- Lasts 3+ months refrigerated.
- More complex than cooked ginger syrup — fermentation adds depth.
- Perfect for Penicillins, Moscow Mules, and hot toddies.
- The candied ginger slices make great garnishes.
Batch scaling
Common batch sizes for the Ginger Cheong. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Fresh Ginger | 300 grams | 600 grams | 1200 grams | 2400 grams | 4800 grams |
| Sugar | 300 grams | 600 grams | 1200 grams | 2400 grams | 4800 grams |
Scale to any batch size — instantly
Open the calculator to scale the Ginger Cheong by servings, bottle fill, or container volume. Unit conversion built in.
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