Plum Cheong (Maesil-cheong)

Korean green plum syrup (매실청). Traditional Korean pantry staple made every June during maesil season.

Ingredients

• Green Plums1000 grams
• Sugar1000 grams

Method

1. 1.Wash and dry green plums thoroughly. Remove stems.
2. 2.Layer plums and sugar alternately in a large jar.
3. 3.Seal tightly. Store at room temperature, away from direct sunlight.
4. 4.Shake daily for the first week. Plums will shrink as juice is drawn out.
5. 5.After 3 months, strain out plums. The syrup is ready.

Notes

• Traditional fermentation takes 3 months minimum — patience is key.
• After 1 year it becomes maesil-ju (plum wine). Some age it for years.
• Complex flavor: tart, sweet, floral. Excellent in soju cocktails, whisky highballs, or with soda.
• If green plums are unavailable, slightly underripe regular plums work.

Batch scaling

Common batch sizes for the Plum Cheong (Maesil-cheong). Want a different number? Open the calculator.

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